The spring is of course spring. Spring-spring cellulose content is extremely high and can assist in digesting the discharge of toxins to achieve fertility loss. The Chinese doctor's classic book, The Yellow Emperor's Inner Book, says that it means "food for time." When it comes to eating spring, it's springing. Sudong Poe once said, “No bamboo, no meat, no flesh, no skin, no meat, no meat.” In the view of Chinese doctors, spring springs have the effect of “Lixon, bloodline, filament, digestion”. Bamboo fried meat is a common dish。
The spring season is quite abundant, but for the northerners, the spring season in the south has changed from rare objects from previous years to common spring food. Spring springs are different in their appearances, and my family likes to eat one's own fat, white and fresh. The thick bottom is used for stew, and the medium is usually full, and the top leaves are also available, and the stew is not bad. Spring springs contain sufficient moisture, rich plant proteins, and nutrients and micronutrients essential to humans such as calcium, phosphorus and iron, especially high cellulose content, which help digest and prevent constipation. So grab the tails of spring and eat more of this high protein, low fat, low starch and coarse cellulose. And We made roasted meat and sprouts of iron, and only a little water could be cooked in 30 minutes. Of course, the iron lids and pans should be better sealed so that the juices do not evaporate easily. If there's no iron pot like this, you can find a sealed pot。
