2. Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients to the raw materials after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced; Sichuan-style cold salad dishes are the most common in China, mainly spicy and spicy, and the taste is also the best.
3. Cold salad has a far-reaching history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, Chili oil and other seasonings are more or less, giving each cold dish a different taste. Before eating, mix all kinds of ingredients together with the sauce evenly, and the sour, spicy, sweet and hemp smells will be distributed in the mouth, which will wake up the stomach and keep healthy.
4. Vegetables that can be eaten raw include carrots, white radishes, tomatoes, cucumbers, bell peppers and Chinese cabbage hearts. Tang Xiaowei said that it is best to choose pollution-free green vegetables or organic vegetables for raw food. Vegetables produced under soilless culture conditions can also be eaten raw with confidence. The methods of eating raw include drinking homemade fresh vegetable juice, or cold-mixing fresh vegetables, adding some vinegar and less salt.
5. Vegetables that are stewed and eaten are divided into the following categories: one is cruciferous vegetables, such as broccoli and cauliflower. These nutritious vegetables taste better after blanching, and the rich cellulose is easier to digest. The second category is vegetables containing more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc. Oxalic acid 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 the cold salad to remove most of the oxalic acid. The third category is mustard vegetables, such as kohlrabi, which contain a substance called glucosinolate. After hydrolysis, it can produce volatile mustard oil, which can promote digestion and absorption. The fourth category is wild vegetables such as purslane, which can completely remove dust and bugs and prevent allergies. In addition, lettuce, water chestnut, etc. should be peeled, washed and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.