After the temperature rises in the sky, bacteria and viruses are also active. They should eat more foods that are conducive to regulating immune function. They can often eat wild herbs, such as Houttuynia cordata. Its anti-infective function is very good. Take a look, that kind of special You can go for a lot of savory flavor, and then add a little spice to the dish. But not all dishes are suitable for cold food, do you know which dishes are not suitable for cold?
7 kinds of dishes can not be cold
Category 1: Wild purslane and other wild vegetables
Purslane and other wild vegetables need to be thoroughly removed to remove dirt and bugs and prevent allergies.
Category 2: Cruciferous vegetables
Cruciferous vegetables such as broccoli, cauliflower, etc., these nutrient-rich vegetables taste better after the meal, which is rich in cellulose is also more easily digested.
Category 3: Mustard Vegetables
Mustard vegetables, such as kohlrabi, contain a substance called glucosinolate that, after hydrolysis, produces volatile mustard oil that promotes digestion and absorption.
Category 4: Vegetables with more oxalic acid
Contains more oxalic acid in vegetables such as spinach, bamboo shoots, and so on. Oxalic acid binds calcium into calcium oxalate, which is difficult to absorb, in the intestine, interfering with the body's absorption of calcium. Therefore, before boiling, be sure to use boiling water to remove most of the oxalic acid. In addition, it is better to peel, wash, and eat it with boiled water before it is eaten raw. This will make it more hygienic and will not affect its taste and nutritional content.
Category 5: Fresh yellow flowers, fungus
Fresh fungus and fresh yellow flowers do not contain toxins. 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.
Category 6: Starch-containing vegetables
Starch-containing vegetables such as potatoes, taro, and yams must be cooked, otherwise the starch grains will not break and the body will not be able to digest it.
Category 7: lentils and green beans
Kidney beans and green beans, which contain a large amount of saponins and hemagglutinin, can cause poisoning if they are not cooked thoroughly. The time for cooking lentils should not be too short until they are ripe and discolored before they can be eaten safely.
Make salad dishes
First, the vegetables used to make cold dishes must not be 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. At the same time, when cooked foods are used as cold dishes, they should be reheated and reheated. Appropriate ingredients such as garlic, vinegar, and onion shall be added, which will not only be delicious, but also have a certain bactericidal effect.
Second, the vegetables used to make salad dishes should not be washed.
Some vegetables such as cucumbers, tomatoes, mung bean sprouts, and lettuce 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. According to experiments, running water can remove more than 90% of bacteria and parasite eggs. 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, the equipment used to make cold dishes should not be used directly.
The knife, chopping board, bowl, dish, rag, etc. of the salad dish must be cleaned before use. It is best to use a blistering blistering dishware. The dishware should be cooked 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. Although most of the germs are halophilic bacteria and prefer to grow under warm conditions of 20°C to 30°C, there is also a germ that can reproduce at the temperature of the refrigerator freezer. This pathogen can cause intestinal diseases that are very similar to those caused by Salmonella, accompanied by pain like appendicitis and arthritis.
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