Hot summer, the table naturally less cold dishes. Here to remind everyone to eat gazpacho must have to pay attention to: careful to buy brine cold spell, gazpacho cold food and other high-risk food; home production of gazpacho, raw aquatic products, etc. to be used after the special disinfection of special kitchen utensils cooking utensils tableware, to maintain the production of clean.

How to safely and healthily eat gazpacho, and eat out of the pattern? Nutritionists have given the following suggestions and approaches.

§ 3 practices §

Raw, blanched and choked

Cold dishes are mainly divided into raw, blanched and choked, and their production points are different.

Raw: Mainly for some of the vegetables that can be eaten directly raw, such as radish seedlings, oatmeal, cucumber, tomatoes and other vegetables, raw food will retain more nutrients in the vegetables, especially vitamins. But be reminded, on these direct entrance to eat raw vegetables, wash with tap water, be sure to use cool water or pure water shower; need to cut off the slicing and shredding, be sure to use sterilized knives, cutting boards, and containers with disinfected containers.

Blanching: mainly used for those less suitable for raw food dishes, on the one hand, you can reduce to ensure the safety of consumption, on the other hand, blanching, vegetables become soft, easier to eat enough volume. For people whose stomach is not very good, more favorable. Although a portion of the nutrients are lost compared to raw food, it can be compensated by the amount. It is recommended that when blanching, there should be more water in the pot and the vegetables should be put in when the water boils. After draining the blanched vegetables, just pour some soy sauce and sesame oil on them.

Chill: Suitable for all types of vegetables, such as cabbage, lettuce, enoki mushrooms and so on. The practice is to blanch the vegetables, and then the appropriate amount of oil heating, put pepper, chili, green onion, ginger, etc. Stir fry the flavor, turn off the fire, pour directly to the blanched vegetables. Chili can make the dish more fresh, crispy and delicious. However, when burning oil, the amount of oil should be moderate, not too much, to prevent excessive intake of cooking oil.

(Dietitian - Ma Ye)

§ 4 collocation recommendations §

Add four kinds of material, meat and vegetable collocation should be careful, sterilization seasoning is indispensable, seasoning do not mess with

Cold vegetables is not only mixing

Meat and veggie combinations like pork head with cucumber and gazpach with pork liver ...... sound good, but caution is needed. Cold vegetables are not recommended with some meat and seafood products together with cold, always make sure that meat products are heated to reduce the incidence of gastrointestinal discomfort.

Sterilizing seasonings are essential when making coleslaw. Add garlic, ginger, vinegar, mustard, the right amount of chili, etc., in addition to enhance the hot summer sluggish appetite, but also play for the dishes sterilization effect. In addition, the onion also has a bactericidal effect, white skin onion moisture and sweetness is higher, more suitable for fresh food, yellow skin onion taste sweet, spicy flavor in the middle, also suitable for raw food, purple skin onion pungent flavor is strong, if you can't accept it, don't use it to do coleslaw.

However, do not feel free to add seasonings to make cold dishes, some seasonings are not available to make cold dishes, such as specifically for heating and eating fried vegetables soy sauce. It should also be noted that: bean paste, soy sauce (aji fresh), vinegar, monosodium glutamate contain sodium, under the premise of adding the right amount of salt, all kinds of seasonings should not be too much to add; or add the above seasonings, it should be less or no longer sprinkled with salt, to avoid causing sodium overload.

(Nutritionist - Wang Weichen)

§ 5 points of safety tips §

Vegetables should be fresh, rinsed with running water, part of the vegetable blanching, tools to be separated, cold dishes do not store for a long time

Summer temperature is high.

Vegetables must be fresh, if not fresh vegetables to make coleslaw, coupled with cleaning and disinfection is not strict, eating this coleslaw will lead to gastrointestinal diseases. At the same time, with cooked food to do gazpacho, should be re-heated steaming, appropriate to add garlic, vinegar, green onions, etc. to do the ingredients, not only flavorful and delicious, but also can play a certain role in sterilization.

Some vegetables such as cucumbers, tomatoes, mung bean sprouts, lettuce, etc., need to be carefully cleaned, the best way to clean is to rinse with running water. According to experiments, running water can remove more than 90% of the bacteria and parasite eggs. In addition, the cold ingredients can be peeled to peel, and then processed into cold vegetables, more hygienic.

Some vegetables can not be eaten directly, such as spinach, amaranth, cabbage, bamboo shoots, etc., in the cold mix before the recommended blanching, can remove oxalic acid and part of the astringent flavor, bean vegetables must be blanched to avoid poisoning.

Do coleslaw knife, cutting boards, bowls, plates, rags, etc., must be cleaned before use, it is best to soak in boiling water, tableware is best to be boiled in boiling water for about 5 minutes, to achieve the purpose of fully disinfected and sterilized, and to do so raw and cooked separately.

Cold dishes to do now eat now, the bowl of cold dishes, to be strictly separated from the bowl of raw meat food. In addition, we need to remind you that the cold dishes should be done in moderation, and try not to eat the cold dishes overnight.

(Zhejiang Hospital Nutrition Department - Liao Dan)

§ 6 cold sauce §

Garlic sauce, sesame sauce, spicy sauce, hot and sour sauce, scallion sauce, sweet and sour sauce