Summer is the home of fresh and tasty salad dishes, but the German E.C. incident has cast a shadow over raw vegetables and fruits. Cold dishes are not uneatable. National public dietitian Ning Li suggested that people can add more antibacterial dishes when making cold dishes.
The general antibacterial food is garlic, onion, leeks, green onions, etc. These plants are rich in broad-spectrum bactericidal substances, and have killing and inhibiting effects against all kinds of cocci, bacilli and fungal viruses. Especially garlic and onion, if you feel that day to communicate with people, raw garlic and onions have a bad smell, you can choose to eat at home at night, you can also add some vinegar and mustard and other ingredients.
Onions are also eaten with emphasis, white raw purple eat cooked. Onions generally have two colors, one is white and the other is purple. The two colors of onions also differ in how they are eaten. If we want to eat raw, we choose white, because the white onion contains vitamin C and carotene in particular. It feels a bit sweet to eat and is ideal for salads with other vegetables.
If you want to say something like fried and eat, you may need to use purple and purple to be slightly spicy, so we might be better off if we fry it, but purple has a higher protein content and higher mineral content, and they also Not afraid of high temperatures.
If you want to play the role of natural fungicide onion, the best effect is to eat raw, the greatest effect. If you are accustomed to eating, it may be slightly weaker, but it is also okay.
To make salad dishes at home, we must use fresh vegetables. We must also clean them up when we produce them. Especially for the root vegetables such as cabbage and chives, the roots are easily contaminated by pesticides, parasites and bacteria. It is best to rinse with water several times, or Use specialized fruit and vegetable cleaners and ozone cleaners. Lettuce, purple cabbage, generally we are directly raw food, Ning Li proposed to use hot water boiled, the water as much as possible, the time of simmering not more than one minute, so that the dishes will not be a lot of vitamin loss.
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