夏吃豆，胜吃肉”，立夏前后别猛吃肉，多吃这3种豆，补钾补钙强筋骨，安稳入夏
在传统的养生观念里，一直流传着“立夏前吃豆，胜吃肉”的说法。立夏，作为二十四节气中的重要节点，标志着季节的转换，天气逐渐炎热，人体的新陈代谢也随之加快，对营养的需求也有所变化。此时，吃豆成为了一种既营养又健康的选择。
下面就为大家介绍4种适合立夏前吃的豆子，它们能帮助我们补钾补钙，强筋健骨，让我们能安稳地度过夏天。
第一豆：豌豆
豌豆炒肉末绝对是米饭的“最佳搭档”，翠绿鲜甜配上咸香肉末，几分钟就能出锅的一道快手菜！做法特别简单，我帮你整理了一下：
食材；新鲜豌豆粒，猪肉末大蒜（切末）、生姜（切末，可选）、小米辣（切圈，不吃辣可不放）生抽、老抽、料酒、淀粉、盐、白糖、鸡精（可选）。
做法；1腌制肉末，在肉末中加入：1勺生抽、半勺料酒、少许白胡椒粉、1勺淀粉。抓拌均匀后，最后淋入一点点食用油锁住水分，腌制10分钟左右。
2烧一锅开水，水开后加少许盐和几滴油（这样豌豆颜色更翠绿）。倒入豌豆焯水1-2分钟，捞出沥干备用。
3热锅凉油，油温上来后倒入腌好的肉末。用铲子快速划散，中火煸炒，直到肉末变色、散开，炒出微微焦黄的油脂香味。
4把肉末推到锅的一边，利用锅底的余油爆香蒜末、姜末和小米辣。
5倒入焯好水的豌豆，转大火快速翻炒均匀。
6调味：加入半勺生抽、少许白糖（提鲜）、一点点盐（因为肉末和生抽已经有咸味了，盐一定要少放）。http://raad.share.yishoushuju.cn/article/details/92262.shtml
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7继续大火翻炒约1分钟，让味道融合，出锅前可以撒点鸡精，翻拌均匀即可装盘！
第二豆：蚕豆
葱油焖蚕豆绝对是春天的“米饭杀手”！这道菜讲究的就是葱香浓郁、蚕豆酥烂入味，吃起来软糯咸甜，连汤汁都想拌饭吃光。
食材：新鲜带壳蚕豆、小葱，食用油、白糖（提鲜关键）、盐、少许生抽（可选）。
做法；1把蚕豆剥出来，清洗干净，沥干水分。
2小葱洗净，切成稍长一点的葱段，把葱白和葱绿稍微分开放。
3锅烧热，倒入比平时炒菜稍多一点的食用油（蚕豆比较“吃油”，油多焖出来才润）。
4油温五成热时，先下入葱白段，用中小火慢慢煸炒，炒出浓郁的葱香味。
5接着倒入沥干水分的蚕豆，转中火继续翻炒。把蚕豆表面的那层薄皮炒到微微发皱、颜色变得翠绿。
6往锅里加入清水（或者高汤），水量刚好没过蚕豆即可。
7加入1勺白糖和适量的盐。盖上锅盖，转中小火焖煮 8-10 分钟。
8大火收汁，把锅里多余的汤汁收浓。
9倒入剩下的葱绿段，快速翻炒几下，让葱绿稍微变软断生，闻到香味立刻关火出锅！
第三豆：四季豆
四季豆炒肉绝对是家常餐桌上的“扛把子”，咸香下饭，做法简单。
食材：四季豆、猪肉大蒜（切片）、生姜（切丝）、干辣椒生抽、老抽、料酒、淀粉、盐、白糖、鸡精。http://m.yishoushuju.cn/Article/details/68047.shtml
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做法；1四季豆摘去两头和两侧的“老筋”，洗净，斜着切成小段
2强烈建议先焯水：锅里烧水，水开后加一勺盐和几滴油，倒入四季豆煮 3-5分钟。煮到四季豆颜色变深绿、完全熟透后捞出，沥干水分备用。
3猪肉切片或切丝，碗里加1勺生抽、半勺料酒、少许胡椒粉、1勺淀粉，抓匀后淋入一点食用油锁住水分，腌制10分钟。
4热锅凉油，油温上来后倒入腌好的肉片，快速划散。中火煸炒至肉片变色、微微焦黄，盛出备用
5利用锅底的底油（如果油少可以再加一点），放入蒜片、姜丝和干辣椒爆香。
6倒入处理好的四季豆，转大火快速翻炒，把四季豆表面的水分炒干，炒出香味。
7把刚才炒好的肉片倒回锅里，混合翻炒均匀。http://share.yishoushuju.cn/Article/details/80342.shtml
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8调味：加入1勺生抽、少许老抽（上色用）、一点点白糖提鲜、适量盐和鸡精。
9继续大火翻炒1-2分钟，让所有食材的味道充分融合，即可出锅！
第四豆：毛豆
盐水煮毛豆绝对是夜宵摊、看剧时的“灵魂伴侣”！也是酒友的心头好。
食材：新鲜毛豆（500克）。八角（2-3个）、花椒（一小把）、香叶（2-3片）、干辣椒（几个，不吃辣可不放）、桂皮（一小块）。食用盐（比平时炒菜多放一些）、食用油（几滴）。
做法；1毛豆放在盆里，加入一勺盐和少许面粉（面粉能吸附脏东西），用手反复搓洗，把表面的绒毛和脏东西搓掉，然后用清水冲洗干净，沥干水分。
2用剪刀把毛豆的两头各剪一个小口，只有剪开了口，煮的时候盐水才能渗进去，吃起来才会有滋有味。
3锅里加入足量的清水（水量要能没过毛豆），先不要放毛豆，把八角、花椒、香叶、桂皮、干辣椒和大量的盐放进去。
4大火把香料水煮开，煮出香味后，滴入几滴食用油（这是毛豆保持翠绿不发黄的秘诀）。
5倒入处理好的毛豆，保持大火敞开盖子煮。
6煮 5-8分钟 左右即可关火。口感把控：喜欢脆爽口感的煮5-6分钟；喜欢软糯一点的煮8-10分钟。千万不要盖盖子焖，也不要用小火慢炖，否则毛豆里的叶绿素分解，就会变成难看的黄褐色。
7关火后，不要马上捞出来吃。让毛豆在盐水里，最好能浸泡1-2个小时。这一步能让味道彻底渗进豆子里，而且冰镇过的盐水毛豆，夏天吃起来超级爽！
入夏吃豆小口诀
春末多吃豆，少病少忧愁；
补钾又补钙，筋骨不发愁；
清淡少油腻，安稳过立夏。
立夏前多吃这4种豆，能够为我们的身体补充钾和钙，增强筋骨，让我们以更好的状态迎接夏天的到来。大家不妨在这个时节多尝试这些豆类美食，让健康与美味相伴。
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