What aspects should we pay attention to in spring diet and exercise?

In early spring, the temperature is still cold, and the human body needs to consume some energy to maintain the basal body temperature to keep out the cold; Spring is the season when the climate changes from cold to warm, and the temperature changes greatly. Bacteria, viruses and other microorganisms begin to multiply in large numbers, and their vitality is enhanced, which is easy to invade the human body and cause diseases. At this time, a scientific diet is necessary.

Spring diet principle

Mainly based on high calories: in addition to cereal products, you should also choose foods such as soybeans, sesame seeds, peanuts and walnuts to keep out the cold.

Supplementing high-quality protein: such as eggs, fish, shrimp, beef, chicken, rabbit meat, bean products, etc. , to increase the resistance.

Take enough vitamins and inorganic salts: fresh vegetables such as Chinese cabbage, rape, sweet pepper and tomato, and fruits such as citrus and lemon, which are rich in vitamin C and have antiviral effects; Yellow-green vegetables such as carrots and amaranth are rich in vitamin A, which can protect respiratory mucosa. Sesame, cabbage and cauliflower are rich in vitamin E, which can improve human immunity.

It is advisable to keep acid and sweeten it: "It is advisable to keep acid and sweeten it in spring to nourish the temper." Because spring is a time when liver qi is strong, it is easy to be weak in the spleen and stomach; Eating more sour food will make the liver function high, so the spring diet should be nursed back to health, and it is advisable to choose spicy and warm products to avoid sour taste. Diet should be light and delicious, avoid greasy, cold and irritating food.

Replenishing liver in spring

Raise the liver first in spring. Pay attention to comprehensive nutrition and eat on time; Fresh and ripe fruits are good for health; Chicken liver is sweet and warm, and can nourish blood and liver. It is a good food for nourishing the liver, which has stronger liver nourishing effect than other animals' livers and can warm the stomach. Vinegar is the first choice for nourishing the liver. Vinegar tastes sour and enters the liver, which has the functions of calming the liver, removing blood stasis, detoxifying and killing insects.

In early spring, the cold is strong, and liver yang is difficult to occur. If you can drink a little wine, you can use it to promote the yang in the liver. Duck blood is mild and nutritious. It can nourish liver blood and treat anemia. It is one of the best foods to protect the liver. Spinach has the functions of nourishing yin and moistening dryness, soothing the liver and nourishing blood. If animal blood is added to the soup, it can treat liver-qi discomfort.

Spring diet guide

Spring is the first of the four seasons. At this time, the willows are green, the spring flowers are budding, and the yang in nature begins to rise. This environment is most conducive to the transformation of jingxie into body fluid and qi and blood, enriching human tissues and organs. However, the changeable climate in spring will directly affect the human body's defense function, and the whole body's disease resistance will also decline; On the other hand, all kinds of bacteria and viruses have also begun to multiply in large numbers, and bacteria and viruses will take advantage of it when they are in poor health. So in the process of our diet, we should pay attention to some details.

1. Correct breakfast

In spring, the metabolism of the human body is strong, and people obviously feel that they wake up early in the morning. Now people generally sleep late at night, so there will be a phenomenon of poor sleep. It's not good for northerners to eat more noodles and fried dough sticks. This often makes people sleepy for a long time. Breakfast should be based on high-protein food, a bag of milk, an egg with porridge and a little tea to refresh yourself. Most southerners have this habit.

Vitamin supplement

Authoritative nutrition experts point out that vitamin A deficiency is easy to cause respiratory and digestive tract infections, and once a cold or diarrhea occurs, the level of vitamin A in the body will further decline. Vitamin A deficiency can also reduce the body's antibody response, leading to decreased immune function. The protective effect of vitamin A on respiratory tract and gastrointestinal mucosa has been widely confirmed. Supplementing vitamin A from food is a safe and effective health care method. Among many foods, carrots are the best way to supplement vitamin A. So when spring comes, you must eat more foods containing vitamins such as carrots.

Step 3 eat more edible fungi

Spring diet should be light, eat more vegetables and some edible fungi, such as black fungus, tremella, mushrooms, mushrooms and so on. Spring is a time when viruses appear frequently, and many viruses will enter your body. Eating more edible fungi can increase your antiviral ability. (Shanxi News Network)

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Eating and nourishing the liver in spring is the first priority.

The liver, "is the root of the limbs, and the soul is hidden here." (The Six Stages of Dirty Images in the Yellow Emperor's Internal Classic) is the largest gland in the human body. Just like a "chemical plant", it has the functions of metabolism, liver fluid secretion, detoxification, coagulation, immunity, heat production, water and electrolyte regulation and so on. Why emphasize the importance of nourishing liver in spring? According to the theory of traditional Chinese medicine, the liver belongs to the five elements, and the spring wood is flourishing, so it is particularly important to protect the liver in spring. From the point of view of immunological significance and practice, protecting the liver in spring also plays an important role in enhancing immunity to other diseases.

Seize the opportunity to replenish the liver

According to the principle of "Four Seasons Focus" in TCM, spring is the season of liver, nourishing yang and benefiting liver is the primary task to prevent liver depression, and the method of nourishing liver in spring and nourishing viscera is advocated. Combined with this health-preserving feature, from the perspective of modern nutrition, the dietary principle in early spring and February should be a balanced diet with high protein, high vitamins and sufficient calories. The so-called high protein is a good opportunity to adjust the five internal organs by appropriately increasing the intake of medium and high food in protein according to the individual's specific situation, and by nourishing the liver and eating everything in spring. Introduce several methods of nourishing liver in spring.

Give priority to dirty chickens.

Chicken liver is sweet and warm, and can nourish blood and liver. It is a good food for nourishing the liver, which has stronger liver nourishing effect than other animals' livers and can warm the stomach. The specific usage is: take 3 fresh chicken livers and rice100g, and cook them together into porridge. Can be used for treating middle-aged and elderly people with liver-blood deficiency, improper diet, dry eyes or tears. In addition, for the elderly with numbness of limbs, 5 pieces of chicken liver and 20g of gastrodia elata can also be steamed once a day for half a month, which can be effective.

Vinegar is the first choice to nourish the liver with taste.

Vinegar tastes sour, enters the liver, and has the functions of calming the liver, removing blood stasis, detoxifying and inhibiting bacteria. Yang Can, an elderly hypertensive patient with hyperactivity of liver yang, takes 40 ml of vinegar every day, dilutes it with warm water, or soaks eggs or soybeans with vinegar, which has a good effect. Usually, people with liver pain due to tightness can take 40 ml of vinegar and Chaihu powder 10 g, which can quickly relieve the pain.

Tonifying blood and liver, eating duck blood

Duck blood is rich in nutrition, and the liver governs the storage of blood, which is a common treatment method in traditional Chinese medicine. Take duck blood 100g, crucian carp 100g, and white rice 100g together with porridge, which can nourish liver blood, help to treat anemia, and is also one of the liver-protecting delicacies for patients with liver cancer.

Soothing liver and nourishing blood spinach is good.

Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin and moistening dryness, soothing the liver and nourishing blood, and is often effective in the adjuvant treatment of liver-qi discomfort and complex stomach diseases.

Medicinal diet for nourishing liver in spring

According to the theory of five elements in traditional Chinese medicine, spring belongs to the liver, and Shouwugan tablet is a commonly used medicated diet for tonic in spring. The specific method is: add water to Polygonum Multiflori Radix and boil it into thick liquid medicine, and take 20 ml from it for later use. Then 250 grams of fresh pig liver was peeled and washed, and cut into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm. 15g ginger, onion and garlic, one each, washed and shredded onion, sliced garlic and sliced ginger into rice grains. Add a little Polygoni Multiflori Radix juice and salt to pork liver slices, and mix well with about 10g wet starch. In addition, 25g of Polygonum multiflorum juice, 25g of soy sauce, 0g of liquor10g, 4g of salt, 5g of vinegar, 5g of wet starch, and the soup is made into juice. Heat the wok with high fire, drain the oil, heat it to 70% to 80%, add the mixed liver slices, and drain the remaining oil with a colander. There is about 50 grams of oil left in the pot. Add garlic slices and ginger slices, and then add liver slices. At the same time, stir-fry the vegetables in the pot a few times, pour in the juice and stir-fry evenly, pour in a little bright oil, and add the shredded onion to serve. The prepared Polygonum multiflorum Thunb is a famous anti-aging and life-prolonging drug in ancient times.

Pig liver is rich in nutrition. It can nourish liver and then ooze bacteria, and has the effects of nourishing liver and kidney, benefiting essence and blood, and enriching the purpose of the invention. It has a good curative effect on dizziness, decreased vision, premature gray hair and weakness of waist and legs caused by deficiency of liver and kidney and essence and blood.

Six methods of nourishing liver and preventing cold

In beginning of spring, the human body's yang rises, which relaxes the skin, while in early spring, it suddenly turns warm and cold, and in late spring, the sudden cold quickly tightens the skin, and the function of opening and closing adjustment can't be changed for a while, and the liver function is damaged, which causes the whole body's qi and blood running disorder, interferes with other viscera and organs, and leads to the onset of diseases. Therefore, the early spring food supplement focuses on nourishing the liver and benefiting the spleen and stomach, warming the yang and keeping out the cold!

1, drink plenty of water, it is cold and dry in early spring, and it is easy to lack water. Drinking plenty of water can replenish body fluids, enhance blood circulation and promote metabolism. Drinking plenty of water is also conducive to digestion, absorption and elimination of waste, reducing the damage of metabolites and toxins to the liver.

2, drink less in early spring, the cold is strong, and a small amount of drinking is conducive to menstruation, blood circulation, blood stasis and liver yang rise. But don't drink too much, because the liver's ability to metabolize alcohol is limited, and drinking too much will hurt the liver!

3, a balanced diet, protein, carbohydrates, fat, vitamins, minerals, etc. Should keep the corresponding proportion in the food; At the same time, keep the five flavors unbiased; Try to eat less spicy food and eat more fresh vegetables and fruits; Don't overeat or starve unevenly.

4, feel comfortable because the liver likes depression, so anger and anger can easily lead to liver stagnation and become a disease. First of all, we should learn to control anger and try to be calm, optimistic and cheerful, so that the liver fire can be extinguished and the liver qi can grow normally and smoothly.

5, moderate exercise in the spring for seasonal outdoor activities, such as walking, hiking, playing ball, playing Tai Ji Chuan, etc. , not only can make human qi and blood smooth, promote the old and the new, strengthen the body, but also nourish the liver, so as to achieve the purpose of protecting the liver and protecting health.

6. The clothes are loose, the hair is loose, the body stretches, and the blood does not accumulate. Liver qi and blood are unobstructed, and the body is bound to be strong.

Vegetables for nourishing food, nourishing liver and preventing cold

Slices of herring with tomato sauce: herring tonifies liver, improves eyesight, nourishes stomach and strengthens spleen. Suitable for chronic diseases, neurasthenia, chronic hepatitis and chronic nephritis.

Vegetarian stewed lentils: lentils are known as the first choice for nourishing the spleen and stomach in spring, especially suitable for the elderly, pregnant women, lactating mothers, and patients with hypertension, coronary heart disease and cerebrovascular diseases.

Leek and pig liver soup: leek is warm and pungent, which helps yang in spring, so pig liver is used to nourish liver and replenish blood. Suitable for patients with liver disease, night blindness and constipation.

Black rice porridge: Black rice is flat and sweet, containing 15 kinds of amino acids and vitamins, which can nourish the liver and spleen, nourish the stomach and tonify the kidney, and is a good tonic in spring. This porridge is suitable for liver and kidney deficiency and women's postpartum weakness.

Jujube porridge: Jujube supplements qi and blood, benefits the liver and spleen, and warms the yang. This porridge is suitable for anorexia loose stool, deficiency of qi and blood, thrombocytopenia, anemia, chronic hepatitis, malnutrition, etc. Caused by weakness of spleen and stomach.

Honey black tea: 5 grams of black tea, put in a thermos cup, brew with boiling water, cover and stew for a while; Mix proper amount of honey and brown sugar. Drinking 1 time before meals every day can warm and nourish the stomach. This tea is suitable for drinking in spring with strong liver qi and poor spleen and stomach function.

Onion ginger tea: 65,438+0 onions, mashed and chopped, put into a pot, add 65,438+0 bowls of boiling water, boil over high fire, add 65,438+0 tablespoons of black tea and 65,438+0 tablespoons of ginger juice to make strong tea, and drink it while it is hot. Then cover the quilt and go to bed, which can increase the heat to keep out the cold and prevent the cold and cold in early spring.

Eat more pears and lilies when coughing in spring.

Recently, the weather has changed a lot. Many people have caught a cold or have upper respiratory tract infections, and they often hear coughing in the office. According to medical experts, you can eat more pears and lilies when coughing in spring, which can enhance the immunity of the upper respiratory tract.

Medical experts believe that coughs in spring are mostly caused by colds, especially in recent days when the weather gets warmer and then drops sharply. Many people don't add clothes in time, which leads to upper respiratory tract infection and even tracheitis, which is the main reason for the increase of coughs. In addition, the climate in spring is dry, and the upper respiratory mucosa is also vulnerable to bacterial invasion, resulting in dry cough.

To prevent coughing, first of all, we should pay attention to the change of the weather, and don't take off your clothes too quickly. Old people who are used to morning exercises should not get up too early. It is best to start exercising after the sun comes out, and pay attention to wearing more clothes. For office white-collar workers, reduce the degree of work fatigue, go to bed early and get up early to enhance the body's resistance and prevent upper respiratory tract inflammation. People with heavy tastes should eat less spicy food, such as hot pot barbecue, keep a light diet and eat more vegetables.

If you have cough symptoms, you can eat more pears, which have the effect of nourishing body fluid and moistening lung. You can also cook porridge with fresh lily and glutinous rice, which can be eaten at meals and also has the effect of moistening the lungs.

Dietotherapy for eliminating dampness and expelling toxin in spring

In spring, the weather is wet and the body is easy to pile up.

Moisture, causing skin relaxation; In winter, I ate a lot of fatty food and piled it up in my body. There is also an old saying: a thousand dollars can't buy spring to vent. Here are some dietotherapy methods for eliminating dampness and detoxifying:

Apples and fresh milk should not blindly believe in folk detoxification drugs. Simple apples and fresh milk already have the effect of detoxification. Try drinking a glass of fresh milk and eating an apple in the morning. Mild and beneficial, but also has the effect of detoxification. Other fruits, such as strawberries, cherries and grapes, also have a good detoxification effect.

The colloidal components in kelp and mung bean soup can promote the discharge of toxic substances in the body. Mung beans are cold and can clear away heat and detoxify. Drink kelp and mung bean soup occasionally, and the toxins will naturally be discharged with defecation. The soup is delicious, and there is no need to drain so much water. In addition, coix seed is also a good product for eliminating dampness, and adding it to make soup together increases the effect of eliminating dampness.

Water: Don't forget the best detoxification carrier: water. Don't think that you don't need to replenish water when it is wet in spring. If you don't have water in your body, you don't even have to go to the toilet. How can you detoxify? A while ago, the popular skin care product was called "eight glasses of water", but it is actually easier to drink eight glasses of water directly. Don't think that drinking eight glasses of water is hard work. Actually, it can be juice and soup. Another point is never to wait until you are thirsty to drink water. When you have a rest after work, have a glass of water to refresh yourself, and then you will be more energetic, which is good for both public and private.

Drinking Chili soup in spring increases appetite.

The weather is changeable in spring.

Wet, people are prone to fatigue and drowsiness, and are more prone to respiratory problems, gastrointestinal discomfort, skin diseases and so on. So eat more light food, eat more melons and vegetables, drink more water to clear your stomach, and eat less fried food.

Drink more dampness-removing soup, such as lentils, red beans, kudzu root soup, etc. Eat more fruits rich in seed element C to prevent colds. You can also eat spicy food in moderation, such as drinking Chili pork tripe soup, which can increase your appetite; Don't eat greasy food such as glutinous rice, so as not to increase the burden on the stomach. If you are good to your skin, don't eat food containing heat poison, such as beef, shrimp and crab. Drinking carrot and horse body bamboo cane soup can clear away heat and detoxify. Drinking rose tea is beautiful and has a soothing effect on the liver. A year's plan lies in spring, and going out to eat "eat and drink by yourself" is a sign of cherishing yourself.

The practice of shredded bamboo shoots 1. Ingredients: Ingredients: pork tenderloin 150g.

Ingredients: 50 grams of bamboo shoots.

Seasoning: salt 5g, monosodium glutamate 0.5g, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g, and refined vegetable oil 250g (actual dosage 60g).

Methods: 1. Shred pork tenderloin, put it in a container and soak it in cold water until it turns white. Drain the water, put it into a bowl, add 4g of refined salt, 5g of Shaoxing wine, monosodium glutamate, egg white and dried lake powder and mix well for later use.

2. Cook bamboo shoots and cut them into filaments with the same thickness and length as shredded pork.

3. Put the wok on fire, add refined vegetable oil, cook until it is 70% mature, add shredded pork and disperse with an iron spoon. Pour the shredded pork into a colander to drain oil after discoloration.

4. Set fire to the original pot, add 30g of refined vegetable oil, stir-fry shredded bamboo shoots, add 5g of Shaoxing wine, 1 g of salt and a small amount of soup, thicken with water starch, pour in shredded pork, turn it over a few times, pour in a small amount of oil, and turn it over.

Features: white color, fresh and tender taste, and firm marinade.

Fourth, the main points of operation:

1. Shredded pork and shredded bamboo shoots should be cut evenly.

2. Stir the shredded pork evenly when sizing, and no water can be seen.

When frying, the soup should be put properly, not too much and not too little.

When thickening, water starch should also be appropriate, which is easy to paste and rarely has soup.

Spring healthy dishes

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Gourmet-Qing plain clothes Xin

Materials: 4 Chinese cabbages, Flammulina velutipes 100g.

Ingredients: 20g of Chinese kale, 20g of carrot, and 0g of mushroom10g.

Seasoning: 5ml of walnut oil, 5g of salt, 3g of chicken essence and 5g of pepper.

Production process:

1. Select four clean Chinese cabbage slices, boil the water in the pot, and put the Chinese cabbage slices into the pot to be hot and soft. Take out that Chinese cabbage slices and supercool; Blanch Flammulina velutipes, Lentinus edodes and Chinese kale in water, take out and cut into filaments;

2. Marinate the shredded Flammulina velutipes, shredded mushrooms and shredded Chinese kale with chicken essence, salt, walnut oil and pepper for 10 minute;

3. Take a cabbage leaf, take a proper amount of three silk in the shape of a small steamed bun and put it on the bread to expose the Flammulina velutipes slightly;

4. Wrap the remaining Chinese cabbage slices in turn, boil them in water, and steam the Chinese cabbage bags for 5 minutes;

5. Finally, mix the steamed juice with chicken essence and salt and pour it on the cabbage bag.

Dish 2 Strange Bacon Roll

Ingredients: bacon100g, chicken tail sausage100g.

Ingredients: 20g onion, 50g kiwi fruit.

Seasoning: walnut oil 30ml, salad dressing 20g, tomato sauce 20g.

manufacturing process

1, cut kiwi fruit into pieces for later use;

2. Then roll up the chicken tail sausage with a whole piece of bacon and fix the bacon roll with a toothpick;

3. Fry bacon rolls in 80% hot walnut oil until cooked, take out toothpicks and put kiwi fruit around them;

4. Chop the boiled bacon and onion, and mix the ketchup and salad dressing to serve.

Dish 2 Strange Bacon Roll

Ingredients: bacon100g, chicken tail sausage100g.

Ingredients: 20g onion, 50g kiwi fruit.

Seasoning: walnut oil 30ml, salad dressing 20g, tomato sauce 20g.

manufacturing process

1, cut kiwi fruit into pieces for later use;

2. Then roll up the chicken tail sausage with a whole piece of bacon and fix the bacon roll with a toothpick;

3. Fry bacon rolls in 80% hot walnut oil until cooked, take out toothpicks and put kiwi fruit around them;

4. Chop the boiled bacon and onion, and mix the ketchup and salad dressing to serve.

There are four dishes with scrambled eggs.

Materials:

50g of eggs, Zizania latifolia 100g, walnut oil 10g, salt, chopped green onion and broth.

Method:

1. Water bamboo peeled and washed.

2. Water bamboo is shredded.

3. Beat the eggs into a bowl, add salt and mix well. Heat walnut oil in a pot, saute chopped green onion, add shredded water bamboo, stir-fry a few times, add refined salt and broth, stir-fry the soup until it is cooked, and serve.

4. Heat the walnut oil in another pot, pour in the egg liquid, and stir-fry the fried water bamboo together until the eggs are cooked.

Features:

This dish is yellow and white in color, delicious, rich in vitamin A and calcium, and nutritious; The mellow and healthy nutrition of walnut oil is perfectly combined with this light food, which is very suitable for pregnant women.

Spring menu

3 ~ 4 people

Set 1:

Longjing white jade (fried in hangzhou dishes, tender, smooth and delicious)

Ingredients: 200g river shrimp (or sea shrimp), Longjing tea (available

He has a handful of green tea, 1 spoon of cooked diced bamboo shoots and diced mushrooms with water, and chicken.

Eggs (with egg white) 1.

Seasoning: lard 250g (actual dosage 40g), 1 spoon yellow rice wine, refined salt, seasoning.

A little refined flour, a little raw flour.

Method:

1. Put the shrimp in water, add a little salt and stir to make the surface of the shrimp have body fluids.

Take it out, rinse it repeatedly with clear water until it is white, then drain the water and dry it with a dry cloth.

Absorb the surface moisture, add egg white and a little salt, stir until it becomes sticky, and then put it away.

1 tbsp monosodium glutamate and corn flour, stir until the shrimp surface has a translucent paste, and put in.

Put it in the refrigerator for 2 hours and let it ferment completely.

2. Soak the tea leaves with 3 tablespoons of boiling water. After about 2 minutes, pour out 2 tablespoons of tea.

Water, leave tea and juice for later use.

3. Wash the pan, heat it, slide it with cold oil, pour it out, heat it again, and drain it.

When the oil is 40% hot, add shrimps and spread them with chopsticks (to prevent adhesion). See.

It is jade white, that is, pouring it into a colander and draining the oil.

4. Heat the pot, add 1 spoon of rice wine and soup, and add a little salt. After boiling, add bamboo shoots.

Dice mushrooms, dice mushrooms, then boil, pour tea and juice together, add monosodium glutamate, and let the water flow down at 45 degrees.

Half a spoonful of flour, thicken the marinade to make it thick, then add shrimp and mix well, and pour in half a spoonful.

Lard, from pot to basin.

Features: White and tender shrimps, Qing Xiang tea, bamboo shoots and mushrooms.

The colors are harmonious and pleasing to the eye.

Key:

1. Shrimp must be washed, drained and dried with a dry cloth to absorb surface moisture.

Pulp; After the pulp is done, it should be placed at a low temperature (about 2 ~ 8 degrees) or placed in the freezer of the refrigerator.

After 2 ~ 3 hours, the slurry layer is not easy to fall off when lubricating oil is applied, and it is smooth and tender after maturity.

2. Don't cover the tea, so as to keep the color of the tea green and make tea water.

Don't drink too much, and avoid the weak taste of tea.

Spring cookbook

Monday

Tuesday

Wednesday

Thursday

Friday

self-help

breakfast

theme

non-staple food or stuffs

Soup porridge

Torta de Natta

Strawberry Cake

cow's milk

Chicken sausage hot dog

Sausage hot dog

Peanut celery

thick

Sauced pomegranate bag

Tomato and butterfly roll

Boiled eggs and sesame pickles

Red bean oatmeal porridge

Baked egg cake

Soybean potherb

Mill porridge

Two-color flowering steamed bread

Millet noodle jujube cake

Spiced chicken liver

Mi zi Jiang mi Zhou

Have one more meal.

soya milk

yogurt

thick

soya milk

thick

lunch

theme

meat dishes

Vegetarian food/vegetables

(of water) vast and torrential

Shredded chicken noodles

Use winter bamboo shoots and bean skin

cabbage

Mix (cooked) rice with millet.

Yuanbaorou

Dry fried celery

Osmanthus fragrans and auricularia auricula decoction

Zucchini baozi stuffed with juicy pork

hasty pudding

Mifan

Braised pork with yuba

braised eggplant

Radish and coriander soup

Mifan

Mushroom beef

Sweet and sour shredded carrot

Egg and tomato soup

snack

fruit

Pingguo (county)

banana

Li Xuehua

hami melon

a kind of pear grown in Hebei Province

dinner

theme

meat dishes

Soup porridge

Mifan

Yuanyang meatball

Tomato vermicelli soup

Guoliaowotou

Three pieces of diced meat

Mung bean rice porridge

Mifan

Braised Prawns

Fried potatoes, green peppers and eggplant

Luffa Tremella Egg Soup

Tricolor vegetable juice roll

Geely pump

Lotus and lily porridge

Sesame paste brown sugar cake

Fried shredded pork with sweet noodle sauce

Pumpkin corn porridge

be late

theme

Soup porridge

Pine nut peach crisp

yogurt

Green bean paste roll

Steamed egg soup

Sauced bread

cow's milk

Walnut cake

Longxu noodles

Spring recipes-ham and chicken soup

Ingredients: a large piece of chicken breast, 80 grams of Jinhua ham, one egg, salt, pepper and sesame oil, and six bowls of clear water.

Exercise:

(1) Wash the chicken breast, steam it, shred it, chop it up and put it in a bowl; Sliced ham

(2) Put the cut chicken and ham into a casserole, add clear water and simmer for about 30 minutes; Add eggs and mash them into egg blossoms. Season with salt.

note:

(1) You can go to the supermarket to buy frozen chicken breast, preferably milky yellow or reddish, which has a translucent feeling.

(2) People who like to eat coriander (coriander) and onion can eat together after the soup is cooked, so that the soup is more delicious.

Fried crucian carp [Life Network Spring Menu]

First, raw materials

1. Material: 3 live crucian carp (about 1000g).

2. Materials: 250g of pig fat and lean meat, 50g of water-soaked mushrooms, 0/00g of canned winter bamboo shoots and 50g of egg white.

Seasoning: Shaoxing wine, refined salt, monosodium glutamate, pepper, sugar, soy sauce, salad oil, corn flour, milk soup, onion, ginger, garlic and sesame oil.

Second, production

1. Scales and gills of crucian carp are removed, and internal organs are taken out. After washing, marinate with Shaoxing wine and refined salt. Dice pork, bamboo shoots and mushrooms. Chop onion, ginger and garlic; Then put into a container, add refined salt, Shaoxing wine, monosodium glutamate and sesame oil, and mix to make stuffing. Then the stuffing is stuffed into crucian carp, and the seal is stuck with a paste made of egg white and corn flour.

2. Put the wok on fire, add a proper amount of salad oil, fry the brewed fish until golden on both sides, and take it out. Pour oil into the wok, leave a little base oil, add chopped green onion, Jiang Mo and garlic, stir fry, add appropriate amount of milk soup, and adjust the taste with soy sauce, Shaoxing wine, sugar, pepper, refined salt and monosodium glutamate; Then put the fried fish in the pot, bring it to a boil, cover it, move it to low heat for about 30 minutes, take it out and put it on a plate; The raw juice in the pot is thickened with corn flour, and some sesame oil is poured on the fish.

Third, the special point.

Golden color, fresh and tender fish, attractive aroma.

Pepper Chicken

Ingredients: 250g chicken.

Seasoning: salt 4g, soy sauce 30g, monosodium glutamate 1g, onion 50g, ginger 15g, raw pepper 15g, and a little sesame oil.

Making:

1. Slaughter the chickens born that year, cut off their hair, cut open their bellies and wash them with clear water.

2. Put clear water and some onions and ginger on the fire, put the whole chicken in after boiling, cook it until it is immature (uncooked), take it out and cool it, take the tender part of the chicken, cut it into long strips with a knife and put it in a bowl.

3. Put raw peppers, onions and salt on the chopping board, chop them slowly, and add a little sesame oil to the chop. Chop it, put it in a bowl, add soy sauce, monosodium glutamate and sesame oil to make pepper juice, pour it on the chicken pieces, and spread it evenly to taste. This sauce must be chopped slowly with raw peppers to have the unique Chili flavor of hemp mouth.

Features: Pepper and hemp taste is outstanding, chicken is fine, tender and fresh, and its flavor is unique.

Dried fruit juice

Raw material: pork belly 500g.

Seasoning: 200 grams of sugar, 25 grams of rose wine, 50 grams of onion ginger, 30 grams of soy sauce, raw vegetable oil 1000 grams (actually eaten1000 grams).

Making:

1, pork belly peeled and cut into 0. /kloc-Slice 0/6cm thick and 6cm long, mix well with white sugar, soy sauce, rose wine and onion ginger, and marinate in the meat slices for 2 hours.

2. Heat the pan and add the vegetable oil. When the oil temperature reaches 80%, put the marinated pork belly slices into the pot for three times and fry them until golden. Slice it while it is hot, put it on a clean stainless steel cooked food table, crush it with a knife, cool it into dried meat, and put it neatly in the pot.

Features: golden yellow, sweet and crisp.