Eat buds in spring, melons in summer, and fruits in autumn, so what should you eat in winter?

In winter, you should eat cabbage, potatoes, sweet potatoes, pumpkin, and mutton, all of which can supplement the nutrients that the body needs, and are suitable for winter consumption.

In winter, you should eat meat, and you should eat mutton, and eat some warm food, so that it is better for the body.

In winter, you should eat some warm foods, foods that are good for the body, such as mutton and beef, which are better for the body.

The meanings of eating buds in spring, melons in summer, fruits in autumn and roots in winter are as follows:

Eat buds in spring, spring is the season of germination, you should eat more young shoots and green leaves, encourage germination, eat less meat, eat less acid. In the spring cakes we eat on the day of the beginning of spring, the main ingredients are bean sprouts and green leafy vegetables, which is in line with the season. This is all for healthy people and can encourage their hair growth.

Eating melons in summer, the weather is humid and hot in summer, and it is easy to produce symptoms of heat and humidity if you don't pay attention to it. Most melons can clear away heat and dampness, can help eliminate toxins, and are light and delicious, which is a good food suitable for cooling and preventing heatstroke in summer.

Eat fruits in autumn, and when the body is easy to dry in autumn, when the fruits are ripe, we have to eat some pears and apples, and we can also drink some juices, which can nourish yin and moisten dryness.

Eat roots in winter, in winter, the temperature drops, and in the food is old, you should choose one that can resist drought. Root foods are available in winter, such as radish, sweet potato, yam, potato, bamboo shoots, etc.

Folk proverb:

1. Create happiness with both hands, and you must climb high mountains to move forward.

2. Prosperity lies in hard work, and knowledge lies in accumulation.

3. The road is not afraid of far, as long as you keep walking.

4. How can you get sweet food without hard work?

5. Don't bury your head in some hard work, and sweet things will come from there.

6. Skills do not come from heaven, they are all earned by hard work.

7. Fools like to look at the surface when doing things, and capable people are consistent with the inside and the outside.

8. As long as you are self-motivated, even if others despise you. Roll the limbs.

9. People must have ambition, and trees must have hard bark.

10. How to get to the top of the mountain without starting from the foot of the mountain.

Food: 1 box of water tofu (about 250g), 1 raw egg (about 50g), 80g of water 100g, 9 fresh shrimp, 1 chives, 1 tablespoon of seafood soy sauce, 1g of salt, 1 teaspoon of sesame oil.

Practice. 1. Cut the northern tofu into small pieces, cut the green onion into chopped green onions, and beat the raw egg into a bowl

2. Rub the shrimp with a teaspoon of salt and rinse immediately. After draining, add a little tapioca starch and mix slightly.

3. After the northern tofu is cut, put it in the refrigerator for about 30min to facilitate the extravasation of unnecessary water in the tofu. It is not necessary to throw away the water tofu seepage, and the military quilt is evenly placed in a deep dish. Add 1g of salt to the eggs and beat evenly.

Ordinary eggs have a net weight of about 50g. Therefore, be sure to add 2 times the water dilution, in fact, it is about 80-100g or water-cooled bone broth. After adding, whip evenly, strainer the egg mixture to protect the excess air bubbles, and then sprinkle the egg mixture on the water tofu.

Wrap up the fresh-keeping bag, uncover the pot and steam it over medium heat for 8-10min Remember not to use it to become popular!

4. Cook to make an extremely simple sauce. 1 tablespoon of seafood soy sauce, 1 tablespoon of cold boiled or water-cooled bone broth, 1 teaspoon of sesame oil, stir well.

5. After steaming the eggs, remove the fresh-keeping bag, put in the marinated shrimp, and steam for another 2min.

6. Pour the sauce on the side of the table, sprinkle the green onion segments and serve.

Food: about 1000 grams of pork ribs, appropriate amount of wide flour, appropriate amount of light soy sauce, a small amount of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, 1 star anise, appropriate amount of salt.

Practice. 1. Soak the wide flour in cold water beforehand, wash the ribs, and put them in a pot of cold water.

2. After boiling, simmer for another 2 minutes, remove the blood sufficiently, blanch the ribs and wash the white foam on the surface again.

3. Prepare ginger and garlic star anise in advance, heat oil in the pot, add the pork ribs, and stir-fry until the pork ribs turn yellow.

4. Stir-fry the ginger and garlic star anise to bring out the fragrance, add light soy sauce, add dark soy sauce, stir-fry well to make the fragrance.

5. Heat the ribs, bring to a boil and then turn to low heat and simmer.

6. When the ribs are soft and rotten after simmering for about 1 hour, add the soaked wide powder, and add salt at the same time.

Food: 200 grams of long eggplant (purple skin, long), 200 grams of beans, 2 cloves of garlic, 5 dried chili peppers, 10ml of light soy sauce, 20ml of oil, appropriate amount of cooking oil, and a small amount of water.

Practice. 1.Wash the long eggplant and cut it into long strips, soak it in water for a few minutes, then scoop it up and set aside; Wash the long beans, pick off the old tendons and cut them into development sections, cut them into dried peppers, and break and chop the garlic.

2.Pour an appropriate amount of oil into the pot, cook at a temperature of 7 minutes, fry the eggplant until soft, and then scoop it up to control the oil and replenish the water.

3.Fry the long beans in an oil pan until the skin is golden and wrinkled, then scoop them up to control the oil and replenish the water.

4.Leave a small amount of oil in the pot, add the garlic paste and dried chili pepper to stir-fry until fragrant, and add the long eggplant and long beans to stir-fry.

5.Add light soy sauce, oil and a small amount of water and stir well, cover and simmer for a while, and wait until the juice thickens!

Eat roots in autumn, such as potatoes, yams, sweet potatoes, radish, taro, etc., vegetables with roots.

In autumn, you should eat yams, okra, potatoes, spinach, carrots, and white radish, which can nourish yin and lungs and moisten dryness.

In autumn, you should eat winter melon, sweet potatoes and the like, because these foods are not only nutritious but also nourishing the body.

It means that as soon as spring arrives, the weather gradually warms up from cold to cold, so some vegetables will grow orange sprouts, such as: soybean sprouts, soybean sprouts and so on. The most important thing is these bud plants, which can properly alleviate the feeling of "hot and dry" brought by the fierce season of spring compatibility.

In summer, the weather is very hot and sultry, melons can clear away heat and dampness, and are light and delicious, which is a good food suitable for cooling down and preventing heatstroke in summer. Moreover, they are high in water content, rich in minerals and vitamins, which can effectively replenish the large amount of water lost in summer and help people get through the hot and humid days.

For rural "foodies", there is an old saying, I believe many people have heard it, "eat buds in spring, melons in summer, fruits in autumn, and roots in winter".

But do you really know what that means? Why do you say this, in fact, there is a certain moral in it.

1. Eat buds in spring.

In spring, when the cold turns warm, the sprouts of some vegetables, such as mung bean sprouts, soybean sprouts, pea sprouts, etc., can promote the rise of yang energy.

In addition, the food of sprouts also relieves the "dry heat" caused by the dry climate in spring, and it is said that the effect of dredging liver qi and strengthening the spleen and stomach is also good.

So, that's how spring sprouts come about.

Long live the lack of spring life, the temperature from cold to warm, this season, sprout vegetables are fat and fresh, can promote the rise, should comply with the season, eat more mung bean sprouts, soybean sprouts, pea sprouts, leek sprouts, toon seedlings, etc.

Bean sprouts, which were called "seeding" by the ancients, are most suitable for spring and can help the five internal organs to shift from winter storage to spring growth. Moreover, bean sprouts also have the effect of clearing heat, which is conducive to the dredging of liver qi, strengthening the spleen and stomach, and alleviating the "dry heat" caused by the dry climate in spring.

Second, eat melons in summer.

In summer, the weather is humid and muggy, which makes people prone to heat stroke, and melon food is rich in minerals and vitamins.

On the one hand, it can quench thirst, and on the other hand, it can also quench the heat.

It clears away heat and dampness, is light and delicious, and is the best choice for people in summer.

3. Eat fruit in autumn.

Autumn is the harvest season and also the time when many fruits are ripe, such as peanuts, walnuts, hazelnuts and other nuts.

In the case of nuts, the content of protein and vitamins is very rich and easily absorbed by the body.

In the case of peanuts, the protein content is said to be twice that of wheat, so eating fruits in autumn is very good for the body.

Fourth, eat roots in winter.

In winter, when the temperature drops, in terms of food, it is necessary to choose foods that can resist drought.

And root foods are just on the market in winter, such as radish, sweet potato, yam, potato, bamboo shoots, etc.

Root foods are rich in carbohydrates, and some can be eaten directly as staple foods because they provide more calories.

Therefore, there is still a certain basis for eating roots in winter.

After reading the above analysis, do you think that some of the old sayings in the past actually have some truth, after all, many years of experience are put there, sometimes we really have to admire, what do you say?