有的我会水煮一下下，然后拌个带味儿的橄榄油。主要不想吃冷的。
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豆角就是不能生吃，这边菠菜豆角都生吃，我是绝对不会去学的。
记得欧洲肠癌发病率挺高的，中国那边是胃癌发病率高，还是需要不断借鉴哒。
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生吃大萝卜，爽
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白水煮菜实在吃不下
小樱桃萝卜就是生吃的
白灼的难道不是做个料汁浇上去吗？
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火山萝卜
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麻烦不？油多不？
忽然有个新思路，一次做上一大碗白灼汁，冷藏，做一次吃一个星期，可以实践吗？
我就是蒜辣椒在油里爆一下，加生抽一勺蚝油一点水一点糖调好的汁倒进油里，一滚就好了。我不用很多有的，荷包蛋大小的锅铺满，或多一点，看菜量。
懒得做的时候时候就直接加蒸鱼豉油和辣子。
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理论上可以，但是我愿意吃新鲜的，蒜比较香
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是的放了冰箱里串味儿
煲汤后很软很甜，越生越不好吃
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嗯嗯胡萝卜玉米排骨汤
Green beans / French beans 别生吃
Why you should avoid raw green beans
Like most beans, raw green beans contain lectins, a protein that works as an antifungal and natural insecticide for plants (1Trusted Source).
Yet, if you eat them, lectins are resistant to digestive enzymes. Thus, they bind to the surface of cells in your digestive system, causing symptoms like nausea, diarrhea, vomiting, and bloating if consumed in high amounts (2Trusted Source).
They may also damage your gut cells and affect your gut’s friendly bacteria. Furthermore, they interfere with nutrient digestion and absorption, which is why they’re known as antinutrients (3Trusted Source).
Certain beans pack higher amounts of lectin than others, meaning that some may be mostly safe to eat raw (1Trusted Source).
Still, research suggests that raw green beans harbor 4.8–1,100 mg of lectin per 3.5 ounces (100 grams) of seeds. This means that they range from relatively low in lectins to exceptionally high (1Trusted Source, 4Trusted Source).
Thus, while eating small amounts of raw green beans may be safe, it’s best to avoid them to prevent any potential toxicity.
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还有我看到不同同事们吃生的蘑菇 closed cap mushroom， 是放salad里吃的. 我也挺惊讶的。
蘑菇香菇平菇各种食用菌我都是洗过，煮熟了吃的。
各种chef都说食用菌洗了会影响口味，用小刷子把泥刷掉就可以煮/吃。
我可能是受小时候外公说的影响，说外头买的蘑菇是长牛粪上的，所以我都是得先洗过才会去烹调。 不洗心里过不了坎。哪怕知道现在compost 并不一定是牛粪马粪的。。
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对，他们剥了皮吃生的白蘑菇
腐烂木头屑树叶子，种蘑菇
万物都可以煮熟后用破壁机打碎做成浓汤，包括蔬菜和上面的任何附着物。。。