Korean noodles are very good. Most Korean noodles are made of buckwheat flour. Korean noodles are rich in nutrition and have certain health care functions. Buckwheat is rich in starch, protein, amino acids, vitamin P, vitamin B 1, B2, total flavonoids, rutin and other nutrients, and the contained vitamin P has a protective effect on blood vessels.
Lamian Noodles can be eaten for a long time without edible gum.
Mala Tang is often a pot full. If it is not boiled, the germs and parasite eggs will not be completely killed, and it is easy to cause digestive tract diseases after eating.
Rice noodles should be considered more! Because this kind of food needs vermicelli, traditional vermicelli making needs alum, sulfur fumigation, hanging white pieces and so on. And there are hidden dangers of undercooking, which is easy to be infected by bacteria. ?
Extended data
Safety risks of mala Tang:
1. The texture of aquatic products, animal blood, tofu, meatballs and other foods can be improved if the raw materials are not fresh, or after treatment, such as formaldehyde treatment.
2. If the grease is not fresh, use the oil after repeated heating or the oil whose inspection index is not up to standard. When you eat stir-fry in a restaurant, the oil is more dangerous after repeated heating.
Repeated use of boiled vegetable water may accumulate harmful substances. This problem may exist, such as the increase of nitrite and oxalic acid content. Therefore, the washing water should be replaced regularly.
4. If the salt taste is too heavy and there is too much monosodium glutamate, it is not suitable for patients with hypertension, heart disease and kidney disease who need to control salt. The amount of seasoning can be controlled. Manufacturers usually tend to add heavier flavor to attract consumers and cover up the problem of insufficient umami caused by inferior raw materials.
5. If the spicy taste is too heavy, it is not suitable for patients with respiratory diseases, digestive diseases and various chronic diseases.
6. If you like to eat when the temperature is very high, it will cause damage to the digestive tract mucosa. Consumers can choose to cool down before eating. Because the hot sauce itself is cold, the plate dissipates heat quickly, and scalding the mucosa can be completely avoided.
7. Insufficient heating time may lead to the hidden danger of bacterial survival. The key is to clean it and heat it fully.
8. Food containers are not clean enough and disinfection is not thorough; Disposable chopsticks and napkins are not hygienic. In addition, most diners seem to have no habit of eating after washing their hands. Relevant departments should regularly check and do a good job in catering hygiene management; Diners should also do their own personal hygiene.
Baidu encyclopedia-hot spicy dip