买回家的蔬菜如果吃不完,没几天就会坏掉。如果将蔬菜冻起来,不仅延长存放时间,也能最大限度保住其营养和口味,可谓一举两得。冻蔬菜的第一步是焯水。在60℃时,蔬菜中的叶绿素会流失,菜色会变暗。因此,一定要在水达到100℃沸点时下锅,以保住蔬菜色泽。不同的蔬菜,焯水时间也不同。比如芦笋、豆类、胡萝卜等焯水时间在3分钟;而土豆、西兰花等时 Buying home vegetables if not finished, a few days will be broken. If the vegetables freeze up, not only to extend the storage time, but also to maximize their nutrition and taste, can be described as double benefit. The first step in freezing vegetables is boiling water. At 60 ℃, chlorophyll in vegetables will be lost, dish color will be dark. Therefore, be sure to boil the water when the water reaches 100 ℃ to keep the vegetable color. Different vegetables, boil water time is different. Such as asparagus, beans, carrots and other boiled water time in 3 minutes; while potatoes, broccoli, etc.