Knives, cutting boards, bowls, plates, and dishcloths used for making cold dishes must be thoroughly cleaned before use, preferably soaked in boiling water first, and tableware should ideally be boiled in boiling water for about 5 minutes. In short, they must be thoroughly disinfected before use.
What issues should be considered when making cold dishes in the summer?
1. Vegetables should be washed thoroughly.
Some vegetables, such as cucumbers, tomatoes, mung bean sprouts, and lettuce, are susceptible to contamination from pesticides, parasites, and bacteria during their growth; these are invisible to the naked eye. It is very unhygienic to not wash fruits and vegetables thoroughly or to merely wipe them with a clean cloth, as this can potentially lead to intestinal infectious diseases when they are made into cold dishes.
The best way to clean is by rinsing with running water. Experiments have shown that running water can remove more than 90% of bacteria and parasite eggs.
Thorough washing before mixing is essential. You can first wash with cold water, then scald with boiling water to kill any remaining bacteria and parasite eggs. Peeling is recommended if possible before processing into a cold dish for better hygiene.
2. Vegetables must be fresh.
Using stale vegetables to make cold dishes, coupled with inadequate cleaning and disinfection, can lead to gastrointestinal illnesses. Therefore, the vegetables used for cold dishes must be fresh, and they must be thoroughly washed during preparation, ideally scalded with boiling water, or soaked in detergent and then rinsed. This significantly reduces the amount of bacteria and parasite eggs attached to the vegetables.
Meanwhile, when using cooked food to make cold dishes, it should be reheated and steamed, and appropriate amounts of garlic, vinegar, and scallions should be added as seasonings. This will not only make the food taste delicious, but also have a certain bactericidal effect.
Vegetables to choose: Select pollution-free green or organic vegetables, including radishes, white radishes, tomatoes, cucumbers, onions, bell peppers, cabbage, and Chinese cabbage hearts.
For meat dishes, it is advisable to choose cooling meats, such as fish and duck, which are aquatic animals.
3. Tools must be clean.
Knives, cutting boards, bowls, plates, and dishcloths used for making cold dishes must be thoroughly cleaned before use, preferably soaked in boiling water first, and tableware should ideally be boiled in boiling water for about 5 minutes. In short, they must be thoroughly disinfected before use.
4. Cold dishes should not be stored for long periods of time.
Cold dishes should be prepared and eaten immediately. The bowls for cold dishes should be strictly separated from those for raw meat. Many people like to refrigerate cold dishes before eating them, or store them in the refrigerator for a long time to eat slowly. However, some bacteria can multiply in low-temperature environments. Because cold dishes are not sterilized by high temperatures, they generally have more bacteria than stir-fried dishes. For the sake of intestinal health, cold dishes should be prepared and eaten immediately, and in appropriate quantities. Cold dishes should not be eaten overnight, as bacteria will multiply significantly after being stored overnight, which is detrimental to health.
5. Seasonings as needed
When making cold dishes, you can add some seasonings. In addition to common seasonings, add some vinegar, minced garlic, minced ginger, etc. This will not only enhance the aroma of the food, but also have a sterilizing effect.
