Cucumbers have a crisp texture and sweet taste. In addition to being used as food ingredients, they can also be eaten as snacks. The method of making cold sweet and sour cucumbers is very simple, but it tastes very good. The sour and refreshing feeling can increase appetite and promote digestion in summer. raw material: 2 fresh cucumbers, 2 tablespoons each of rice vinegar and sugar, and appropriate amounts of salt, soy sauce, mashed garlic, and sesame oil. practice: Wash the cucumber and rinse it with cold water. After cutting off both ends, cut the cucumber in half, cut into thin slices and place on a plate. Add 1 spoon of fine salt, mix well, and marinate for 2-3 hours. Then filter out the brine soaked in the cucumber, pour the cucumber into a plate, add rice vinegar, sugar, mashed garlic, soy sauce and sesame oil and mix well. effect: Regulate blood vessels, disperse blood stasis, eliminate food stagnation, clear away heat and toxins, and lower cholesterol. Cucumbers contain 98% water, and only trace amounts of carotene, vitamin C, and a small amount of sugar, protein, calcium, phosphorus, iron, etc. Cucumber also contains fine fiber, which plays a certain role in promoting the excretion of corrupt food in the intestines and lowering cholesterol. Research has confirmed that the succinic acid contained in fresh cucumbers can inhibit the conversion of carbohydrates into fat. For people who are overweight or prone to obesity, eating more cucumbers can help them lose weight. The cucumber head tastes bitter, and the bitter component is cucurbitacin C. Animal experiments have confirmed that this substance has obvious anti-tumor effects and low toxicity. In recent years, people have discovered that cucumber vines have obvious effects of dilating blood vessels, slowing heart rate, lowering cholesterol and lowering blood pressure without any adverse reactions. Cucumber also has a special beauty function. Using cucumber juice to clean and protect the skin or using mashed cucumber to smooth wrinkles are both very effective. |
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