Hot weather and no appetite? Cold appetizers to relieve heat and dampness

notion image
the weather is hot,
Appetite seems to be getting worse.
This is because in summer,
It is easy to appear body fluid consumption, spleen stagnation due to heat and dampness,
It affects the function of the spleen and stomach.
Big fish and big meat are too greasy,
My favorite old fire soup,
Drink it while it's hot and you're sweating,
Let it cool down and drink it again and it will taste less.
What should I eat when it's hot?
Cold dishes are the best choice for appetizers to relieve the heat!
In addition to recommending recipes for classic cold dishes,
You Yuejun also reminds:
Not all ingredients are suitable for cold cooking.
Not everyone is suitable to eat.
Usually when making, eating and storing cold dishes
The easiest "pit" to step on,
It's summed up for you today!
cold mix ≠ raw mix
Especially in summer to prevent bacterial contamination
Chinese medicine believes that the stomach is the foundation of the day after tomorrow. In summer, people often feel loss of appetite and the function of the spleen and stomach is relatively slow. At this time, you may wish to eat some fresh fruits and vegetables, but be careful not to eat raw, cold or unclean food, so as not to contract dysentery and diarrhea.
Many people will equate cold salad with raw mix. In fact, many classic and delicious cold dishes are made of cooked ingredients, which are relatively safer.
But even so, compared with hot dishes, most cold dishes lack a long enough high-temperature treatment process. Even if the ingredients are blanched, the time is very short in order to ensure the taste, so there will be relatively more residual bacteria and microorganisms.
In addition, if during the production process, due to poor sanitation or non-standard operation, or if the storage time is too long or the storage temperature is inappropriate, it will create conditions for the reproduction of pathogenic microorganisms. Suitable for the reproduction of various pathogenic microorganisms.
If you have symptoms of acute gastroenteritis such as abdominal pain, diarrhea, and vomiting after eating cold vegetables, you should be alert to possible bacterial food poisoning and seek medical attention in time.
You Yuejun also reminds that cold dishes should not be eaten when the gastrointestinal tract is poorly digested or in a state of gastrointestinal discomfort. People in groups such as the elderly, children and pregnant women should eat cold dishes with caution.
It is recommended to make and eat cold dishes
Most cold dishes are not heated at high temperature, which can easily lead to residual bacteria and parasite eggs. And some germs can multiply in the low temperature of the refrigerator freezer, and the germs can cause intestinal diseases.
Among them, be especially wary of a bacteria that likes the temperature of the refrigerator very much - Listeria. It can survive at 5 ℃ ~ 45 ℃, milk and dairy products, meat and meat products, vegetables, salads, seafood and ice cream in the refrigerator may be contaminated by Listeria. Once infected, patients may experience diarrhea, abdominal pain, and fever in mild cases, and septicemia and meningitis in severe cases.
Therefore, when making cold dishes, the amount should be appropriate, and it is not recommended to eat it overnight.
Be careful with these kinds of ingredients
Foods that contain a lot of starch should be cooked
For example, potatoes, taro, yam, etc., must be completely cooked or steamed before making cold salad, otherwise the starch grains in them will not be broken, which will affect human digestion.
Some beans and soy products should be cooked
Some beans, such as cloud beans, green beans, edamame, etc., contain toxic proteins and should not be eaten raw. Simply blanching them in water cannot completely remove toxins, so they must be cooked thoroughly.
Boil some vegetables
Cruciferous vegetables such as broccoli and cauliflower are more easily digested and taste better after blanching. Vegetables with a lot of oxalic acid such as spinach, bamboo shoots, and watermelon, etc., blanching can remove oxalic acid, so as not to affect calcium absorption.
Meat dishes are not recommended for salad
Meat dishes contain more protein, and this substance can easily deteriorate after being cooked. Cold dishes cannot remove bacteria from food by heating, so they face a higher risk of food poisoning.
Other easily contaminated ingredients
Black fungus, white fungus, rice flour, potato flour and other ingredients are easily contaminated by a bacteria called "Pseudomonas cocoa", which can produce a deadly toxin "rice ferment acid", which is resistant to high temperature, 120 ℃ The toxicity can still be maintained after 1 hour of treatment, that is, it is difficult to remove by cleaning, blanching, cooking and other methods in daily cooking.
Therefore, consumers should choose formal channels when purchasing the above-mentioned ingredients. Before soaking fungus and white fungus, check their properties. It is found that they should not be eaten if they are damp and deteriorated. The soaking time should not be too long (usually 1 to 2 hours), and the fungus and white fungus that have been soaked and processed the next day should not be eaten.
Having said so many things to pay attention to,
Can you still have a good salad?
Of course!
Choose fresh ingredients, clean kitchen utensils,
and hygienic production methods,
With the tips sent by you about Jun,
Nutritious and hygienic salads
You can eat it too~
Balsamic vinegar is preferred for cold seasoning
Vinegar is the "soul" of the seasoning of cold dishes. Usually, there are white vinegar, mature vinegar, rice vinegar, balsamic vinegar, etc. in the home. Which one is the most suitable for cold salad?
Tan Hantian, deputy director of the Pharmacy Department of the First Affiliated Hospital of Guangzhou University of Traditional Chinese Medicine, introduced that mature vinegar is the most sour and should be braised, white vinegar can improve the freshness of soup, and rice vinegar is more versatile for cooking.
The characteristics of balsamic vinegar are that the taste is soft, not too sour, and the color is relatively clear, which can better reflect the deliciousness of the ingredients without covering up the original taste of the ingredients. In addition, balsamic vinegar has a unique aroma, and its aroma will be greatly reduced if heated at high temperature, so it is most suitable for cold salads or as a dip.
In addition to vinegar, garlic is also a good condiment to increase freshness and inhibit bacteria. From the point of view of traditional Chinese medicine, the spleen and stomach are easy to be deficient in summer. At this time, putting vinegar and garlic paste can just play the health care effect of appetizing, strengthening the spleen and tonifying yang qi.
Some people use garlic to "over-oil" or cook in a pot when making salad dressing. It should be noted that the oil temperature should not be too high at this time, and the cooking time should not be too long to reduce the damage to allicin caused by high temperature.
Add some ingredients to the salad for more comprehensive nutrition
Huang Hanchao, chief physician of the Pre-treatment Center of the Second Traditional Chinese Medicine Hospital of Guangdong Province, introduced that in addition to adding vinegar and garlic, adding some other "ingredients" to the cold salad will make the dishes more delicious and double the nutrition.
Nuts: fragrant
Nut foods such as walnuts, almonds, and cashews are rich in vitamins, trace elements, lecithin and vegetable protein, which can increase cell activity and have a good tonic effect on cranial nerve function.
When making crispy cold dishes such as shredded radish and shredded potatoes, adding nuts or chopped nuts in an appropriate amount can not only increase nutrition, but also make the cold dishes full of aroma.
Soy products: prevent osteoporosis
Soy products are rich in high-quality protein, calcium, phosphorus, iron and other nutrients, and soy products do not contain cholesterol, which is an important part of a balanced diet, which can improve the body's immunity, prevent osteoporosis, cardiovascular and cerebrovascular diseases, etc.
When making cold dishes, according to personal taste, add some soy products such as yuba, dried bean curd, tofu skin, edamame, green beans, etc., which will make the dishes taste good in color, flavor and fragrance.
Fruit: Refreshing and appetizing
Fruits are rich in vitamins, dietary fiber, etc., and are commonly used ingredients for cold dishes.
When making cold dishes with sweet and sour flavors, you can cut grapefruit, dragon fruit, kiwi fruit and other fruits into cubes and add a small amount to the cold dishes, which can not only adjust the taste, but also stimulate the appetite and increase the appetite.
Tip: Many people like to add dressing to salads, especially raw salads. The oil content of salad dressing is about 80%, and most of it is saturated fat, about 700 calories per 100 grams! In addition, mayonnaise, chocolate sauce, sesame sauce, oil chili sauce, etc., these are high-calorie sauces.
From a health perspective, vinaigrette, lemon juice, black pepper, etc. are more recommended for daily salads.
Three summer salad dishes to try
Bitter gourd and lotus root tip mixed with carrots
1 bitter gourd (about 300 grams), 200 grams of lotus root tip, 1 carrot (about 150 grams); 2 pickled peppers, salt, sesame oil, white vinegar, and sugar.
Wash the bitter gourd, remove the flesh, and cut into small pieces; wash the lotus root and cut into sections; cut the carrot into strips. Put the above prepared ingredients into boiling water and blanch, remove them, put them in cold boiling water and drain, add pickled pepper, white vinegar, white sugar, refined salt, and sesame oil, and stir well.
The three-material cold mix has the functions of clearing away heat and relieving summer heat, eliminating vexation and quenching thirst, cooling blood and detoxifying, clearing liver and improving eyesight, etc. It is suitable for the general population to take.
Coriander Houttuynia Coriander
500 grams of fresh Houttuynia cordata, 100 grams of coriander, 3 cloves of garlic, 10 grams of shredded ginger, 20 grams of shredded pepper, white vinegar, soy sauce, sesame oil, pepper oil, refined salt and other condiments;
Wash houttuynia cordata and coriander, soak in light salt water for 15 minutes, remove and drain; wash and chop garlic head into pieces; shred ginger and pepper. Put the above prepared ingredients on a plate, add an appropriate amount of white vinegar, sesame oil, pepper oil and other condiments, and mix well.
Detoxification and dampness, warming and dispelling cold, appetizing and digestion, resolving phlegm and relieving cough.
Naked oat salad
300 grams of naked oats, 10 grams of red pepper, 10 grams of green pepper, ginger, green onion, coriander, and seasoning.
Wash the naked oats and cut them into sections, blanch them, remove them from the water and put them on a plate, then sprinkle with shredded ginger, shredded green onions, shredded red pointed peppers, and shredded green pointed peppers, drizzle some coriander and soy sauce and serve.
The price of naked oats is cheap, sweet and delicious. Traditional Chinese medicine believes that it is cool in nature and helps to clear heat and resolve phlegm. Those with chronic pharyngitis, chronic bronchitis and excessive phlegm can eat it properly, but those with deficiency of the spleen and stomach should not eat more.