Traditional Chinese medicine pays attention to the “unity of man and nature” and should conform to the four seasons of yin and yang. Therefore, both human and nature have the characteristics of “spring birth, summer growth, autumn harvest, and winter storage”.
Spring is the season for the growth of yang energy and the recovery of all things. Many plants are quietly taking root and sprouting. They collect the spiritual energy of the world and absorb the essence of the sun and the moon to grow strong and delicious.
This season’s sprouts are a unique delicacy throughout the year.
The old saying also often says: eat buds in spring, melons in summer, fruits in autumn, and roots in winter.
So, in spring, it is natural to eat sprouts.
Eat them in spring, you can get the hair-growing qi of heaven and earth, not only follow the season, promote the growth of yang qi, but also relieve pain!
Don’t miss these 4 delicious and healthy sprouts~
bean sprouts
bean sprouts As a “regular customer” on the dining table, it should be the most familiar sprout, even though it looks unremarkable, it is actually very “expected”. As early as the Ming Dynasty, some literati wrote an article called “Bean Sprouts and Vegetables” to express their praise for bean sprouts. The golden buds are inch long, the pearls are double grains, the bandits are green and the green, and the Bhutan is not red. The beard of a white dragon is astonished, like the sting of a spring silkworm.
Li Shizhen praised bean sprouts in “Compendium of Materia Medica”: “Only this sprout is unique in its beauty and beauty. Moreover, different sprouts have different effects. Specifically, soybean sprouts enter the spleen and large intestine meridians, which can regulate the spleen and stomach. Mung bean sprouts are cool and sweet, not only can clear away heat and detoxify, but also nourish yin and kidney, and harmonize the five internal organs. Compared with mung beans, mung bean sprouts contain more vitamin C and amino acids, and have higher nutritional value, but people with weak constitutions should not eat more. Pea sprouts are rich in potassium, which is suitable for people with high blood pressure. At the same time, pea sprouts are rich in dietary fiber, which can promote peristalsis of the large intestine and help prevent constipation. The effect of eating in spring is better.
Bean sprouts are more nutritious and delicious to eat like this – don’t throw away the bean sprouts; add a little vinegar when cooking to solidify the protein in the bean sprouts, so that the taste is crisp and soft, and it can also reduce the amount of vitamin C. destroy.
Toona sinensis
In recent years, the toona sinensis can be described as Hermes among vegetables, and the price is sometimes fried to hundreds of yuan per catty. However, this did not affect everyone’s love for toon in the slightest. What is the magic of toon that makes everyone so fascinated by it? As the “carrying handle” among sprouts, Chinese toon is not a vain name, in short, it is both delicious and nutritious. Many people like to eat Chinese toon, especially its unique aroma. Not only that, the nutritional value of toon is also very good. Chinese medicine believes that toona sinensis is bitter in taste, neutral in nature, and has a small toxicity, and has the functions of strengthening the stomach, stopping bleeding, anti-inflammatory, and killing insects.
Toona sinensis can clear heat and detoxify, strengthen the stomach and regulate qi, moisturizing and improving eyesight. It is rich in protein, calcium, vitamin C and other nutrients, and ranks among the top vegetables. The volatile substances contained in the unique fragrance of toona sinensis can play a role in strengthening the spleen and appetizing and increasing appetite. Modern medicine and clinical experience have shown that Toona sinensis can protect the liver, benefit the lungs, strengthen the spleen, nourish blood, and relax the tendons; Toona sinensis decoction has a certain inhibitory effect on pneumococcus, typhoid bacillus, dysentery bacillus, etc. It should be reminded that although toon is good, if you eat it incorrectly, there will be a risk of poisoning. Because the nitrite content of toona sinensis is extremely high, the average amount of nitrite in young buds per kilogram of toon buds is more than 30 mg, and the old leaves are as high as 55-60 mg per kilogram. After eating, people are very prone to nitrite poisoning.
However, if handled properly before eating, it will greatly reduce the probability of poisoning. Blanching is one of the best ways to reduce nitrite. Studies have shown that blanching for 1 minute can remove more than 2/3 of nitrite and nitrate. In addition, it is best to eat only the young shoots of toona sinensis, which are low in nitrite and more in old leaves. So knock on the blackboard to make a point: before eating toon, it is best to blanch for 1 minute, which can remove most of the nitrite.
Lycium barbarum leaves
Goji berry buds are the young leaves of wolfberry. Lycium barbarum leaves are sweet and slightly bitter in taste, slightly cold in nature, enter the five internal organs, and have the functions of nourishing deficiency and nourishing essence, nourishing liver and improving eyesight, clearing heat and quenching thirst. It is suitable for fever due to yin deficiency, dry mouth due to thirst, deficiency of liver and kidney, dry eyes, toothache, etc. The leaves of wolfberry are tender and delicious. In spring, the tender leaves are picked for stir-frying vegetables. It is cool and delicious. Wolfberry sprouts can be used in a variety of ways, such as salad, stir-fry, soup, and porridge.
Spring bamboo shoots
Spring bamboo shoots have the reputation of “the first vegetarian food” in the folk. Chinese medicine believes that bamboo shoots are sweet, slightly bitter, and cold in nature, and can resolve phlegm and lower qi, clear away heat and eliminate vexation, and relieve constipation. The protein content of bamboo shoots is 2.4g/100g, which is the best among vegetables. It is a high-protein, low-fat, low-starch, and high-fiber delicacy. It is rich in insoluble dietary fiber, has the effect of absorbing fat, promoting food digestion and excretion, and is one of the most ideal foods for dieters.
The different parts of spring bamboo shoots have different degrees of freshness and can be eaten in different grades, each with its own characteristics. The tender head can be used for frying, or as an ingredient for meatballs and stuffing; the middle can be cut into slices of bamboo shoots, fried, roasted or used as an ingredient in dishes; the root is older and can be boiled, simmered, and served with meat and poultry Make soup. Note: The laxative effect of bamboo shoots, people with weak spleen and stomach are not suitable for eating bamboo shoots. Spring bamboo shoots contain insoluble oxalic acid. If you use sliced or diced bamboo shoots for cooking, you should first boil the bamboo shoots with light salt water for 5 to 10 minutes.
Family Doctor