2. Cold salad is a dish made by adding ingredients such as red oil, soy sauce and garlic to the raw materials, and 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 is the most common in China, mainly spicy and delicious.
3. Cold salad has a profound 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. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.
Vegetables that can be eaten raw include carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts and so on. Tang 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. The stewed vegetables 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 with more oxalic acid, such as spinach, bamboo shoots and water bamboo. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body. Therefore, you must blanch with boiling water before cold salad to remove most oxalic acid. The third category is mustard vegetables, such as kohlrabi, which contains a substance called glucosinolate. Volatile mustard oil can be produced after hydrolysis to promote digestion and absorption. The fourth category is wild vegetables such as purslane, which can completely remove dust and insects and prevent allergies. In addition, lettuce, water chestnut and so on. It should be peeled, washed and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutrients.