If you don't raise the sun in spring, you'll be busy all year in vain! Yang Qi is our source of life energy, just like the sun in nature. If we lack Yang Qi, people will lose their energy and be prone to illness

If you don't raise the sun in spring, you'll be busy all year in vain! Yang Qi is our source of life energy, just like the sun in nature. If we lack Yang Qi, people will lose their energy and be prone to illness. Only with sufficient yang energy in the body can one have strong resistance! Spring is the season when Yang Qi is generated. Therefore, the key to health preservation is to nourish Yang. At this time, we should adapt to seasonal changes and replenish Yang Qi well.

The Yellow Emperor's Classic of Internal Medicine states: "Yang Qi is the essence of health preservation. If the sky and the sun lose their place, they will lose their lifespan and not be fully utilized." Therefore, maintaining Yang Qi is actually the foundation of health preservation. When Yang Qi is insufficient, many various small problems arise. In spring, it is recommended that everyone eat more "3 vegetables, 2 meat, and 1 fruit" to replenish yang energy and improve mental health.

3 dishes

1. Leek

Recommended Recipe [Stir fried Eggs with Chives]

Ingredients:1 pair of leeks, 4 eggs, 10 grams of starch, 30 grams of water

1. Leek1

2. Next, beat 4 eggs in a bowl, add a spoonful of salt, and stir until loose.

3. Then prepare another bowl and add 10 grams of starch and 30 grams of water.

4. Stir well and pour directly into the egg mixture, which can make the eggs more tender and smooth. This is the main key point of this dish!

5. Stir well and heat the oil in a wok. Pour in the egg mixture over low heat.

6. Wait until the egg liquid solidifies before frying it into egg cubes. Do not fry the eggs too finely, as the larger ones will look more beautiful and appetizing. Serve them first and set aside.

7. Continue to heat the oil in the pot, then heat the leek stems.

8. Stir fry until broken and then add leek leaves. Continue to stir fry for 30 seconds, then pour in the eggs and season with salt and chicken essence.

After stir frying evenly, the chives can be taken out of the pot and put on a plate. This way, the chives are not spicy, and the eggs are smooth and tender, making them particularly delicious.

2. Scallion

Recommended Recipe: Chicken with Scallion Oil

Ingredients list: 2 half chicken legs, scallions, ginger slices, cooking wine, and 3 yellow gardenias

1. Fresh half chicken legs, 2 pieces. After cleaning, put them into a pot and blanch them first. Cool them in cold water and add scallions, ginger slices, and cooking wine to remove any fishiness. Before blanching, the chicken can also be soaked in water for 30 minutes to remove the fishiness.

2. After boiling, skim off the foam, then remove it and rinse it with clean water.

3. Continue to heat the pot with water, add chicken legs in cold water, add seasoned wine, scallions, ginger slices, pepper, salt, and three yellow gardenias to enhance the color. Yellow gardenias are the key to the beautiful color of chicken.

4. Cover with low heat and continue to cook for 15 minutes. Once the chicken legs are cooked, you don't need to cook for too long. After cooking, simmer for another 10 minutes.

5. Take it out and let it cool first. After letting it cool, the chicken skin will bounce more and not break easily.

6. After completely cooling, cut into small pieces and put them on a plate for later use.

7. Take a handful of scallions, cut them into chopped scallions, put them into a bowl, pour a spoonful of hot oil on them, and the fragrance of the scallions will come out in an instant. Then, add a spoonful of white sauce and a spoonful of chicken soup, mix well, and it's really super fragrant.

8. Pour it directly onto the chicken legs, and the delicious onion fried chicken is ready.

3. Coriander

Recommended Recipe [Mixed Duck Feet with Coriander]

List of ingredients:2 jin duck feet, 1 lemon, 1 head of garlic, coriander, spicy millet, green pepper, ginger slices, scallions, cooking wine

1. Duck feet weigh 2 pounds. First, cut off your nails, and then rinse them with water. Both chicken feet, duck feet, and nails are quite fishy, so before cooking, remember to cut off the nails first.

2. Next, cut some scallions and ginger slices to blanch and set aside.

3. Bring to a boil and blanch duck feet in cold water. Add ginger slices, scallions, cooking wine, and pepper to remove any fishiness.

4. After boiling, skim off the foam and continue cooking for 15 minutes.

5. After cooking, immediately remove it and place it in pre prepared ice water to cool down. Let it soak for half an hour first, which will be more convenient for bone removal and the meat will be tender, smooth, and not easy to rot.

6. When soaking duck feet, we will prepare the side dishes, including a lemon. After slicing, we will pick out the seeds. The lemon seeds are bitter and soaking for a long time will affect the taste. Then, we will cut them into small pieces with a knife.

7. Prepare another handful of millet peppers and cut them into small circles for later use; I also prepared some green chili peppers, cut them into small circles and put them in first.

8. Cut some more cilantro and cut it into small pieces.

9. Next, prepare a head of garlic, beat it into garlic and pour it out. Next, add white sesame seeds, chili noodles, hot oil, light soy sauce, light soy sauce, vinegar, chicken essence, sugar, salt to the garlic bowl, and finally add half a bowl of plain water. Mix well and set aside for later use.

10. After soaking the duck feet, take one out first, use a small knife to cut along the bone on the back of the duck feet, and then use your fingers to separate the meat and bone along the edge of the knife. First remove the larger bone, and then use the same technique to separate all the smaller bones, creating a complete boneless duck paw.

11. After processing all the duck feet, put them into a large bowl, add cilantro, green pepper, millet, and lemon, then pour in the mixed seasoning juice. Stir well and refrigerate for two hours.

When eating, it will be more flavorful and delicious. Our cold and boneless duck feet are ready, with sour and spicy appetizers, soft and glutinous taste, and they are not sold worse than outside.

2 Meat

1. Beef

Recommended Recipe [Marinated Beef]

List of ingredients:1

1. 1 kilogram of beef tendinous meat, cut in half and clean thoroughly first. Boil the water in a pot of cold water, add scallions, ginger slices, and cooking wine to remove the fishiness. After boiling, skim off the foam, and then remove and drain the water for later use.

2. Next, pour oil into the pot, add a handful of rock sugar and stir fry until it turns sweet. Slowly stir fry over low heat until the rock sugar melts and continues to stir fry until the sugar in the pot turns reddish brown. Then pour in boiling water, add scallions, ginger slices, dried chili peppers, Chinese prickly ash, and star anise, and then make a seasoning bag.

3. Next, start seasoning, including light soy sauce, dark soy sauce, cooking wine, soy sauce, and salt. Bring to a boil over high heat and add blanched beef. Cover and simmer on low heat for 1 and a half hours, then simmer for another half hour. If you use a pressure cooker, about 45 minutes will be enough.

4. When the time is up, first scoop out the beef and let it cool. Then, refrigerate it for 2 hours to prevent it from scattering when cutting.

The delicious spiced beef is ready, with a strong sauce aroma, soft and tender taste, neither dry nor dry. It is a good choice for both rice and wine.

2. Lamb meat

Recommended Recipe: Braised Lamb in Brown Sauce

LambScallions, ginger, salt, cooking wine, soy sauce, tomato sauce, edible oil, white sugar, white vinegar, scallions

1. Wash scallions and ginger, then cut into scallions and ginger slices, and set aside for later use;

2. Now start processing the lamb, remove the tendons and remove the membrane, and make it taste better. Afterwards, rinse thoroughly and cut the lamb into small pieces. After controlling the water content, place it in a small bowl, add an appropriate amount of salt, cooking wine, and soy sauce, and then mix and marinate evenly for a moment;

3. Heat up the oil in a wok, pour in enough cooking oil, heat the oil to 60% or 70% heat, and fry the lamb chunks in an oil pan. Once the lamb is golden brown, remove and drain the oil.

4. Take another pot and add a little base oil. After the oil is hot, first stir fry the scallions and ginger in the pot until fragrant. Then add tomato sauce and stir fry. Add some water appropriately, and add cooking wine, white sugar, salt, and white vinegar for seasoning. After the soup in this pot is boiled, the fried lamb can be added to it for stewing.

5. When the lamb is crispy, this braised lamb is almost done. Add a little starch to the sauce, sprinkle with scallions, cauliflower, and coriander to serve.

1 fruit

Longan

LonganLongan

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