Collard greens are dishes made by adding sesame oil, soy sauce, vinegar, sugar, minced garlic, chili oil, and other ingredients to preliminarily processed ingredients, some of which have been blanched in water.

The history of coleslaw can be traced back to the Zhou Dynasty and the pre-Qin period, and it occupies a very important position in China's traditional food culture. Different practices and flavors are used in different parts of the world, and there are many varieties of sour, spicy, sweet, numbing, and fragrant, which are eaten more often by people in the north.

1. Because the coleslaw is rich and varied choice of ingredients, the freedom of materials, a single species can be, such as chili peppers, cucumbers, radishes, etc., a variety of ingredients put together can be, the production of relatively simple and easy to operate, easy to learn and easy to do, it is easy to popularize.

2. Most of the ingredients in coleslaw have not been processed at high temperatures, and at most the water is blanched, and the nutrients have not been destroyed, maximizing the retention of nutrients in the food, and the nutritional value is very high.

Most vegetables contain vitamin C and vitamin B. These two vitamins are water-soluble and do not tolerate high temperatures, and can be easily destroyed after frying. Cold mix, on the other hand, can maximize the retention of vitamins, so that the nutritional value increased.

3. Cold vegetables eat sweet and crunchy, both appetizing and nourishing, is very worth promoting the way of cooking.

4. In Western cuisine, Japanese cuisine, Korean cuisine, Mediterranean-style dietary structure, vegetables are also taken more raw or cold way to increase the nutrient intake of food.

Cold mixed vegetables varieties of fancy simply too much, from the south to the north, from east to west, from domestic to foreign, all kinds of, very diverse. Such as cold fungus, cold boiled peanuts, cold ramen, cold vermicelli, cold mung bean sprouts, cold onions, cold cucumbers, cold three silk, cold seaweed threads, cold pig's ear, sashimi, and so on, and a variety of different combinations, to name a few.

The taste flavor is also different, sour, sweet, bitter, numb, spicy, salty taste variety.

Considerations for coleslaw

1. Ingredients selection: coleslaw because of raw food, no high-temperature treatment, the choice must be to choose safe and reliable green organic ingredients, to ensure that the safety of non-toxic and harmless.

2. Need to blanch vegetables:

Some vegetables containing more oxalic acid, such as spinach, wild rice, bamboo shoots, etc., must be blanched before eating, blanching can destroy most of the oxalic acid, to avoid excessive consumption of oxalic acid to avoid the impact of calcium absorption

Cruciferous vegetables, such as broccoli, cauliflower, etc., is not suitable for completely raw food, blanched food taste better, fiber is also easier to be digested. Fiber is also easier to be digested.

3. Lettuce, water chestnuts and other vegetables before eating the best first hit the skin wash, simple blanching after eating, not only does not affect the taste and more health and safety.

4. Some vegetables are not suitable for raw food, such as potatoes, taro, yams and other vegetables containing high starch, raw food may cause indigestion, the human body can not absorb its active ingredients.

In short, you can give full play to their imagination, try more, in order to ensure health and safety, increase the intake of nutrients under the premise of making more colorful coleslaw, to share with more people.