Air curtain cabinets are not suitable for every food storage
Temps de sortie :
2023-04-10
Now air curtain cabinets can be seen everywhere, but not all the food in the air curtain cabinets can be used to make cold dishes. For example, starchy vegetables, such as potatoes, taro, yams, etc., must be cooked, otherwise the starch grains in them will not break and the human body will not be able to digest them
Now air curtain cabinets can be seen everywhere, but not all the food in the air curtain cabinets can be used to make cold dishes. For example, starchy vegetables, such as potatoes, taro, yams, etc., must be cooked, otherwise the starch grains in them will not break and the human body will not be able to digest them.; Some beans, such as cloud beans and edamame, contain toxic proteins, which can easily cause food poisoning if eaten raw. Even if they are cold, they must be cooked first.
When cooking, put some vinegar, garlic and minced ginger can also play a role in sterilization. Curcumin in ginger and allicin in garlic also have strong antioxidant functions, which can delay aging and resist radiation. Vegetables for cold dishes are best fresh. After some vegetables are kept in the air curtain cabinet for a period of time, they will lose their sweet taste and crisp and tender taste, and there will be a certain loss of nutrients. It is not suitable to make cold dishes again. Good cold dishes are best eaten on the same day because they are easy to deteriorate.
Spinach, amaranth, water spinach, bamboo shoots, onions, and bamboo shoots are all vegetables with more oxalic acid, which will combine with calcium in the intestines to form insoluble calcium oxalate, which interferes with the absorption of calcium by the human body.
Therefore, these vegetables must be blanched with boiling water before cold salad to remove most of the oxalic acid. Due to the high temperature in summer, microorganisms multiply very quickly, which is a season when digestive tract infectious diseases are easy to spread. Therefore, the utensils used to make cold dishes such as kitchen knives, cutting boards and containers should be very clean. Scalding with boiling water should be used before use. Do not cut vegetables with cutting boards and kitchen knives that have cut raw meat. In addition, it is best to soak vegetables in light salt water for 30 minutes before eating, which can minimize pesticide residues.
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