Which salad will poison
Yam fungus salad
The yam and fungus salads are crispy and crispy, with a cool color. Therefore, many people like to eat this dish in the summer. The “Shen Nong Ben Cao Jing†praised the yam: “The main health supplements, cold and heat evil, supplement "Yi Qi, long muscles, long service and smart eyes" Yam has the function of inducing interferon and enhancing human immune function, but yam should not be eaten raw. After boiled, let cool and use it, because the content of starch in Chinese yam is relatively high. The starch grains are not broken, the body can not be digested, and the fungus is a good product for blood gas. Many fungus supplements will use fungus, but the fresh fungus is poisonous and can’t be eaten. After the dried fungus is soaked, it cannot be pinched together. Use, so yam fungus this cold dish, must be cooked, let cool, add salt, monosodium glutamate and other spices, you can eat directly.
Cold soy beans
Cold soy beans are a common home-cooked food on the table or even in the restaurant, but the green beans must be cooked before consumption because the green soy beans contain toxic proteins. So the green beans are washed, then put into the pot and cooked. During the cooking process, you can Add salt and monosodium glutamate, and you can also lose two ends of edamame, which is more tasty.
Spinach salad
Spinach is rich in vitamins and dietary fiber, the taste is also very fragrant, in summer, many people like to eat spinach salad, it is worth noting that, before spinach salad, use hot water first, let cool, add in Salt and other seasonings can be eaten directly, because spinach contains more oxalic acid, in the intestine will be combined with calcium into insoluble calcium oxalate, interfere with the body's absorption of calcium, but oxalic acid is not heat-resistant, so hot water When you take a nap, you can remove most of the oxalic acid ingredients without damaging the vitamin and eating healthier.
Selection of ingredients for salad dishes
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, and olive oil, and 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 are hydrolyzed to produce volatile mustard oils that are better in 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 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, which contain a lot 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. The part that is still tight after foaming is not to be eaten; dried yellow flower is better prepared with cold water.
The essentials of eating healthy salad
Salad ingredients must be fresh
Vegetables that have been stored at room temperature for a long time and that have been kept fresh for a long period of time will not only lose nutrients, but most of them will lose their crispy taste and are not suitable for salad dishes.
The salad is ready to eat and is ready to eat.
In addition to preventing the growth of bacteria, the garlic dish will produce an unpleasant pungent odor for a long time. Eating long-serving cold dishes may cause food poisoning due to deterioration.
Cold dishes must be sterilized
Addition of garlic, ginger, vinegar, mustard, appropriate amount of pepper, etc., can not only increase the appetite of the hot summer, but also play a bactericidal effect.
Most leafy food ingredients require water
For example, spinach, leek, spinach, bamboo shoots and other cold before the proposed dip water, can remove oxalic acid and some astringency, and can compress the volume, making the intake of vegetables increased.
Vegetables such as broccoli, cauliflower, and lettuce are more easily digested and taste better.
Beans vegetables must be cooked to avoid poisoning.
Be careful with mixing
Salad dishes are not recommended to be mixed with some meat products and seafood products to reduce the incidence of gastrointestinal discomfort.
Less use of salad dressings, which contain more oil and more salad dressing, reduces fat intake.
Do it yourself more healthy
The cold dishes sold on the street side are more open and display, and it is difficult to guarantee the health. In the hot summer months, they often eat roadside stalls and the chance of getting gastroenteritis is greatly increased.
Cool dishes with clever
With soy products, bacteria and algae, dairy products and nut products, etc. to make the salad more nutritious and diverse nutrition.
Sterilization of cooking utensils
Contact utensils, chopping boards, kitchen knives, etc. need to be washed with boiling water, cold vegetables after drowning need to use cold water or pure water too cold, such as direct use of tap water, it is recommended to finally rinse with cold water.
Ingredients rinse thoroughly
If you are too lazy to clean the vegetables, you can imagine for yourself: the growth of juicy vegetables, in addition to sunlight and water, can not do without fertilizer and pesticides, of course, all kinds of manure often become a small vegetable partner.
Do not add spices
Some spices are not available for salad dishes, such as cooking sauce, which is specially used to heat food.
Soybean paste, soy sauce (very delicious), monosodium glutamate, and even vinegar all contain sodium. Under the premise of adding salt, various types of seasonings are not easy to add to avoid excessive sodium production.
Of course, making a good and healthy salad dish is not just a simple trick, but in any case, there is only one goal, that is, let us enjoy more healthy nutrition and delicious companionship when we serve salad dishes.
Meat dishes should be based on lean meat
In the hot summer season, there is always no appetite. This is a time when it comes to refreshing cold dishes. This is naturally excellent. , vinegar is generally added with vinegar, summer vinegar can be appetite digestion and digestion, there is a better help to promote appetite. And many salad dishes will also be put garlic, can play a good role in disinfection.
When salads are divided into meats and vegetarian dishes, when selecting meat-based salad dishes, it is best not to use more meat, but mainly lean meats, such as cold beef.
Vegetables, especially leafy vegetables, contain very high levels of oxalic acid, such as spinach and spinach vegetables. Before the cold, it is best to put it in boiling water. Oxalic acid can hinder the body's absorption of calcium, and the content of oxalic acid in vegetables that pass through the water can be reduced.
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