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放盐先后有讲究用豆油、菜籽油做菜,为减少蔬菜中维生素的损失,一般应炒过菜后再放盐;用花生油做菜,由于花生油很容易
Salt has been paid attention to using soybean oil, rapeseed oil cooking, in order to reduce the loss of vegetables in the vitamins, the general should be fried after the food and salt; peanut oil cooking, because peanut oil is easy