The human body cannot do without salt, because salt plays an important role in maintaining acid-base balance and other normal physiological functions. Salt also has bactericidal and anti-inflammatory effects. Rinsing your mouth with salt water and cleaning the wound can play an auxiliary role in treating inflammation and trauma. Adding salt to drinks can also prevent heatstroke. However, eating too much salt for a long time can also cause diseases such as high blood pressure, so a light diet is appropriate. In addition, patients with liver cirrhosis and nephropathy should eat less salt, and patients with edema should not eat salt.
Soy sauce and soy sauce both contain a variety of nutrients and have special aroma and umami taste. When buying soy sauce, you should choose the kind with luster, no odor, no turbidity and black, and no precipitated impurities. In addition to high-grade bottled soy sauce can be eaten raw, bulk soy sauce should be heated and boiled before use. This can also reduce bacterial reproduction for preservation. In order to prevent soy sauce from growing white film, you can also drop a few drops of cooking oil or put a few cloves of garlic in soy sauce.
Garlic, also known as Hu garlic, has been a folk fitness and seasoning product since ancient times. It is not only nutritious, but also has the function of preventing and treating diseases, and is known as "natural antibiotic". Garlic is divided into purple garlic and white garlic according to different skin colors. The epidermis of purple garlic cloves is purple-red, with large cloves and few cloves, and strong spicy taste. Generally cultivated in spring, it is also called spring garlic, which is suitable for raw food or seasoning. The garlic clove skin of white garlic is white and has a small spicy taste. It is usually cultivated in autumn, so it is also called autumn garlic, which is suitable for raw food. Another kind of garlic has only one garlic clove, which is called single garlic.
Chinese medicine believes that garlic is pungent and warm, and has the effects of strengthening stomach, stopping dysentery, sterilizing and relieving cough. Can be used for treating dyspepsia, diarrhea, dysentery, hematemesis, hypertension, etc. Modern research has confirmed that allicin has a strong killing effect on staphylococcus, Shigella, Vibrio cholerae, Escherichia coli, typhoid Bacillus, mold and other pathogenic bacteria. If you chew garlic in your mouth for 3 ~ 5 minutes, you can kill all the bacteria in your mouth. In addition, garlic can promote gastric acid secretion, reduce blood lipid content and prolong coagulation time, so it can be used to treat gastric acid reduction or deficiency, coronary heart disease, hypertension and arteriosclerosis. Garlic can block the synthesis of nitrosamines in the body, so it has the effect of preventing cancer.
You can't eat too much garlic at a time. People with yin deficiency and excessive fire should eat less or not, and patients with gastric ulcer, duodenal ulcer or chronic gastritis should not eat. After eating garlic, there is a peculiar smell in your mouth, which can be removed by chewing a little tea or gargling with strong tea or eating a few jujubes.
Ginger can be used as vegetable, condiment and medicine. Ginger has a long history of edible and medicinal use in China. Li Shizhen once praised ginger as "pungent but not fleshy, eliminating evil, raw and cooked, fried with vinegar, sauce, bad, salt and honey, and blended." Vegetables can be blended and fruits can be used as medicine, which is profitable. "
Fresh and tender is ginger, which is suitable for pickles; The first frost gradually matures into mother ginger, that is, old ginger, which should be used as seasoning and medicine. Ginger contains protein, fat, calcium, phosphorus, iron, carotene, thiamine, riboflavin and other nutrients. In addition, it also contains volatile oil, gingerol, resin and other ingredients. The unique spicy taste of ginger is related to its gingerol and volatile oil.
Traditional Chinese medicine believes that ginger is pungent and warm, which has the effects of relieving exterior syndrome, dispelling cold, warming stomach and detoxifying, and can be used for colds, cough with excessive phlegm, stomach cold and vomiting. Gingerol contained in ginger can stimulate the heart and blood vessels, dilate blood vessels, increase blood flow, make the whole body warm, at the same time, it can open sweat pores, discharge sweat, take away excess heat and promote the excretion of toxins, so ginger has the function of detoxification. Gingerol can also stimulate the taste nerve and gastric mucosa, increase the congestion, peristalsis and secretion of digestive juice in digestive tract, and improve the absorption function of small intestine, so it has the functions of invigorating stomach, stopping vomiting and promoting digestion. Ginger also has antioxidant effect. Adding some ginger when cooking meat food can slow down the deterioration and rancidity of food. After ingestion, it can inhibit lipid peroxidation, thus resisting aging and prolonging life. Ginger can also prevent or reduce motion sickness.
Vinegar, also known as vinegar, rice vinegar and so on. It is the top grade with strong juice, strong taste and long age. Such as Shanxi's mature vinegar, Sichuan's Baoning vinegar, Zhenjiang's balsamic vinegar and so on. The main component of vinegar is acetic acid. In addition, it also contains a small amount of organic acids such as lactic acid, malic acid, citric acid and succinic acid. In the fermentation process, a small amount of alcohol and organic acids combine to form aromatic esters, so vinegar has a certain fragrance. Acetobacter will produce a small amount of sugar during fermentation, so vinegar has a faint sweetness. Protein in raw materials is decomposed into amino acids by protease of vinegar koji, which makes vinegar delicious.
Vinegar is widely used for seasoning, sterilization and medicine. Vinegar is rich in nutrition, which can promote gastric juice secretion and help digestion; Prevention of influenza; Vinegar can cure tinea corporis, tinea manus and tinea pedis; Drinking vinegar can drive intestinal ascaris; Soaking peanuts with vinegar every day can reduce blood pressure and blood cholesterol concentration. According to research, vinegar has a certain killing effect on streptococcus, pneumococcus, staphylococcus albus and influenza virus. Adding vinegar to cooking and stewing meat can not only remove fishy smell, but also promote the easy cooking of meat and the dissolution of calcium in food. Vinegar also has many functions, such as deodorizing, freshening, antisepsis, hair care, rust removal and so on. Although vinegar has bactericidal ability, it will deteriorate under the action of some acid-resistant molds. Boil the bought bulk vinegar, cool it, put it in a clean bottle, and cover the bottle cap to prevent the vinegar from growing a white film.
Monosodium glutamate is a widely used flavoring agent in people's daily life. Adding a little monosodium glutamate to vegetables or soup feels particularly delicious. The scientific name of monosodium glutamate is sodium glutamate. After monosodium glutamate enters the human body, it is quickly absorbed and decomposed into glutamic acid. Glutamate plays an important role in human metabolism, which helps to absorb other amino acids, synthesize protein needed by human body, and improve and regulate brain function. The refined monosodium glutamate can treat hepatic coma caused by elevated blood ammonia. It is good for patients with liver disease to often eat monosodium glutamate. Children with mental retardation can also be treated with monosodium glutamate. Therefore, monosodium glutamate is not only a condiment, but also has a certain health care function.
Even so, when using monosodium glutamate, if the method is improper, it will still be harmful to the body. Attention should be paid to the following points when using monosodium glutamate:
1, appropriate dosage
Too much monosodium glutamate will make the dishes have a strange taste and affect the delicious taste of the dishes themselves. Eating it will make people thirsty and have a bitter aftertaste. Long-term excessive consumption can easily lead to loss of appetite. The World Health Organization recommends that the daily intake of monosodium glutamate is 0. 1.2g per kg body weight.
2, master the heating time
Monosodium glutamate has the best solubility and the freshest taste is around 80℃. If the temperature is too high, monosodium glutamate will decompose and denature, lose its flavor and even be harmful to the body; If the temperature is too low, monosodium glutamate will not be completely dissolved, and the umami flavor will not come out. Therefore, monosodium glutamate should not be put too early, but should be put when vegetables and soup are cooked and ready to go out.
3. Understand the nature of food
Monosodium glutamate is an alkaline substance, which can't play its due flavor in alkaline food. MSG should not be put in some vinegar dishes, because acid-base neutralization will make the dishes taste bad. Therefore, it is best to put monosodium glutamate in weakly acidic foods.