Cucumber and tomatoes cannot be eaten at the same time

Many restaurants have a dish called "Big Harvest", which mixes carrots, lettuce, tomatoes, cucumbers and other different vegetables together and eats them raw with sauce. Raw vegetable is really good for nutrition preservation, but with cucumber in this dish, its nutritional value can be greatly reduced.

Cucumber itself is a delicious and nutritious vegetable. In taste, cucumber is crisp and tender, juicy, sweet and aromatic; in nutrition, it contains protein, fat, sugar, a variety of vitamins, cellulose and calcium, phosphorus, iron, potassium, sodium, magnesium and other rich ingredients. Especially the fine cellulose contained in cucumber can reduce the content of cholesterol and triglyceride in blood, promote intestinal peristalsis, accelerate waste excretion and improve human metabolism. Fresh cucumber contains glycol diacid, but also can effectively inhibit the conversion of sugar into fat, therefore, often eating cucumber can reduce weight and prevent coronary heart disease. Why is it better to have cucumbers in a "bumper harvest"? Cucumbers contain a vitamin C decomposing enzyme that can destroy vitamin C abundant in other vegetables. Tomatoes in the "bumper harvest" are typical vegetables rich in vitamin C. If they are eaten together, the vitamin C we take from tomatoes is destroyed by the catabolic enzymes in cucumbers, which can not achieve the effect of nutrition supplementation. In addition to eating "bumper harvest", we often see people eat a cucumber and then a tomato; or there is already a plate of "scrambled eggs with tomatoes" on the table, and then a plate of "scrambled meat with cucumbers", which are all incorrect. In addition, the more vitamin C content in food, the more severely damaged by decomposing enzymes in cucumber.

Pepper, cauliflower, kale, balsam pear and other vegetables also contain more vitamin C, better not to eat with cucumbers. As we all know, vitamin C is indispensable to the human body. It can enhance resistance, prevent and cure scurvy, and resist infection. If vitamin C is seriously deficient, it may lead to gingival and subcutaneous bleeding, epistaxis, menorrhea and other symptoms. One of the important ways to get vitamin C in our life is to eat vegetables and fruits. Therefore, on the one hand, we should eat more vegetables and fruits and take a large amount of vitamin C. On the other hand, we should eat as little as possible with cucumbers to preserve their nutritional value. So, what's a good match for cucumbers?

Eel is often cooked with cucumber in the south, which is considered as a good summer tonic. We may try to do it. Specific methods are: fresh eel slices about 300 grams, cut into about 5 cm long eel segments; cucumber slices. First put the pan on a hot fire, put oil until seven ripe, stir-fry eel slices until crisp, add garlic slices, ginger slices, cucumber stir-fry, then add salt, monosodium glutamate, fresh soup, cook until the soup is milky white, then boil the soup leaf, skim off the foam, add in the soup bowl, sprinkle onion, pepper powder. This dish is rich in nutrition, light and refreshing, and tastes very delicious. From the point of view of traditional Chinese medicine, cucumber is cool and tasty. It can relieve thirst, relieve heat and irritation, relieve swelling and diuresis, and treat sore throat, edema of limbs and other discomforts. However, due to the cold of cucumber, patients with stomachache and chronic diarrhea caused by deficiency of the spleen and stomach are better to eat less.

Diet is a kind of culture, while Chinese cuisine is well-known all over the world. It is an indisputable fact that Chinese food is delicious and foreigners like it. Chinese food culture has a long history. Over the past several thousand years, people have formed eight major Chinese cuisines through continuous summary, namely, the schools of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui. Chinese cuisine has many genres in cooking. Among them, the influential and representative ones are also recognized by the society: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Huizhou and other cuisines, which are often referred to as the "eight major cuisines" of China. The formation of a cuisine is inseparable from its long history and unique culinary characteristics. At the same time, it is also affected by the physical geography, climatic conditions, resource specialties and dietary habits of the region. Some people describe the "eight major cuisines" in personified way as follows: Su and Zhejiang cuisines are like beautiful and simple beauty in the south of the Yangtze River; Lu and Wan cuisines are like ancient and simple northern Jianhan; Guangdong and Fujian cuisines are like elegant and elegant sons; Sichuan and Hunan cuisines are like rich connotations and talented celebrities. The cooking skills of the eight major Chinese cuisines have their own charm, and the characteristics of their dishes have their own merits. Overseas Chinese and foreigners of Chinese descent earn a living abroad, and catering industry is a common industry in the world. There should be Chinese restaurants in Chinese places. Chinese food can be said to be "food" all over the world.