It is hot in summer, and many people like to eat refreshing cold salad. But it should be noted that not all vegetables can be cold, and these vegetables should not be cold!

1 class: wild vegetables such as purslane.

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

Category II: Cruciferae vegetables.

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

The third category: mustard vegetables

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: 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. 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, 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.