To make cold dishes more delicious and nutritious, there are techniques to master in the cooking process. A nutritionist states that there are 4 key techniques to follow when preparing cold dishes.
1. Vegetables must be fresh.
The vegetables used for cold dishes must be fresh. At the same time, when using cooked foods for cold dishes, they should be reheated by steaming or boiling. Appropriate seasonings like garlic, vinegar, and scallions should be added, which not only makes them tasty but also has a certain bactericidal effect.
2. Vegetables must be washed clean.
Some vegetables, such as cucumbers, tomatoes, mung bean sprouts, and lettuce, are easily contaminated by pesticides, parasites, and bacteria during their growth, which are invisible to the naked eye. If unwashed fruits and vegetables are used to make cold dishes, it can potentially cause intestinal infectious diseases. The best way to wash them is to rinse under running water. Experiments have shown that running water can remove over 90% of bacteria and parasite eggs. You can first wash them with cold water, then blanch them in boiling water to kill any remaining bacteria and parasite eggs. If possible, peel them before processing into cold dishes for better hygiene.
3. Cold dishes should not be stored for long.
Cold dishes should be prepared and eaten immediately. The bowls and plates used for cold dishes must be strictly separated from those used for raw meat and other raw foods. Many people like to refrigerate cold dishes before eating or store them in the refrigerator for a long time to eat slowly. However, some bacteria can multiply even in low-temperature environments. Since cold dishes have not been sterilized by high heat, they generally contain more bacteria than stir-fried dishes. For intestinal health, cold dishes should be prepared and eaten immediately. Leftover cold dishes from the previous day should not be eaten, as bacteria can multiply significantly overnight, which is not good for your health.
4. Tools must be clean.
The knives, cutting boards, bowls, plates, and cloths used for making cold dishes must be thoroughly cleaned before use. It is best to soak them in boiling water first, and utensils should preferably be boiled in boiling water for about 5 minutes. In summary, they must be fully disinfected before use.