误区1蔬菜先切后洗洗菜时,切开后的蔬菜与水的接触面积会大大增加,易使B族维生素、维生素C等水溶性维生素和部分矿物质大量流失。正确的做法是先仔细清洗蔬菜,并尽量将水分控干后再切。需要提醒的是,切好的菜最好马上烹调,放置时间最好不要超过两小时,否则易导致某些营养素的氧化。误区2切完菜再用水焯蔬菜切太碎,容易流失原有的菜香,若再经过水焯,其中的维生素和矿物质会大量损失。所以, Misunderstanding 1 Wash vegetables after the first cut vegetables, cut vegetables and water contact area will greatly increase, easy to B vitamins, vitamin C and other water-soluble vitamins and some mineral loss. The correct approach is to carefully wash the vegetables, and try to dry the water and then cut. Need to be reminded that it is best to cut the cooked food immediately, the best time to place more than two hours, or easily lead to the oxidation of certain nutrients. Mistakes 2 cut vegetables and then water boiled vegetables chopped too small, easy to lose the original vegetable incense, and then after the water Zhuo, of which vitamins and minerals will be a lot of loss. and so,