Vegetables suitable for raw food:
Vegetables that can be eaten raw are mostly sweet and crisp. Because heating will destroy nutrients and taste, you can directly season and eat them as long as you wash them, such as carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts and Chinese cabbage.
Vegetables suitable for raw and cooked food:
This vegetable has a unique smell, crisp taste and often contains a lot of fiber. After washing, it can be directly mixed with raw food, and the taste is very fresh; If scalded with hot water, mixed with food, the taste will become slightly soft, but it will not detract from the original flavor, such as celery, sweet pepper, asparagus, okra, bitter gourd, white radish, kelp and so on. Tomato contains lycopene, which can reduce the risk of prostate cancer and liver cancer. If you want to eat it, you should cook it and eat it. But if you want to take vitamin C, the effect will be better if you eat it raw, because vitamin C is easy to be lost during cooking.
Vegetables eaten after blanching:
This kind of vegetables usually have high starch content or astringent taste, but as long as they are blanched with hot water and mixed with seasonings, they can have a crisp and tender taste, such as the following four:
The first category 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 for recycling, which is healthier and will not affect the taste and nutrients.
The concrete method of cold salad is to add red oil, soy sauce, garlic and other ingredients to the raw materials, and after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced; Sichuan-style cold salad is the most common in China, mainly spicy and delicious. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.