论文部分内容阅读
热烫是指用大量的热开水在很短的时间里烫洗蔬菜,然后浸泡在冷水里,这样可以最大限度保持维生素含量。西红柿就可以采用这种方式热烫1～2分钟。煮沸是指把蔬菜放入煮开
Blanching refers to a large number of hot boiled water in a very short time scalding vegetables, and then soaked in cold water, so you can maximize the maintenance of vitamin content. Tomatoes can be used in this way hot 1 to 2 minutes. Boil refers to the vegetables into the boil