Spring is a season prone to internal heat, causing acne, mouth ulcers, sore throats, and other discomforts that leave many unable to fully appreciate the season's beauty.Beyond drinking cooling floral teas, spring calls for a lighter diet, especially incorporating vegetables that reduce internal heat. Cold dishes best preserve vegetables' nutrients and benefits—enjoy more of them this season for a refreshing, soothing effect.
1. Dandelion Greens Salad
Ingredients:Dandelion greens, chili oil, sesame oil, spicy chili oil, sugar, MSG, seafood soy sauce
Method:
1. Remove roots from fresh dandelion greens and wash thoroughly
2. Cut greens into sections (optional), then drain lightly
3. Sprinkle salt over greens, toss to coat evenly, and let sit for about 15 minutes
4.Squeeze excess water from the marinated dandelion greens and transfer to a large bowl.
5. Add a small amount of sugar, MSG, a few drops each of sesame oil, spicy chili oil, chili oil, and seafood soy sauce.
6. Toss all ingredients until well combined, then serve.
2. Cold Asparagus Salad
Ingredients: 400g asparagus, 20g green pepper,onion 20g
Seasonings: salt 6g, white sugar 10g, salad oil 10g, vinegar 20g, pepper 1g
Method:
1. Trim asparagus ends, wash thoroughly, and cut into segments
2. Wash green pepper and onion separately, then finely chop both
3.Pour seasoning (3g salt, 6 cups water) into pot and bring to a boil over high heat
4. Blanch asparagus segments until tender, then remove
5. Mix 10g sugar, 10g salad oil, 20g vinegar, 3g salt, and 1g pepper until well combined
6.Pour the prepared dressing over the asparagus, add the chopped green peppers and onions, and toss to combine.
3. Glass Noodles with Spinach
Ingredients: 1 lb spinach, 1 small handful glass noodles, oil, salt, oyster sauce, sesame oil, ½ red pepper, about 10 almonds
Method:
1. Trim roots from spinach, wash thoroughly, and cut into sections.
2. Soak glass noodles in cold water until softened, then cut into sections.
3. Bring water to a boil in a pot. Add spinach, oil, and salt.
4. Blanch spinach until tender, then drain and rinse under cold water to retain vibrant green color.
5.Use the same blanching water to blanch the glass noodles.
6. Drain both blanched noodles and spinach, then transfer to a large bowl.
7. Drizzle with sesame oil and oyster sauce, tossing well with chopsticks.
8.Finally, sprinkle with diced red pepper and crushed almonds before serving.Blanch celery in boiling water, then drain and set aside.
3. Soak peanuts for several hours, then boil until tender. Add to the blanched celery.
4. Mix in shredded ginger, minced garlic, fine salt, vinegar, MSG, and sesame oil. Toss well before serving.
5. Cold-Served Bitter Melon Salad
Ingredients:1 bitter melon, a small amount of shredded ginger, a small amount of shredded carrot, a small amount of garlic, 2 tablespoons sugar, 1 teaspoon salt
Method:
1. Halve the bitter melon lengthwise, remove seeds, and rinse clean.
2. Slice the bitter melon diagonally into 1 cm thick pieces.
3.Blanch in boiling water for about 2 minutes, then transfer to ice water to cool. 4. Drain bitter melon slices and arrange on a plate. 5. Add shredded ginger, shredded carrot, minced garlic, and sugar. 6. Toss well. Refrigerate overnight for enhanced flavor. 6. Crisp Ginger-Marinated Lotus Root Slices Ingredients:1 lotus root, 1 piece ginger, 3 tbsp apple cider vinegar, 2 tsp granulated sugar
Instructions:
1. Peel lotus root, wash thoroughly, and slice into thin rounds
2. Soak sliced lotus root in cold water briefly
3. Bring pot of water to boil, add lotus root slices, blanch for 3 minutes, then remove
4.Immediately rinse the slices under cold water, drain thoroughly, and set aside.
5. Peel and finely mince the ginger. In a bowl, combine apple cider vinegar and sugar, stirring until sugar dissolves.
6. Adjust the sweetness and acidity to your preference, then stir in the minced ginger to make the dressing.
7. Toss the lotus root slices with the dressing until evenly coated. Serve immediately.