On hot days in summer, the secretion of gastric juice in human body is reduced, coupled with excessive sweating and drinking a lot of water to dilute gastric juice, which will lead to poor appetite. At this time, the diet should be light and less oily. Cold salad is not only delicious, cool and refreshing, but also can promote appetite, so cold salad is always indispensable on the table in summer. However, due to the high temperature in summer and rapid microbial reproduction, cold salad is easy to cause bacterial infection without high temperature heating. Therefore, special attention should be paid to hygiene problems when making cold salad, otherwise it will lead to gastrointestinal diseases and even food poisoning. The following is the knowledge I brought to you about how to eat cold salad healthily. Welcome to reading.

1. Choose fresh dishes.

Vegetables used to make salads must be fresh. In addition to losing their nutritional value, stale vegetables may also carry some pathogenic bacteria, such as sticky bean products and rotten leaves of vegetables. Pay attention to washing vegetables. Vegetables can be soaked in rice washing water for 20~30 minutes to eliminate pesticide residues on the surface of vegetables. It is best to scald the vegetables with boiling water after washing, which can greatly reduce the bacteria and parasite eggs attached to the vegetables.

Pay attention to distinguish which vegetables must not be eaten raw when making cold salad. For example, spinach can remove oxalic acid after blanching, while bitter gourd blanching will reduce bitterness. Fresh day lilies and green beans must be cooked before eating.

Step 2 clean and disinfect tableware

Make cold kitchen utensils, such as knives, chopping boards, bowls, etc. , should be cleaned before use, tableware can be put into boiling water for about 5 minutes after full disinfection. Kitchen knives and chopping boards can be disinfected with boiling water. When mixing vegetables, some people are used to mixing vegetables and ingredients directly by hand, but they don't know that there are many bacteria attached to their hands, which will cause food safety hazards. It is recommended to stir vegetables with chopsticks or disposable gloves.

3. Put ginger, garlic, vinegar and other seasonings for sterilization.

No matter what kind of cold salad, you can put some vinegar, minced garlic, Jiang Mo or Chili oil, which can not only flavor, but also play a role in sterilization. For example, allicin contained in garlic can resist oxidation, regulate blood lipid, lower blood pressure, and reduce the content of nitrite. Jealousy can stimulate appetite, help to absorb minerals such as phosphorus and iron, and lower blood pressure and serum cholesterol.

Sesame sauce and spicy eggplant sauce are also commonly used seasonings. Sesame paste is rich in nutrients, such as calcium and iron, but the energy of sesame paste is quite high, with about 6 18 kcal per 100 g sesame paste. The energy of Chili oil should not be underestimated, so be careful not to put more of these two seasonings.

4. Mix as much as you eat

Cold salad should be eaten locally, which not only tastes good, but also can prevent the oxidation and loss of nutrients, keep moisture to the maximum extent, and try not to eat the remaining cold salad or overnight. This is because the content of nitrite will increase greatly during storage. Eating a lot of food containing nitrite for a long time has a hidden danger of cancer, because nitrite can be converted into nitrosamines in acidic environment, which has a strong carcinogenic effect. So don't wait until the next meal to eat the leftover cold salad, and don't put it in the refrigerator before eating it. It is best to eat as much as possible.

When eating cold salad, you can take Yangshengtang natural vitamin C together to help eliminate nitrite accumulated in the human body and block the transformation of nitrite into carcinogenic substances of nitrosamines, thus reducing the harm of nitrite to human body and enhancing human immunity.