Summer is the home of refreshing and delicious salad dishes. Everyone knows that vegetables contain nutrients such as vitamin C and vitamin B, which can be easily destroyed by cooking. Eating raw is beneficial to the preservation of these nutrients. However, due to the relationship between vegetable varieties, not every vegetable is suitable for direct raw food. Some vegetables are best eaten in boiled water and then eaten; some vegetables must be cooked thoroughly before consumption.
Suitable for raw vegetables:
Carrot, white radish, radish, tomato, cucumber, bell pepper, Chinese cabbage heart, purple cabbage and so on. When eating raw, it is best to choose pollution-free green vegetables or organic vegetables. Raw methods include homemade vegetable juice, fresh veggies, vinegar, salt, olive oil, etc., and dipping dipping sauce.
Need to pick vegetables:
Cruciferous vegetables, such as broccoli, cauliflower, etc., taste better after simmering, they are rich in cellulose and easier to digest;
Spinach, bamboo shoots, white rice and other vegetables containing oxalic acid are also best to lick, because oxalic acid in the intestine and calcium combined into difficult to absorb calcium oxalate, interfere with the body's absorption of calcium;
Rutabaga and other mustard vegetables contain glucosinolates, which can be hydrolyzed to produce volatile mustard oils that have better taste and promote digestion and absorption.
The purslane and other wild vegetables can completely remove dirt and worms and prevent allergies. Before eating raw lettuce, quail, etc., it is best to peel, wash, and eat with boiling water.
Cooked to eat vegetables:
1, starch-containing vegetables, such as potatoes, taro, yams, etc. must be cooked, otherwise the starch grains do not break, the body can not be digested;
2. Lentils and green beans containing a large amount of saponins and hemagglutinin must be cooked and discolored when they are eaten;
3, bean sprouts must be cooked to eat, whether it is cold or fry.
4, fresh fungus and fresh lily contain toxins do not eat. When eating dried fungus, it is best to use warm water to make hair before cooking. Do not eat the portions that are still tight after foaming. Dry yellow flowers are better prepared with cold water.
Summer salad eat forget 5 taboo
First, bogey on vegetables used to make cold dishes is not fresh.
If cold vegetables are used to make cold dishes, and cleaning and disinfection are not strict, consumption of such cold dishes can cause gastrointestinal problems. Therefore, the vegetables used to make salad dishes must be fresh and must be rinsed clean. It is best to blanch with boiling water or rinse with detergents. As a result, bacteria and parasite eggs attached to vegetables are greatly reduced.
Second, bogey vegetables are not washed.
Some vegetables, such as cucumbers, tomatoes, mung bean sprouts, lettuce, etc., are susceptible to contamination by pesticides, parasites, and bacteria during the growth process. These are invisible to the human eye. Fruits that are not washed or rubbed with a clean rag are unhygienic and may cause bowels when made into cold dishes. The best way to clean is to rinse with running water. The washing work before mixing should be serious, you can first wash with cold water, and then scalded with boiling water, can kill the remaining bacteria and parasite eggs have not been washed out. Can be peeled and then peeled, and then processed into cold dishes, more sanitary.
Third, avoid using the utensils that make cold dishes directly.
The knife, chopping board, bowl, dish, rag, etc. for salad dishes must be cleaned before use. It is best to use a blistering blistering first, and it is best to cook in boiling water for about 5 minutes. In short, it must be fully disinfected before it can be used. It can also be cleaned with a special cleaning agent.
Fourth, avoid boiled cold dishes in the refrigerator.
In summer, people often like to put cold dishes in the refrigerator, refrigerate them, remove them, and even store them in the refrigerator for a long time. In fact, this is extremely unhygienic. There is a kind of germ that can reproduce at the temperature of the refrigerator freezer. This kind of germs can cause intestinal diseases that are very similar to those caused by Salmonella, and it is accompanied by pain like appendicitis and arthritis.
Fifth, avoid boiled MSG or chicken in salad dishes
According to nutrition experts, monosodium glutamate is a seasoning, but if the temperature is not reached, not only can not mention fresh, it will affect the taste of dishes. According to statistics, monosodium glutamate can fully exert its effect of freshening at 80 degrees Celsius to 100 degrees Celsius. The low temperature of cold dishes, MSG can not be fully dissolved, not only the taste of the dishes can not come out, monosodium glutamate particles will be attached to the surface of cold dishes, affecting the taste. The same is true for chicken, and its main ingredient is monosodium glutamate. However, if some people are indeed accustomed to adding MSG to cold dishes, it is advisable to dissolve the MSG and chicken essence into warm water before adding them.
Also note that vinegar and MSG should not be added at the same time. Studies have found that monosodium glutamate is less soluble in acidic environments. Second, the appropriate amount of ginger and garlic, can play a bactericidal effect.
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