avoid a misunderstanding: eating hot pot+cold beer
it is irresponsible for your stomach to drink cold beer or other cold drinks while eating hot pot. Hot and cold, too irritating, easy to cause gastrointestinal diseases, long-term like this, be careful that the stomach will protest. It is suggested that you should drink beer and drinks at room temperature when eating hot pot, and don't covet the temporary coolness. Pay special attention to, when eating hot pot, don't drink white wine, because white wine will give off heat, and 1 gram of alcohol can generate 7 calories. Drinking white wine will give off heat, which is really unwise.
observe a principle: eat less meat and more vegetables
in summer, you should choose light hot pot first, and slightly spicy is appropriate. Put more vegetables, mushrooms and bean products, not big fish and big meat.
Vegetables contain a lot of vitamins and chlorophyll, which can not only eliminate greasiness, but also supplement the deficiency of vitamins caused by sweating in summer. Putting tofu in hot pot properly can not only supplement the intake of various trace elements, but also play the role of gypsum in clearing heat and purging fire. Mutton and beef are warm tonic foods, which are good to eat in autumn and winter, and it is best to eat less or not in summer. Bullfrogs and toads should be patient when eating, and must wait until the water temperature is enough and they are cooked.
Remember a reminder: Love, don't be greedy
For southerners, it's better not to eat hot pot too often, and it's better not to eat it more than half a month in summer. Eating hot pot too often will easily lead to the rise of virtual fire. In addition, gout is not suitable.
Pay attention to the following kinds of dishes:
First, dishes with low nutritional value, including those with high energy, high cholesterol and high salt.
high-energy dishes. It mainly includes fat cattle, fat sheep, sheep tail, etc. This kind of meat has high saturated fat content and high energy. Excessive consumption will easily lead to excess energy and increase the risk of obesity. I suggest that you try to choose a thinner beef and mutton, because the beef and mutton with marbling is particularly high in fat. In addition, some beef and mutton can be replaced by fish, shrimp, shellfish, bean products, etc., so as to enjoy delicious food and reduce energy and saturated fat intake while ensuring protein intake.
high cholesterol dishes. It mainly includes pig brain, fat intestines and other internal organs. Although these dishes taste good, the cholesterol content is surprisingly high, and excessive consumption will increase the risk of cardiovascular and cerebrovascular diseases. In addition, there are many residues of harmful substances in animal viscera, which are not easy to remove. Patients with hyperlipidemia and high cholesterol should avoid eating, and the general healthy population should also eat less.
high-salt dishes. It mainly includes lunch meat, sausage, fish balls, beef balls and other processed meat products. Many salt and food additives have been added to these dishes during the production process. When eating hot pot, the bottom of the pot and the dip also contain a lot of salt. If you eat processed meat products again, it is easy to cause excessive sodium intake.
Second, there may be food safety problems, mainly including beef omasum, venetian blinds, yellow throat, duck blood, goose intestines and so on.
hairy tripe, venetian blinds, yellow throat and other water products. This kind of food is often reported to be treated with toxic chemicals such as "formaldehyde" and "caustic soda". Long-term consumption will destroy the nervous system and digestive system and endanger human health. Generally speaking, the food treated with caustic soda and formaldehyde looks big and white, tastes more crisp, and the shelf life can be extended. Qi Cuihua suggested that you try to choose a brand hot pot restaurant, and the product safety is relatively guaranteed.
easy-to-dye food. The dyed dishes that have been exposed by the media mainly include duck blood, kelp, Flammulina velutipes, fresh bamboo shoots and duck intestines. Some workshops use industrial chemicals to "color" the products to make the dishes bright. If consumers find that the colors of fresh duck blood and fresh duck intestines are too bright and kelp is blue, they should be vigilant.
In addition, although fresh yuba and fresh bean skin taste delicious, they are perishable and attract flies and insects. Some merchants will soak them in formaldehyde to keep them fresh and bright in color. Therefore, it is best to buy dried products for this kind of food.