Cold salad is a kind of food that most of us like to eat, especially in summer, it has an appetizing effect. Let's share cold salad. The common practice of cold salad 1 1. How to make a simple cold salad? For the cold salad in summer, the simplest thing is to pat the cucumber. Buy fresh cucumbers with thorns in the market and clean them. You don't have to cut with a knife, just pat the cucumber with a knife and smash it. Then cut it into large pieces with a knife. We will add balsamic vinegar to cucumber as much as possible, and then add some chicken powder, a little salt and more garlic. If you like Chili, you can add some oil Chili. Then we directly stir and marinate for about 20 minutes before eating. 2, how to make delicious cold mixed three silk? In fact, there are no three ingredients for cold-mixed three-silk. I prefer vermicelli, shredded carrot and shredded potato. First, let's soak the fine vermicelli in warm water and put it away in about 30 minutes. In order to make the vermicelli more refreshing, we scoop it up, soak it in cold water, and then scoop it up to dry. Then we cut carrots and potatoes into shreds (or wipe them into shreds), and then wash the shredded potatoes. Then we add chicken powder, oyster sauce, soy sauce, garlic paste, Chili oil and a little salt to the three shreds. Then stir well, marinate for 15 minutes and serve. 3. How to make cold dishes that adults and children like to eat? If you can't eat rice in summer, try making a cold tomato. Let's water the tomatoes with boiling water, so it's easier to peel them off. Then we cut the tomatoes into thick slices, sprinkle with sugar and pickle them on the plate. This is how we stir the tomatoes, let the sugar melt into the tomatoes, and then put them in the refrigerator for half an hour to keep them fresh. After taking it out, we eat cold and sweet tomatoes, which is really a delicious cold salad. The preparation is very simple. 4. How to make an appetizing cold bitter chrysanthemum? Let's first remove the roots of the bitter chrysanthemum, wash it with clear water, put the peanuts in a bowl, soak them in clear water for a while, wash the cucumbers and pat them flat, then cut the onions in half, shred them, grab them by hand, remove the seeds from the red peppers, cut them into filaments, and finally cut some shallots and put them on a plate for later use. Mix the cold sauce: Mash garlic, chop it into powder, put it in a bowl for later use, then cut some shallots, cut it into powder and put it in the bowl, add some balsamic vinegar, soy sauce, a little oyster sauce, a spoonful of salt and sugar, add some sesame oil, stir it evenly, and finally dilute it with water, so that the cold sauce is ready. Break up the egg mixture, pour oil into the pan and fry it. Add cucumber, onion, red pepper and chives, then add shredded eggs, finally add fried peanuts, pour in the prepared juice, stir well, and you can eat cold salad. Cooking tips: 1. Be sure to keep the ingredients fresh when making cold salad, otherwise eating stale ingredients will easily ruin your stomach. 2. Add some balsamic vinegar and mashed garlic to the cold salad, which can not only sterilize but also increase appetite and taste. 3. The most important thing to make cold salad is to adjust the sauce, which is the key to make cold salad. 4. Cold salad that can't be eaten must be sealed with plastic wrap and put in the refrigerator for preservation, otherwise the high temperature will rot and breed bacteria. The daily practice of cold salad 2 1, the practice of homemade cold salad. Wash cold salad method: Vegetables that can be eaten raw include carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts and so on. It is best to choose pollution-free green vegetables or organic vegetables for raw food. Vegetables produced under soilless culture conditions can also be eaten raw with confidence. The methods of eating raw include drinking homemade fresh vegetable juice, or cold mixing fresh vegetables, adding some vinegar and less salt. Hot cold salad method: the vegetables you eat again are divided into the following categories: one is cruciferous vegetables, such as broccoli and cauliflower. These nutritious vegetables taste better after blanching, and the rich cellulose is easier to digest. The second category is vegetables with more oxalic acid, such as spinach, bamboo shoots and water bamboo. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body. Therefore, you must blanch with boiling water before cold salad to remove most oxalic acid. The third category is mustard vegetables, such as kohlrabi, which contains a substance called glucosinolate. Volatile mustard oil can be produced after hydrolysis to promote digestion and absorption. The fourth category is wild vegetables such as purslane, which can completely remove dust and insects and prevent allergies. In addition, lettuce, water chestnut and so on. It should be peeled, washed and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutrients. 2. What foods are not suitable for cold mustard vegetables: mustard vegetables such as kohlrabi. They contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption. Vegetables with more oxalic acid: vegetables with more oxalic acid, such as spinach, bamboo shoots and water bamboo. It will combine with calcium in the intestine to form calcium oxalate, which will interfere with the body's absorption of calcium. Therefore, you must blanch with boiling water before cold salad to remove most oxalic acid. In addition, lettuce, water chestnut and so on. Before eating, you should peel, wash and blanch with boiling water, which is more hygienic and will not affect the taste and nutrients. Fresh yellow flowers and fungus: Fresh fungus and fresh day lily contain toxins, so don't eat them. When eating dried auricularia auricula, it should be soaked in warm water before cooking, and the part that is still tight after soaking should not be eaten; It is better to soak dried yellow flowers in cold water. Starch-containing vegetables: Starch-containing vegetables, such as potatoes, taro, yam, etc., must be cooked, otherwise the starch granules in them will not be broken and the human body can't digest them. Lentils and green beans: Lentils and green beans containing a lot of saponins and hemagglutinin can cause poisoning if they are not cooked when eaten. It takes a long time to cook lentils, not a short time. You have to cook them until they change color before you can eat them safely. 3, cold salad should not put chicken essence monosodium glutamate is used to refresh the seasoning, but if the temperature can not reach, not only can not refresh, but will affect the taste of the dishes. Some data show that monosodium glutamate can give full play to its refreshing effect at 80 degrees Celsius ~ 100 degrees Celsius. However, the temperature of cold dishes is low, and monosodium glutamate cannot be fully dissolved. Not only can the umami taste of dishes not come out, but monosodium glutamate particles will also adhere to the surface of cold dishes, affecting the taste. The same is true of chicken essence, whose main ingredient is monosodium glutamate. However, if some people are really used to adding monosodium glutamate to cold dishes, they may wish to dissolve monosodium glutamate and chicken essence in warm water before adding it. When making cold salad, you'd better put vinegar. Most cold salad dishes are mainly vegetables, and many vegetables are rich in vitamin C. Vinegar can promote the absorption of vitamin C, and vinegar can also sterilize and stimulate appetite. 4. Precautions for eating cold salad 1. Vegetables, fruits and other ingredients for making cold salad must be fresh, and rotten ingredients are strictly prohibited; And the ingredients must be strictly cleaned. It is best to wash with cold water first, and then blanch with boiling water to kill pathogenic bacteria and parasitic eggs. 2. Chicken essence should not be put in cold salad. Chicken essence will only have a refreshing effect at 80~ 100 degrees Celsius. The cold salad temperature is low, and monosodium glutamate cannot be fully dissolved. Not only can it not keep fresh, but it will also affect the taste because the particles adhere to the surface of the ingredients. 3. Knives, chopping boards, plates, etc. Cold salad must be scalded with boiling water before use, and can only be used after disinfection and sterilization. Cold salad 3 1 is a common practice, in which cold salad and cucumber are eaten in summer. Cucumber is the best food to replenish water in summer, and its water content is the highest among all foods. Cucumber contains picroside, which has certain anticancer effect. In addition, cucumber is cool and has the effects of clearing heat, diuresis and detoxification. Cucumber is very suitable for cold salad, such as cucumber mixed with fungus and garlic. Cold lotus root slices. Lotus root is called "spiritual root" in Compendium of Materia Medica. Eating crispy and sweet lotus root slices on a hot day is not only appetizing and refreshing, but also has the effect of clearing fire and moistening dryness. After blanching, the lotus root changes from cool to warm, which has the effect of nourishing the stomach and strengthening the spleen. Ginger lotus root slices are a good choice. Cold shredded potatoes. Potatoes are not only rich in potassium, but also rich in essential minerals such as calcium and zinc and nutrients such as vitamin C. In summer, you sweat a lot, so eating potatoes can play a role in supplementing nutrition. In addition, potatoes are rich in dietary fiber, which can promote gastrointestinal peristalsis, accelerate the metabolism of cholesterol in the intestine, and have the effects of relaxing bowels and lowering cholesterol. Compared with hot frying, boiled potatoes are crisp and delicious, such as vinegar mixed with shredded potatoes. Cold bitter gourd. Momordicin and insulin-like substances in bitter gourd have good hypoglycemic effect and are ideal foods for diabetic patients. Bitter gourd glycoside and bitter rosin can also stimulate appetite, strengthen spleen, stimulate appetite, improve eyesight, help digestion, cool and detoxify, and induce diuresis. On a hot summer day, a plate of bitter gourd is a good choice. Lettuce salad. Lettuce is fresh and slightly bitter, which can stimulate the secretion of digestive juice and increase appetite. Lettuce is rich in inorganic salts and vitamins, and its potassium content is also high, which is conducive to controlling hypertension and has an impact on people's basic metabolism and even emotional regulation. In hot weather, a plate of fresh vinegar mixed with lettuce helps to eliminate tension, relieve stress and increase appetite. Cold celery. Celery is beneficial to the throat, improving eyesight and benefiting qi, enriching blood and strengthening the spleen, relieving cough and diuresis. Eating celery regularly can enhance resistance, especially in summer, people are prone to symptoms such as sore throat, oral ulcer and upset, and eating cool celery can play a certain role in alleviating it. When cooking cold salad, you should pay attention to vegetables that can't be eaten raw. Some vegetables are not easy to digest when eaten raw, and even lead to food poisoning. Such as yam and broccoli, are not easy to digest when eaten raw. Cruciferae vegetables, such as broccoli and cauliflower, are rich in dietary fiber, and taste good after cooking and are easy to digest. Another example is spinach, water spinach, bamboo shoots, water bamboo and other vegetables containing more oxalic acid. Blanching water to remove oxalic acid before cold mixing is beneficial to the absorption of calcium by human body. Vegetables with more starch, such as potatoes, yams, sweet potatoes and taro, should not be eaten raw, otherwise bloating is easy to occur. And beans such as lentils are easy to be poisoned when eaten raw. Most beans, such as lentils, kidney beans and sword beans, are not suitable for raw food. Besides, eating tomatoes and carrots raw wastes nutrition. Lycopene in tomatoes and β -carotene rich in carrots are more easily absorbed by human body after frying in oil. Eating raw or juicing is not recommended. Spinach and onion should be blanched first Not all vegetables can be used to make cold salad. For example, potatoes, taro, yam and other vegetables containing starch must be cooked, otherwise the starch granules will not be broken and the human body can't 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 quickly, 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 eat it on the same day. 2. Precautions for eating cold dishes 1. The ingredients of cold dishes must be fresh. Vegetables stored at room temperature and refrigerated for a long time will lose nutrients, and most of them will lose their crisp taste, which is not suitable for cold salad. Note 2. Eat cold and mix now. Garlic mixed with cold dishes for a long time will not only prevent bacteria from growing, but also produce unpleasant pungent smell. Eating cold dishes for a long time may lead to food poisoning due to deterioration. Precautions 3. Cold sterilization seasoning is essential. Add garlic, ginger, vinegar, mustard, pepper, etc. It can not only enhance the poor appetite in hot summer, but also play a role in sterilization. Note 4. Most leafy vegetables need blanching. For example, it is suggested to blanch spinach, amaranth, water spinach and bamboo shoots. Before cold salad, this can remove oxalic acid and some astringency, and reduce the volume, thus increasing the intake of vegetables. Broccoli, cauliflower, lettuce and other vegetables are easier to digest and taste better. Beans and vegetables must be cooked to avoid poisoning. Note 5. Be careful when mixing meat and vegetables. Cold salad is not recommended to be mixed with some meat products and seafood products to reduce the occurrence of gastrointestinal discomfort. Use less oily salad dressing on the market to reduce fat intake. Note 6. Doing it yourself is much healthier. Cold dishes sold on the street are often displayed in the open air, so it is difficult to guarantee hygiene. In hot summer, people often eat roadside stalls, which greatly increases the chance of suffering from gastroenteritis. Note 7. Clever collocation of cold dishes. With bean products, bacteria and algae, dairy products and nut products, salad is more nutritious. Note 8. Cooking utensils should be disinfected frequently. Tableware, chopping board, kitchen knife and so on. Contact with cold dishes needs to be scalded with boiling water. Vegetables that are supercooled after blanching need to be supercooled with cold boiled water or purified water. If tap water is used directly, it is recommended to shower with cold boiled water at last. Note 9. Rinse the ingredients thoroughly. If you are too lazy to wash vegetables, imagine yourself: besides sunshine and water, the growth of graceful and juicy vegetables cannot be separated from chemical fertilizers and pesticides. Of course, all kinds of manure often become small partners of vegetables. Precautions 10, do not add seasonings casually. Some seasonings can't be used as cold dishes, such as boiled soy sauce specially used for heating. Bean paste, soy sauce (very fresh), monosodium glutamate and even vinegar all contain sodium. Under the premise of adding proper amount of salt, it is not easy to add more seasonings to avoid sodium exceeding the standard. Of course, making a delicious and healthy cold salad requires more than these simple ten tricks, but in any case, there is only one goal, that is, let us have more healthy nutrition and delicious company when tasting cold salad.