What vegetables are better for the stomach in spring? A comprehensive list of stomach-nourishing vegetables

As the saying goes, a year's plan begins with spring. Spring is a season when everything comes back to life. Many things begin to become active, including bacteria and viruses. So what should we eat in spring to nourish our stomach?

Chinese chives

As the saying goes, "scallions in the first month, chives in the second month", chives are also known as the "first vegetable of spring". They are not only fragrant, but also rich in nutrients and very beneficial to the human body. In traditional Chinese medicine, chives have a very resounding name called "yang-enhancing grass", and some people call chives "intestine-cleansing grass". Therefore, when it comes to what vegetables are good for health preservation in spring, the editor recommends chives.

How to make scrambled eggs with chives

1. Wash and cut the chives into sections. Beat the eggs in a bowl and add cooking wine. Stir well.

2. Heat the pan, add oil, pour in the egg mixture and stir-fry with chopsticks until it is loose, then set aside.

3. Re-add oil to the pot, add the chives when it is 70% hot, stir-fry over high heat, add salt, sugar, and soy sauce, stir-fry over high heat for 20 seconds, then add the eggs and stir-fry for 5 seconds.

spinach

Spinach is a mild blood-tonifying and yin-nourishing food, and is particularly suitable for the "deficiency cannot be supplemented" patent number. Although spinach is sown in winter, its harvest period is in spring, so it is also called buried spinach. Spinach has the effect of anti-aging and enhancing vitality. People with intestinal deficiency, coldness and diarrhea should eat less, and patients with nephritis and kidney stones should not eat it.

Garlic Spinach Recipe

1. Blanch the enoki mushrooms and spinach in boiling water, cool them down, squeeze out the water, and add chopped green onions and garlic.

2. Fry the peppercorns over low heat until fragrant, then remove them and pour the hot oil over the chopped green onions and garlic.

3. Add soy sauce, vinegar, sesame oil and salt and mix well

Rapeseed

Rapeseed is rich in vitamin C. Spring is a high-incidence season for various diseases. Vegetables rich in vitamin C have antiviral functions. Rapeseed is a low-fat vegetable and contains dietary fiber, which has the effect of lowering blood lipids and blood pressure. The plant hormones it contains can increase the formation of enzymes and have an adsorption and repulsion effect on carcinogens entering the human body, so it has anti-cancer function.

How to cook oyster sauce, mushrooms and rapeseed

1. Blanch the rapeseed, remove it and rinse the mushrooms

2. Heat olive oil in a pan, add half of the garlic slices and stir-fry until fragrant.

3. Add rapeseed, mushrooms and appropriate amount of oyster sauce and stir-fry for two minutes

4. Add the remaining garlic slices and a small amount of salt before serving

celery

Celery is a high-fiber food. It produces a substance called lignin or enteric fat through intestinal digestion. This substance is an antioxidant. Eating celery regularly, especially celery leaves, is very beneficial for preventing high blood pressure and arteriosclerosis, and has an auxiliary therapeutic effect. In the dry spring, eating celery regularly can help clear away heat and detoxify, and strengthen the body.

How to make fried celery

1. Cut the celery and dried tofu into strips of similar length and thickness and set aside

2. Pour oil into the wok and heat it up. When the oil is hot, stir-fry the wok with chopped green onions, then add the celery and dried tofu shreds and stir-fry.

3. Add salt, cooking wine and soy sauce, and stir-fry until the celery shreds are slightly wilted.

4. Don’t fry it too soft or it will taste bad