The temperature is gradually rising, and there are more and more people selling cold vegetables on the roadside. At this time, if you eat a plate of sour and spicy cold dishes, it will also have an appetizing effect. However, there are many "pitfalls" in food safety. The following 5 ingredients try to buy as little as possible, boss: at first glance, you are a connoisseur.
The first type: fungus that has been soaked for too long
Fungus is a nutritious ingredient, but soaking it for too long is easy to breed bacteria, produce harmful substances, and even cause food poisoning. In general, fresh fungus is dark or light brown in color, with a smooth surface and no odor. If the fungus is soaked for too long, its color may become pale yellow, and even have a peculiar smell, so it should not be purchased again.
The second type: undercooked beans
Beans and green beans contain saponin and phytohemagglutinin, which are easy to cause adverse reactions if eaten uncooked. Beans should be blanched first, preferably boiled for a long time, and then served cold to ensure that they are cooked thoroughly.
The third: cheap ham sausages
High-quality ham sausages have a delicious taste and are relatively expensive. However, there are still some unscrupulous merchants who will use low-quality ham sausages, and if you encounter unusually low price ham sausages, it may be that a large amount of inferior meat or chemical additives have been added, and it is not recommended to buy them.
Fourth: vegetables containing oxalic acid
Oxalic acid is a substance that affects calcium absorption, and if consumed too much, it is easy to cause problems such as calcium loss and stones. Some vegetables such as spinach, spring shoots, water spinach, purslane, etc. contain more oxalic acid, which need to be blanched before cold dressing. Some merchants may want to spend a small amount of time making a large number of cold dishes, just blanch the vegetables a little and then remove them from the pan to ensure the color of the vegetables, but this is not enough to remove oxalic acid from the vegetables.
Fifth: raw fresh daylily
Fresh daylily contains colchicine, a substance that is not toxic in itself, but the human body cannot metabolize it, and it is toxic when ingested and oxidized to colchicine in the body. Therefore, fresh daylily needs to be blanched and cooked before cold dressing, and then cold dressing, do not eat raw.
When you buy cold salad, you must buy ingredients from regular channels, preferably in large supermarkets, there will be relevant testing procedures, and safety is more guaranteed. If it is purchased from a roadside stall, the source of its ingredients is unknown, and there may be expired ingredients or poor hygiene. Pay attention to the freshness and quality of the ingredients when buying cold dishes, so as to ensure the health and safety of the food.
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