You must add these antibacterial vegetables to cold dishes.

Introduction: As the summer heat intensifies, refreshing and delicious cold dishes take center stage. However, the German E. coli outbreak has cast a shadow over raw vegetables and fruits. Cold dishes are not off the menu; National Public Nutritionist Ning Li suggests that people can add more antibacterial vegetables when preparing them.

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 find the pungent smell off-putting when eating them raw before interacting with people, you can opt to eat them at home in the evening. Alternatively, you can add more seasonings like vinegar and mustard.

Onion and Shredded Chicken Salad

There's a proper way to eat onions: white onions are for eating raw, and purple onions are for cooking. Onions generally come in two colors: white and purple. There are differences in how they are prepared. If you plan to eat them raw, choose white onions. They are particularly high in vitamin C and carotene, taste slightly sweet, and are perfect for cold salads with other vegetables.

If you plan to stir-fry them, purple onions are a better choice. They are slightly spicy, which makes them more suitable for cooking. Purple onions are also higher in protein and mineral content and can withstand high temperatures.

Black Fungus with Mashed Garlic

To maximize the natural antibacterial effect of onions, it's best to eat them raw for the most potent effect. Cooking them is also an option, though the effect may be slightly weaker, but still beneficial.

When making cold dishes at home, always use fresh vegetables and wash them thoroughly. This is especially important for root vegetables like bok choy and chives, as their roots are easily contaminated with pesticides, parasites, and bacteria. It's best to rinse them multiple times under running water or use special fruit and vegetable cleansers and ozone machines. For vegetables like lettuce and purple cabbage, which are typically eaten raw, Ning Li recommends blanching them briefly in hot water. Use plenty of water and blanch for no more than one minute to prevent a significant loss of vitamins.

Herb Chive Salmon