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What is the meaning of seasonal vegetables? What are the seasonal vegetables in spring

diet is closely related to seasons. What vegetables to eat at any time has always been the principle followed by Chinese people since ancient times. Today, we will take stock of those seasonal vegetables in spring.

Seasonal vegetables refer to those vegetables that are collected and listed fresh through artificial cultivation management (or wild) under natural environment conditions according to the growth characteristics of vegetables. The biggest feature of these vegetables is that the harvest time is closely related to the four seasons of spring, summer, autumn and winter, so consumers call them seasonal vegetables.

1. leeks

Eating leek stresses' spring food is fragrant, summer food is smelly '. The chives in early spring are the best to eat, tender and fresh. Chinese chive is also called "Yangcao". It is warm and has the function of nourishing kidney and Yang. Spring is not the same, eat more spring leeks, you can dispel the cold Yin. In spring, the body's liver Qi is too strong, which affects the digestion and absorption function of the spleen and stomach. The vitamins and minerals in leek are not special, but it contains more dietary fiber. Dietary fiber can promote gastrointestinal peristalsis, keep defecation unobstructed, and prevent constipation and colon cancer. Therefore, leek is known as "bowel washing vegetable".

Leeks can be fried, mixed, made of ingredients, filling and so on. Leek egg is a home-made dish with simple ingredients and rich nutrition. It is also a good match to fry leek and seafood together. Leek is the main part of filling, such as meat filling with leek, three fresh filling, egg filling with leek, which can be used to make dumplings, pies, pot stickers, etc. Leek can also be used as auxiliary materials to make soup to flavor, such as leek crucian carp soup.

2. lettuce

The crisp lettuce is also called "Spring vegetable".

Lettuce's fire clearing and detoxification function can remove the accumulated heat in the body in winter. Lettuce contains nicotinic acid, which is considered to be the activator of insulin. If the diabetes patients eat it properly, it will help to improve the function of glucose metabolism. Lettuce is rich in potassium and low in sodium. It is suitable for patients with hypertension, heart disease and other diseases to eat, which helps to reduce blood pressure.

Lettuce has a fresh and slightly bitter taste, which can stimulate digestion, increase bile secretion, stimulate gastrointestinal peristalsis, and help to increase appetite. Usually people eat lettuce stems, in fact, the leaves are also edible, and the nutritional value is higher than the stem. The content of vitamin C in leaves is 4 times that of stems, and the content of carotene is nearly 6 times that of stems. Lettuce can be eaten raw and cooked, cold mix, burn, fry, stew, but also processing pickles, pickles and so on. Common practices are: stir fried shredded meat with lettuce, stir fried shredded bamboo shoots with cold sauce, stir fried tofu with bamboo shoots and leaves, lettuce with hot and sour sauce, etc.

3. spinach

According to the theory of traditional Chinese medicine, spinach should be kept in good health in four seasons, and in spring, it should be kept in good health by nourishing the liver. Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin and moistening dryness, relaxing liver and nourishing blood, etc. it has a good auxiliary treatment effect on hypertension, dizziness, diabetes, anemia and so on caused by deficiency of liver yin in spring. Spinach is rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. Among them, carotene, transformed into vitamin A in human body, can maintain normal vision and epithelial cell health, and increase the ability to prevent infectious diseases. Spinach also contains a large number of plant crude fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion.

To eat spinach in spring, it is recommended to buy fresh spinach and put it in the refrigerator to reduce the loss of nutrition. Common practices are spinach fried eggs, spinach vermicelli, mashed spinach, pork liver spinach soup and so on.

4. spring shoots

Spring bamboo shoots are available all the year round, but the taste of spring bamboo shoots is particularly good, which is one of the vegetables that people in the South particularly like. South of the Yangtze River in March, after the spring rain, the bamboo shoots have broken the soil, the bamboo shoots are fat, delicious and refreshing. In the spring of South China, the moisture is heavy, and the bamboo shoots taste sweet and slightly cold. They have the functions of clearing away heat and phlegm, supplementing qi and stomach, curing thirst, benefiting waterways, promoting diaphragms and refreshing stomach, etc.

It is rich in water, plant protein, especially cellulose. It can help digestion and prevent constipation. The taste of spring bamboo shoots is light, fresh and tender. There are various ways to eat them. You can stir fry, burn, boil, simmer, stew, etc. It can be stir fried, pickled or matched with meat, such as stir fried bamboo shoots with salted meat, xuelihong stewed bamboo shoots and chopped pork with Hangzhou pepper.

5. fungi

Spring is the season of the wild fungus, which is the most suitable season to put fungus into vegetables. Fungus is a kind of strong alkaline crude fiber food. Europeans call mushrooms' plant meat ', and Americans even call mushrooms' God's food'. Some edible fungi such as Lentinus edodes, mushrooms, Volvariella volvacea and Cordyceps fungus are often eaten, which can increase human immunity, inhibit the proliferation of virus and tumor in vivo. Eating wild mushroom generally adopts the methods of boiling, steaming, stewing, frying, frying, etc., and the most suitable method is to stew all kinds of soup with it.

There are a lot of microelements such as selenium, zinc and iron in the fresh soup. The multi vitamins in the soup have the effect of replenishing water and moistening the skin, ensuring that the skin is not dry any more, and making the mushroom soup have the effect of beauty and health.

6. black fungus

In spring, the body of Auricularia auricula has accumulated a winter's waste which needs to be cleaned up. It's more appropriate to choose Auricularia auricula. Auricularia auricula is known as "the scavenger of human body". The colloid it contains helps to absorb and collect the dust and impurities remaining in the digestive system of human body and discharge them out of the body, so as to clean the gastrointestinal tract. Auricularia auricula is very rich in nutrition, which is known by nutritionists as "the meat in the element" and "the king in the element". Every 100g of Auricularia auricula contains 185mg of iron, which is 20 times higher than the spinach with the highest iron content in green leaf vegetables, and about 7 times higher than the pig liver with the highest iron content in animal food, which is the most iron content in all kinds of meat food.

Auricularia auricula is rich in protein, iron, calcium, vitamins and crude fiber, of which the protein content is equivalent to that of meat, iron is 10 times higher than meat, calcium is 20 times higher than meat, vitamin B2 is more than 10 times higher than vegetables, and Auricularia auricula also contains a variety of beneficial amino acids and trace elements. Agaric can be cold mixed, can be fried with shredded meat, stir fried with whisker meat, and can also be nourishing with agaric soup.

7. chicken feather vegetables

Chicken feather vegetable, also known as cabbage and Shanghai green, is one of the seasonal vegetables in spring in South China. Chicken feather vegetable is the tender seedling of cabbage. It has a more tender taste and texture, and a delicate taste. Cabbage is the most mineral and vitamin rich vegetable. The content of calcium, vitamin C and carotene in Pakchoi is higher than that in Pakchoi, and the content of carbohydrate and carbohydrate is slightly lower than that in Pakchoi.

The minerals contained in Pakchoi can promote the development of bone, accelerate the metabolism of human body and enhance the hematopoietic function of the body. Carotene, niacin and other nutrients are also important substances to maintain life activities. There are many ways to eat cabbage. It can be stir fried or combined with mushrooms, mushrooms and bamboo shoots. Cabbage soup is good for weight loss.