Spring, the season of rejuvenation, not only brings vitality and vitality, but also brings a lot of food. With the arrival of May, the rain gradually increases, although the temperature difference between morning and evening is still relatively large, the temperature is sometimes warm and sometimes cool, but it is such climatic conditions that also remind us to pay extra attention to our diet. At this time, we should choose those foods that can "reduce inflammation, sterilization and influenza" to enhance our immunity and reduce the occurrence of spring diseases.
Penicillin is a powerful antibiotic whose main role is to destroy bacteria and protect our health. However, in spring, the season of pleasant temperatures, bacteria also reach their most fertile, and they continue to multiply, posing a potential threat to our health. Therefore, today I would like to share with you seven vegetables that are known as "natural penicillins", which are not only crisp and refreshing, but also nutritious, and are a seasonal delicacy in spring. When you come across these ingredients in the market, don't be soft.
Portulaca oleracea
Spring is the ripening period of purslane, and the purslane at this time is tender and delicious, and rich in nutrients. Purslane is not only a delicious wild vegetable, but also has certain medicinal properties, such as clearing heat and detoxifying.
To prepare purslane buns:
1. Prepare the dough: First, add sugar, yeast powder, baking powder and warm water to form a dough, and leave it in a warm place to rise until it is twice the size.
2. Handle purslane: Wash the purslane, blanch it in boiling water for 3 minutes, drain and chop it.
3. Prepare the filling: Dice the pork belly and mince the shallots and ginger. Heat the peanut oil in a pan, add the diced pork belly and stir-fry until it changes color, add the minced ginger and shallots, and stir-fry evenly.
4. Add purslane: Add the blanched purslane to the pan and continue to stir-fry, adding an appropriate amount of soy sauce, oyster sauce, salt and chicken essence to taste.
5. Wrap the buns: Roll out the fermented dough into a dough, wrap it in the fried filling, and pinch it tightly to seal.
6. Steam the buns: Put the wrapped buns in a steamer and steam them over high heat for about 25 minutes until the wrappers are soft and elastic.
7. Enjoy: Steamed buns are served hot for the best taste.
Notes:
- Blanching purslane removes sourness and bitterness while maintaining its tender taste.
- When stir-frying the filling, add an appropriate amount of soy sauce and oyster sauce to increase the flavor of the filling.
- The steamed buns must be fermented a second time before steaming, so that the steamed bun skin will be softer.
- When steaming the steamed buns, put the steamed buns in the water after boiling, and adjust the steaming time appropriately according to the size of the steamed buns.
With the above steps, you can make delicious purslane buns at home. Eating more purslane in spring will not only allow you to enjoy the food, but also take advantage of its rich nutritional and medicinal properties.
Sweet potato leaves
Spring is the season when sweet potato leaves are vigorous, and the sweet potato leaves at this time are tender and juicy, rich in nutrients, rich in dietary fiber, vitamins and minerals, and are a healthy and delicious food.
To prepare sweet potato leaves with garlic:
1. Prepare sweet potato leaves: Remove the old stems from the sweet potato leaves, rinse well, and control the moisture.
2. Prepare minced garlic: Finely chop the garlic and chop it into minced garlic for later use.
3. Stir-fry: Add oil to the pan, and after the oil is hot, the bottom half of the minced garlic will stir-fry until fragrant.
4. Add the sweet potato leaves: Pour the sweet potato leaves into the pan and stir-fry well.
5. To taste: Add salt, chicken broth and oyster sauce and continue to stir-fry evenly.
6. Add the remaining minced garlic: Add the remaining minced garlic and continue to stir-fry.
7. Remove from the pan: Stir-fry evenly and then remove from the pan.
Tips:
- Blanch the sweet potato leaves before frying, which will remove some of the bitterness and keep them tender.
- Stir-fry quickly over high heat throughout the stir-frying, so as to keep the sweet potato leaves green and avoid frying.
- The amount of salt and MSG can be adjusted in the right amount according to personal taste.
With the above steps, you can make delicious garlic sweet potato leaves at home. Eating more sweet potato leaves in spring will not only allow you to enjoy the food, but also take advantage of its rich nutritional and medicinal properties.
Wild Cabbage
The calcium content of shepherd's cabbage is among the best among vegetables, and it is not even inferior to milk. Each 100 grams of shepherd's cabbage contains about 294 mg of calcium, which can meet more than 1/3 of the body's calcium needs in a day. Capsule, which is not only high in calcium, is also rich in vitamin B2, vitamin C and carotene. Vitamin C helps to enhance the body's immune function, while carotene can be converted into vitamin A in the body, which is helpful for protecting eyesight and improving immunity.
The whole plant of shepherd's cabbage is used as medicine, which helps to brighten the eyes, relieve fever, improve water, and other medicinal effects. At the same time, it can also regulate the stomach and intestines, enhance the peristalsis of the large intestine, and promote excretion.
荠菜猪肉小馄饨
1. Prepare the shepherd's cabbage: clean the shepherd's cabbage, remove the roots and old leaves, then blanch for 1 minute, remove it and put it in cold water to cool down, squeeze out the water and chop it for later use.
2. Prepare the minced meat: Add an appropriate amount of salt, cooking oil, oyster sauce and pepper to the minced pork, beat in the eggs, stir well, add the chopped shepherd's cabbage, and continue to stir well.
3. To make the soup base: Add an appropriate amount of water to the pot, add seaweed, shrimp skin, salt, chicken essence and pepper, bring to a boil and add sesame oil to taste.
4. Wrapping wontons: Take a piece of wonton skin, put in an appropriate amount of stuffed pork with shepherd's cabbage, fold it in half and pinch the edges tightly to make small wontons.
5. Cook the wontons: Add enough water to the pot, add the wontons after the water boils, and cook until the wontons float up and the skin is transparent.
6. Remove from the pot: Remove the boiled wontons, put them in a bowl, and pour over the soup base that was cooked before.
7. Enjoy: Sprinkle with chopped green onions and enjoy a delicious pork wonton with sheriffin.
Tips:
- Choose fatty and lean parts of minced pork for a better taste.
- Add a little salt and cooking oil when blanching the shepherd's cabbage to keep it green.
- When wrapping wontons, don't fill too much to avoid breaking the skin when cooking.
- When boiling the wontons, bring the water to the boil and gently push with a spoon to prevent the pan from sticking.
dandelion
Spring is the season for dandelions to grow, and this plant not only contributes to its unique ornamental value, but is also loved for its rich medicinal and nutritional properties. Dandelion herb can be used as medicine to help clear away heat and detoxify.
Benefits of eating dandelions in spring:
Dandelion helps to clear away heat and detoxify, and is suitable for consumption in spring to help the body resist the common symptoms of heat in spring. Dandelion contains a variety of vitamins and minerals, such as vitamin C, vitamin A, iron, calcium, etc., which help to boost the body's immunity. The dietary fiber in dandelion helps to promote intestinal motility and improve digestive function.
Salad with dandelions
1. Prepare the dandelion: Wash the young leaves and stems of the dandelion to remove the old leaves and hard stems.
2. Blanching: Add an appropriate amount of water to the pot, add a little salt and a few drops of oil after the water boils, blanch the dandelion for 1-2 minutes, and quickly soak it in cold water after removing it to maintain its emerald green color and crisp taste.
3. Prepare the seasoning: Finely chop the garlic and ginger and mix well with balsamic vinegar, soy sauce, sesame oil, salt and sugar to make a sauce.
4. Mix well: Drain the blanched dandelions, put them in a large bowl, add the seasonings, and mix well.
5. Plating: Place the mixed dandelions on a plate and sprinkle with chili oil or paprika to add flavor (if you like spiciness).
6. Enjoy: Dandelion salad is ready to serve as a refreshing appetizer in spring.
By following the above steps, you can enjoy a healthy and delicious dandelion salad in spring. This dish will not only satisfy your taste buds, but will also bring many benefits to your body.
onions
Eating more onions in spring has multiple health benefits. Onions are a nutritious vegetable that contains a variety of vitamins, minerals, and antioxidants, and the vitamin C in onions helps boost the immune system and helps fight the common colds and flu in spring. The dietary fiber in onions helps improve gut health and improves digestion.
Soak onions in old vinegar
1. Prepare the onions: Peel the onions and cut them into thin slices or shreds.
2. Prepare the container: Choose a clean glass or ceramic jar, make sure there is no oil or water.
3. Pickle the onion: Put the chopped onion in a container, add the appropriate amount of salt, and mix gently to let the onion come out of the water.
4. Add seasoning: Add an appropriate amount of aged vinegar to the onion, and if you like sweetness, you can add a small amount of sugar. If you like the flavor of garlic and ginger, you can add sliced garlic cloves and ginger slices.
5. Keep tightly sealed: Seal the container tightly and marinate in the refrigerator for at least 24 hours to allow the onion to fully absorb the vinegar flavor.
6. Enjoy: Pickled onions can be eaten as is, as an appetizer, or as a seasoning for cooking.
Tips:
- When marinating onions, make sure the container is clean and oil-free to prevent the onions from spoiling.
- The longer the onion is marinated, the more intense the texture and flavor of the onion.
- Aged vinegar has a strong sour taste, so you can adjust the amount of vinegar according to your personal taste.
- If you don't like it too sour, you can add a small amount of sugar to balance the sourness.
Garlic
Spring is the season for garlic to grow, and it is also the best time to consume garlic. Not only does garlic have a spicy taste and add flavor to food, but it also has a variety of health benefits. The allicin in garlic has antibacterial and antiviral properties that help boost the function of the immune system. The sulfides in garlic help to promote the secretion of digestive enzymes and improve digestive function. Garlic has natural antimicrobial properties that fight harmful bacteria in the mouth and gastrointestinal tract.
Sweet and sour garlic
1. Prepare the garlic: Choose fresh garlic and peel off the outer skin, leaving the innermost film.
2. Wash the garlic: Put the garlic in water and gently scrub it to remove dirt and impurities from the surface.
3. Slice or cloves: Cut the garlic into slices or cloves, according to personal preference.
4. Marinate: In a clean container, mix the chopped garlic with an appropriate amount of salt and gently knead to let the garlic come out of the water.
5. Cook sweet and sour sauce: Add an appropriate amount of water, sugar, and white vinegar to a pot and heat until the sugar is completely dissolved to make a sweet and sour sauce.
6. Cool the sweet and sour sauce: Cool the cooked sweet and sour sauce to room temperature.
7. Marinate the garlic: Pour the cooled sweet and sour sauce into a container with garlic, making sure the garlic is completely covered by the sweet and sour sauce.
8. Keep tightly sealed: Seal the container and marinate in the refrigerator for at least 72 hours to allow the garlic to fully absorb the flavor of the sweet and sour sauce.
9. Enjoy: The marinated sweet and sour garlic can be eaten as is, as an appetizer, or as a seasoning for cooking.
枸杞芽
Spring is the season for the growth of wolfberry buds, which are the young shoots of wolfberry and are rich in nutrients, including protein, vitamins, minerals and a variety of antioxidants. Goji berry buds are not only delicious, but also have certain medicinal value.
Scrambled eggs with goji sprouts
1. Prepare the wolfberry buds: Wash the wolfberry buds, remove the old leaves and hard stems, and retain the young shoots.
2. Blanch: Add enough water to the pot, add a little salt and a few drops of oil after the water boils, blanch the wolfberry sprouts for 1-2 minutes, and quickly soak them in cold water after removing them to maintain their green color and crisp taste.
3. Prepare the eggs: Crack the eggs into a bowl, add a pinch of salt, stir well and set aside.
4. Scrambled eggs: Add an appropriate amount of oil to the pan, pour in the stirred egg liquid after the oil is hot, wait for the eggs to solidify into lumps, gently stir-fry with a spatula until cooked, and set aside.
5. Stir-fry the wolfberry sprouts: Add an appropriate amount of oil to the pot, add chopped green onion and minced garlic (if used) and stir-fry until fragrant, then add the blanched wolfberry sprouts, stir-fry quickly and evenly.
6. Mix and stir-fry: Pour the scrambled eggs back into the pan and stir-fry them quickly with the goji sprouts to fully mix the eggs and goji sprouts.
7. Seasoning out of the pot: Add an appropriate amount of salt to taste according to personal taste, stir-fry evenly and then remove from the pot.
Tips:
- Adding salt and oil when blanching can help preserve the color and taste of goji sprouts.
- The heat should not be too high when scrambling eggs to avoid scrambling the eggs old.
- Stir-fry goji berries quickly to maintain their crisp and tender texture.
- Depending on your personal taste, you can add other seasonings such as soy sauce, oyster sauce, etc. during the stir-frying process.
With the above steps, you can enjoy a healthy and delicious scrambled egg with goji sprouts in spring. This dish will not only satisfy your taste buds but will also bring a wealth of nutrients to your body.