Cold dishes are refreshing, visually appealing, and can be enjoyed all year round. Especially in summer, when the weather is hot and appetites are not great, a plate of cool and refreshing cold dishes can greatly increase one's appetite. However, we all know that the ingredients used in making cold dishes are mostly raw. So what are the hygiene requirements for making cold dishes?
Careful selection of ingredients
Fresh ingredients should be chosen, without any signs of rot, spoilage, or mold. Fresh vegetables and fruits are the preferred materials for making cold dishes. If using cooked meats such as ham, sausages, or garlic sausages, they should be packaged in clean plastic bags. If not consumed immediately, they can be temporarily stored in the refrigerator. Some cooked foods, such as roasted chicken or ham sausages, should be reheated or steamed after purchase. After cooling, they can be stored in the refrigerator for later use.
Preferred vegetables: Choose non-toxic green vegetables or organic vegetables, including water radish, white radish, tomato, cucumber, onion, bell pepper, cabbage, and lettuce.
Preferred meats: Choose cold-natured meats, such as fish or aquatic animals like ducks.
Thorough cleaning is necessary
The vegetables used in making cold dishes, such as cucumber, tomato, and small red radish, must be thoroughly washed with flowing tap water. Cucumbers with thorns are prone to contamination with pesticides and fecal matter, so they should be thoroughly scrubbed with a special vegetable brush and then rinsed with flowing tap water. They can be washed with cold water first and then blanched with boiling water to kill any remaining bacteria or parasites. If possible, the skin should be removed.
Suggestion: When washing, soak the vegetables in a dilute saltwater solution for 30 minutes to minimize pesticide residues, and then rinse with running water.
Make and eat immediately
Cold dishes should be made and eaten immediately. The bowl used to serve cold dishes should be strictly separated from the one used for raw meat. Many people like to refrigerate the cold dishes in the refrigerator for a while before serving or store them in the refrigerator for a long time to eat slowly. However, some pathogens can still multiply in low-temperature environments. Since cold dishes are not subjected to high-temperature sterilization like stir-fried dishes, they generally contain more bacteria. For the sake of intestinal health, cold dishes should be made and eaten immediately, in appropriate quantities. Leftover cold dishes should not be consumed. After being stored overnight, bacteria in the cold dishes will multiply greatly, which is not good for the body's health.
Choice of cutting utensils
The knives and cutting boards used to cut cold dishes must be dedicated ones and should be separated from those used for raw meat. Before use, they should be washed and disinfected with boiling water.
Seasoning for sterilization
When making cold dishes, some seasonings can be added, in addition to the usual condiments, such as vinegar, minced garlic, and minced ginger. This not only adds flavor to the food but also has a sterilizing effect.
