The Mid-Autumn Festival sacrifice recipes have been greatly transformed, and instant noodles and canned food can also be seen, giving consideration to nutrition and delicacy. (Photo courtesy of Yangming Campus of Taipei United Hospital) Chen Zhiyi, a nutritionist at Yangming Campus of Taipei United Hospital, reminded that how to make good use of sacrifices, diversified changes and healthy eating after Purdue is a healthy way that modern people must learn. Purdue in the Central Plains coincides with the hot summer days. According to the statistics of the Food and Drug Administration of the Department of Health, the peak of food poisoning is from May to September every year, and food poisoning is mainly caused by pathogenic bacteria polluting food.
Purdue in the Central Plains happens to be in summer, and the high temperature has hit record highs this year. Some sacrifices are cooked food. After the sacrifice, it is recommended to eat it after heating and put it in the refrigerator for 2 days to ensure hygiene and safety.
Examples of recipes for Mid-Autumn Festival sacrifices;
Tuna salad with instant noodles
Ingredients: a bag of instant noodles (without seasoning) is crushed, a can of tuna is drained, crushed and dried. 10g comprehensive seaweed, half a piece of red bell pepper, half a bowl of fresh diced pineapple, 30ml mustard seed salad dressing or increase or decrease according to personal preference.
Exercise:
Rinse seaweed with cold boiled water, soak it in cold boiled water to soften it, and drain it for later use.
Prepare a large salad bowl, put seaweed, red bell pepper, pineapple and tuna in turn, then pour mustard seed salad dressing and sprinkle with instant noodles before eating. Canned tuna can also be replaced by chicken slices.
Corn soup and soup rice
Ingredients: 1/3 cans of corn kernels or 1/2 cans of corn paste, half a bag of corn soup. Sacrifice: Sliced pork or half a bowl of boneless fish, 200 grams of Chinese cabbage, 50 grams of diced carrots, one egg and one bowl of rice.
Exercise:
Boil 2 bowls of water, add corn thick soup powder, corn kernels (corn paste), Chinese cabbage and carrots, turn to medium heat and cook while stirring.
Cook carrots until they are soft, add pork or fish and continue cooking.
After boiling, turn on high heat, pour in the egg mixture and stir until the egg mixture is solidified.
Add rice and serve.
Korean bean sprouts
Ingredients: a can of sauerkraut, half a catty of soybean sprouts, 2 shallots, cut into onion segments, and half a bowl of shredded chicken.
Exercise:
After bean sprouts and shallots are cooked, soak them in ice or cold water immediately.
Mix the scalded soybean sprouts and onion slices into the canned kimchi evenly, and put them in the refrigerator for 2~4 hours to taste.
Spread shredded chicken on kimchi before eating. Remember to reheat the shredded chicken before eating.