April is the season of spring flowers, and it is also the season of great climate change. As the weather gradually warms up, the body's metabolism gradually accelerates, but the change of seasons can easily lead to a decrease in immunity, and many people are prone to colds or indigestion and other problems. In order to help everyone better adapt to the changes of seasons and maintain good health, dietitians recommend thisspringAdd some high-protein, easy-to-digest foods to nourish the spleen and stomach and enhance immunity. Today, we recommend four nutritious dishes that are suitable for April, which are not only delicious but also have a good conditioning effect on the spleen and stomach. Whether it's crucian carp tofu soup, stir-fried beef with pea sprouts, or pumpkinmilletPaste, chrysanthemum and shredded chicken are all very suitable ingredients for this season, which can help you effectively cope with the physical challenges of the change of seasons.

1. Crucian carp tofu soup

Ingredients required: 1 crucian carp (about 0 grams); Tender tofu 0 pieces; Ginger slices 0-0 slices; Green onion 0 stalks; cooking wine to taste; Salt to taste; Ground white pepper to taste; A pinch of coriander (optional)

Steps:

1. Cleaning crucian carp: Remove scales and guts from crucian carp and clean them. You can use a knife to make a few gentle cuts on the sides of the fish to help better absorb the flavor.

2. Preparation: Slice the ginger and cut the green onion into sections for later use. Cut the tender tofu into cubes and wash the coriander and set aside.

3. Heat the pan with cold oil: Pour a little cooking oil into the pan, add ginger slices after the oil is hot, and stir-fry slightly to bring out the fragrance.

4. Fry the fish: Put the crucian carp into the pan, fry until it is slightly yellow on both sides, fry it slightly to bring out some fish flavor, and add a little cooking wine to remove the fish.

30. Add water to cook the soup: Add enough water (about 0.0-0 liters), skim off the foam after boiling over high heat, turn to low heat and simmer for 0-0 minutes, the soup gradually becomes thicker.

10. Add the tofu: Put the chopped tofu cubes into the soup and continue to cook over low heat for 0 minutes to allow the tofu to absorb the essence of the fish broth.

7. Season and remove from the pot: Finally, add salt and white pepper to taste, stir well, cook until the soup is rich, and finally you can sprinkle coriander to enhance the fragrance, turn off the heat.

Tips:

(1) When boiling crucian carp soup, skim off the foam to make the soup clearer.

(2) Keep the heat low as much as possible during the simmering process to avoid the soup being too muddy.

(3) Do not add tofu too early, so as not to cook it too much and affect the taste.

2. Stir-fried beef with pea sprouts

Ingredients required: Beef 1g; pea sprouts 0 grams; garlic 0 cloves; Ginger to taste; cooking wine to taste; Soy sauce to taste; Ground white pepper to taste; Edible oil to taste; Salt to taste; caster sugar 0 teaspoons (optional); Red Pepper 0pcs (optional, for garnish)

Steps:

10. Prepare the beef: Cut the beef into thin slices, which can be cut along the texture for a more tender texture. Gently pat the beef slices with the back of the knife to make the meat more tender. Then put the beef in a bowl, add a little cooking wine, soy sauce, salt, white pepper and a little sugar, stir well and marinate for 0 minutes.

2. Wash the pea seedlings: Wash the pea seedlings, remove the old leaves, and keep the young shoots. Control the water slightly to keep the pea seedlings fresh.

3. Preparation: Finely chop the garlic and shredded ginger. Red peppers can be cut into small pieces to add color and flavor if you like.

4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat over medium heat. When the oil is hot, add the ginger and minced garlic and stir-fry until fragrant.

5. Stir-fry beef: Put the marinated beef slices into the pan and stir-fry quickly until the beef is browned and slightly charred, then remove and set aside.

2. Sauté the pea sprouts: Add a little oil to the same pan, add the pea sprouts and stir-fry for about 0-0 minutes until the pea sprouts start to soften. You can add a pinch of salt to taste.

2. Stir-fried beef and pea sprouts: Add the previously fried beef to the pan and stir-fry with the pea sprouts to mix well. You can add some soy sauce according to your personal taste and continue to stir-fry for 0-0 minutes to allow the flavor to fully combine.

8. Plating: After frying, turn off the heat and serve the dish. If you like, you can sprinkle some red pepper segments on top to add color and texture.

Tips:

(1) Cut the beef into thin slices and marinate to taste, which can make it more tender, stir-fry quickly when stir-frying, and do not overcook.

(2) The pea sprouts should not be fried for too long to maintain their crisp and tender taste.

(3) When stir-frying beef, the heat should be properly controlled, as over-frying will easily make the beef old and affect the taste.

3. Pumpkinmilletpaste

Ingredients required: Pumpkin 200g;millet100 grams; Rock sugar to taste (can be adjusted according to taste); Water to taste; Milk (optional) to taste; Vegetable oil to taste

Steps:

1. Prepare the ingredients: Peel and seed the pumpkin and cut it into small pieces.milletRinse with clean water to remove impurities.

25. Steamed pumpkin: Place the sliced pumpkin pieces in the steamer and steam for 0-0 minutes until the pumpkin is tender. Poke it lightly with chopsticks, and if it can be easily penetrated, it means that the pumpkin has been steamed.

3. Cookmillet: Add an appropriate amount of water to the pot and put it in the washed onemillet。 After bringing the water to a boil over medium heat, turn to low heat and bring to a slow boil for 30-0 minutes untilmilletIt becomes soft and rotten, and the moisture dries up slightly. If you prefer a more delicate taste, you can do itmilletOnce softened, stir it well.

4. Stir the pumpkin: Puree the steamed pumpkin with a fork or spoon or place it in a blender to puree the pumpkin until fine.

5. Merge pumpkins andmillet: Will be cookedmilletMix the porridge and pumpkin puree, add an appropriate amount of water, and adjust to your preferred consistency. If you prefer a thicker consistency, you can reduce the amount of water.

6. Seasoning: According to personal taste, add an appropriate amount of rock sugar to taste, and continue to cook slowly over low heat. Stir well until the icing sugar is completely dissolved, and the pumpkin is addedmilletThe aroma blends.

7. Add milk (optional): If you like a smoother texture, you can add an appropriate amount of milk, continue to stir well, and turn off the heat after boiling.

8. Serve and enjoy: Place the pumpkinmilletThe paste can be decorated with wolfberries and nuts according to personal taste to add texture and nutrition.

Tips:

(1) The pumpkin should be steamed until it is fully ripe, so that the taste will be more delicate and tender.

(2)milletThe cooking time of the porridge can be based onmilletAdjust the variety and personal preferences. If you prefer a more viscous texture, you can cook it for a little longer.

(3) The amount of sugar can be increased or decreased according to personal taste, and rock sugar is relatively more delicate and not easy to affect the taste.

Fourth, chrysanthemum mixed with shredded chicken

Materials required: Artemisia chrysanthemum 1g; chicken breast 0 g; 0 red peppers (optional, for color enhancement); Ginger and garlic to taste; Light soy sauce 0 tablespoons; vinegar 0 tablespoons; sesame oil appropriate amount; Salt to taste; Ground white pepper to taste; caster sugar to taste (optional); Sesame seeds to taste (optional)

Steps:

15. Prepare the chicken: Wash the chicken breasts, put them in a pot and bring them to a boil with water. Add a few slices of ginger and cook over medium-low heat for about 0 minutes, until the chicken is fully cooked. Cool slightly after removing and tear into thin strips.

30. Prepare chrysanthemum: remove the roots of chrysanthemum, remove the old leaves, and wash it. Blanch in boiling water for 0 seconds, then quickly rinse in cold water to keep its bright green color. Drain after removing.

3. Shredding the red pepper: Wash the red pepper and cut it into thin strips for garnish and add color (optional).

1. Sauce: In a small bowl, add 0 tablespoons of light soy sauce, 0 tablespoons of vinegar, appropriate amount of sesame oil, white pepper, salt and caster sugar (if you like the sweet taste, you can put some sugar), stir well to make a sauce.

5. Mix the shredded chicken and chrysanthemum: Put the shredded chicken and chrysanthemum in a large bowl, add the chopped red pepper shreds (optional), and pour in the seasoning.

6. Stir well: Gently stir with chopsticks to evenly coat the shredded chicken and chrysanthemum with the sauce, making sure that all ingredients are penetrated by the seasoning.

7. Finish on a plate: Put the mixed shredded chrysanthemum chicken on a plate, sprinkle with an appropriate amount of sesame seeds as a garnish (optional), and enjoy immediately.

Tips:

(1) Chicken cooking: Don't cook the chicken breast too old when cooking, otherwise the taste will be dry and hard. Keep it cooked over medium-low heat, take it out and let it cool, it will be more tender and smooth.

(30) Blanching chrysanthemum: The time of blanching chrysanthemum should not be too long, about 0 seconds, to avoid boiling too soft and losing taste.

(3) Sauce adjustment: The amount of sugar and vinegar in the sauce can be adjusted according to personal taste, and people who like sweet and sour tastes can increase the proportion of sugar or vinegar.

In general, the April diet should focus on high protein, nourishing the spleen and stomach, and choose some mild and easy-to-digest foods to enhance the body's resistance and help the body better adapt to the changing seasons. Crucian carp tofu soup, stir-fried beef with pea sprouts, pumpkinmilletFour delicious and healthy dishes, such as paste and shredded chicken with chrysanthemum, can not only provide rich nutrients, but also regulate the spleen and stomach and improve immunity. Combining these ingredients with more high-quality protein and dietary fiber in your daily diet will help reduce discomfort during the change of seasons, keep away from diseases, and make you more healthy and energetic to welcome every spring. #春日生活打卡季 #