You can add these antibacterial vegetables to cold salads.

Can you eat cold dishes? A nutritionist suggests: People can add more antibacterial vegetables when making cold dishes.

Common antibacterial vegetables include garlic, onions, chives, and scallions. These plants are rich in broad-spectrum bactericides that can kill and inhibit various cocci, bacilli, fungi, and viruses. Especially for garlic and onions, if you are concerned about the bad breath from eating them raw during the day, you can choose to eat them at home at night. You can also add more seasonings like vinegar and mustard.

Fu Zhu Mu Er Bao Bao Cai (Stir-fried bean curd skin with wood ear cabbage)

There is a right way to eat onions. White onions are eaten raw, and purple onions are cooked. Onions generally come in two colors: white and purple. There is a difference in how they are eaten. If you want to eat them raw, choose the white ones because they are particularly rich in vitamin C and carotene. They have a slightly sweet taste and are very suitable for making cold salads with other vegetables.

If you want to stir-fry them, you might use the purple ones. The purple ones are slightly spicy, so they might be better for stir-frying. However, purple onions have a higher protein and mineral content, and they are not afraid of high temperatures.

If you want to maximize the natural antibacterial effect of onions, the best way is to eat them raw, as the effect is the greatest. Eating them cooked is also okay, but the effect might be slightly weaker, though still quite good.

When making cold dishes at home, you must use fresh vegetables and wash them thoroughly during preparation. Especially for root vegetables like bok choy and chives, the roots are easily contaminated by pesticides, parasites, and bacteria. It is best to rinse them multiple times under running water, or use special fruit and vegetable cleaners or an ozone machine to wash them. For lettuce and purple cabbage, which are usually eaten raw, it is recommended to blanch them in hot water. Use plenty of water and do not blanch for more than one minute. This way, the vitamins in the vegetables will not be lost in large quantities.