Cold dishSnap peasThe preparation is simple, but cold-cooked snap peas can maximize the preservation of snap peas' nutrients, ensuring original taste and flavor.Very delicious.Its nutritional value is not simple at all.Cold-cooked snap peas, delicious and easy to make.But, to make deliciousCold dish，IngredientsChoosing fresh is key to making it.

How to make cold-cooked snap peas

Main ingredients: 300g snap peas, 80gcarrots.garlic.

Seasoning: Appropriate amount of minced garlic, appropriate amount of salt,soy sauce,appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil.Specific method: Choose fresh snap peas, wash and remove old fibers,carrots,

peel and wash thoroughly. This method adds carrots to cold-cooked snap peas, creating a visually appealing red and green combination.After boiling the water in the pot, put the snap peas in to blanch.Put the blanched snap peas in cold water to cool and reserve.After cutting the snap peas and carrots into strips, put the strips into a small bowl, add minced garlic, sesame oil,MSG,salt, a little vinegar and sugar.Finally, stir well.During the preparation, pay attention to the snap peas, it is refreshing, and cannot be blanched for too long, otherwise it will not be delicious.The side dishes should not be too much, otherwise the crispness of snap peas will be lost.

Those who like spicy food can add spicy oil, which will be more delicious.Nutritional effects of cold-cooked snap peasCold-cooked snap peas are simple to make, but cold-cooked snap peas can maximize the preservation of snap peas' nutrients, ensuring original taste and flavor.

Very delicious.

Its nutritional value is not simple at all.Snap peas have many nutritional benefits, such as snap peas can benefit the spleen and stomach, moisten the intestines and stomach, eliminate food stagnation, and regulate body temperature.Snap peas have the function of enhancing the body's immunity. The high-quality

proteincomponents can improve the body's resistance and recovery ability.Snap peas can prevent and treat cancer. The carotene in snap peas can prevent the synthesis of carcinogens in the human body.Snap peas can also promote theintestinalfunction, because snap peas are rich in fiber, which promotes intestinal peristalsis and keeps the stool smooth, thus cleaning the intestines.Precautions for cold-cooked snap peasCold-cooked snap peas are very simple to make, just blanch the snap peas and mix with the sauce, and it's done.

However, the simplest is also the most difficult.

The key process of blanching must be done well to make delicious cold-cooked snap peas.When blanching snap peas, the pot used for blanching should be large, and the water added should be more, adding water until it reaches the edge of the pot.This can ensure that all the snap peas can be blanched.

The fire should be strong, use high heat to boil the water to boiling.After boiling the water, add the snap peas appropriately, and also pay attention to the temperature of the mixture of water and food should be above 85℃.Also, add salt to the water, after the water boils, put in the snap peas;After blanching, take out and put in cold water, so the vegetables will not be old and can maintain a green color.Or, don't forget to add salt, you can also add oil during blanching, which can also maintain the green of snap peas.People who cannot eat cold-cooked snap peasCold-cooked snap peas are crispy and delicious, but there are also certain precautions.

First, patients with skin diseases and chronic pancreatitis, as well as pregnant women and those with kidney dysfunction, should not eat snap peas. At the same time, snap peas should not be eaten in large quantities for a long time.

Because eating too many snap peas will cause bloating and gas.

Secondly, snap peas must be fully blanched before eating, otherwise it is easy to cause poisoning.Because the components of snap peas contain a component called protein-binding hormone, this component can only be broken down at 100℃, otherwise it is easy to cause poisoning.Everyone must pay attention.Finally, snap peas that have been eaten by insects cannot be eaten, so when cooking, everyone should choose fresh and complete snap peas.Selection of ingredients for cold-cooked snap peasCold-cooked snap peas, delicious and easy to make.

However, to make delicious cold dishes, the selection of ingredients is key to making it, for snap peas, which are readily available in the market, people may already be familiar with them, but selecting fresh snap peas also has its techniques.

Snap peas are available year-round, but they are not always the freshest.It is best to buy snap peas that are a little smaller, with a green color.

And the surface of the snap peas should be intact, because snap peas with small holes or damage may not be as good.At the same time, pay attention to the snap peas should be plump and full, if the snap peas are already yellowish or shriveled, they are generally not fresh.While Dutch bean pods should ideally be intact, with no holes or damage.Also, pay attention to selecting Dutch bean pods that are plump and full, as those that are slightly yellow or shriveled are usually not fresh.