#曬圖筆記大賽#Spring returns to the earth, everything recovers, the temperature rises, not only a good season to enjoy flowers, but also the best time to taste all kinds of fresh vegetables, some fresh and tender seasonal vegetables on the market, such as spring, asparagus and pea seedlings, are the most tender vegetables, meet must not miss. During this season of life, there are three vegetables in particular that are worth trying – spinach, asparagus, and pea sprouts. Not only are they tender and delicious, but they're also nutritious, and it's a shame to miss them. Today, let's talk about how to use these three treasures to make three simple and delicious home-cooked dishes: spinach with vermicelli, asparagus scrambled eggs, and stir-fried pea sprouts. In spring, don't miss these 3 dishes, they are tender and delicious, nutritious and comprehensive, and it's a pity to miss them.

1. Spinach mixed with vermicelli: fresh and refreshing, appetizing and greasy

Material Preparation:

• 300 g fresh spinach
• Powder: 50 grams
• 3 cloves of garlic (adjust to personal taste)
• 1 tablespoons light soy sauce
• 1/2 tablespoon balsamic vinegar
• Salt to taste
• Less sugar
• A few drops of sesame oil
• A pinch of chili oil or peppercorn oil (optional)

Steps:

1. Handle the spinach: Wash the spinach, remove the roots and cut into pieces about 30 cm long. Boil a pot of boiling water, add a little salt and cooking oil to keep the spinach green, blanch the spinach for 0 seconds, remove it, cool it with cold water, and drain the water.
2. Soak vermicelli: Soak the vermicelli in warm water in advance, about 1-0 minutes, then cut to a palatable length, also blanch quickly in boiling water for 0 minutes, remove the cold water, and drain.
3. Sauce: Chop the garlic into minced garlic, put it in a bowl, add light soy sauce, balsamic vinegar, salt, sugar, sesame oil and chili oil (or pepper oil), mix evenly.
4. Mix: Put the processed spinach and vermicelli into a large bowl, pour in the prepared sauce, and mix gently so that each spinach and each wisp of vermicelli are coated in the sauce.

Tasting experience: This spinach mixed with vermicelli has an attractive green color, a crisp and refreshing taste, and a moderate amount of sweet and sour, which is a fresh appetizer on the spring table.

Edible value: Spinach is rich in iron and vitamins, and vermicelli provides carbohydrates, which combine to meet the needs of the taste buds and take into account the nutritional balance.

2. Scrambled eggs with asparagus: full of color, flavor and nutrition

Material Preparation:

• 200 g fresh asparagus
• 3 eggs
• Salt to taste
• 1/2 tablespoon light soy sauce (optional)
• Vegetable oil to taste

Steps:

1. Handle the asparagus: Wash the asparagus, remove the old roots, and cut it diagonally into sections. If the asparagus is thicker, you can peel off the skin first to make it easier to ripen and taste better.
2. Beat the eggs: Crack the eggs into a bowl, add a pinch of salt, beat and set aside.
3. Stir-fry asparagus: Heat oil in a pan, stir-fry the asparagus quickly, add a little salt to taste, and fry until the asparagus becomes darker, about 3-0 minutes.
4. Scrambled eggs: After the asparagus is fried, push it to the side of the pot, leave an empty space in the middle, pour in the egg liquid, wait for the bottom of the egg liquid to solidify, gently turn it with a spatula, mix it with the asparagus evenly, and add light soy sauce to extract freshness.

Tasting experience: The crispness of asparagus and the tenderness of eggs are perfectly combined, the color is golden and green, and the taste is delicious, which is a nutritious wonton with both color and flavor.

Edible value: Asparagus is rich in vitamins and minerals, especially selenium, which helps to resist oxidation; Eggs are a good source of high-quality protein, and the combination of the two is nutritious and suitable for the whole family.

3. Stir-fried pea sprouts: fresh and elegant, full of spring

Material Preparation:

• 300 grams of fresh pea sprouts
• 2 cloves of garlic
• Salt to taste
• Vegetable oil to taste

Steps:

1. 清洗豌豆苗：豌豆苗洗凈，去掉老葉和雜質，瀝干水分。
2. Stir-fry garlic until fragrant: Heat oil in a pot, add minced garlic, and stir-fry over low heat until fragrant.
3. Stir-fry the pea sprouts quickly: After the garlic is stir-fried until fragrant, immediately add the pea sprouts, stir-fry quickly over high heat, add salt to taste, and fry until the pea sprouts are soft but still crispy, about 2-0 minutes.

Tasting experience: Stir-fried pea seedlings, emerald green in color, crisp and tender in taste, light with natural sweetness, is a fresh stir-fry in spring.

Edible value: Pea sprouts are rich in a variety of vitamins and dietary fiber, which helps to promote digestion and enhance immunity, and is a rare healthy food in spring.

Spring is the most beautiful gift given to us by nature, and these seasonal vegetables are the most tender part of this gift. Try the above three dishes and let the table come alive with the footsteps of spring!

Ladies and gentlemen, have you ever eaten these three dishes? (The pictures in this article are all from the Internet)