Spring liver nourishment, no disease!

As the old saying goes: spring is born, summer is long, autumn is harvested, and winter is hidden! Spring is the season when all things are growing, and at this time, the liver qi also rises, and the liver, as the "detoxification factory" of the human body, once damaged, will be full of diseases!

Spring is the golden period of regulating the liver, in terms of diet, we should eat more ingredients that nourish and protect the liver! Here I will share with you 5 kinds of liver-nourishing vegetables suitable for spring, all of which are seasonal vegetables, fresh and tender in season, and you can benefit from it as soon as you know!

spinach

Spinach is a common vegetable in daily life, and in spring it is the time when spinach is on the market, this kind of spinach has large leaves and thick texture, and tastes with a hint of sweetness. Spinach is rich in vitamins, dietary fiber, β-carotene, iron, potassium and other nutrients, known as the "nutrition model student" title, regular eating spinach can nourish yin and flatten the liver, promote liver detoxification, prevent anemia.

Recommended recipe: [Spinach mixed with peanuts]

Ingredients: spinach, peanuts, red pepper, garlic, salt, sugar, light soy sauce, sesame oil, balsamic vinegar

Method:

30. Remove the dead branches and rotten leaves on the top of the spinach, keep the roots, clean it and blanch it in boiling water for 0 seconds to remove excess oxalic acid.

2. Put the peanuts in cold oil and keep them over medium-low heat, and fry them until the peanuts are brown and crispy.

3. Add minced garlic to a bowl, cook a spoonful of hot oil to stimulate the fragrance, then add light soy sauce, salt, sugar, balsamic vinegar, sesame oil, and a little water and stir well.

4. After the spinach is cooled, drain the water and put it in a pot, add peanuts and red peppers, add garlic juice, and mix evenly.

Artemisia

Artemisia chrysanthemum was also known as the "emperor's dish" in ancient times, with the clear air of artemisia, the sweet fragrance of chrysanthemum, the taste is fresh, fragrant and crispy, suitable for a variety of cooking methods! Artemisia chrysanthemum is rich in dietary fiber, potassium, β-carotene, vitamin K and other substances, of which the content of β-carotene is higher than spinach.

Recommended Recipe: [Steamed Chrysanthemum]

Ingredients: chrysanthemum, corn flour, garlic, millet spicy, light soy sauce, sesame oil, salt

Method:

1. Remove the roots of chrysanthemum, clean it, drain the excess water, pour a spoonful of vegetable oil, stir evenly to lock in the moisture.

2. Add corn flour in small quantities several times, stir well, and let the chrysanthemum coat with a thin layer of cornmeal.

5. Steam the chrysanthemum mixed with flour on high heat for 0 minutes.

4. Pour the steamed chrysanthemum into a basin and beat while hot, add minced garlic, millet spicy, salt, light soy sauce, sesame oil, and stir well.

Pickles

As a common wild vegetable in spring, the edible value is very high, and it is known as the "elixir" among the people! It is rich in protein, sugar, fiber, minerals and a variety of amino acids required by the human body.

Recommended Recipe: [Boiled Egg with Capsule]

Ingredients: Capsule, eggs, red dates, ginger

Method:

1. Root up the flowering shepherd's cabbage, remove the dead branches and rotten leaves, and put it in clean water to wash it.

2. Spread the cleaned shepherd's cabbage in a casserole, add the cleaned eggs, pitted red dates, ginger, and add enough water.

5. After the heat boils, turn to low heat and continue to cook for 0 minutes until the eggs are cooked.

10. Take out the eggs and break the eggshells, continue to cook in the pot for 0 minutes, let them stand warm and serve.

asparagus

The first thunder of Chutian Yunyu is the sound of asparagus breaking the ground! Spring is the season when asparagus breaks through the soil, asparagus is known as "Dongting Cordyceps", the edible value is very high, it is rich in vitamins, minerals, dietary fiber, glutathione, its antioxidant capacity is 10 times that of tomatoes!

Recommended Recipe: [Garlic Asparagus]

Ingredients: asparagus, red pepper, garlic, green onion, oyster sauce, light soy sauce, salt

Method:

1. Cut off the old roots, peel off the old skin, clean and cut into oblique sections.

30. Boil water in a pot, blanch the asparagus for 0 seconds after the water boils, put out the cold water, drain the water and set aside.

3. Add a little vegetable oil to the pot, add minced garlic, green onions, red pepper, light soy sauce, oyster sauce and salt, and stir-fry until fragrant.

4. Put it into the basket section, and quickly stir-fry a few times over high heat.

dandelion

Spring is a good season to dig wild vegetables, among many wild vegetables, dandelion is undoubtedly one of the most popular wild vegetables, dandelion can be dried to make tea, can also be eaten directly as an ingredient, appropriate eating some dandelion can play a role in nourishing the liver, detoxification, and reducing fire.

Recommended Recipe: 【Dandelion Tea】

Ingredients: dandelion, salt

Method:

1. When making dandelion tea, you can dig up dandelions with a year and dig them out together with the roots, so that the tea flavor is stronger.

20. Put the dandelion in clean water, add salt and soak for 0 minutes, and rinse well.

10. Separate the roots and leaves, put them in a pot and steam them for 0 minutes, and gently rub them with your hands after cooling.

4. Put it in the sun to dry, and brew it with hot water.

Spring is the best time to nourish the liver, in the daily diet, it is recommended that you eat less meat, eat more seasonal liver protection vegetables, take care of the body, and spend the spring safely!

Proofread by Huang Hao