material
Fresh broad beans, bottled sauerkraut, silk powder, garlic, edible oil, salt, chicken essence.
working methods
1. Silk powder is soaked in warm water.
2. Peel fresh broad beans, chop garlic and shred sauerkraut.
3. Stir-fry minced garlic and shredded sauerkraut in a hot oil pan 1 min.
4. Pour in the broad bean petals and stir fry for 2 minutes.
5. Pour in the right amount of water and cook until the broad bean petals are cooked.
6. Finally, add the soaked silk powder to boil and season with salt and chicken essence.
skill
Little nagging: 1. If the fresh broad beans are tender, don't cook them for too long, which will make the beans brittle in the soup. 2. Broad beans are extremely nutritious vegetables, containing high protein and sugar. Broad bean tender pods are supplementary vegetables in late spring and early summer. Whether fried or boiled, or as a side dish of other vegetarian dishes, or as a soup, it has a green, fragrant, soft and fresh style. Sauerkraut is delicious and delicate.
Excessive consumption of sauerkraut can easily stimulate the increase of gastric acid secretion, cause hyperacidity and even peptic ulcer; The acidity of pickled cabbage is high in the curing process, and the oxalic acid contained in pickled cabbage will react with calcium in the gastrointestinal tract to form calcium oxalate and urinary calculi. In the pickling process, pickled cabbage is easily contaminated by microorganisms, which reduces it to nitrite. Eating pickled cabbage with too much nitrite will turn hemoglobin in the blood into methemoglobin without oxygen carrying function, leading to poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, and palpitation. , can seriously lead to death. Sauerkraut will also produce carcinogenic nitrite compounds in the curing process, which is easy to induce cancer, especially moldy sauerkraut, and its carcinogenic effect is more obvious.
To this end, experts remind: when eating sauerkraut, we must pay attention to the following points: pay attention to the pickling method. Nitrite will inevitably be produced in the pickling process of sauerkraut. If the nitrite content in 1 kg sauerkraut exceeds 150 mg, it will cause poisoning. To reduce the nitrite content in sauerkraut, first put some vitamin C in sauerkraut and 4 tablets of vitamin C in 1 kg Chinese cabbage. The main function of adding vitamin C is to block the formation of nitrite. Adding C400 mg vitamin C or 50 mg preservative benzoic acid can block 75% and 98% of nitrite production respectively. It can also prevent sauerkraut from moldy and reduce rancidity and odor. The second is to put enough salt and marinate thoroughly. Without enough salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite. The third is to ensure the curing time. The content of nitrite has an obvious growth peak in the curing process. In general, the content of nitrite in pickled products is the highest within 4 ~ 8 days, and it starts to decrease after 9 days and disappears after 20 days. You can eat at this time.
Precautions for buying or eating sauerkraut outside When you don't want to pickle yourself and go to the market to buy sauerkraut, you should first choose good quality sauerkraut. Generally speaking, good sauerkraut is slightly white and transparent, and its leaves are a little yellow. After buying sauerkraut home, wash it more until the water is cold. Secondly, eating sauerkraut in a restaurant depends on the color. The soup cooked with high-quality sauerkraut is light yellow, and the golden dish must be inferior sauerkraut, which is caused by adding industrial pigment. Third, it is best to buy pickled sauerkraut in big shopping malls or supermarkets, and buy products from regular manufacturers. Many small shops are quick-pickled vegetables, and glacial acetic acid is added for quick pickling. Some producers added industrial pigments such as "sunset yellow" and "lemon yellow" to make sauerkraut look better. When eating sauerkraut, it is best to eat fresh vegetables together. When eating sauerkraut, it is best to eat foods rich in vitamin C together, such as pepper, cauliflower, coriander, garlic sprout, mustard, bitter gourd, potherb mustard and so on. Fresh orange, grapefruit, fresh jujube, hawthorn, cherry, kiwi fruit, strawberry, etc. This is because vitamin C can react with nitrite and prevent the formation of carcinogens. You can also take vitamin C orally before or after meals.
Don't eat nitrite in Otawa's long-term pickled cabbage as a natural substance in dietary food, which will enter the human body with food, vegetables, fish, eggs and milk every day. The average content of nitrite in natural vegetables is about 4 mg/kg. The average content of nitrite in pickled pickles is above 7 mg/kg. Although the nitrite in the daily diet is mostly excreted with urine in the form of "passerby", if the nitrite content in the body exceeds 200 mg, the situation is not good.
In addition, an epidemiological survey shows that the incidence of esophageal cancer remains high in some areas where pickled food has been eaten for a long time in China. One of the main pathogenic factors is long-term consumption of pickled vegetables, and the incidence rate is directly proportional to the amount and duration of pickled vegetables. Therefore, when eating sauerkraut, you must eat it in moderation, especially sauerkraut that has gone stale or moldy. If you have symptoms such as general fatigue, palpitation, shortness of breath and abdominal distension after eating sauerkraut, you should go to the hospital immediately.