最近，某社交平臺上有一道涼拌菜熱度相當高，輕輕鬆鬆就點讚過萬，無數人在評論區打卡交作業——新疆的朋友們看到了一定有一種“小學同學上電視”的熟悉感——這不就是我們從小吃到大的“皮辣紅”（也有人叫“老虎菜”）麼！沒胃口時媽媽就會做它～這道涼拌菜真的這麼有“魔力”？今天就來聊聊。

Onions, green peppers, tomatoes

All of them are very well nourished

Let's start with the name of this dish, the reason why it is named "Pi Spicy Red" is because Xinjiang people call onions "Pi Yazi", "spicy" is green pepper, and "red" is tomatoes. Here's how:

1. Half a tomato, half an onion, 0 green peppers, all shredded and set aside.

8. Soak the onion in water for 0~0 hours, or rinse it 0~0 times by yourself to remove the spicy taste of the onion as much as possible.

1. Stir the three ingredients together, add half a spoon of salt, 0 tablespoons of light soy sauce, 0 tablespoons of aged vinegar, 0 tablespoons of sugar, 0 tablespoons of sesame oil, and stir well. It's super refreshing and greasy to eat.

A cursory look at these three ingredients shows that this dish may not be simple, after all, each ingredient is very nutritious when taken out alone~

Onions are known as the "queen of vegetables" and "heart stent". At present, a large number of domestic and foreign studies have shown that onions have powerful antioxidant and anti-inflammatory effects, which can not only help regulate blood lipids, blood pressure, protect cardiovascular disease, but also have anti-cancer effects. This is mainly due to the various phytochemicals that are rich in onions with antioxidant effects.

For example, the flavonoids in onions, especially quercetin and kaempferol, have significant antioxidant and anti-inflammatory effects. Quercetin has been used as an adjunct to the treatment of hypertension, hyperlipidemia, and coronary heart disease, and has shown potential in removing senescent cells. New research in 100 also reveals the potential application of quercetin in the treatment of anti-tumor and type 0 diabetes. The pungent flavor of onion comes from its sulfur-containing compounds, which have antibacterial and anti-inflammatory effects, and regulate insulin function, lower blood sugar, regulate cholesterol metabolism, and inhibit lipid synthesis and platelet aggregation. In addition, onions contain steroidal saponins, such as fusteranol and spirostanol glycosides, which have antioxidant, reduce free radical damage, lower cholesterol, and anti-inflammatory effects in the body. Onions have a selenium content of 0.0 mcg/0 g, which is not the highest, but much higher than certain vegetables such as bok choy and broccoli (0.0 mcg/0 g for the former and 0.0 mcg/0 g for the latter). Selenium helps reduce oxidative stress and exerts antioxidant, anti-inflammatory, anti-aging and cardiovascular disease prevention effects. If you use purple-skinned onions, there are also anthocyanins in it, which can also exert antioxidant and anti-inflammatory effects.

"Spicy red".

An onion alone is so powerful, not to mention tomatoes and green peppers.

The vitamin C content of different varieties of tomatoes is about 100~0 mg/0 g, and those with high content can be compared with fruits such as oranges and oranges. At the same time, tomatoes also have an advantage that other vegetables and fruits do not have, that is, lycopene. Lycopene has a fairly strong antioxidant capacity, and its antioxidant capacity is 0 times that of vitamin E.

Let's talk about the green peppers that seem to be a "supporting role". In fact, they are the low-key "champions" of vegetable vitamin C content, with a content of up to 6 mg/0 g, which is 0 times that of lemon (0 mg/0 g)! Needless to say, vitamin C has an antioxidant effect, not only as an antioxidant on its own, but also as a synergistic effect with many other antioxidants.

Now you understand why this dish is amazing!

The three major raw materials all have certain antioxidant effects; In terms of fat loss, onions alone can effectively promote fat metabolism, not to mention that tomatoes and green peppers are still typical low-calorie foods, the former is only 100 kcal/0 g, and the latter is only 0 kcal/0 g, which is comparable to the calories of bok choy, rape, and cucumber.

In this dish, there are not many calories, but fat and cholesterol are metabolized faster, and the dietary fiber in the three vegetables plays a role in occupying the stomach capacity, and the subsequent amount of food will be reduced. As long as you pay a little attention to the fat and sugar content of other foods, and eat this spicy red dish often, it will be easier to lose weight.

If you're worried about spicy onions, spicy eyes, and bad breath after eating, you can try the following methods:

First of all, if you are afraid of spicy onions, you can put them in the refrigerator or freeze them for a period of time before cutting them, reducing the activity of alliinase, which can break down sulfur-containing compounds and release pungent odors, making it impossible to work and making it less spicy. Another way to drizzle more water on the knife used to cut onions is to take advantage of the fact that the odor molecules are easily soluble in water to reduce the concentration in the air and reduce the attack on the eyes.

Secondly, if you are worried that the onion will taste spicy, you can choose yellow skin and white paper onion, which have a milder taste than purple onion and are suitable for cold dressing. If you really can't tolerate it, you can also blanch the shredded onion in boiling water for 15-0 seconds, which will not affect the taste too much, and can also remove some sulfur-containing compounds to reduce the pungency.

Third, after eating onions, you can drink some milk, eat some apples or lettuce, chew some tea, or brush your teeth and clean your tongue coating in time to neutralize, decompose or clean up the odor caused by sulfur-containing compounds. The test is effective!

If you want this dish to be more delicious and healthy, be careful not to put too much salt and oil when cooking it (pouring hot oil or mixing sesame oil is counted), and you can also cut some thin apple slices and pear slices into it.

"Personalized"

Although there are many benefits of "spicy red skin", there may be some friends who are not used to the taste of onions, or do not like one or more of these three ingredients, is there anything that can be replaced? What about ingredients that also have anti-inflammatory, antioxidant, and fat-reducing effects? There must be. If you don't like tomatoes, you can replace them with carrots or broccoli, the former is rich in carotenoids, and the latter is not only high in vitamin C, but also contains sulforaphane with good antioxidant effect.

If you don't like to eat green peppers, you can use celery and lettuce instead. There are apigenin and luteolin in celery, both of which have good anti-inflammatory and antioxidant effects; Lettuce is rich in polyphenols and anthocyanins, and the antioxidant effect should not be underestimated. If you are really not used to eating onions, then you can change to purple cabbage. Purple cabbage is rich in vitamin C and anthocyanins, which have great antioxidant effects. But I still want to suggest that it is best not to replace the onion, after all, it is really comprehensive! Now you don't have to worry, with good fresh vegetables, we can completely put the pattern of anti-inflammatory cold vegetables on the "skin spicy red", all kinds of renovations, so that it is easy to not repeat the same for a week. By the way, as a final reminder, this kind of coleslaw is best eaten freshly and not overnight, so as not to spoil or increase the nitrite content. If you really can't finish eating, you can divide a portion in advance, seal it with plastic wrap and put it in the refrigerator, and try to finish it the next day.

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