The recent PPA incident has caused quite a stir, yet the flu shows no sign of relenting, regardless of any taboos. With flu season approaching again, wouldn't it be the perfect solution to prevent the flu through simple daily details? This way, you can avoid getting sick and not have to worry about PPA at all. The following introduces three dishes for preventing the flu through diet.
Everyone knows that vinegar can help prevent the flu. When winter brings the flu, infirmaries in various institutions prepare containers of rice vinegar, heated on a stove, for people to inhale the evaporated acidic fumes to ward off the illness. However, few people think to use vinegar in their regular cooking for this purpose. If you use vinegar for cooking and add the seasoning of Sichuan peppercorns, not only will the dish be delicious, but it can also help prevent colds.
Take Vinegar-Sautéed Cabbage, for example: Take about 400 grams of the second and third outer leaves of a green cabbage and cut them into diagonal slices. Add some base oil to a wok. Once the oil is hot, add about ten Sichuan peppercorns and fry until they turn black. Add the cabbage, then immediately pour in a small wine glass of rice vinegar. The hot vapor will billow out of the wok. Stir-fry, add a little sugar and monosodium glutamate, then stir-fry again. Add an appropriate amount of salt, and after a moment, thicken with a little starch. It's ready to be served. It's tangy but not harsh, slightly sweet, and refreshingly crisp. For those who love spicy food, adding a little fried chili oil can further stimulate the appetite.
For Vinegar-Sautéed Shredded Potatoes, the shredded potatoes must be rinsed in water first to remove the starch and prevent them from sticking to the wok. The seasonings are the same as for the sautéed cabbage, but no starch is needed for thickening.
Vinegar-Sautéed Bean Sprouts is even simpler. Omit the sugar and starch. After sautéing with vinegar, immediately stir-fry, add an appropriate amount of monosodium glutamate and salt, and it's ready to be served right away. The key is to use high heat and cook quickly to keep the bean sprouts intact. It's important not to overcook them, otherwise, the sprouts will wilt and lose their texture, making them less tasty.