1. Nutritional value of cold dish lotus root

It is rich in trace elements such as iron, calcium, protein, vitamins, starch, etc. in animals, which is more acceptable after cooking, and can obviously replenish qi and blood and improve human immunity.

2. Nutritional value of cold celery.

Celery has the functions of "cooling stomach, clearing away heat and expelling wind, relieving sore throat, improving eyesight and benefiting qi, enriching blood and invigorating spleen, relieving cough and diuresis, lowering blood pressure and calming the nerves". Eating celery often can enhance resistance, and eating celery often helps to clear away heat and detoxify. However, the effect of lowering blood pressure after celery is fried is not obvious, so it is best to mix it cold to preserve nutrition to the maximum extent.

3. Nutritional value of cold dish coriander.

Coriander and coriander have the effects of clearing away heat, relieving exterior syndrome, invigorating stomach and strengthening spleen. It is a food that warms the middle and strengthens the stomach, and people with weak spleen and stomach can also eat it. Although coriander is often in the position of side dishes, its ability to stimulate appetite and promote digestion is no less than that of many big-name main dishes. Coriander is especially suitable for cold side dishes, such as coriander mixed with fungus, coriander mixed with tofu, coriander mixed with jellyfish silk and so on.

Extended data:

Precautions for herbal tea:

1, monosodium glutamate is used for refreshing, but the temperature can not reach, not only not refreshing, but will affect the taste of dishes. Some data show that monosodium glutamate can give full play to its refreshing effect at 80 degrees Celsius ~ 100 degrees Celsius. However, the temperature of cold dishes is low, and monosodium glutamate cannot be fully dissolved. Not only can the umami taste of dishes not come out, but monosodium glutamate particles will also adhere to the surface of cold dishes, affecting the taste.

2. When making cold salad, it is best to put vinegar. Most cold salad dishes are mainly vegetables, and many vegetables are rich in vitamin C. Vinegar can promote the absorption of vitamin C, and vinegar can also sterilize and stimulate appetite.

References:

People's Network-What should be added to the cold salad to be delicious and nutritious?