Cold dishes are an indispensable item on the table in summer. They are fresh and refreshing, bright and colorful, and can be diligent. It is also very easy to do. When the weather is hot, glutinous rice porridge, coupled with a few refreshing cold dishes, will make people appetite, in the face of a large meat dish, to come on a few dishes of cold dishes, it is also seductive and clear. But be careful, not all fruits and vegetables are suitable for raw food. Some vegetables eat raw food can cause nutrient loss, indigestion, and even cause poisoning. The following six kinds of vegetables have the possibility of poisoning when eaten raw, so be careful.

1, beans

The beans, beans, beans, beans, lentils and other legumes of beans and potato tubers contain a toxic protein that can agglutinate blood red blood cells, called hemagglutinin. When cooking these vegetables, they often cause symptoms such as nausea and vomiting. When severe, they can cause death. These vegetables also contain an anti-trypsin of toxic protein properties, whose toxicity is manifested as inhibition of the activity of proteases, causing swelling of the pancreas. The seeds (and pollen) of faba bean contain a kind of nestin known as faba bean toxin, which can destroy the red blood cells. When eating fragrant beans, it will induce hemolytic anemia. This is the famous “faba bean disease”. The toxic substances contained in legumes lose their activity after being heated, so be sure to fry and boil thoroughly before eating.

2, spinach

Spinach, mustard and other vegetables can easily enrich nitrate. Nitrates themselves are very toxic to humans, but they are converted to nitrites under the action of microorganisms in the human body and combine with nitrogen-containing compounds in the gastrointestinal tract (such as secondary amines, tertiary amines, amides, etc.) to form strong carcinogens. Nitramine has the danger of inducing canceration of the digestive system. Not only can these vegetables not be eaten raw, they must be cooked thoroughly before cooking. Therefore, it is not advisable to eat the “meat and mutton-style” food that the soup eats.

3, fresh yellow daylily

The fresh day lily contains a colchicine which is itself non-toxic and will be oxidized by the gastrointestinal tract to form a highly toxic colchicine which can stimulate the stomach and cause dry throat, heartburn and dryness. Thirst, abdominal pain, diarrhea and other symptoms. Since colchicine is water-soluble, this plant alkaloid has been destroyed during the cooking and drying process of fresh daylily, and the dried lily products must be soaked in fresh water. Of course, there is no danger of poisoning.

4, fresh fungus

Fresh fungus contains a light-sensitive substance, which is distributed to human epidermal cells with the blood circulation after being eaten. After being exposed to the sun, it will cause solar dermatitis. This toxic light-sensitive substance is also easily absorbed by the throat mucosa, causing throat edema.

5, white fungus

If you inadvertently eaten rotten white fungus can also cause poisoning, it will produce a lot of fermented Flavobacterium zeae, after eating stomach will feel unwell, severe cases can appear toxic shock.

6, green tomatoes

Immature green tomatoes, which contain alkaloids, can also cause poisoning after human consumption.

Teach you five summer snacks

Eating cold food in summer has many functions of self-cultivation and disease prevention. Here we will teach you how to make a few simple and easy-to-do dishes that are nutritious and delicious.

A spicy slice

Ingredients: è—•2, salt, 5g, 1 onion, 2 garlic, 1 small pepper, dried chili 6, 5g soy sauce, vinegar 5g, alumni, sugar 3g amount of vegetable oil.

Production Method:

1. Wash lotus roots, add cold water to wok, cook over medium heat and cook for about 25 minutes until cooked;

2, remove and let cool;

3, cut thick slices;

4, chopped onion and garlic;

5, Selenium and green onion and garlic mixed;

6, add salt, soy sauce, sugar, balsamic vinegar and sesame oil mix;

7, red pepper cut, peppercorns clean and dry;

8, from the pan, a small slow-fire dried red pepper segments and peppercorns;

9, to scent out, hot and poured on the brewed sepals.

Tips:

1, lotus root clean, without peeling, directly under the pot;

2. The length of lotus root cooking may vary depending on the length, length and length of the lotus root, whichever is ripe;

3, After the whole section of lotus root is cooked, sliced ​​cold and raw oyster slices are completely different.

4. The amount of dried red peppers and peppers depends on the degree of personal aptitude.

Efficacy: prevention and treatment of stomach diseases, prevention of anemia, appetite and digestion.

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