Basic introduction Chinese name: Main ingredients of cold salad: Does the vegetable contain preservatives? No taste: spicy vegetables, recipes, cold fungus, cold cucumber, cold kelp, cold bitter gourd, cold preserved eggs, cold pig ears, cold jellyfish silk, cold spinach vermicelli, Chinese vocabulary, vocabulary, examples, terms, vegetables that are not suitable for cold salad.
As the weather gets warmer, a large number of fresh vegetables are on the market, and many people are happy to eat cold dishes again! As we all know, vegetables contain nutrients, such as vitamin C and vitamin B, which are easily destroyed by cooking. Eating them raw is beneficial to the preservation of these nutrients. However, due to the variety of vegetables, some vegetables are best boiled in boiling water before eating; Some vegetables must be cooked thoroughly before eating. Vegetables suitable for raw food
Vegetables suitable for cold salad have some similarities: if the smell is unique and fresh, the taste is crisp and strong, they can be eaten raw, or they can emit fragrance only by scalding in hot water. Vegetables suitable for raw food: Most of the vegetables that can be eaten raw have sweet taste and crisp taste. Because heating will destroy nutrients and taste, they can usually be directly seasoned and mixed to eat, such as Chinese cabbage, cabbage and cucumber.
White radish, water radish, tomato, cucumber, bell pepper, Chinese cabbage heart, lettuce, purple cabbage, etc. It is best to choose pollution-free green vegetables or organic vegetables when eating raw. The methods of eating raw vegetables include self-made vegetable juice, adding vinegar, salt, olive oil, garlic, sesame juice and other cold dishes to fresh vegetables, and cutting them into pieces and dipping them in sauce. Vegetables suitable for raw and cooked food
This kind of vegetables has a unique smell, crisp taste and often contains a lot of fiber. Mix raw food directly after washing, and the taste is very fresh; If boiled in hot water and mixed with food, the taste will become slightly soft, but it will not detract from the original flavor, such as celery, sweet pepper, asparagus, okra, bitter gourd, white radish, kelp and so on. Vegetables to be eaten after blanching: These vegetables usually have a high starch content or an astringent smell, but they can have a crisp and tender taste and a fresh taste after blanching in hot water, and can be eaten after mixing with seasonings, such as green beans, lotus roots and yams. Vegetables that need blanching.
Cruciferae vegetables, such as cauliflower and cauliflower, taste better after blanching, and they are rich in cellulose and easier to digest; Spinach, bamboo shoots, water bamboo and other vegetables containing more oxalic acid are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which interferes with the body's absorption of calcium; Mustard vegetables, such as kohlrabi, contain glucosinolates, which are boiled in water and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption. Blanching wild vegetables such as purslane can completely remove dust and bugs and prevent allergies. And lettuce, water chestnut, etc. had better be peeled, washed and scalded with boiling water before eating. Vegetables that can only be eaten after cooking.
1. Vegetables containing starch, such as potatoes, taro, yam, etc., must be cooked, otherwise the starch grains in them will not break and the human body cannot digest them;
2. Lentils and green beans containing a lot of saponins and hemagglutinin must be cooked and discolored when eaten;
3. Bean sprouts must be cooked and eaten, whether it is cold or fried.
Fresh yellow flowers and fungus can't be eaten together.
Fresh fungus and fresh day lily contain toxins, so don't eat them. When eating dried fungus, it is advisable to soak it in warm water before cooking, and do not eat the parts that are still tight after soaking; It is better to make dried yellow flowers with cold water. The combination of raw and cooked dried auricularia auricula is the most beneficial
Eating vegetables raw and cooked together is more beneficial to your health. If there are many kinds of radishes, it is better to eat them raw with more juice and less spicy taste, but they belong to cold food, and it is better for people with yin deficiency to eat them cooked. Some foods have different nutrients when eaten raw or cooked. For example, tomatoes contain lycopene, which can reduce the risk of prostate cancer and liver cancer. If you want to take it, you should eat it cooked. But if you want to take vitamin C, the effect will be better if you eat it raw, because vitamin C is easy to be lost during cooking. Recipe cold auricularia auricula cold auricularia auricula main ingredients: auricularia auricula (soaked in water) 20g, garlic cloves with 3 cloves Accessories: proper amount of sesame oil, a little sugar, aged vinegar 1 spoon, 7ml of soy sauce, a little chicken powder, 2 spoons of chopped pepper sauce, and proper amount of salt 1. Soak auricularia auricula in cold water and soften it.
2. Pour water into the pot, boil it, add auricularia, blanch it and take it out for later use.
3. Drain the fungus and chop the garlic
4. Take the oil pan, add a small amount of vegetable oil, add garlic and saute.
5. Add 2 tablespoons chopped pepper sauce and mix well.
6. Add seasonings such as soy sauce and balsamic vinegar into auricularia auricula and mix well.
7. Pour the fragrant garlic and chopped pepper on the fungus and mix well.
8. Finally, put two teaspoons of sesame oil. Tips: The effect of mixing sesame oil with auricularia has the functions of replenishing qi and blood, reducing weight, preventing cancer, treating constipation, lowering blood fat, clearing the stomach, etc. Auricularia contains anti-tumor active substances, which can enhance the body's immunity, and Auricularia contains vitamin K to prevent thrombosis. Cold cucumber material: 2 cucumbers, garlic and some practices.
1. Wash cucumber, rinse with cold water, and dry the slices.
2. Add salt and stir, marinate for 10 minute, and squeeze out the water.
3. Add minced garlic and chopped green onion, add Chili powder, sugar and sesame oil and mix well.
You can eat it after mixing. Although summer is over, there are still many cucumbers. Eat more, which is good for beauty. Cold kelp silk material: dried kelp, green onion, salt, sugar, vinegar, sesame oil, garlic juice and Chili oil.
1. Soak dried kelp, wash and shred, shred scallion,
2. Add salt, sugar, vinegar, sesame oil and garlic juice and mix well. Add some Chili oil to taste better, and it tastes better after refrigeration. Effect of cold bitter gourd: clearing away heat and heart fire, detoxifying, improving eyesight, invigorating qi and essence, quenching thirst and relieving summer heat, and treating carbuncle.
Ingredients: 500g of bitter gourd, 9g of cooked vegetable oil, 20g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic.
method of work
1. Cut the bitter gourd in half, remove the pulp and wash it, then cut into strips with a width of 1 cm, scald them in boiling water, let them soak in cold boiling water, take them out, and control the moisture.
2. After adding shredded pepper and refined salt to the bitter gourd strips, control the moisture, then soak them in cold boiled water and take them out. Put soy sauce, bean paste, garlic paste and cooked oil and mix well.
Tip: Bitter gourd should be green. White is old and bitter. Cold preserved eggs are soft, tender and spicy, cool and delicious.
Ingredients: 200g of preserved eggs (duck eggs),
Seasoning: soy sauce10g, vinegar10g, sesame oil 5g, ginger 5g and Chili oil 5g.
method of work
1. Shelled preserved eggs, each cut into 8 pieces, and put in a pot;
2. Add soy sauce, vinegar, sesame oil, ginger and Chili oil, mix well and serve.
Food compatibility: preserved eggs (duck eggs): preserved eggs should not be eaten with turtles, plums and brown sugar. Cold preserved egg cold pig ear material: 600g pig ear, 4 tablespoons cooking wine, 4 tablespoons white vinegar. Water 15 cup.
Seasoning A: 4 tablespoons soy sauce, 2 tablespoons cooking wine, 2 star anise, half a tablespoon pepper, 3 onions and 4 slices ginger.
Seasoning B: 2 tablespoons soy sauce, half a tablespoon sugar, minced garlic 1 tablespoon salt, half a cup coriander leaves, half a cup red oil, sesame oil 1 tablespoon pepper oil 1 tablespoon.
method of work
1. Wash the pig's ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse them with clear water, and then blanch them with a pot of boiling water to remove the fishy smell.
2. Put water 15 cup in the pot, after boiling, add all seasoning A, then put the washed pig ears in, and cook for about 1 hour on medium heat until the cartilage of the pig ears can be easily punctured with chopsticks.
3. Take out the pig's ear, drain it and let it cool, cut it into thin slices slightly, put it in a big pot, add seasoning B and mix well, let it stand for half an hour, and then serve it. Cold pork ear cold jellyfish silk material: jellyfish skin, shredded mustard, carrot, soy sauce, sesame oil, 2 drops of vinegar, chicken essence.
Practice: (Cold salad is usually very simple)
1, jellyfish silk in barrels for one night; (Because the barreled jellyfish silk has been cleaned, it's just for preservation. Generally, the barreled is salty, so it needs to be soaked for one night. If you buy jellyfish skin, that night is not enough. )
2. Shred mustard tuber and carrot, and rinse jellyfish silk for later use;
3. Add soy sauce, vinegar, chicken essence and sesame oil, stir all kinds of main ingredients and serve. Ingredients of cold spinach vermicelli: sweet potato vermicelli 1 00g, spinach 1 handful, shredded mustard1packet, appropriate amount of coriander, garlic head, chives, edible salt, salad oil, sesame oil, vinegar, soy sauce, chicken powder and Chili sauce.
Practice:
1. Chop mustard tuber, coriander, garlic and onion.
2. Put a proper amount of water in the pot to boil, put a proper amount of edible salt, then put the sweet potato vermicelli into it, cook it until it is transparent, then pick it up and put it in a bowl.
3. Put a small amount of water in the pot, put the cooking oil after boiling, blanch the spinach and discolor it, then remove it and drain it.
4. Add the boiled spinach to the vermicelli and add the chopped mustard tuber, coriander, garlic and chives.
5. Mix all the seasonings evenly, pour them on the vermicelli and stir them evenly when eating. In Chinese vocabulary, it is usually called "bickering" when two people joke with each other, and later it is extended from literal meaning to kissing meaning. The so-called "cold salad" is a gentle kiss, which is mostly used between lovers. For example, "What should I do?" "Cold salad first." The term "cold salad" is an informal answer, which is usually used to answer the question of "how to do it". "Cold salad" means to put it aside and leave it alone, or to express that there is no feasible way. Example: 12012 On August 22nd, the host asked, "Jingru, tomorrow is Valentine's Day on Qixi, but you have to go to Zhengzhou to promote it. What should your husband do?" Fish Leong: "Hey, cold salad!" (2) The malicious unpaid boss was sentenced to no money to pay the salary. What should the unpaid workers do? At present, there is only "cold salad".