Spring has arrived, and a large number of fresh ingredients are on the market, and there is no better season than a variety of sprouts. Sprouts not only conform to the breath of hair, but also help us clear the heat and reduce the dryness of spring.
In addition to the bean sprouts that everyone is familiar with, there are also many seasonal sprouts, and the nutritional value is also very rich. Today, I will introduce you to the delicious dishes made of different sprouts
1. Soybean sprouts, mung bean sprouts, black bean sprouts
It is rich in nutrition, but the health is targeted
Bean sprouts are the most affordable sprouts, after the beans sprout, from the staple food to vegetables, the nutritional composition also changed, the vitamin content increased greatly, especially the vitamin C content increased especially. Taking soybean sprouts as an example, the original soybeans basically do not contain vitamin C, but after their germination, they contain about 9 to 21 mg of vitamin C per 100 grams.
1. Soybean sprouts
Soybean sprouts are rich in vitamin B2, which helps prevent and improve symptoms such as frequent angular inflammation in spring; the protein content is 4.4g/100g, which is more than twice that of mung bean sprouts; and the potassium content is 175mg/100g, which is 5 times that of mung bean sprouts.
In addition, soybean sprouts are relatively strong in terms of spleen and dampness, especially suitable for people with spleen deficiency symptoms such as yellowish complexion, shortness of breath, lack of food, and loose stools.
2. Mung bean sprouts
Mung bean sprouts taste sweet and cold, the effect of clear heat and water is stronger than mung beans, but also diuretic, anti-alcohol poison. Its calories are only half of that of soybean sprouts, and its fat and carbohydrate content is relatively low, making it more suitable for people who need to lose weight and lower fat.
3. Black bean sprouts
Black bean sprouts are sweet in taste, slightly cool in nature, and belong to the spleen and stomach meridian, which is called "soybean yellow roll" by Traditional Chinese medicine, and has the best effect on liver thinning. It is also rich in minerals such as calcium, iron, phosphorus and anthocyanins, and its antioxidant effect is relatively better, and its nutritional value is higher than that of soybean sprouts and mung bean sprouts.
Cook the three buds of spring
【Directions】
1, soybean sprouts blanched in water for 20 to 30 seconds to fish out; mung bean sprouts mixed with a little vinegar to prevent water loss; soaked jellyfish cut into strips, put into about 70 ° C water blanched.
2, soybean sprouts and black bean sprouts together under the pot, low heat sautéing, basically mature after the high heat into the mung bean sprouts stir-fry together.
3: Add 1/2 tbsp sugar and salt, then add 1 tsp. Finally, add an appropriate amount of soy sauce to enhance the color. Add the blanched jellyfish, sauté quickly to add flavor, stir-fry evenly and out of the pan.
4. How to make bean sprouts at home?
Place the beans in water for a night, and when they have swelled, pick out the black spots and place the remaining good beans in an open container.
Pour water into the container until the beans are past, then cover the beans with a wet towel. After that, change the water once a day, and keep the towel moist, when the sprouts grow to about 3 to 5 cm, its nutrition is the best, the most suitable for consumption.
Second, pea seedlings "blue into the liver"
Suitable for people with three highs
Pea seedlings are green into the liver, expressing liver qi, it is rich in fiber, helps laxative, as well as water to reduce swelling, and in the spleen, life and thirst, very suitable for three high patients to eat.
Warm mix pea seedlings
【Material】
Pea sprouts, minced garlic, green onion.
In a pot with less oil, add minced garlic and green onion and sauté until fragrant, add vinegar, salt, sugar, soy sauce and plum water to mix warm sauce and drizzle on the pea seedlings.
3. Peanut sprouts
The "longevity bud" of doubling nutrients
Peanut sprouts are known as "longevity buds", and their resveratrol content is more than 5 times that of undeveloped peanuts, which have antioxidant, anti-aging, heart protection, auxiliary cancer prevention and other health effects.
After peanut germination, the vitamin C content increases significantly, and may even exceed soybean sprouts and mung bean sprouts; the fat content is significantly reduced, which is more beneficial for blood lipid control.
And peanuts are originally rich in protein, after 5 days of germination, its content will further rise, and some of them will be hydrolyzed into amino acids, which is easy for the human body to absorb and taste better at the same time.
Longevity buds small crispy meat
1: Cut the pork and plum meat into strips, add cooking wine, soy sauce, pepper noodles, sweet potato starch and marinate and sizing, then fry in the pan, fry until golden and crispy, and remove for later.
2: Add an octagon, stir-fry a little green onion and ginger until fragrant, then sauté the beaten egg mixture.
3: Scramble eggs until slightly caramelized, add boiling water, add the fried small crispy meat, simmer over low heat for 25 minutes.
4: After the crispy meat is cooked and rotten, the peanut sprouts are removed from the peanut coat, washed and cooked for about 2 minutes to get out of the pot.
Fourth, radish seedlings sputum laxative
The elderly should eat it often
Radish seedlings into the spleen meridian, stomach meridian and lung meridian, has the effect of phlegm, gas conduction, laxative, very suitable for the elderly to eat, often constipated people are also suitable for eating it.
Radish sprout pancakes
1: If there is less oil in the pot, add minced green onion and ginger and minced tenderloin and stir-fry until fragrant, add blanched carrots and diced potatoes and sauté in a pan, add oyster sauce to taste, and set aside.
2: Mix three parts of soybean noodles, one part of white noodles, add a little salt and sugar, and mix it into a yogurt-like batter with 30 degrees of warm water.
3: Brush the bottom of the pot with oil, pour in the cake batter over low heat, after the cake paste is formed, beat the eggs, sprinkle with sesame seeds, green onions, coriander, turn over the noodles and spread.
4: Brush the sweet noodle sauce and seafood sauce after turning the dough, put the fried filling on the cake, and finally add the radish seedlings and roll it up.