The most inconspicuous vegetable in March turned out to be a "liver master", nourishing the liver and detoxifying to enhance immunity

The theory of the five elements of traditional Chinese medicine believes that spring belongs to the east, and the five elements return to the wood, corresponding to the liver in the five organs. According to the principle of traditional Chinese medicine theory that “the four seasons have their own emphasis”, spring health preservation focuses on “nourishing the liver”.

If you can seize the season and take good care of the liver, you can enhance the body’s immune function and improve your physical fitness, especially for people with yang deficiency physique, that is, the so-called “righteous qi is stored in the body, and evil cannot be done”.

If you want to nourish the liver, the following points are very important, go to bed early and get up early, exercise appropriately, combine work and rest, don’t get angry, and eat a healthy diet.

Speaking of diet, do you know which vegetables can nourish the liver?

I believe that the first thing that comes to everyone’s mind is carrots and tomatoes, but this most inconspicuous vegetable in March is actually a simple stir-fry of “liver nourishing masters” to nourish the liver and detoxify and enhance immunity.

Today’s protagonist is spinach

Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin and moisturizing dryness, soothing the liver and nourishing blood, and has a good adjuvant treatment effect on hypertension, dizziness, diabetes, anemia and so on caused by insufficient liver yin in spring.

And there are many ways to eat spinach, so let’s take a look.

1. Scrambled eggs with spinach

1. First cut off the spinach roots, put them in clean water and wash them, and control the moisture for later use.

2. Beat four eggs into a bowl, add a small spoon of salt to increase the bottom taste, then add two drops of white vinegar to remove the smell and increase the flavor, then stir evenly and set aside.

3. Then cut some green onions, ginger and garlic and put them on a plate for later use.

4. Next, bring water to a boil, add a small spoon of salt, a spoonful of cooking oil, blanch the spinach for one minute, remove it and quickly put it in cold water to cool.

5. After cooling, dry the water and cut it into three cm pieces on the board. Blanch the spinach with water before frying it to remove the oxalic acid it contains, making it more safe to eat.

6. Then heat the oil, pour in the egg liquid and fry until it is scattered, fry into large pieces, and set aside.

7. Leave a little bottom oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, and stir-fry the spinach twice to make the spinach surface stained with a layer of oil, so that it is more fragrant to eat, and it is not easy to make soup. Then pour in the scrambled eggs, add a small spoon of salt, a small spoon of chicken essence, a spoonful of pepper, turn on high heat and quickly stir-fry evenly, and finally pour in the seasoning oil, turn off the heat and put it on a plate.

2. Cold spinach

1. First prepare two handfuls of vermicelli, put them in a bowl, add warm water and soak for five minutes.

2. Remove the roots of a handful of fresh spinach, clean it, and then cut it into pieces for later use.

3. Prepare a few more grains of garlic, cut them into minced garlic, cut them and put them in a small bowl, put a small handful of dried chili peppers, cut the soaked vermicelli shorter with scissors, and then control the water for later use.

4. Next, boil water in a pot, add the vermicelli, and blanch the vermicelli. Blanch until the vermicelli is translucent, then remove and let cool in cold water.

5. Blanch the spinach again. Spinach contains oxalic acid, so blanch spinach no matter how you eat it. Blanch for 20 seconds and rinse with cold water to prevent the spinach from turning yellow. Drain and place in a large bowl. Add the vermicelli and some fried peanuts if possible.

6. Next, heat oil in a pot, heat the oil, pour it on the minced garlic and chili pepper to stimulate the fragrance, seasoning, add salt, sugar, a little light soy sauce, aged vinegar, chicken essence and stir well, stir well, pour it into a large bowl and mix well. A dish of spinach mixed with vermicelli is ready.

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