Leek has a lot of dietary fiber, which can promote gastrointestinal peristalsis and improve the intestine. It is an indispensable super scavenger for cleaning the stomach.

material

Ingredients: leek

Seasoning: soy sauce, Chili oil, pepper powder, chicken essence, vinegar, pepper, sesame oil, sugar and sesame.

working methods

1, wash leek and cut old roots;

2. Boil a pot of boiling water, put the leeks in water for half a minute, and drain the water;

3. Mix sugar, vinegar, soy sauce, Chili oil, pepper powder and chicken essence, and sprinkle with sesame oil and sesame seeds.

skill

You can also add vermicelli or bean skin, which is delicious.

Cold dishes need to know this.

Four cold dishes, you need to know these!

If you want to eat vegetables raw, you'd better choose those pollution-free green vegetables or organic vegetables. Vegetables produced under soilless culture conditions can also be eaten raw with confidence. Vegetables that can be eaten raw after washing are carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts and so on.

You'd better blanch with boiling water before eating.

The nutrients contained in these vegetables, such as vitamins C and B, are easily destroyed by processing and cooking, and raw food is beneficial to the preservation of nutrients. The methods of eating raw include drinking homemade fresh vegetable juice, or cold mixing fresh vegetables, adding some vinegar and less salt. However, not every vegetable is suitable for direct raw eating, and some vegetables are best boiled in boiling water before eating; Some vegetables must be thoroughly cooked before eating.

Category I: Cruciferae vegetables

Cruciferae vegetables, such as broccoli and cauliflower, taste better after blanching, and the rich cellulose is easier to digest.

The second category: vegetables with more oxalic acid.

Vegetables containing more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc. 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.

Rinse thoroughly to remove dust and bugs and prevent allergies.

The third category: mustard.

Mustard vegetables, such as kohlrabi, contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis and promote digestion and absorption.

The fourth category: wild vegetables such as purslane.

Wild vegetables such as purslane need to be blanched to completely remove dust and insects to prevent allergies.

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.

Of course, not all vegetables can be used for cold salad. Potatoes, taro, yam and other vegetables containing starch must be cooked, otherwise the starch granules inside will not be broken and the human body can't digest them. Lentils contain a lot of saponins and hemagglutinin, which will cause poisoning if they are not cooked when eaten. It takes a long time to cook lentils, but not a short time. You have to cook them until they change color before you can eat them safely. Bean sprouts should be fried and cooked first, even if they are cold.