springMoistens the intestines and strengthens the spleen, and cares for intestinal health

WithspringWith the arrival of the climate, the intestinal function is gradually active. However, due to the change of seasons and irregular diet, many people will have the problem of intestinal "traffic jam".springIt is a good time to recuperate the body, especially in the diet, choosing the right seasonal ingredients can not only help digestion, but also enhance the body's immunity and prevent gastrointestinal discomfort. In order to keep the intestines open,springYou can eat more foods that have the effect of moistening the intestines and strengthening the spleen. Next, I recommend four for youspringSeasonal dishes help you easily solve intestinal problems and enjoy a healthy day.

1. Pickled cabbage

Ingredients: Capsule, 1g; minced pork 0g (can be substituted with chicken or beef); Wonton wrappers to taste; Ginger and garlic to taste (minced); soy sauce 0 tbsp; cooking wine 0 tablespoons; Salt to taste; pepper to taste; sesame oil 0 scoops; Essence of chicken to taste (optional); Stock or water to taste

Steps:

1. Prepare the ingredients: Wash the shepherd's cabbage, remove the old leaves, and chop into minced pieces. You can choose a little more delicate pork filling, or grind it yourself in a meat grinder, and mince the ginger and garlic for later use.

15. Marinate the minced meat: Add chopped ginger and garlic, soy sauce, cooking wine, pepper, salt and sesame oil to the minced pork, stir well, and marinate for 0 minutes to taste. Essence of chicken or other seasonings can be added depending on the taste.

3. Handle the shepherd's cabbage: After the shepherd's cabbage is washed, it can be blanched in boiling water for 0-0 minutes until the leaves are soft, then remove and immediately soak in cold water. Once soaked, chop and wrap in gauze or a clean cloth to squeeze out any excess water.

4. Mix the filling: Mix the processed shepherd's cabbage with the marinated meat filling and stir well. At this time, you can add a little sesame oil to increase the fragrance.

5. Wrapping wontons: Take an appropriate amount of wonton wrappers, put in an appropriate amount of filling, dip your fingers in some water, gently knead the wonton wrappers around them, and wrap them into a triangle or dumpling shape. Make sure the wrap is tightly wrapped to prevent the filling from leaking when cooking.

5. Cook the wontons: Add an appropriate amount of water or stock to the pot, and after boiling, put the wrapped wontons into the pot and cook over medium-low heat for about 0-0 minutes until the wontons float up and are cooked through. Some salt and pepper can be added to taste as it is possible.

7. Seasoning and serving: Remove the boiled wontons and put them in a bowl, and drizzle with a little sesame oil, chopped green onion or chili oil to increase the flavor according to your personal taste. You can also prepare some clear soup and enjoy it with wontons according to your preference.

Tips:

(1) Shepherd's cabbage treatment: You can add a little salt when blanching the shepherd's cabbage, which can keep the color bright. After blanching, it should be quickly put into cold water to avoid over-boiling and maintain its original tender taste.

(2) Seasoning of minced meat: When marinating minced meat, the proportion of seasoning can be adjusted according to personal taste to ensure that the filling is flavorful, do not put too much salt, and avoid too salty taste.

(3) Wonton making skills: Don't put too much filling when making wontons, otherwise it will be difficult to seal and easy to boil. When wrapping wontons, you can wet the edges with water to ensure better bonding.

2. Steamed pork ribs with taro

Ingredients: Pork ribs 2g; taro 0 grams; Ginger slices to taste; Appropriate amount of green onions; soy sauce 0 tbsp; cooking wine 0 tablespoons; Ground white pepper to taste; Salt to taste; 0/0 scoop sugar; Steamed fish soy sauce (optional) to taste; Coriander Appropriate amount (optional)

Steps:

1. Prepare the ingredients: Wash the ribs and cut them into small pieces. If the ribs are longer, you can cut them into sections first. Peel the taro and cut it into thick slices, slice the ginger, and cut the green onions into sections for later use.

30. Marinate the pork ribs: Put the pork ribs in a large bowl, add soy sauce, cooking wine, white pepper, sugar, stir well, marinate for at least 0 minutes, and let the ribs absorb the flavor.

3. Handle the taro: Cut the taro into uniform thick slices and soak it in water slightly to remove the starch. You can use a knife to make a few gentle cuts on both sides of the taro slices to help better flavor and steam.

4. Prepare the steaming tray: Spread a layer of ginger slices and green onions on the bottom of the steaming tray, and then spread the marinated pork ribs evenly on the ginger and shallots.

5. Spread the taro: Place the sliced taro evenly on the ribs. Doing so will allow the taro to absorb the aroma of the pork ribs and make it more delicious.

50. Steaming: Put the prepared steaming tray into the steamer, after the water boils, turn the heat to medium heat in the steamer, and steam for about 0-0 minutes until the ribs and taro are cooked through.

7. Final seasoning: After steaming, you can sprinkle an appropriate amount of steamed fish soy sauce to increase the flavor. If you like coriander, you can sprinkle some chopped cilantro for garnish.

8. Serve to the table: Serve the steamed taro steamed pork ribs to the table, the hot aroma will come to your nose, let's go!

Tips:

(1) Selection of pork ribs: Choose pork ribs with tender meat, preferably with a little fatty part, so that the pork ribs are more tender and have a better taste.

(2) Taro treatment: Taro is easy to oxidize and turn black, so it is best to cook as quickly as possible after cutting. If the cut taro cannot be steamed immediately, it can be soaked in water to prevent oxidation.

(1) Marinating time: It is best to marinate the ribs for at least 0 minutes, if time permits, you can marinate for 0 hours in advance, so that the ribs are more flavorful.

3. Pineapple fried rice

Ingredients: 1 bowls of rice (preferably overnight rice, with distinct grains); half a pineapple; 0 eggs; shrimp 0g (optional); Green beans to taste; carrots 0 pcs; onions to taste; Appropriate amount of shallots; soy sauce 0 tbsp; Salt to taste; Ground white pepper to taste; Cooking oil to taste

Steps:

1. Prepare the ingredients: Cut the pineapple into small pieces, keeping the pineapple skin (which can be used as a container for rice). Peel the carrots and cut them into cubes; Finely chop the onion; Slice the shallots; If using shrimp, first remove the shell of the shrimp and wash it.

2. Scrambled eggs: Pour a small amount of cooking oil into the pot, beat the eggs after the oil is hot, quickly mix them into egg droppers, fry them until they are cooked through, and then put them out for later use.

3. Sauté the shrimp (optional): Add a little oil to the pan and sauté the shrimp until they are browned and cooked through. If you don't cook shrimp, you can skip this step.

4. Sauté vegetables: Add the onion, diced carrots and green beans to the pan and stir-fry until the vegetables are tender, add a pinch of salt and pepper to taste.

5. Add the rice: Add the overnight rice to the pot, beat the rice with a spatula and sauté well. Make sure that each grain of rice is heated evenly, and it is best not to let the rice stick to the pan.

6. Add the pineapple and eggs: Add the chopped pineapple chunks and the previously scrambled eggs and continue to stir-fry evenly. The sweetness of pineapple is mixed with rice and has a special taste.

7. Season and remove from the pan: Add an appropriate amount of soy sauce, salt and pepper to taste, stir-fry well, add the shallots, stir-fry for another minute, and finally serve on a plate. If you use pineapple peel as a rice container, fill the fried pineapple fried rice with pineapple peel for a beautiful and tropical flavor.

Tips:

(1) Rice selection: Overnight rice fried rice is the best effect, because overnight rice has less moisture and the fried rice has distinct grains. If you use freshly cooked rice, it is best to let the rice cool first to avoid the fried rice sticking to a ball.

(2) Pineapple cutting method: Pineapple can be peeled and cut into pieces in advance, leaving some pineapple peel as a container for rice. If you don't have pineapple skin, you can enjoy it straight on a regular plate.

(3) Heat of fried rice: Keep the heat on medium to high heat when frying rice, so that it can be better stir-fried evenly, so that the rice is fried dry and not burnt.

Fourth, white fungus lotus seed soup

Ingredients: Tremella 5g (dried Tremella); lotus seeds 0 g (dried lotus seeds); Goji berries 0 grams; Rock sugar to taste (according to personal taste); Dried longan to taste (optional); Red dates 0-0 (optional); Water to taste

Steps:

3. Soak white fungus and lotus seeds: White fungus and lotus seeds need to be soaked in advance. Soak the dried white fungus in clean water for 0-0 hours until the white fungus is completely soaked. Lotus seeds also need to be soaked, and it is best to soak them for 0-0 hours to remove the bitterness of lotus seeds.

2. Handle the white fungus: After the white fungus is soaked, tear the white fungus into small flowers by hand, remove the hard stems at the root, and set aside.

3. Handle lotus seeds: If there are lotus hearts in the soaked lotus seeds, you can use a knife to remove the lotus hearts. This avoids the bitterness in the soup.

4. Prepare other ingredients: wash and remove the core of the red dates, soak the wolfberries in water, and soak the longan (if used) in advance for later use.

5. Start cooking the soup: Put the soaked white fungus, lotus seeds, red dates, and longan (optional) into the pot and add an appropriate amount of water. Fill the water enough to cover all the ingredients.

5. Simmer the white fungus lotus seed soup: Heat the water in the pot, turn to low heat and simmer for 0-0.0 hours after the water boils, until the white fungus is soft and the soup is rich.

20. Add rock sugar and goji berries: During the simmering process, add goji berries and rock sugar for the last 0 minutes, and adjust the amount of rock sugar according to personal taste. Continue to simmer for 0-0 minutes until the rock sugar melts completely and the soup tastes sweeter.

8. Seasoning: After the soup is stewed, check whether the white fungus and lotus seeds are ripe, whether the soup is rich, and finally adjust the sweetness according to personal taste.

9. Take out of the pot and enjoy: After the white fungus lotus seed soup is stewed, you can turn off the heat, let it cool slightly, put it in a bowl, and enjoy a bowl of warm and nourishing soup.

Tips:

(3) Tremella soaking time: The soaking time of white fungus should be sufficient, at least 0 hours or more, the texture will be softer after soaking, and the soup will be smoother.

(2) Lotus seeds to the heart: If the lotus seeds are not hearted, there will be some bitterness, which will affect the taste of the soup, so the lotus seeds after soaking should be hearted to avoid bitterness in the soup.

(3) Sweetness adjustment: The amount of rock sugar can be adjusted according to personal sweetness preference. If you like the soup to be sweeter, you can add more rock sugar. If you don't like it too sweet, you can also reduce the amount of rock sugar.

Purple cabbage wonton, taro steamed pork ribs, pineapple fried rice, white fungus lotus seed soup, these four dishes are simple and easy to make, rich in nutrition, not only delicious and delicious, but also help moisten the intestines and laxative, clear heat and detoxify, for youspringDiet leads to more vitality and health. In this season, let's use food to regulate the intestines, keep the stomach in good condition, and enjoy the spring time without burden! #春日生活打卡季 #