Every time I open the takeaway app and order a dish with heavy oil and spicy food, I can't help but swallow my saliva - but as soon as the chopsticks pick up the slices of meat soaked in red oil, my stomach begins to gurgle in protest. At this time, I always think of the green vegetarian dishes on the table in my hometown, which are refreshing and refreshing to cover the white rice, which can make people pull two more bowls.

The vegetable market in the beginning of spring is simply a green paradise, spinach is tender enough to pinch out water, broccoli is supported by dew on the edge of small flower buds, and rape stalks are brittle and broken. Today, I will take you to plate 9 fast green vegetables, from cold salad to stir-fry, so that you can eat comfortably and satisfy your cravings.

The first course: cold spinach (3 minutes disc king)

Last week, the neighbor's eldest sister came to visit the door, tasted it and took half a pot directly: "This is more fragrant than meat!" ”

Second course: garlic broccoli (kitchen nirvana)

My little nephew is a picky eater, and this dish is the only one that allows him to take the initiative to add food.

3rd course: Stir-fried green beans (a quick dish full of wok)

The wok-qi can make the child next door cry. Remember not to cover the pot, the emerald green is all hanging by this breath.

The fourth course: Cool beans (summer temperature artifact)

Camping with cold dishes, friends rushed to dip cookies in the sauce, all said that it was more energetic than barbecue.

The fifth course: Artemisia (small fresh in the wild vegetable world)

Chewing on the stems and leaves with a little bitter taste, I suddenly understood why the ancients said that "biting the root is fragrant".

Sixth course: stir-fried wheat cabbage (green jade out of the pot in 30 seconds)

Seventh course: Cool mixed water spinach (new way to eat the stem)

Eighth course: tiger skin green pepper (vegetarian dish to taste meat)

The ninth course: fried rape (national home cooking ceiling)

The heat rising from the stove enveloped the aroma of vegetables, and the rice in the casserole was just bubbling with crab eyes. Hold a chopstick and press the green vegetables into the bowl, and the rice grains will shine out with the vegetable juice. There is a wonderful magic to eating vegetarian dishes in spring - even though there is no meat, the more you chew, the more you can feel the sweetness.

Suddenly found that these green vegetables are like life, the hot and piping hot days are fried quickly, and the cold salad pickled is stolen for half a day.

The next time you have a temper tantrum, don't be in a hurry to swallow pills, go to the vegetable market and bring bags of fresh green leafy vegetables home.

Proofread by Zhuang Wu