I eat cold vegetables at noon, and their nutrition is not as high as that of noodles

Cold dishes are an indispensable and fascinating kind of dishes in modern banquets, with fine selection of materials, dry and crispy taste, refreshing and not greasy, bright color, neat and beautiful shape, and harmonious and pleasing plating. Its production process has a long history and is famous in civilization, which is an important part of Chinese culinary culture, promotes the development of Chinese culinary culture, and plays a pivotal role in the process of world culinary culture.

1) In addition to the requirements of dry fragrance, crisp and tender, refreshing, etc., cold dishes must also be required to achieve the taste through the skin and the aftertaste.

2) According to the requirements of different varieties of cold dishes, it should be crisp, tender, fragrant or refreshing, no soup and not greasy.

3) Knife work is the main process that determines the form of cold dishes. In the operation, it must be careful and fine, so that it is neat and beautiful, equal in size, and uniform in thickness, so that the shape of the cold dish after changing the knife meets the requirements of the quality of the dish.

4) When assembling and arranging, it is required to achieve the harmony of colors between dishes, between accessories and main ingredients, between seasonings and main ingredients, and between dishes and containers. The shape should be artistic and generous, so that the cold dishes after being assembled and plated show a colorful, colorful, vivid and vivid beauty.

5) Pay attention to nutrition, pay attention to hygiene, cold dishes should not only be beautiful in color, fragrance, taste and shape, but also pay more attention to the nutrients between various dishes and the adjustment of meat and vegetarian dishes, so that the dishes made meet the requirements of nutrition and hygiene, and improve the health of the human body.

6) When putting cold dishes on the plate, we should pay attention to saving raw materials, and try our best to reduce unnecessary loss under the premise of ensuring quality, so as to make the best use of raw materials.

The edible effect of noodles.

Nourish the heart, benefit the kidneys, remove heat, quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

It stands to reason that there is, but there is no face to endure hunger.

Different cold dishes have different nutrients:

1. The nutritional value of cold cabbage lotus.

It is rich in trace elements such as iron and calcium, and the content of animal protein, vitamins and starch is also abundant.

2. The nutritional value of cold vegetables and celery.

Celery has the effects of "sweet and cool stomach, cleansing heat and dispelling wind, improving the throat, brightening the eyes and invigorating qi, replenishing blood and strengthening the spleen, relieving cough and diuresis, lowering blood pressure and sedation." Eating celery regularly can enhance immunity, and eating celery regularly helps to clear heat and detoxify. However, the antihypertensive effect of celery is not obvious after it is fried, and it is best to mix it cold to maximize the preservation of nutrients.

3. The nutritional value of cold vegetables and coriander.

Coriander, coriander has the effect of dissipating heat and dissolving the surface, strengthening the stomach and strengthening the spleen, etc., and is a warm and stomach-strengthening food, and people with weak spleen and stomach can also eat. While cilantro is often used as a side dish, it is no less appetizing than many big-name entrees. Coriander is especially suitable for side dishes of cold dishes, coriander mixed with fungus, coriander mixed with tofu, coriander mixed with jellyfish shredded and so on.

Recommend a fungus mixed with yuba, nutritious, delicious and healthy!

Eating vegetables can maximize the preservation of nutrients in vegetables, because some essential bioactive substances in vegetables will change their internal properties and lose their health functions when they encounter temperatures above 55. For example, the vitamin C and B groups contained in vegetables are easily destroyed by processing and cooking, and eating them raw is conducive to the preservation of nutrients.

In addition, vegetables also contain an immune substance - interferon inducer, which has the effect of inhibiting human cell carcinogenesis and antiviral infection. But this substance is not resistant to high temperatures, and only raw vegetables can exert its effect. Therefore, in daily life, it is best to eat all vegetables that can be eaten raw, so as to minimize the loss of nutrients.

The following points should be paid attention to when cooking coleslaw:

1) Be sure to choose fresh vegetables when making cold vegetables, rinse them several times with clean water, and dig out the dirt in the recesses of the ditch. After the dish is washed, blanch it with boiling water for a few minutes, and then cut it after removing it. It is best to use boiling water to wash and disinfect the knives and chopping boards for cutting cold vegetables, and not to cut raw meat and other unscalded knives to cut cold vegetables, otherwise, the previous cleaning and disinfection work is equal to doing it in vain.

2) When mixing cold dishes, use clean chopsticks, do not mix by hand. Generally, cold dishes can add some green onions, garlic, minced ginger and vinegar, which can not only be seasoned, but also play a role in sterilization and disinfection.

3) When making cold meat dishes, the meat must be cooked thoroughly, and the knife and board for cutting meat should also be separated from the knife and board for cutting raw meat and lettuce.

4) When making cold vegetables, you should eat as much as you want, and the mixed vegetables should be eaten at one time, and the remaining cold vegetables are easy to spoil.

Cold dishes are mostly vegetables in them, which are more nutritious when they are fresh, but they are not good for the body if they are marinated for too long.

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The nutritional content of cold vegetables and stir-fried vegetables is actually not much different. Although cold salad can better preserve the most complete nutrition of food, the dish after cooking still has its nutrition. I think that after cooking, the nutritional value of the dish is higher.

I don't choose cold salad side because I think cold salad will affect our human safety. Generally, there are a lot of bacteria and insect eggs on the ingredients, and if we don't clean and eat them, it is really difficult to ensure our physical safety.

Coleslaw is a refreshing menu in the hot summer, and a cucumber can make you feel a little cool in the hot summer. Coleslaw is not only easy to make, but also not picky about the ingredients. The only downside is that it can't be stored for too long.

Freshly made and eaten, don't keep it, it's especially easy to spoil and change the taste.

This is not the case with a dish that has been cooked, as the fibers in the plant break down during heating. Although a lot of vitamins are lost, they are generally able to retain a lot of nutritional value. After heating the dish, it is easier for you to absorb all the remaining nutritional value of the food.

The cold salad is different, although it contains very rich nutrients, but the human body can absorb very little nutrients from eating raw food.

Cold salad, sometimes it is especially easy to have diarrhea after eating. I have a deep understanding of it, and I go to get a few delicious cold dishes every time. I have diarrhea several times, and I don't know why.

It may be that you have a cold physique, which is not suitable for eating cold salad. In the hot summer, it's okay to eat a delicious cold dish once in a while. However, cold salad is really not suitable for eating more, and it has a really big impact on the body.

Or obediently eating cooked dishes is more nutritious, tastier, and easier to digest.

First of all, I think that cold salad is nutritious, in the process of stir-frying, because of the influence of high temperature and various condiments, it will lead to changes in the structure of vitamins in vegetables, but not all dishes are suitable for cold salad, and some dishes are suitable for stir-frying.

Of course, cold vegetables are more nutritious, cold vegetables can effectively retain the nutrients in vegetables, while stir-fried vegetables are lost many nutrients after high temperatures.

The cold salad is more nutritious, because the stir-fry is cooked at too high temperature, which will cause some water and nutrients in the dish to be lost, so it must be that the cold salad is more nutritious.

I think cold dishes are more nutritious, but our stomachs should be more receptive to heated foods, because many people have diarrhea when they eat cold dishes.

By nutrition in general, we mean vitamins, and the answer to this question depends on the type of vegetable. If the vitamins contained in the vegetable, such as vitamin C, are susceptible to high temperatures, then this vegetable is more suitable for cold dressing. On the other hand, the way of eating it has little effect on the vitamin, and both methods can be used.

However, some vegetables, such as green beans, must be thoroughly sautéed before they can be eaten, otherwise they can cause food poisoning.

It depends on what kind of dish it is, and it also depends on the process of stir-frying, the duration and heat of stir-frying. Cold salad also depends on whether the added seasoning will have an impact on its own nutritional value.

Cold vegetables are more nutritious, stir-frying is for the taste, in the process of stir-frying, high temperature may cause the original nutrients to be lost.

Scientifically speaking, a large part of vegetables need more nutrients before they are cooked, and some of the nutrients and water will be lost after heating and cooking.

Stir-fried vegetables are more nutritious, and after the dish is heated, its nutrition and vitamins will be reflected, so stir-frying is also a way that people can accept.

A large part of vegetables need more nutrients before they are cooked, and some of the nutrients and water will be lost after heating and cooking.

It depends on what kind of dish it is, and it is usually better to eat it raw with a little more vitamins.

The cold mix is good, the nutrient loss is less, the stir-fry is heated, the taste is good, and the nutrition is less.

Each has its own benefits.

Look at your preferences.

Coleslaw is one of the best cooking methods to preserve the nutrients of vegetables. This is because cold dishes are not heated at high temperatures, so as to avoid the loss of nutrients. However, it should be noted that some vegetables suitable for cold dishes need to be blanched with hot water before being made into cold dishes, such as cold celery, cold shiitake mushrooms, cold bitter gourd, cold spinach, etc., as long as you pay attention to the blanching time is not too long, or the soaking time is too long, for example, vitamins are afraid of high temperature and easy to dissolve in water, so that most of the nutrients can be preserved and will not be lost.

Try to choose something to eat directly.

Because the second heating will destroy its nutrients.

Coleslaw is refreshing to eat, but not necessarily nutritious. Cold cucumbers, tomatoes, all are nutritious.

Most of the braised vegetables are meat ingredients, with strong fragrance and delicious taste, so they have been favored by so many people. Most of the marinated condiments have the effect of appetizing and healthy, eliminating appetite and reducing stagnation. Braised pork is rich in high-quality protein and essential fatty acids, as long as it is eaten in moderation, it is not harmful to the body.

However, in the process of making braised vegetables, we should also pay attention to the following aspects:

1. The dosage of spices, salt and soy sauce should be appropriate;

2. The selection of raw materials, do not use spices that are easy to fade;

3. The marinade should be prepared and used now;

Who should not eat braised vegetables.

People with bad kidneys should not eat braised vegetables, it will aggravate kidney problems, and it will also make nitrite amine unable to filter in the kidneys, which will affect people's metabolism and be very bad for the body.

For high blood pressure, people with high blood sugar should try to eat less to avoid raising blood pressure and causing unnecessary problems.

For people with high blood sugar, diabetic patients should try to eat less because rock sugar and other flavors will be added during the production process.

There are many raw materials for marinating, including meat and vegetables, and most of the marinated condiments have the effects of appetizing, strengthening skin, and eliminating food and stagnation. Therefore, the use of marinated raw materials can not only meet the body's needs for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite. Coleslaw can maximize the preservation of nutrients in the dish, because some essential bioactive substances in vegetables will change their internal properties and lose their health functions when they encounter temperatures above 55.

Although the pickled vegetables and cold salad are delicious, they can not be eaten more, and the cold salad is easy to lead to bacterial reproduction due to the simple production process, poor storage conditions, and high temperature in summer. Therefore, the braised vegetables and cold salads bought back should be eaten as soon as possible, and the braised vegetables are best to be eaten back to the pot. Eat or overnight braised vegetables and cold salads, pay attention to the storage conditions, and confirm whether there is any spoilage before re-eating.

Homemade coleslaw can be prepared according to taste, which is clean and delicious, and appetizing.

Although the braised vegetables are delicious, it has long been reported that you can't eat too much, otherwise it will hurt the liver.