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1.放盐要适时 ①用豆油、菜子油炒菜,一般应等油热煸炒过蔬菜以后再放盐,这样可以减少蔬菜中的维生素及其他营养素在烹调中损失。用
1. Salt should be timely ① with soybean oil, rapeseed oil cooking, the general should wait for the heat and stir fry the vegetables later salt, so that vegetables can reduce the vitamins and other nutrients in the cooking loss. use