Although mala Tang is delicious, it has hidden dangers. Mala Tang is not inedible, but the following points should be noted: 1. The spicy pot should be cleaned in time and the ingredients should be cleaned. Because ordinary copper pots are easy to grow a thin layer of green rust after stopping using, which is harmful to human health. It will be cleaner if the ingredients are imported directly, otherwise it will cause more diseases. 2. The fire at the bottom of the pot must be strong. If eaten before boiling, germs and parasite eggs are not completely killed, which is easy to cause digestive tract diseases. 3. Don't be too hot in Mala Tang Can. Because the data show that people's mouth, esophagus and gastric mucosa can only tolerate the temperature of 50℃-60℃, too hot food will damage the mucosa, leading to acute esophagitis and acute gastritis. 4. Mala Tang should not be too strong and spicy. Being too fat can easily lead to hyperlipidemia, gastropathy, duodenal ulcer, gallstones, oral ulcers, gingivitis and hemorrhoids. Suggest light and moderate spicy.

Others:

Some people think that mala Tang is an unhealthy food, perhaps more because of its "humble origin", low price, fear of unsanitary, fear of bad stomach. In fact, if food safety is properly controlled and matched, spicy Tang Can can be regarded as a pretty good fast food, which is much healthier and more environmentally friendly than fried food. But if you eat too much mala Tang, it will also have an impact on your body.

One reason: many people like to pour a layer of sesame paste on it before eating, instead of red oil or sesame oil. This is a very healthy seasoning, rich in calcium and vitamin E, and often add garlic juice and vinegar with bactericidal effect to help prevent intestinal infections.

Reason 2: Mala Tang usually has all kinds of green leafy vegetables, all kinds of bean products, seaweed such as kelp, mushrooms and other fungi, potatoes, fish, eggs, etc ... Plant raw materials are dominant. The ratio of fresh vegetables to meatballs, sausage slices and eggs is 2∶ 1. As long as it is properly matched, it is easier to meet the requirements of acid-base balance than ordinary fast food dishes, and it also conforms to the principle of food diversification.

Reason 3: Mala Tang's heating temperature is not high, which will not cause the problem of high-temperature oxidation of lampblack and fat. Compared with high-temperature cooking, it has less pollution to the air environment.

Reason 4: Some oxalic acid, nitrite and pesticides in vegetables can be removed in the process of rinsing vegetables. Although some vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. It is a very good cooking method to change the rinse water regularly and add less salt in the rinse process.

Reason 5: Mala Tang seasoning can be healthy and low in fat. There is no oil when washing vegetables, and the amount of oil can also be reduced when mixing according to the requirements of customers. Generally speaking, raw materials contain less fat and less calories. In contrast, when cooking, you often have to go through three refueling processes: lubricating oil, frying and pouring oil, and customers can't choose the amount of oil to put in the dish.