What vegetables are good to sell in the spring, and what vegetables are in the spring garden

There are many varieties of vegetables in this season, and it is hot in the weather.

1. Rape: In April of the lunar calendar, rape flowers bloom everywhere in the countryside. Rape is produced in spring, rape is rich in vitamin C, stir-fried rape moss, sweet and refreshing, is a home-cooked dish on the family table in spring.

2. Spinach: Spring is the most tender season for spinach, and it is also the most beautiful time to eat. 3. Acacia flowers:

April and May are the best seasons to eat acacia flowers. At this time, the fragrance of acacia flowers is overflowing, and the bursts of fragrance are refreshing and refreshing.

Cabbage moss, lettuce, baby greens, garlic sprouts and the like, spring vegetables are still relatively complete!

There are many kinds of vegetables in this season, such as the more common cabbage, which contains many kinds of vitamins, so many people like to eat them. In spring, there are also toon sprouts, leeks, rape, spinach, locust flowers, carrots, bean sprouts, bamboo shoots, etc. When buying vegetables in spring, these are the main choices, which are fresher and taste better.

What vegetables are in the spring garden? That's a lot, baby cabbage, spinach, baby rape, everything, little leeks.

Mustard greens can be eaten in the spring vegetable garden, and mustard rice is eaten on the second day of February.

【In the South】There are some seasonal vegetables that are more common in spring, such as lettuce, cabbage moss, snow peas, carrots, callus white, etc., among which the following ingredients are more common and affordable on the table:

Cabbage moss

Cabbage moss, is the cabbage in the spring from the core of the moss extracted from the moss, pinch the tip of the moss to eat, cabbage moss is rich in phosphorus, vitamin C, vitamin B, spring to eat the best good, because the spring cabbage moss production is very large, so it is very cheap, the cheapest time is 1 yuan a catty, in Hubei people's table is the cheapest.

Snow peas

I don't know when it began, the southerners can always see fried snow peas on the table, snow peas are fresh and tender, eat a fresh, snow peas are rich in carbohydrates, protein, carotene and essential amino acids, laxative, beauty ** and other effects, compared with cabbage moss, although it is not cheap, at least four or five yuan a catty, but snow peas are better than the cost performance, a handful of cabbage moss to remove the old leaves that can not be eaten, you can leave two-thirds, but a handful of snow peas you can hardly lose anything.

Lettuce

Lettuce seems to be the ingredient that I can see every spring from childhood to now, it can be shredded, sliced, diced, can be cold, stir-fried, braised and hotpot, it feels like a versatile, and eating lettuce has the effect of moistening the intestines, controlling blood pressure, calming and calming the nerves, etc., its nutrients are many, including protein, fat, sugar, provitamin A, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron, potassium, magnesium, silicon and dietary fiber, the arrogant southerners will set the price of lettuce is also very arrogant, 5 yuan and 4 catties, it's not cheap, just think about it!

Having said that, the above is just the tip of the iceberg in the spring ingredients, if you want to be delicious and affordable, you must grasp the season, the output is up, the price of vegetables will not be high, if you want to eat vegetables out of season, it must not be cheap! One last reminder, stir-fry the greens with lard and be fragrant!

In the south, spring is very suitable for eating more green vegetables, especially celery, which is affordable and delicious.

Celery is rich in carotene, vitamins, calcium, phosphorus, iron, sodium, etc., which has the effects of clearing heat and detoxifying, aiding digestion, clearing the intestines and defecation.

Stir-fried yuba with celeryIngredients: 300g of celery, 50g of yuba, small pieces of oil, ginger, salt, appropriate amount of vegetable and fruit powder.

Method: 1The yuba is soaked in advance and cut into sections;

2.Remove the leaves of the celery, wash and cut into sections, and shred the ginger;

3.Stir-fry the ginger in oil in a hot pan until fragrant;

4.Pour in the yuba and celery in turn and stir-fry;

5.After the break, add salt and vegetable and fruit powder to taste, and then remove from the pot.

Spring is the best season for health preservation, and bean sprouts are the preferred vegetables for health preservation, bean sprouts are called "seeding" by the ancients, which can help the body's organs from winter storage to spring growth, and is one of the most suitable vegetables for spring to eat.

1.Soybean sprouts, spleen and stomach.

Soybean sprouts are rich in nutrition, is the most vitamins and proteins, soybean sprouts are low in fat, high in vitamins, germination 4-12 days of the most nutritious, eat more soybean sprouts can play a role in clearing heat and eyes, nourishing qi and blood, strengthening the spleen and stomach.

2.Mung bean sprouts. Clears away heat and detoxifies.

Mung bean sprouts are sprouts sent out after soaking mung bean seeds, mung bean in the germination process, vitamin C will increase exponentially, and part of the protein will be decomposed into a variety of amino acids required by the human body, the nutritional value of mung bean sprouts is much greater than mung bean.

3. Black bean sprouts nourish the stomach and liver.

Black bean sprouts, also known as small bean sprouts, are nutritious and tender sprouts. Rich in calcium, iron, phosphorus, potassium and other minerals and a variety of vitamins, the nutrients are higher than mung bean sprouts, in the bean sprouts in the first place, with the effect of nourishing the stomach and protecting the liver, generally eaten when the buds are 3 10 cm long, the taste is fragrant and crisp and tender, the taste is excellent, it can be stir-fried, cold dressed, make soup and make hot pot vegetables, etc.

Mung bean sprouts should be eaten more in spring, mung bean sprouts are in a continuous growth process, in which vitamins, minerals, amino acids and other nutrients are the most vivid. In the spring, when everything is recovering, the human body is also growing, and this high-quality nutrition is especially needed. From the perspective of traditional Chinese medicine, eating bean sprouts in spring can help the five internal organs shift from winter storage to spring, which is conducive to the dredging of liver qi, strengthening the spleen and stomach.

Spring is especially suitable for eating some warm and nourishing yang food, and leeks are a very good choice, especially suitable for early spring, eating leeks in spring can strengthen the spleen and stomach, supplement and protect people's yang energy, but also sterilize and reduce inflammation, improve resistance.

Spring is the most tender season for spinach, and it is also the most beautiful time to eat it. At this time, the spinach is called "spring pine", the roots are red and the leaves are green, fresh and unusual, and it is particularly delicious. Spinach is among the best among vegetables in terms of minerals and vitamins.

Spinach on the market in spring is beneficial to detoxification and prevention of spring dryness.

1. Soybean sprouts.

Eating more soybean sprouts in spring can effectively prevent dampness and heat in the spleen and stomach, constipation, etc., because soybean sprouts are rich in protein, crude fiber, calcium, phosphorus, iron and other elements that are beneficial to our body, among which vitamin B2 is rich in content, which can effectively improve gum bleeding, spring sleepiness, fatigue, etc.

2. Mung bean sprouts.

Eating more mung bean sprouts in spring can play a role in relieving hangover and clearing heat and benefiting Sanjiao. At the same time, mung bean sprouts are rich in vitamins B1 and B2, which can improve the state of fatigue and fatigue in spring.

3. Spinach. Spinach is rich in chlorophyll, carotene, vitamin K, folic acid, coenzyme Q10 and a variety of minerals, so it has always been known as a "model student of nutrition". Eating more spinach in spring can promote health, laxative, boost metabolism and improve problems such as bleeding gums, nosebleeds, and dry mouth that often occur in spring.

4. Leeks. Leeks are rich in vitamin C, vitamin B1, vitamin B2, carotene, etc., and are indispensable vegetables for vitamin supplementation in spring. It also has the effect of appetizing and preventing colds with leeks.

5. Spring bamboo shoots. Eating more spring bamboo shoots in spring can play a role in clearing heat and dissolving phlegm, and at the same time, spring bamboo shoots are also rich in dietary fiber, which helps to improve constipation and **. However, it should be noted that spring bamboo shoots contain poorly soluble oxalic acid, which should be consumed with caution for patients with allergic rhinitis, dermatitis and urticaria.

6. Fungus. Eating more fungus in spring can effectively prevent iron deficiency anemia, and can also play a role in calcium supplementation, in addition, the dietary fiber contained in fungus can play a role in moistening the intestines and laxative.

7. Lettuce. Eating more lettuce in spring can play a role in promoting appetite. In addition, lettuce is rich in potassium ions, which can also improve the phenomenon of spring sleepiness.

8. Garlic sprouts. Garlic sprouts contain a large amount of allicin, which can play a role in inhibiting bacteria and preventing colds, and in addition, garlic sprouts contain sulfide that can help digestion.

Spring is the season of recovery of all things, and it is also one of people's favorite seasons, which can not only make people feel the sunshine, but also absorb a lot of fresh air, so what vegetables are more suitable to eat in spring? Many friends have such doubts, and the next will introduce several vegetables suitable for spring in detail, hoping to help you.

1. Green onions

Both shallots and onions belong to the onion family and have many health benefits. In addition to being known for its immune-boosting properties, shallots also contain quercetin, an antioxidant that helps relieve symptoms of seasonal allergies, lowers blood pressure and prevents heart disease. So when you eat some shallots in the spring, it's very healthy.

2. Spinach

Spinach is one of the most suitable vegetables to eat in spring, rich in nutrients, spinach is very rich in vitamin C and folic acid, which can help strengthen the immune system and alleviate allergies. Spinach also contains lutein and zeaxanthin, which can support eye health. In addition, spinach is also rich in betaine, which can enhance performance during exercise.

3. Asparagus

Asparagus contains folic acid, which is rich in vitamin K, which helps calcium reach bones, and vitamin A, which strengthens the immune system and skin health.

4. Arugula

Is your salad only rome lettuce? Add a few slices of arugula! Arugula not only enriches the taste of the dish, but is also rich in the mineral magnesium, which helps maintain strong bones, strong muscles, and a healthy immune system.

5. Bowl beans

Peas are a very characteristic vegetable, the most abundant is vitamin C, and it is also a good plant-based protein**. In addition, the dietary fiber of the bean is also very rich, which can be said to be a high-fiber food, which helps to maintain intestinal health and increase satiety, not only to feel the delicious taste of Xintian, but also to replenish sufficient nutrients for the body.

As far as our southern region is concerned, the seasonal dish in spring now is the folded ear root leaves, which are really cold, fried, and eaten are all more delicious, and there is scrambled eggs with gorse. There are also fried pickles such as pears and flowers, which are all good seasonal cauliflowers. Gorse.

There are many dishes that can be eaten in the spring, and they are very affordable.

Stir-fried mushrooms with lettuce.

Ingredients: 1 large mushroom, 1 lettuce, 3 garlic cloves, 3 dried chilies, salt and oil.

Method: 1. Prepare the required ingredients, peel off the skin of the lettuce in advance, cut off the roots of the mushrooms, tear the small strips, and then clean them, rinse the lettuce after peeling, cut it into thin slices and then cut it into thin strips, cut the dried chili pepper into thin strips, and cut the garlic cloves into fine pieces.

2. Add water to the pot, bring the water to a boil over high heat, add mushroom strips and blanch for 30 seconds, and squeeze out the excess water when it is not hot.

3. Heat the pan with cold oil, pour in the minced garlic and dried chili shreds and stir-fry over low heat to bring out the fragrance, pour in the mushroom strips and stir-fry over high heat, fry until the mushroom moisture is dry and a little browned, then add the lettuce shreds and stir-fry, the lettuce shreds change color and become soft, add an appropriate amount of salt to taste, you can add some oyster sauce appropriately, I only added salt, the taste is particularly fresh.

In spring, there are leeks, camellia, spinach, mother-in-law, spring bamboo shoots, etc.

1. Leeks. The first stubble leeks in spring are very fresh and tender, storing the nutrients for the winter, the leeks that have just been cut back, the leaves are fat and green, verdant and dripping, green and oily, the water is spiritual, there is a faint fragrance when smelling, the best way to eat the first stubble leeks, in addition to fried eggs, is wrapped into dumplings.

2. Capsule. Shepherd's cabbage is a common wild vegetable, in the field, roadside woods, can see its figure, the whole herb can be used as medicine, with the improvement of people's awareness of health, more and more people, began to join the team of digging wild vegetables, and shepherd's cabbage is the best preferred wild vegetable, can be cold dressing, can spread eggs, can make dumplings.

3. Spinach. Spring is coming, green spinach has also begun to be marketed in large quantities, its stems and leaves can be eaten, especially when shabu-shabu, spinach is the first choice among vegetarian dishes, green and lush.

4, mother-in-law Ding.

Mother-in-law Ding is also dandelion, which is a very common wild vegetable, small yellow flowers will bloom in the middle, and later it becomes a fluffy parachute, falling to **,** is the new home, dandelion can be eaten raw, stir-fried, made soup, medicine and food, in March and April every year, it is the best edible stage of dandelion.

5. Spring bamboo shoots. There are many types of spring bamboo shoots, about a dozen kinds, can be meat and vegetarian, different methods, different flavors, stir-fried, stewed, boiled, stewed, simmered, bamboo shoots have many famous dishes, such as "spring bamboo shoots roasted anchovies", "spring bamboo shoots white mixed chicken", "southern meat spring bamboo shoots" and so on.

1. Spring bamboo shoot sprouts: rich in cellulose. Bamboo shoots are the shoots that grow from the soil of bamboo, the so-called "taste all the spring shoots", spring bamboo shoots are the most tender and white time of the year. Spring bamboo shoots have a sweet taste, clear heat and water, and are very suitable for dry spring consumption.

2. Bean sprouts: high vitamin content. Bean sprouts are rich in protein and vitamin C, and are also high in other trace elements, rich in vitamin B2, which can improve vitamin B2 deficiency in spring.

3. Cauliflower: Every 200 grams of fresh cauliflower can provide more than 75% of the vitamin A needed for adults to withstand cracking. Its vitamin C content is more prominent, reaching 80 mg per 100 grams, which is 3-4 times higher than the content of common Chinese cabbage and soybean sprouts in Changshu, and 2 times more than the content of citrus.

4. Spinach. Spinach pointed leaves Spinach has a long petiole with thin leaves, thick roots, and a lot of sugar. The amount of carotene in spinach is significantly higher than that of other vegetables.

5. Capsule: Capsule's nutrients are rich, its content of vitamin C, carotenoids and various minerals is high, and its calcium content is close to 3 times that of milk of the same quality.