Traditional Chinese medicine believes that "in spring, it is better to save acid and increase sweetness in order to nourish ones temper". This is because in spring, when the liver is vigorous, the liver will affect the spleen, so it is easy to appear spleen and stomach weakness in spring; and eat more sour food, will cause liver function hyperactivity, so in spring diet, it is appropriate to choose spicy, sweet and warm food, avoid sour and astringent. Eating should be light and delicious. Spinach has a slightly warm taste; slightly spicy and sweet. Return to the spleen and lung meridians. It is also the most vigorous vegetable growing in spring - seasonal vegetable. It is a good health product provided by nature. Flammulina velutipes is rich in lysine and arginine, taste fiber, high medicinal value, and has many health effects on human body, which can improve intelligence, liver, intestine and stomach, and anti-cancer. It can also reduce cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the bodys health, prevent diseases and keep fit; it has the functions of resisting fatigue, anti-bacterial and anti-inflammatory, removing heavy metal salts and anti-cancer. Frequent consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastrointestinal ulcers, but also be suitable for hypertensive patients, obese people and middle-aged and elderly people to eat, mainly because it is a high potassium and low sodium food, which has the effect of body-thinning.
Food Material List
1Cut the Flammulina velutipes, remove the old roots and wash them.
2Pick the old leaves of spinach and wash them.
3Cut garlic into chopped hairs.
4Pot over fire, add water, open and simmer the Flammulina velutipes until cooked.
5After controlling the water, cut the mushroom into inches.
6Pot over a fire, add water and boil until spinach is cooked.
7The spinach was cold and slightly pinched to remove moisture and cut into inches.
8Put scalded Flammulina velutipes and spinach on a plate and add garlic mince and vinegar.
10Add fresh shellfish.
11Finally, add the fragrant oil and stir evenly.
Hot spinach time should not be too long to avoid hot sticky.
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