What kinds of cold vegetarian dishes are there?

Cold vegetarian dishes are all kinds of cold vegetarian dishes and seasonings. They are especially popular in hot summer, with low fat content and refreshing taste. However, not all vegetarian dishes can be cold, so when choosing cold vegetarian dishes, you must choose the right ingredients. So, what are the varieties of cold vegetarian dishes? What are the practices of home-cooked cold dishes? Let's have a look! What vegetables are suitable for celery cold vegetarian dishes?

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". However, the antihypertensive effect of celery after cooking is not obvious. Generally, it is better to choose cold salad, which can preserve nutrition to a greater extent.

coriander

Coriander has the effects of clearing away heat and 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. Coriander is especially suitable as a cold side dish. Coriander mixed with fungus, coriander mixed with tofu, coriander mixed with jellyfish silk, etc., can not only add color and flavor, but also add points to nutrition.

potato

Potatoes contain 0. 1% fat. Eating more potatoes every day can reduce fat intake and gradually metabolize excess fat. At the same time, potatoes are rich in protein, carbohydrates, vitamins and minerals. When the shredded potatoes are cold, blanch them in water.

Enoki Mushroom

Flammulina velutipes contains all essential amino acids, especially lysine and arginine, which has a good effect on enhancing intelligence, especially on children's height and intellectual development. Cold-mixed Flammulina velutipes in summer can replenish potassium lost due to sweating and eliminate fatigue.

lotus root

Raw lotus root is cold, sweet and cool into the stomach, and has the effect of clearing heat and cooling blood. Therefore, it can clear away heat, stop vomiting and quench thirst, stimulate appetite, and prevent nosebleeds and gingival bleeding by slightly blanching lotus roots and eating them cold or directly raw. Lotus root changes from cool to warm after cooking, which can stimulate appetite and is a good product for invigorating spleen, nourishing stomach and nourishing yin.

cucumber

Cucumber has high water content, and cucurbitacin C can improve human immune function. Rich in vitamin E, it can prolong life and delay aging. Rich in B vitamins, it is beneficial to improve the function of brain and mental system, calm the nerves and help treat insomnia.

bitter gourd

Momordica charantia has the effects of clearing away heat and relieving summer-heat, nourishing blood and benefiting qi, invigorating kidney and spleen, nourishing liver and improving eyesight, and has a certain curative effect on dysentery, sores, heatstroke, fever, excessive miliaria, conjunctivitis and other diseases.

Vegetables not suitable for cold salad, fresh fungus

Fresh fungus itself contains a substance called porphyrin, which is directly used in cold dishes. After the human body is exposed to sunlight, it is easy to cause itching, redness and other symptoms of the skin. If you want cold fungus, choose dried fungus. Because sunlight can decompose porphyrin, people will soak dried auricularia in water before eating, and the water will dissolve the residual toxin of auricularia.

spinach

Raw spinach contains more oxalic acid, which is easy to combine with calcium to form calcium oxalate, which is difficult to be absorbed by human body, thus affecting the absorption of calcium by human body. So if you want cold spinach, you usually have to blanch it with boiling water.

Cauliflower

Raw broccoli, which contains dietary fiber is not conducive to being absorbed by the human body, easy to indigestion. So broccoli can be boiled in boiling water and then cold.

taro

Although taro has nourishing effect, it should not be eaten raw, because raw taro mucus contacts the throat, which will cause itching symptoms, while cooked taro will not appear.

Chinese yam

Yam contains more starch, but when eaten raw, starch granules should not be broken, causing indigestion symptoms. Therefore, it is recommended to cook before eating.

Vegetables that can be eaten raw should be eaten raw from the perspective of safety. There should be strict requirements on the selection and processing of ingredients to avoid eating bad stomach or eating bacterial food. So not all vegetables are suitable for raw food.

Food must be fresh and clean. Don't choose vegetables with pesticides. Just use green and pollution-free food. Pay attention to how to eat. After washing, you can eat it raw, cold or juice it.

carrot

Carrots are rich in carotene, which is also the main source of vitamin A needed by human body. Carrots are delicious, crisp and sweet when eaten raw, and are loved by the broad masses of the people.

cucumber

Cucumber is very suitable for raw food, rich in nutrition, crisp in taste and hygienic to eat raw. Generally, it is intact. Soak it in salt water for 15 minutes, and then rinse it off.

white radish

White radish is a good raw food, but we should also pay attention to hygiene. White radish can be eaten raw or cold, and it can be eaten in winter without a doctor's prescription, which fully illustrates its high-quality benefits.

tomato

Sprinkle sugar on the cut tomatoes, which is a good way to eat, but a better way is to wash the tomatoes, scald them with boiling water, peel them, and do not sprinkle sugar.

sweet pepper

Lantern pepper, commonly known as big pepper and sweet pepper, is rich in vitamin C and is generally used for raw food or as a side dish.

The practice of cold vegetarian dishes: cold melon and cucumber.

(1) Flatten garlic, remove clothes and chop into minced garlic; Wash cucumber, sprinkle with salt, rub cucumber twice with both hands, and rinse;

(2) Split the whole cucumber with the back of a knife and cut it into small pieces; Put it into a large bowl, wash it with cold boiled water, drain the water and add salt;

(3) add rice vinegar and white sugar and mix well;

(4) Mix well and eat, and the taste will be better after cold storage 1 hour. Complete works of practice

Bitter gourd with sauce

(1) Wash bitter gourd. Scrape off the white pulp of bitter gourd with a spoon;

(2) After the water is boiled, pour in bitter gourd slices, and take out bitter gourd after observing that the color turns green;

(3) Drain the bitter gourd slices, sprinkle with minced chives, pour in oyster sauce, add salt as appropriate, add chicken essence and mix well;

(4) Add some red pepper to balance cold and heat, or decorate it a little. Complete works of practice

Cold fingered citron

(1) Wash and peel bergamot, shred, chop garlic cloves, cut millet into rings, and cut parsley into sections;

(2) Add clear water to the pot, boil it, blanch the bergamot for several tens of seconds, take it out and soak it in cold water for a while, then take it out and drain it, and put it on a plate, together with Xiaomi spicy and coriander;

(3) Put all the materials together, add 1 teaspoon of salt, garlic, pepper and chili oil 1 teaspoon, sesame oil 1 teaspoon, sugar 1 4 teaspoon and balsamic vinegar1teaspoon, and stir well. Complete works of practice

Cold zucchini

(1) Choose a tender zucchini (the kind that can be eaten with skin). The ingredients are simple, just garlic and dried peppers;

(2) Wash the zucchini and rub the skin into filaments with a brush; Wiped shredded zucchini is thinner than cut; Chop garlic into minced garlic, cut dried Chili into small pieces, and code them on shredded zucchini;

(3) Boil the hot oil in the pot, pour it on the sizzling minced garlic and dried peppers, and add a little salt;

(4) Add 1 tablespoon white vinegar and a little sugar, find a plate and cover it for a while, so that the oil flavor can be fully absorbed into the dish, and mix well to enjoy. Complete works of practice

Mushroom cold fungus

(1) Soak dried auricularia in warm water for 2 hours, wash coriander and peel garlic for later use; Mash garlic into mashed garlic and cut parsley into small pieces; Tear auricularia auricula into small pieces;

(2) add water to the pot to boil, and add black fungus for 30 seconds; Take out, air-cooling, and controlling water to air-dry;

(3) Add 2g of salt, 25g of light soy sauce, 30g of white sugar 10g, 30g of rice vinegar, 5 drops of monosodium glutamate 1g and sesame oil into the garlic paste and mix well;

(4) Put the dried auricularia into a pot, add the prepared garlic paste and mix well;

(5) Add coriander segments, mix well and plate. Complete works of practice

Flammulina velutipes in sauce

(1) Prepare ingredients: Flammulina velutipes, Chili peppers and garlic; Washing Flammulina velutipes, cutting head, diced pepper and mashed garlic;

(2) put a little salt in the water to boil, and add Flammulina velutipes 1 min; Pick it up and put it in a bowl;

(3) Put a proper amount of oil in the pot to boil, turn off the fire, and add pepper and garlic;

(4) Pour in aged vinegar, soy sauce and sesame oil and mix well; Scoop it up and pour it on the Flammulina velutipes. Complete works of practice

Cold tremella

(1) soak tremella in warm water 1 hour;

(2) soaking tremella, blanching, and draining; Tear hands into small flowers;

(3) Put the tremella into a container, add a proper amount of salt, white vinegar, a small amount of white sugar, monosodium glutamate and sesame oil, and mix well to serve. Complete works of practice

Pleurotus eryngii with cold sauce

(1) Put Pleurotus eryngii in the oven and bake at 200 degrees for 20 minutes; Andrographis paniculata blanching water is too cold to dry the water; Tear Pleurotus eryngii into filaments by hand;

(2) Put the oil in the pot, cut the onion, ginger and garlic into small pieces, and stir-fry them with the dried chili.

(3) Turn off the fire, add Pleurotus eryngii and Herba Andrographis, add light soy sauce, sugar and salt, and chicken essence to taste and mix well. Complete works of practice

Spinach salad with leafy vegetables

(1) Rinse the bean curd skin, shred it, boil a pot of water to scald the bean curd skin for 1 min, then take it out and control the water; Peel and shred carrots, blanch in hot water for half a minute, remove and control water; Select spinach, wash it, cut it into inches, blanch it in a soup pot, and dry it for later use; Thin garlic skin is cut into powder, dried chilli is washed, dried and cut into sections;

(2) Put the processed bean skin, shredded carrot and spinach into a large wok, and add minced garlic and pepper;

(3) Put a little more peanut oil in the pot, stir-fry the peppers with low fire and take them out, then turn to medium fire and burn the peanut oil until it smokes, and turn off the fire;

(4) Pouring chilli oil on the minced garlic and chilli segments while it is hot;

(5) Add salt, soy sauce, balsamic vinegar and proper amount of white sesame seeds, and mix well to serve. Complete works of practice

Cold purple cabbage

(1) One purple cabbage, appropriate amount of red pepper, one onion and appropriate amount of olive oil; Cut the red pepper from the middle to remove seeds, cut it into large pieces according to the length, and then shred it for later use; Shred purple cabbage and onion for later use;

(2) Put a proper amount of water into the pot, boil it, and add shredded pepper to eat it raw; Shredding raw pepper, draining, taking out, and cooling in cold water; Blanch the purple cabbage in boiling water in the same way;

(3) Shredding purple cabbage and red pepper, draining, and putting into a large bowl;

(4) Add shredded onion, add proper amount of olive oil, salt and a little vinegar and mix well to serve. Complete works of practice

Cabbage salad

(1) Tear the cabbage into pieces by hand and wash it for later use; Blanch the torn cabbage in boiling water, take it out, drain it and let it cool; Soak Xiaoyun ear clean, blanch it with hot water, take it out and let it cool;

(2) put proper amount of peanut oil into the pot, heat it, and put the onion into it; Put the pepper into the pot, fry it with onion and take it out;

(3) cutting the chilies and adding the hot fried chilies;

(4) Pour the fried dried chili and oil into the processed cabbage and mushroom, add salt, sugar and monosodium glutamate, and mix well. Complete works of practice

Cold coriander

(1) Wash coriander, remove roots and yellow leaves, wash with cold boiled water, remove and drain slightly; Cut the coriander into inches, and then cut the root into several knives. Chop garlic and ginger into powder, cut dried peppers into rings, and leave pepper seeds;

(2) Put the coriander segments into a pot, add all seasonings and mix well;

(3) put it into the taste and eat it immediately. Complete works of practice

purslane

(1) Picking Portulaca oleracea into segments and cleaning; Add water to the pot and a little salt and oil;

(2) After the water is boiled, put the purslane into the water and blanch it until it turns green, and then take it out; Wash the mucus with clear water for many times, drain the water and put it in a large bowl;

(3) Pouring garlic cloves into garlic paste and pouring on purslane;

(4) Add soy sauce, salt, vinegar, sesame oil and olive oil and mix well. Complete works of practice

Eggplant salad eggplant

(1) break the garlic with the back of a knife, peel it and chop it into minced garlic; Eggplant cooked and cut into strips;

(2) mixing salt, sugar, soy sauce and appropriate amount of water into juice, pouring it on eggplant, and steaming in a steamer;

(3) Heat the oil in the pot, stir-fry the garlic until fragrant, and then pour the garlic evenly on the eggplant while it is hot. Complete works of practice

Cold okra

Exercise:

(1) Wash the okra and cut off about 2/3 of its pedicels. Don't cut the okra to prevent the mucus in the soup from losing. )

(2) Put mustard, oyster sauce, soy sauce, sugar and sesame oil into a bowl.

(3) stir evenly.

(4) Boil the pot with water, add 1 teaspoon salt and corn oil, blanch the okra for about 3 minutes, turn green and take it out.

(5) Immediately put it into ice water for cooling to keep it crisp, tender and green.

(6) Put the okra on a plate, pour the sauce and sprinkle with cooked sesame seeds.

tomato salad

Exercise:

(1) Blanch tomatoes in a boiling water pot, peel them, cut them into orange petals with a thickness of 0.6 cm, and put them on a plate.

(2) Cut the onion into filaments, scald it with boiling water, and drain the water.

(3) Put shredded onion on tomatoes, sprinkle with salt, pepper, sugar and vinegar, mix well, and marinate in the refrigerator for 30 minutes.

(4) When eating, take it out and add sesame oil to stir it a little.

Shredded potatoes with cold roots.

(1) Prepare raw materials; Shredding potatoes, washing with water, and soaking for 5- 10 minutes; Shred potatoes, soak, and draining;

(2) Cut the dried chilies into shreds and soak them in water to prevent them from burning too dry and soaking in water. In the same way. Shred or pat garlic into pieces. Mix a spoon, a tablespoon of white vinegar, a teaspoon of salt and half a teaspoon of pepper;

(3) adding Zanthoxylum bungeanum into the cold oil, stir-frying Zanthoxylum bungeanum with low fire, and taking out;

(4) Continue to reduce the fire, add pepper and garlic slices, and slowly wait for the oil to turn red. Not very red, but reddish. Put pepper on the side of the pot and open a big fire;

(5) Add vinegar, sugar and pepper to the shredded potato and spoon. The fire exploded. Turn it evenly and dip it in oil; Add salt to shredded potatoes and the remaining half a tablespoon of white vinegar, and continue to stir fry a few times;

(6) Turn off the fire, add the chicken essence and chopped green onion, and stir well. You can also drop a few drops of sesame oil. Complete works of practice

Cold lotus root slices

(1) Preparation materials: lotus root 1, garlic 1. Another use of soy sauce, sesame oil, vinegar, sugar, oil pepper; Peel and wash the lotus root and cut it in half. Put it into a cold water pot, cover the pot and cook for about 15 minutes; Pick it up, cool it slightly and cut it into thin slices;

(2) Add 1 teaspoon of balsamic vinegar; Add 2 teaspoons of soy sauce. Stir evenly; Add 2 teaspoons of oil pepper and 1 teaspoon of sesame oil. Stir evenly;

(3) Sprinkle minced garlic, pepper rings and shallots;

(4) Sprinkle 1 tsp sugar and mix well. Complete works of practice

Lettuce salad

(1) Wash lettuce, cut into pieces, and cut garlic into powder;

(2) Boil the sliced lettuce in boiling water for a while, and then take it out immediately; Soak lettuce slices in cold water for a while, take out and drain for later use;

(3) Put the drained lettuce slices into a bowl and add minced garlic, rice vinegar and XO sauce;

(4) stir evenly. Complete works of practice

Cold bamboo shoots

(1) Wash the wild bamboo shoots with mud, draw a knife longitudinally from the tip to the root with a knife, and peel off the hard shell of the bamboo shoots; Cut bamboo shoots into strips for later use; Boil water in the pot, scoop a spoonful of sugar into the pot and mix well;

(2) After boiling water on a large fire, pour the cut bamboo shoots into a pot and cook until the bamboo shoots are broken; Take out and quickly cool and boil (add 2 or 3 ice cubes to the water), and control the water to dry for later use;

(3) putting the water-controlled bamboo shoots into a large container; Add refined salt, a little sugar, balsamic vinegar, 1 spoon soy sauce, spicy red oil and snow grape seed oil in turn and mix well;

(4) Sprinkle 2 spoonfuls of spicy peanuts before serving, and mix well to serve. Complete works of practice

Cold salad is beautiful in the heart

(1) After washing, peel off the thick skin and cut into filaments for later use;

(2) Put shredded radish into a bowl, sprinkle with proper amount of salt, mix well and marinate for 5 minutes, and rinse off the salt with cold boiled water;

(3) Take an empty bowl, add white rice vinegar and white sugar and stir until it is dissolved;

(4) Pour in and mix in shredded radish. Complete works of practice

Bean cold edamame

(1) Wash the onion, ginger and garlic in advance and cut them into sections (all cut into powder), and rinse the edamame with water; Soak a basin of water with a spoonful of salt for ten to fifteen minutes; Wash the fine Mao Mao on the edamame by hand, rinse with water and cut off both ends;

(2) Put a proper amount of water into the pot, add edamame after the water boils, pour a little oil, add a spoonful of salt and cook for five to six minutes; Take out edamame and shower with cold boiled water or purified water;

(3) Pour the drenched edamame into a large bowl, and mix in soy sauce, oyster sauce, sesame oil and balsamic vinegar;

(4) put a proper amount of cooking oil into the pot, add pepper and red pepper to stir-fry until fragrant after the oil is hot; Add Jiang Mo and minced garlic to make it smell good. At this time, if there is red oil to be added, pour in a little soy sauce;

(5) Sprinkle chopped green onion after stir-frying, turn off the fire, pour it into the pre-mixed edamame after taking out the pan, mix well and plate. Complete works of practice

Cold beans

(1) First, arrange the beans, turn around, remove the tail and cut them into sections; Crushing garlic, chopping into powder, and cutting dried pepper into sections;

(2) Pour water, a spoonful of salt and a spoonful of oil into the pot, so that the cooked beans look good;

(3) Boil water. After boiling, add beans and cook for three minutes. Boil beans. After cooking, the color turns green and fished out;

(4) It is best to put it in ice water and cool it with ice cubes. After cooling, there is a seal in the middle of the beans, which is pulled away from the position of the seal.

(5) Dry the pot and pour in the oil, which looks like smoke. Pour in pepper, stir-fry the pepper and let it cool; Pour in minced garlic, oyster sauce, balsamic vinegar, sesame oil, salt and sugar; Stir well, pour in the beans and stir well with chopsticks. Complete works of practice

Cowpea salad

(1) Remove both ends of cowpea and cut into 3cm segments;

(2) blanch with boiling water until the cowpea turns a little dark green, take it out and pour it with cold water for later use;

(3) Cut ginger and garlic into powder, and put the oil pepper on the washed cowpea;

(4) Heat the oil to 80% heat in a hot pot and pour it on the oil pepper and ginger and garlic. Add salt and vinegar and stir well. Complete works of practice

Cold bean sprouts

(1) Remove the roots of soybean sprouts, and shred red bell pepper and onion;

(2) A spoonful of sesame oil and vinegar, half a spoonful of chili oil and garlic, two spoonfuls of soy sauce and a little sugar, and mix well to form a sauce;

(3) Boil water in a pot, first add bean sprouts and shredded red pepper and blanch for 2-3 minutes;

(4) Turn off the fire before taking out the pot, add shredded onion, pick it up and soak it in ice water;

(5) Drain the water, pour in the prepared flavor juice and sprinkle with cooked sesame seeds. Complete works of practice

Cold pea seedling

(1) Boil a pot of water, add a little oil and salt after boiling, and blanch the pea seedlings;

(2) taking out and draining water, and then cooling in cold boiled water;

(3) Add salt and sesame oil and mix well. Complete works of practice

Cold radish seedling

(1) Wash fresh radish seedlings, soak them in salt water and rinse them with clear water;

(2) Wash garlic, remove the tail and pat it into powder;

(3) put oil in the pot and stir-fry the small red pepper;

(4) adding minced garlic, vinegar, soy sauce, salt and chicken essence into the fried oil to make a sauce;

(5) cooling the sauce and pouring it into radish seedlings;

(6) Mix well before serving with chopsticks. Complete works of practice

Other cold kelp silk

(1) Wash kelp and soak it in clear water for 2-3 hours;

(2) put kelp in a pot, boil it for15min, take it out, let it cool, and shred it;

(3) blanching bean sprouts, removing cold water, and shredding carrots and green peppers for later use;

(4) Add salt, soy sauce, vinegar, sugar and sesame oil to kelp, bean sprouts, carrots and green peppers and mix well. Complete works of practice

Broccoli salad

(1) Broccoli is broken into small flowers and soaked in clear water; Auricularia auricula is soaked in advance; Wash and mold with carrot to form a flower shape;

(2) Put the water into the pot and blanch the broccoli and carrots; Auricularia auricula is also scalded; Soak the plate in cold water;

(3) add oil to the pot and fry the chopped green onion into chopped green onion oil;

(4) Pour onion oil into broccoli and add a little salt and chicken essence to taste. Complete works of practice

Cold mixed noodles with three silk noodles

(1) Shred cucumber, cut kelp into proper length with kitchen scissors, and pinch off the tail of mung bean sprouts to taste better. Boil mung bean sprouts and kelp, blanch, rinse and cool;

(2) Add proper amount of salt, sugar, monosodium glutamate, chicken essence, pepper powder, pepper oil, soy sauce, vinegar, garlic paste, etc. Conversely, because cucumber will produce moisture after pickling, soy sauce and vinegar don't need to be added too much. If you use old vinegar, don't put too much, too much acid will affect the taste;

(3) If you like to eat Chili, you can add Laoganma. If you don't want to eat too spicy, you can directly paste Chili powder or freshly processed Chili oil with hot oil. If you can't eat Chili, you can omit this step.

(4) Add chopped green onion to taste. If you like coriander, you can also add coriander powder, and you can freely add spices according to your own preferences;

(5) Add fried soybeans or peanuts and mix well to enjoy! Complete works of practice

Seaweed salad

Exercise:

(1) The prepared materials are soaked in seaweed and squeezed out in water 1 hour or so;

(2) blanching laver in a pot;

(3) soaking the blanched seaweed in water and ice water, taking out and draining;

(4) salt and sugar are added, and white vinegar and sesame oil are drenched;

(5) Sprinkle chicken powder and add white sesame seeds and mix well. Complete works of practice

Hot and sour sauce is often used for cold dishes mixed with vegetables, chicken and some fish, such as crisp sauerkraut, hand-torn chicken and hot and sour fish fillets. Specific practice: white vinegar, salt, monosodium glutamate, a little sugar (fresh), sesame oil and Chili oil are stirred until all seasonings are melted and mixed.

Salty and fresh fruit juice Salty and fresh fruit juice is often used for mixing cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and harvest (not spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.

Sweet and sour juice Sweet and sour juice is mainly used for mixing cold dishes and vegetable ingredients, such as sweet and sour melon strips. Specific practice: salt and sugar are directly melted with white vinegar or rice vinegar and then stirred with ingredients.

Garlic juice Garlic juice is often used to mix vegetables and some cold meat dishes, such as garlic cowpea, garlic paste, white meat and so on. Specific practice: garlic is mashed with garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.

Ginger juice ginger juice is mostly used for cold dishes mixed with seafood and poultry ingredients, such as ginger crab sticks and ginger chicken chops. Specific practice: ginger is broken, ginger juice is squeezed out, and salt, monosodium glutamate and sesame oil are mixed in.

Sweet and spicy juice Sweet and spicy juice is often mixed with vegetable products, such as sweet and spicy radish. Specific practices: sugar, salt, vinegar (white vinegar, rice vinegar can be) with fire to boil, mix the ingredients and sprinkle with Chili oil.

What seasoning and salt should be used for cold salad in home cooking? It can provide dishes with proper salinity, increase flavor, dehydrate vegetables and play an appropriate role in preservation.

Sugar: It can bring out the natural sweetness in vegetables and make dishes more delicious. Pickled pickles can also accelerate fermentation.

Onion, ginger, garlic: the taste is spicy, which can remove the raw or fishy smell of materials and reduce the special sour taste of kimchi after fermentation.

Pepper: Its function is the same as onion, ginger and garlic, but its more exciting and unique spicy taste can make many cold dishes more appetizing.

Precautions for cold dishes (1) The fresh bacteria of day lily are poisonous.

Day lily fresh fungus can't be eaten dry. Instead, add water and mix with seasoning. But if there are still some things dry together after the fungus is soaked, then these things are toxic and should be removed.

(2) lentils and mung beans should be cooked.

Lentils and green beans must be cooked before refrigeration, otherwise lentils and green beans containing a lot of saponins and hemagglutinin will cause poisoning if they are not cooked when they are eaten. At the same time, the way to see if these two kinds of beans are ripe is to cook them and turn them black.

(3) Cold vegetables must be fresh.

In fact, not only the cold salad should be fresh, but also the dishes usually cooked must be fresh. Otherwise, these dishes often lead to gastrointestinal diseases. Everyone sometimes has diarrhea because of eating bad things. That's the reason.

(4) The cold salad must be washed clean.

Now on the market, all kinds of dishes are very clean and beautiful, without bug eyes. However, it also means that many crops have been planted before. So, be sure to clean it. Tomatoes, in particular, must be removed. Of course, what can be peeled must be peeled. At the same time, washing with tap water is often cleaner than washing with static water.

(5) Cold salad should not be stored in the refrigerator for a long time.

Although the refrigerator is good, there will still be bacteria. I know that some food can still be seen after a long time in the refrigerator. So it is better to eat cold salad once, but it will go bad overnight.

(6) Tableware must be washed clean.

Clean the tableware before and after meals. Of course, if conditions permit, it is also a good choice to buy a disinfection cabinet at home. Hot dishes can kill bacteria in tableware because of temperature, but cold dishes can't. So the cold dishes must be washed clean.