Not all vegetables can be used to make cold dishes. For example, vegetables containing starch such as potatoes, taro and yam must be cooked, otherwise the starch grains inside will not be broken and the human body cannot digest them. Some beans, such as Duyun and edamame, contain toxic protein, which can easily cause food poisoning if eaten raw. Even if they are cold, you must cook them first.

Spinach, amaranth, water spinach, bamboo shoots, onions, water bamboo and so on are all vegetables containing more oxalic acid, which will combine with calcium in the intestine to form insoluble calcium oxalate, which will interfere with the absorption of calcium by the human body. Therefore, these vegetables must be blanched with boiling water before cold salad to remove most of the oxalic acid.

Put some ginger and garlic when cooking.

Because of the high temperature in summer, microorganisms multiply very fast, which is the season when digestive tract infectious diseases are easy to spread. Therefore, the utensils used for cold salad, such as kitchen knives, chopping boards and containers, should be very clean. Scald it with boiling water before use. It is forbidden to cut vegetables with chopping boards and kitchen knives that have cut raw meat. In addition, it is best to soak vegetables in light salt water for 30 minutes before eating, which can minimize pesticide residues. Adding vinegar, garlic and Jiang Mo during cooking can also play a bactericidal role. Ginger in ginger and allicin in garlic also have strong antioxidant function, which can delay aging and resist radiation.

Cold salad is best made of fresh vegetables. Some vegetables will lose their sweetness and crispness after being put in the refrigerator for a period of time, and they will also lose some nutrients, so they are not suitable for cold salad. The prepared cold salad is easy to deteriorate, so it's best to finish it on the same day.

Cowpea in ginger sauce

Put 5g of refined salt, 20g of ginger juice (minced ginger, soaked in appropriate boiling water for half an hour), 2g of monosodium glutamate and 10g of sesame oil into a small bowl for later use. 300 grams of tender cowpea, washed and boiled in boiling water for about 6 minutes to make it green and maintain a certain crispness. Take it out, cut it into 6 cm long pieces, put it in a trapezoidal shape on a plate, and pour the prepared sauce in front.