What are the spring specialties and what are the seasonal dishes in spring?

Cucumbers, tomatoes, eggplants, potatoes, sweet potatoes, celery, leeks, spinach, bok choy, carrots.

Spring seasonal dishes include chili peppers, green peppers, bell peppers, onions, cauliflower, sweet beans, peas, celery, lettuce, camellia, rape, spinach, toon, spring bamboo shoots, marantou, gourd, and leeks.

Other Seasonal Dishes:

1. Summer vegetables: peppers, loofahs, bitter gourds, winter melons, beans, asparagus, callus white, onions, cucumbers, chayote, pumpkin, amaranth, mountain soybean, water spinach, dragon's mustard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant, cowpeas, cucumbers, tomatoes, winter melons, green beans, broad beans, etc.;

2. Autumn vegetables: okra, water chestnut, lotus root, pepper, chestnut, winter melon, green beans (kidney beans), sweet potato leaves, beans, yams, cabbage, lentils, cauliflower, carrots, lotus roots, green onions, beans, cucumbers, tomatoes, lotus roots, eggplants, lilies, etc.;

3. Winter vegetables: green peppers, cabbage, cabbage, onions, cauliflower, carrots, radish, sweet beans, celery, spinach, mustard greens, sunflower cabbage, lettuce, cauliflower, Chinese cabbage, rape, lettuce, cabbage, mustard greens, spinach, yellow sprouts, kale, water chestnuts, lotus root, etc.

Seasonal dishes are categorized by month:

January: greens, cabbage, spinach, celery, radish, mushrooms, etc.

February: greens, cabbage, spinach, celery, cabbage, etc.

March: greens, spinach, celery, cabbage, cauliflower, leeks, etc.

April: greens, lettuce, chicken hair, celery.

May: greens, cabbage, lettuce, chicken hair, cucumbers, broad beans, coconut white, tomatoes, etc.

June: cabbage, cucumbers, tomatoes, potatoes, chicken hair, sword beans (Phaseolus vulgaris), eggplant, pumpkin, etc.

July: cowpeas, eggplant, chicken hair, cabbage, winter melon, loofah, edamame, peppers, potatoes, lentils, cabbage, water spinach, etc.

August: winter melon, cowpea, eggplant, greens, chicken hair, pumpkin, loofah, edamame, peppers, potatoes, lentils, water spinach, etc.

September: greens, winter melon, radish, loofah, edamame, cowpea, eggplant, pepper, taro, callus, cabbage, lentils, etc.

October: greens, cabbage, spinach, celery, radish, taro, callus, cauliflower, chrysanthemum, lettuce, cauliflower, etc.

November: greens, cabbage, spinach, celery, radish, lettuce, cauliflower, shepherd's cabbage, grass, lettuce, mushrooms, green garlic, etc.

December: greens, cabbage, cabbage, celery, radish, cabbage, shepherd's cabbage, mushrooms, cauliflower, etc.

1. Capsule. Shepherd's cabbage, with tender leaves and fat roots, has an attractive fragrance and deliciousness. It is rich in protein, sugar, carotene, vitamin C, and various amino acids and minerals required by the human body.

In spring, pick some young stems and leaves of shepherd's cabbage or overwintering buds, blanch them and then mix them cold, dip in sauce, make soup, make stuffing, and stir-fry, and you can also boil them into delicious shepherd's cabbage porridge.

2. Wild chrysanthemum.

Wild chrysanthemum, is the tender stems and leaves of wild chrysanthemum, into the liver meridian. It has the effect of clearing the liver and brightening the eyes. It is suitable for warm headache, red eye, dysentery, rhinitis, chronic bronchitis, sore throat and other diseases. People with spleen and stomach deficiency should avoid eating.

3. Toon. Toon, contains a lot of vitamin C, vitamin E, but also contains protein, phosphorus, iron, etc., its special fragrance is because it contains volatile aromatic organic compounds such as toonin, which can strengthen the spleen and appetize, increase appetite, detoxify and nourish the skin, and women can moisturize and rejuvenate their face if they eat more.

4. Parsley.

Parsley, with its fine and small leaves, often appears on the Western table, parsley contains acidic antihypertensive ingredients, which are helpful for lowering blood pressure; It is rich in iron, which is good for blood replenishment;

Its carotene content is even comparable to that of carrots, and its vitamin C content is also quite high. The less severe cold areas in the south of our country and the Yangtze River basin area are the places where parsley grows, and the harvest can begin in April and May every year, and it is fresh and green.

5, five-leaf god.

Every year from March to May, it is the most seasonal season for fresh five-leaf gods. To choose the five-leaf god, you must choose the emerald green, this is the young shoot. If it is dark green, then it proves that it has entered the stage of old and astringent, and the bitter taste is rich, and the delicate five-leaf god has a light sweetness.

The above content refers to People's Daily Online-Seasonal spring vegetables are fresh and sultry.

The above content refers to People's Daily Online-Eating vegetables in spring, the benefits can be so many!

Spring health must eat this spring seasonal dish, its benefits are simply too many!

Spring specialties include: minced meat and eggplant pot, stir-fried celery and ginkgo crab mushrooms, low-fat chicken with rice, stir-fried peppers with onions, and braised spring bamboo shoots with bacon.

1. Cook minced meat and eggplant

A very classic dish of minced meat eggplant, use eggplant to tell you what is the next meal, the fragrant and tender minced meat, the glutinous aroma of eggplant, and the richness of the soup, no one can refuse the rough Qitong.

2. Stir-fried celery, ginkgo crab flavored mushrooms

This dish looks simple, but it is actually a combination made with a lot of heart - celery, rich in plant fiber, crab-flavored mushroom, is a kind of mushroom, you can eat some in moderation in spring, not too much at a time.

3. Low-fat chicken with rice in Sanyan Tanding

This dish is characterized by tender chicken, rich garlic, non-toothy carrots, and crispy cucumbers, if you think it is feasible, serve it to your table immediately.

4. Stir-fry the peppers with green onions

This vegetarian stir-fry, the taste is crisp and slightly sweet, onions and peppers are both raw and cooked, as long as you stir-fry it, you can get out of the pot, and then add 2 coriander, this dish has a bit of barbecue taste.

5. Braised spring bamboo shoots with bacon

One of the freshest dishes in spring, braised with bacon and spring bamboo shoots, also really gave me a taste of a different flavor.

The spring recipe rankings are: stir-fried meat with bamboo shoots, stir-fried spinach, boiled big bones with yams, stir-fried lettuce with fungus, and small flower mushrooms with oyster sauce.

1. Stir-fried meat with bamboo shoots.

Everyone says "bamboo shoots after spring," in spring, bamboo shoots are more hairy, they are the seasonal vegetables of spring, and bamboo shoots are hair products, and they have the effect of generating yang energy. Eating bamboo shoots in the spring, you can raise yang, fry bamboo shoots with lean pork, on the one hand, the lean meat has more protein, and it is easy to digest, bamboo shoots are also high in plant fiber, which helps gastrointestinal peristalsis, and the fried meat with bamboo shoots is not only delicious, nutritious, but also can increase the yang energy of the human body.

2. Stir-fry spinach.

Spinach is known as the meat dish in the vegetable, this is due to the high nutritional value of spinach, spinach contains a lot of carotene, iron, carotene is good for human eyes, iron can improve the symptoms of anemia, is a good vegetable for blood replenishment. Stir-fried spinach not only does not cause fire, but is also extremely nutritious, whether it is for children, adults, the elderly, men and women.

3. Boil the yam with large bones.

Yam is mild, contains a large number of trace elements and carotene, in the spring has the effect of pleasing the eyes and eyes, the main component of yam is starch, part of which starch can be converted into dextrin, dextrin is conducive to help digestion, promote the absorption of nutrients in the stomach and intestines, so yam is a good ingredient to nourish the spleen and stomach, nourish yin and maintain health. Boiling yam and big bones together can better provide the body with the calcium it needs and replenish the calcium lost in spring, which is more beneficial to children and the elderly.

The top spring recipes are toon tofu with toma, celery and bean dregs cake, stir-fried broccoli with shrimp, scrambled eggs with cucumber fungus, pork rib soup with radish and kelp, and fried broad beans with minced meat.

Toon tofu is to put tofu in the pot and cook for 2 minutes when the water in the pot is slightly boiling to remove the fishy smell of tofu. Drain the boiled tofu and cut it into small pieces. Wash the toon buds, blanch them, drain the toon buds and remove them, let them cool and cut them into small pieces.

Place the chopped tofu and toon sprouts in a container and sprinkle with salt to taste. Then pour in a small amount of sesame oil and mix well.

The method of celery bean dregs cake is to filter out the bean dregs after the soybean milk is beaten, the bean dregs are very delicate, and the taste will be very good after being made into various delicacies. Chop the celery and set aside, mix the minced vegetables with the bean dregs, egg wash and cornmeal, add salt and pepper to taste, and stir well. Remove from the pot, pour in a little oil, after the oil is hot, put the small cakes made of bean dregs into the pan, fry slowly over low heat, and golden brown on both sides.

The method of stir-frying broad beans with minced meat is to add cornstarch and salt to the meat filling and stir well; Heat the oil in the pan, fry the minced meat until 8 is ripe, add Maggi soy sauce and stir-fry until cooked, and control the oil and serve; Heat the oil at the bottom of the pan and stir-fry the green onion until fragrant; Stir-fry the broad beans until cooked, add oyster sauce, chicken broth and salt to taste, and finally add the gage minced meat and stir-fry evenly.

The spring recipe rankings are: rape flower sprouts, fried duck legs with buckwheat, fried spring bamboo shoots with Hunan bacon, fried shrimp with asparagus, steamed chrysanthemum in eastern Sichuan, fried toon fish, cold radish with sesame sauce, spring cakes with rolls, fried river shrimp with leeks, toon mixed with tofu, etc.

1. Scrambled eggs with tomatoes.

2. Stewed cabbage with pork belly.

3. Braised pork.

4. Spicy chicken.

5. Stir-fry water spinach.

6. Pan-fried tofu with toon.

7. Shrimp stewed egg.

8. Stir-fry snow peas.

9. Pork ribs and radish soup.

10. Celery patties.

These dishes are very suitable for spring eating, and toon is especially recommended, it's very expensive, because the yield is very small, and it can only be eaten in spring, and it has a unique taste.

The spring recipe list is stir-fried lettuce with fungus, blanched lettuce with wolfberry, crispy golden mushroom, toon with soybeans, winter melon pork rib soup, shallots with tofu, etc. It's all some light food, like some foods that are too oily, which are really not suitable for eating more and will cause acne.

The spring recipe rankings are: amaranth and pork sliced soup, enoki mushroom and asparagus soup, red adzuki beans, winter melon and raw fish soup, shepherd's cabbage 100-page roll, peach kernel mixed with celery, fried pork liver with black fungus, stir-fried shrimp skin with choy sum, stewed pork lung with Sichuan shellfish and pear, and shredded pork with wolfberry spring bamboo shoots.

Toon tofu, celery and bean dregs cake, stir-fried broccoli with shrimp, scrambled eggs with cucumber fungus, pork rib soup with radish and kelp, and fried broad beans with minced meat. These are all dishes that are only available in spring, and many dishes are only available in spring, so it is very timing-appropriate to make these dishes.

The spring recipe rankings are as follows: Xinpai chopped pepper fish head, three fresh spring rolls, salmon, bean curetet rolls with pickle sauce, tender egg cinnamon fish, iron stick yam pot, bean sprouts in the soup on the flower nails, lean pork soup with almonds and pears, organic cucumber snail slices, and simmered bamboo shoots with barbecue.

Spring bamboo shoots, leeks, toon heads, shepherd's cabbage, lettuce, etc.

Spring bamboo shoots: Spring bamboo shoots are not only good vegetables but also good medicine, spring bamboo shoots have a sweet and cold taste, crisp taste, and rich nutrition.

Leeks: Leeks are rich in dietary fiber, carotene, vitamin C, as well as fat, protein and spicy volatiles such as propylene sulfide.

Toon head: Toon is also known as "** vegetable" and "tree vegetable", which has the effects of clearing heat and detoxifying, strengthening the spleen and regulating qi, sterilization and disease resistance. Not only that, it is rich in high-quality protein, vitamin C, calcium, phosphorus and other elements, and is the best among vegetables.

Capsule: The first choice for calcium supplementation in spring is the first vegetable, and it is none other than shecape. Capsule's nutrients are rich in vitamin C, carotenoids and various minerals, and it is worth mentioning that its calcium content is nearly three times that of milk of the same quality.

Lettuce: Lettuce, also known as lettuce, goldenrod, and fragrant horse shoots, is one of the main vegetables in winter and spring. As the saying goes"Spring lettuce is like **", which shows how high the nutritional and health care effects of lettuce are.

Eating more lettuce during the spring season may have unexpected benefits, as new research has found that it has a role in fighting allergic rhinitis.

In spring, after a great supplement in winter, and the weather in spring is changeable, mainly to enhance physical fitness, so chicken, duck and fish are used as meat, combined with vegetarian dishes, and more vegetarian soup. There are a lot of recipes, and you can see some of them on the official website of some cuisines. for exampleNew Oriental.