Food Festival Rain: Spring Buds Washed by Spring Rain

Today is the rain in the 24 solar terms.

Spring rain is as expensive as oil. People also often expect a warm spring rain in early spring to nourish the dry land that has survived a winter and bring a good harvest for a year.

In the past, people had very limited choices of food in winter. Especially in the north, the vegetables that can be seen in winter are almost only Chinese cabbage and radish, which are monotonous and deficient in taste and nutrition. Although more varieties can be provided by long-distance transportation, they are not as tender and delicious as seasonal vegetables after all.

Therefore, in the spring season, when the snow melts and everything recovers, people often begin to taste the taste of spring at this time, stimulating the taste buds that have been failed by cabbage and radish throughout the winter. When the vegetation sprouts, all kinds of spring buds are especially delicious, such as bamboo shoots, pea seedlings, Toona sinensis buds, leeks and garlic buds…

Although these ingredients are very healthy, they cannot be eaten endlessly-a diverse and reasonable diet and controlling the intake of oil and salt are the basis for a long and healthy life!


When it comes to spring rain, it naturally reminds people of bamboo shoots after a spring rain, and bamboo shoots are also the delicacies that people like to see in early spring.

The most prominent nutritional value of bamboo shoots has three points:

First, the content of dietary fiber is very high, more than twice that of ordinary green leafy vegetables, and much higher than winter bamboo shoots, which is very suitable for friends who occasionally have poor defecation.

Second, the calorie content of bamboo shoots is very low, which is suitable for obese and weight control friends to eat more. However, it should be noted that bamboo shoots contain more oxalic acid and may taste astringent. It is better to blanch them in advance before cooking.

Third, bamboo shoots are rich in amino acids, so they taste delicious and especially suitable for cooking soup.

However, the content of various vitamins and minerals in bamboo shoots is relatively limited, far less than that of green leafy vegetables. Therefore, when eating bamboo shoots, green leafy vegetables should also be matched to achieve balanced nutrition.

Recipe for Festival: Bamboo Shoots and Ribs Soup

Raw materials: 3 bamboo shoots, 100g spareribs or ham, 4 ~ 5 mushrooms and 2g salt.

1. Fresh bamboo shoots, peel clean skin and cut hob pieces.

2. Add a little salt to the pan, boil the water, blanch the bamboo shoots for a few minutes, take them out and soak them in cold water for later use.

3. Cut fresh mushrooms into pieces, slice ham, add cold water into the pan, pour mushrooms and ham slices and burn them for 10 minutes, then add bamboo shoots and burn them for 2 minutes.

4. If you use salty ham, you don’t need to add salt. You can sprinkle a little chopped green onion according to your preference.

In such a soup, the contents of oil and salt are within the recommended scope of the dietary guidelines, and the proportion of vegetables and protein is appropriate and reasonable. You may as well give it a try.

Pea seedling

When it is warm and cold at first sight, pea seedlings are also the best ingredients at this time. They are crisp, tender, fragrant and delicious, as well as the freshest emerald green in spring. In hot summer, the cultivated bean seedlings are far less tender than in spring and are easy to rot.

Although there are only small stems and cotyledons, pea seedlings can still be classified as green leafy vegetables, with good dietary fiber and various vitamins and minerals. The most prominent point is that the carotene content in pea seedlings is extremely high. If you eat less meat and don’t like carrots, it is also a good idea to eat pea seedlings.

Of course, if there is a symptom that you cannot see clearly at night, you still need to ask the doctor if you need vitamin A supplementation.

Recipe for Festival: Pea Seedlings Mixed with Bean Curd Shreds

Raw materials: 100g of shredded bean curd, 100g of pea seedlings, appropriate amount of scallion, pepper and sesame oil

1. Wash pea seedlings, cut into short sections, soak in hot water for 7-8 minutes, and take out.

2. Cut the ready-made cooked bean curd shreds.

After scallion and Zanthoxylum bungeanum are fried with sesame oil, they are poured into shredded bean curd and pea seedlings and mixed together. Garlic can be added according to taste.

In this dish, the salt content can basically be within the control range (of course, don’t choose too salty shredded bean curd). It is fragrant and delicious, and Xian Yi, old and young.