Coleslaw is more nutritious than stir fry, so which coleslaw are suitable for people with a bad stom

People with a bad stomach can blanch the vegetables a little before going to cold dressing, you can eat cold tomatoes, cold cucumbers, cold celery, are suitable for people with bad stomach.

Cold fungus, mixed peel, mung bean sprouts, cucumber and shrimp chips, leek and dried shreds, spicy vermicelli. The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods. For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul.

Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste. Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health.

1.Chilled mango salad – Cut the mango into strips or small pieces for easy flavoring, then put it in a container.

Crush the millet spicy or other spicy chili peppers with a little garlic, then add salt, monosodium glutamate and white sugar, and mix well with mango to start.

Some people may think that garlic and mango are very strange together, but maybe after trying it, you will know that it is delicious, but if you can't accept it, you can also try oyster sauce mango, which I haven't done but is delicious.

2.Boiled chicken with pickled papaya or pig's trotters with papaya – this is a sour and appetizing dish. The main characters are sour papaya and meat.

It is usually the way to cook chicken or pig's trotters and add sour papaya to taste, fresh or dried sour papaya can be, it tastes sour and refreshing, and the unique fragrance of sour papaya, especially suitable for summer.

3.Pepper preserved eggs. Many people don't have a good impression of preserved eggs, and not many people can accept chili peppers cooked over fire, let alone those who can't eat spicy ones.

But combine the cooked chili peppers with the preserved eggs, then crush them, stir well, and add some garlic, light soy sauce and sesame oil. It doesn't look good, but it tastes amazing! I ate it once in Chenzhou, Hunan Province, and I still remember it!

Colorful cucumbers. Ingredients: Songhua eggs, cucumbers, onions, peppers, salt, monosodium glutamate, aged vinegar, sesame oil.

1.Peel and wash the Songhua eggs, cut the cucumbers, onions, and peppers into cubes, put them in a bowl and set aside.

2.Take a small bowl, add salt, monosodium glutamate, aged vinegar, sesame oil, and stir evenly into the plate.

I think coleslaw is nutritious.

Nutritional studies have proved that eating raw vegetables can preserve the nutrients in the vegetables to the greatest extent, 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. However, this substance is not resistant to high temperatures, and only raw vegetables can play its role. Therefore, in daily life, it is best to eat all vegetables that can be eaten raw, so as to minimize the loss of nutrients.

At the same time, compared with cooking methods such as frying, stir-frying, and frying, cold dishes are less greasy, light and refreshing, which can increase people's appetite and serve appetizing meals.

Due to the warmer summer temperatures, microorganisms multiply particularly quickly. Therefore, the utensils used to make cold dishes, such as kitchen knives, cutting boards and containers, should be very clean, should be scalded with boiling water before use, and do not use cutting boards and kitchen knives that have cut raw meat.

It is best to soak vegetables in lightly salted water for 30 minutes before eating, which can minimize pesticide residues. Adding vinegar, garlic and minced ginger to the dish can also play a sterilizing role. The gingerin in ginger and the allicin in garlic also have strong antioxidant functions, which can delay aging and resist radiation.

In addition, some legumes, such as cloud beans and edamame, contain toxic proteins, which can easily cause food poisoning when eaten raw, even if they are served cold, they must be cooked first. Spinach, amaranth, water spinach, bamboo shoots, onions, callus and other vegetables containing more oxalic acid are combined with calcium in the intestine to form insoluble calcium glucosate, which interferes with the body's absorption of calcium. Therefore, these vegetables must be blanched in boiling water to remove most of the oxalic acid before cold dressing.

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.