The Purdue offerings have undergone a transformation: Canned instant noodles are also nutritious

The abundant offerings after the Zhongyuan Festival, including instant noodles, canned food, drinks, biscuits, fruits, etc., often become a huge burden for the people to deal with afterwards. Nutritionists advise the public that with a little ingenuity, they can transform Zhongyuan offerings into healthy delicacies while avoiding the problem of excessive calorie intake.

Chen Zhiyan, a nutritionist at the Department of Nutrition at the Yang-Ming Branch of Taipei City United Hospital, reminds us that how to make good use of the offerings after the Pudu Festival, how to diversify and eat healthily are the health tips that modern people must learn. The Zhongyuan Festival falls on a hot summer day. According to statistics from the Food and Drug Administration of the Department of Health, May to September each year is the peak period for food poisoning, mainly due to food contamination by pathogens.

The Zhongyuan Festival falls during the summer, and the high temperatures this year have hit record highs. Some offerings are cooked food. After the sacrifice, it is recommended to heat them before eating, store them in the refrigerator, and try to eat them within 2 days to ensure hygiene and safety.

Example of a recipe for makingover of Zhongyuan Festival offerings:

Instant Noodle Tuna Salad

Ingredients: a pack of instant noodles (without seasoning), crushed; a can of canned tuna, drained and crushed; 10 grams of dried mixed seaweed; half a red bell pepper, cut into cubes; half a bowl of fresh pineapple, cut into cubes; 30 ml of mustard seed salad dressing, or add or reduce according to personal preference.

practice:

1. Rinse the seaweed with cold boiled water, soak it in cold boiled water to soften it, drain and set aside.

2. Prepare a large salad bowl and add seaweed, red bell pepper, pineapple and tuna one by one. Then pour mustard seed salad dressing on it and sprinkle with instant noodles before serving. Canned tuna can also be replaced with shredded chicken.

Corn Chowder Rice

Ingredients: 1/3 can of corn kernels or 1/2 can of corn sauce, half a pack of corn soup. <Sacrificial offering> Half a bowl of sliced ​​pork or boneless fish, 200 grams of cabbage cut into small slices, 50 grams of carrot cut into small cubes, a beaten egg, and a bowl of rice.

practice:

1. Bring 2 bowls of water to a boil, add corn soup powder, corn kernels (corn paste), cabbage, and carrots, turn to medium heat, and stir while cooking.

2. Cook until carrots are soft, then add pork or fish and continue cooking.

3. After boiling, turn on high heat, pour in the egg liquid while stirring, and cook until the egg liquid solidifies and then turn off the heat.

4. Add rice and serve.

Korean bean sprouts

Ingredients: a can of kimchi, half a pound of bean sprouts, 2 green onions, cut into sections, and (sacrificial offering) half a bowl of shredded chicken.

practice:

1. After the bean sprouts and scallions are blanched, immediately soak them in ice cubes or cold boiled water.

2. Mix the blanched bean sprouts and scallions evenly into the kimchi can and place in the refrigerator for 2 to 4 hours to allow the flavors to absorb.

3. Before eating, spread the shredded chicken on the kimchi. Remember to reheat the shredded chicken before eating.