Pot-stewed vegetables are bright and attractive in color, mellow and soft in taste, and all kinds of meat and vegetables are available, which brings convenience to people and is favored by ordinary people. However, is the marinated dish that often "meets" with us a healthy food? What are the problems in the production process and cooking characteristics of pot-stewed vegetables? What should people pay attention to when eating? Listen to the analysis of nutrition experts. Experts said that although the marinated vegetables are delicious, there are still many problems: 1. Hygienic problems in sales. The marinated vegetables shops are all over the streets, and many stalls are very simple, lacking the corresponding sanitation facilities such as low-temperature refrigeration, sterilization, dust prevention and fly prevention, especially the mobile stalls are sold outdoors, and the marinated vegetables are easy to deteriorate. At room temperature, bacteria multiply rapidly, which makes the content of nitrite increase sharply. Excessive intake of nitrite can easily produce carcinogen nitrosamines. In addition, many operators of marinated vegetables lack hygiene awareness and habits, do not distinguish between raw and cooked when operating, do not wear work clothes and hats, and sell unsold marinated vegetables after returning to the pot. These problems should attract people's attention. 2. The safety of brine formula is worrying. The main safety problem of brine is the mysterious formula of brine. The formula of brine is generally a trade secret, and it is not known what kind of seasoning is added in it. In addition to the common application of ginger, star anise, cinnamon, fennel, pepper, pepper and other spices, some small workshops use chemical synthetic spices for profiteering, such as "one drop of fragrant concentrated soup". These purely chemically synthesized spices are cheap and will produce toxic and harmful by-products when applied to dishes. In addition, in order to pursue the bright color of braised dishes, the abuse of additives such as pigments and nitrite has also become one of the major safety hazards in braised dishes. 3. Excessive spices affect health. The natural spices added in the braised dishes do have the functions of promoting blood circulation, dispelling cold, dehumidifying and sweating, especially ginger, which has the functions of strengthening stomach, stopping vomiting and benefiting gallbladder, and is highly respected by the people. There is a folk saying that "a man cannot live without ginger for a day". However, modern medical research shows that when spices are used in large quantities, they may also pose a threat to health. Flavors such as ginger contain safrole, which has been proved in animal experiments. When it is added in large quantities, it can cause liver diseases and induce liver cancer. According to the epidemiological investigation in areas with high incidence of nasopharyngeal carcinoma in China, it is found that the inducement of nasopharyngeal carcinoma is related to the long-term consumption of medicinal natural spices in the diet. A large number of edible spices can also bring side effects such as dry mouth, sore throat, listlessness, insomnia, and induce diseases such as hypertension and gastroenteritis. Spices are mostly dry, and people who suffer from excessive fire due to yin deficiency or chronic hepatitis, carbuncle, swelling, sores, pneumonia, gastric ulcer, hemorrhoids and other diseases should not eat braised dishes excessively. 4. The problem of high salt is that the salt content of stewed vegetables is high, and excessive salt intake is easy to cause high blood pressure and is harmful to cardiovascular system. Patients with hypertension and heart disease should not eat more pot-stewed vegetables. Pay attention to three points when eating braised dishes safely. So, can people not enjoy the traditional braised dishes in China? Of course not. People should learn to eat safely and healthily. 1. The way to buy pot-stewed vegetables should be regular. You must go to a regular pot-stewed restaurant to ensure the quality of the dishes. It should be said that the processing and cold storage of regular pot-stewed food shops are guaranteed, and the sources of raw materials are regular. 2. Master the right amount. Consumers should not buy too much at a time, and the whole family can use one meal. If there is any surplus, pay attention to refrigeration. Eating a small amount of marinated vegetables is harmless to the body and has the effect of promoting blood circulation and dispelling cold. But if you eat a lot, and eat too much and too often, it is not good for your health. The potential harm of spices in stewed vegetables to human body depends on "the dosage", as well as the length of time and close contact, especially related to the health status and immunity of consumers themselves. 3. Add some fruits and vegetables. While eating stewed vegetables, it is best to eat more fruits and vegetables to ensure adequate intake of vitamins and minerals. Because vitamin C in fruits and vegetables is a natural blocker for nitrite to turn into nitrosamines, it can block the formation of nitrosamines to a certain extent and play a good protective role on the body.