Talk about people who eat more shrimp skin in spring.

In spring, the weather becomes hot, metabolism is accelerated, and liver qi tends to rise. At this time, you should eat more liver-nourishing food. Many vegetables and fruits in daily life have the function of nourishing the liver. Here are eight common "liver-nourishing dishes". Eating in spring is beneficial, and eating early is beneficial.

Ingredients: 4 okra, 4 eggs, half carrot, a little onion, 1 tsp salt, a little sugar, a little corn oil and a little pepper.

1. Boil the water in the pot and blanch the okra. After blanching, the okra is basically cooked, and you can eat it directly without an omelet for a long time. The blanching time should not be too long, otherwise the okra will be soft and rotten, and cutting it from the cross section will affect the shape of the stars.

2. Dice carrots for later use. The carrots here are not blanched with water, because the diced carrots are very small and will not affect the overall taste of the omelet.

3. Soak the blanched okra in cold water, cool it and cut it into pieces about 5mm thick along the cross section.

4. Beat 4 eggs into a bowl and stir with chopsticks until the yolk and egg white are completely mixed. Add salt, sugar and pepper and continue stirring until all the salt and sugar melt.

5, add diced carrots, you can also add a small amount of chopped green onion, this can be added according to personal taste, mix well.

6. Heat the corn oil in the pot, fry the okra slices until the two sides change color slightly, slowly pour the egg liquid into the pot and fry on low heat. Because it can only be fried on one side, the egg liquid should not be too thick as far as possible, otherwise it will be undercooked. You can also put a lid on the pot when frying.

Ingredients: lotus root, carrot, onion, garlic, soy sauce, oyster sauce, sugar and vinegar.

1. Wash and peel the lotus root, then cut it into diced lotus root and rinse it twice with clear water. Be sure to clean up the mud in the hole.

2. Boil the water in the pot and blanch the washed diced lotus root in boiling water for 2 minutes. Those who like crispness can be scalded for a short time, and those who like softness can be scalded for a long time. Dice the carrot and blanch it in boiling water until the carrot is cut off.

3. Pour some oil into the pot, add chopped green onion and garlic and stir-fry for fragrance.

4. Pour diced lotus root and diced carrot into the pot and stir-fry until the surface color is slightly yellow.

5. Pour in the prepared sweet and sour juice, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 3 tablespoons sugar and 4 tablespoons vinegar. After pouring in the sweet and sour juice, stir-fry the sweet and sour juice until all the ingredients are covered with the sweet and sour juice.

Prepare eggplant, garlic, millet pepper, coriander, oyster sauce, salt, soy sauce and white vinegar.

1. Prepare fresh, tender and moist eggplant. After washing the eggplant, put it in a steamer and steam it for 10 minutes until chopsticks can be inserted.

2. Put the steamed eggplant in cold water twice and let the eggplant cool completely.

3. Peel the garlic and cut it into minced garlic, cut the coriander into minced garlic, and cut the millet pepper into rings for later use.

4. Put minced garlic, coriander and millet pepper into a bowl, then add 1 tbsp oyster sauce, 2 tbsp soy sauce, appropriate amount of salt and 2 tbsp white vinegar and mix well.

5. Tear the cooled eggplant into shreds, and then put it in a dish for later use.

6. Pour the prepared sauce directly on the torn eggplant and mix well before eating.

Ingredients: mushrooms, broccoli, cauliflower, carrots, salt and oyster sauce.

1, broccoli and cauliflower are broken into small flowers by hand, and the hard stems below can be kept. Slice carrots, slice mushrooms, and cut garlic into powder.

2. Boil water in the pot, and blanch the four ingredients except minced garlic in clear water. The blanching time should not be too long or more than 1 min, otherwise the color of the dish will become darker and not fresh enough.

3, put a small amount of oil in the pot to heat, add minced garlic and stir fry. The purpose of putting minced garlic is to blend the fragrance of garlic with the fragrance of vegetables, and the fried finished product is more fragrant.

4. Add the cooked vegetables and stir well. Add oyster sauce, salt and pepper to serve.

Ingredients: loofah, shrimp skin, garlic, oyster sauce, salt.

1. Clean the fresh loofah and peel it with a paring knife.

2. Cut the peeled loofah into hob blocks, and do not remove the fresh pulp. Soak the cut loofah pieces in clean water to prevent the loofah from oxidation and blackening.

3. Boil the water in the pot, add 1 tbsp salt and 1 tbsp oil, then add the cut loofah pieces and blanch for about half a minute to soften the loofah.

4. Peel the garlic and cut it into mashed garlic for later use.

5. Heat oil in the pot, add minced garlic and stir-fry garlic, then add dried shrimps and stir-fry dried shrimps.

6. Add the blanched loofah and stir fry. Don't fry for too long.

7. Pour in the appropriate amount of oyster sauce, add a little salt, stir fry evenly, and then turn off the heat.

Ingredients: chicken breast, green bamboo shoots, carrots, salt, oyster sauce and Orleans bacon.

1, green bamboo shoots are defoliated, washed and cut into filaments. Then wash the carrots and cut them into filaments, and then cut some minced garlic for later use.

2. Then cut the chicken breast into filaments, put it in a bowl, add a proper amount of Orleans bacon and stir well. If there is no Orleans bacon, you can marinate it with salt, oyster sauce, sugar and starch.

3. Heat oil in the pot, add minced garlic and stir-fry until the color turns white.

4. Put shredded carrots into shredded chicken and stir-fry until carrots are slightly soft.

5. Add shredded green bamboo shoots. After all stir-frying, add appropriate amount of oyster sauce and salt, stir well and serve.

Ingredients: water spinach, garlic, oyster sauce, salt and oil.

1, wash water spinach, cut off roots, and then cut into small pieces for later use.

2, garlic peeled and cut into minced garlic, pour oil in the pot, add minced garlic and stir-fry for fragrance.

3. Put the water spinach into the pot and stir-fry until it is slightly soft. Finally, add salt and oyster sauce and stir well.

Ingredients: celery, yam, carrot, fungus, onion, garlic, salt, oil and oyster sauce.

1. Wash celery and carrot separately, slice for later use, peel and wash yam, slice, mince onion, mince garlic, and soak fungus in advance.

2. Pour the water into the pot to boil, blanch the celery in the pot for 1 min, and take it out for later use.

Blanch the carrot slices in boiling water until they are slightly soft, and then take them out for later use.

4. Blanch the yam in boiling water for 3 minutes, remove and control the water for later use.

5. Heat the oil in the pot, add chopped green onion and minced garlic, and stir-fry for fragrance.

6. Stir-fry celery in the oil pan until it is slightly soft.

7. Add carrot slices and yam slices and mix well.

8. Finally, add the soaked fungus, stir fry, and finally pour in oyster sauce and salt. Stir well and you can go out of the pot.