April, the late spring month, is the last month of spring, and temperatures gradually rise. According to Traditional Chinese Medicine, as the body's Yang energy encounters the sharp rise of Yang energy in nature during late spring, the collision of the two can easily stir up internal heat, leading to liver fire, and trigger ailments such as nasal bleeding, headaches, dizziness, and red, blurry eyes. At this time, the focus should be on preventing the accumulation of heat in the body. So, the editor will now teach you how to make three refreshing and heat-clearing dishes.
Eat more heat-clearing and liver-nourishing vegetables
In late spring, liver Qi is vigorous. You can appropriately eat some vegetables that clear internal heat, moisten the liver, and improve vision, such as shepherd's purse, celery, lettuce, and water chestnuts.
Cold-dressed colorful spinach roots
Spinach roots are known as "red-billed green parrot" and are rich in nutrients, but we often think the roots are old and tough and not tasty, throwing them directly into the trash. In fact, spinach roots are rich in fiber, vitamins, and minerals. Grown in the soil and not in contact with the outside world, they can be considered truly pesticide residue-free food.
The main ingredients for cold-dressed colorful spinach roots are spinach roots, black fungus, dried bean curd sheets, carrots, vermicelli, fried peanuts, and cilantro. Seasonings: minced garlic, salt, light soy sauce, rice vinegar, and sesame oil.
The method is: wash the spinach roots, soak for 3 minutes, and blanch them for half a minute together with the cut black fungus, dried bean curd sheets, and vermicelli, and soaked carrots. Crush the fried peanuts and chop the cilantro for later use. Put these in a basin, add minced garlic, salt, light soy sauce, etc., and mix well. Drizzle with a little sesame oil.
Spinach roots are bitter in taste, soft and sweet, and nutritious. Adding mushrooms, nuts, and bean products provides complementary nutrition. Moreover, vermicelli can absorb the nutrients from the moisture of the vegetables.
Stir-fried oil wheat grass roots
Oil wheat grass contains large amounts of calcium, iron, protein, fat, vitamins, and other nutrients. It helps lower cholesterol, clear dryness and moisten the lungs, and resolve phlegm and stop coughing. It is a low-calorie, high-nutrient vegetable.
Let me teach you how to make stir-fried oil wheat grass roots. Prepare the ingredients: the main ingredient is oil wheat grass roots, and the ingredients are sliced garlic, dried chili peppers, light soy sauce, rice vinegar, sugar, and salad oil. The method is: wash the oil wheat grass roots, crush them with the back of a knife, and cut into sections (easier to flavor; for the elderly, they can be diced or minced). Slice the garlic in advance and let it sit for 15 minutes. Place the sliced garlic and dried chili peppers on top of the oil wheat grass roots. Pour hot oil over them (this creates the "stir-fried" aroma). Then add light soy sauce, rice vinegar, sugar, etc., and mix well.
Make pickles from cauliflower roots
Cauliflower (including broccoli) is extremely high in vitamin C, which is beneficial for children's growth and development and improves human immunity. Cauliflower also contains antioxidant components, and long-term consumption can reduce the incidence of breast cancer, colorectal cancer, stomach cancer, and others.
You can make pickles from cauliflower roots. Prepare the ingredients: the main ingredients are cauliflower roots and carrots. The ingredients are sliced garlic, ginger slices, a little white liquor, dried chili peppers, star anise, Sichuan peppercorns, rice vinegar (or white vinegar), light soy sauce, salt, and sugar. The method is: wash the cauliflower roots, peel off the tough outer skin, and cut them into long strips (like the carrots). Put them in a basin for later use. Add the prepared ingredients to the cut main ingredients, mix well, seal the opening with plastic wrap, and place it in a cool place (or a refrigerator) for two days to pickle.