Some people consider mala tang to be an unhealthy food, perhaps more because of its humble origins and low price, worrying about its safety characteristics. In fact, if food safety can be guaranteed and ingredients are reasonably matched, mala tang can be considered a quite decent fast food, much healthier and more environmentally friendly than fried foods.
First, Beijing's mala tang is not spicy, unless you ask for extra chili. Here, sesame paste is often used, which is a very healthy condiment rich in calcium and vitamin E. Garlic juice is also frequently added, which has a bactericidal effect.
Second, mala tang usually includes a variety of green leafy vegetables, various soy products, seaweed like kelp, mushrooms and other fungi, potatoes and other tubers, fish, eggs, and more. In comparison, plant-based ingredients are predominant. With a reasonable mix, it is easier to meet the requirements for acid-base balance and adheres to the principle of food diversity compared to general fast food dishes.
Third, the heating temperature for mala tang is not high, and it does not produce smoke and high-temperature fat oxidation problems. Compared to high-temperature stir-frying, it causes less air pollution.
Fourth, during the process of blanching the ingredients, some oxalic acid, nitrites, and pesticides from vegetables can be removed. Although some vitamin C is lost, it also reduces anti-nutritional factors and toxic substances. As long as you change the blanching water regularly and use less salt during the process, it is a very good cooking method.
Finally, the seasonings for mala tang can be made healthy and low-fat. No oil is added when blanching, and the amount of oil can also be reduced according to the customer's request when mixing. Overall, the ingredients contain little fat and are relatively low in calories. In contrast, when stir-frying, dishes often go through three oil-addition processes: oil-slipping, stir-frying, and adding a final drizzle of oil, and customers cannot choose the amount of oil in their dishes.
Special reminder: Patients with liver disease should not eat mala tang.
To achieve a good nutritional balance when eating mala tang, just pay attention to the following points:
1. Maintain a 2:1 ratio of fresh vegetables to meatballs, sausage slices, eggs, etc., to promote acid-base balance. This is actually very easy to achieve.
2. Increase the variety of foods by choosing mushrooms, seaweed, soy products, and other foods that you don't usually eat.
3. Use a little less salt and monosodium glutamate, and use chili in moderation.
4. Replace red oil or sesame oil with sesame paste to increase calcium intake.
5. Add garlic juice and vinegar, which have antibacterial properties, or eat some raw garlic to help prevent intestinal infections.
Other precautions: Pay attention to the hygiene of the stall! The vendor should preferably wear a mask and a work uniform, and handle money and food separately. You should also remember to wash your hands and rinse your mouth before eating.