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水量要足。焯烫蔬菜的水量以没过全部蔬菜为最低限度。加水量不足,会延长焯烫时间,影响蔬菜的质地和口感。此外,一次加入的菜要适量,如果要焯的菜有很多,建议分几次进行。别切太碎。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。火力要旺。充足的火力可以一直让水保持沸腾状态。水量要足。焯烫蔬菜的水量以没过全部蔬菜为最低限度。加水量不足,会延长焯烫时间,影响蔬菜的质地和口感。此外,一次加入的菜要适量,如果要焯的菜有很多,建议分几次进行。别切太碎。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。火力要旺。充足的火力可以一直让水保持沸腾状态。在沸水中,蔬菜中的氧化酶很快失去活性,从而降低了对维生素C等营养素的氧化作用。时间要短。如果蔬菜在水中放的时间过久,就成了煮蔬菜,会影响菜品的色香味,也会加剧维生素C、矿物质的损失。一般情况下,蔬菜颜色稍有变化便可以将其捞出来了。要加点盐。蔬菜焯烫过程中,其中的水溶性营养成分会流失到锅里。但如果在沸水中加入1%的食盐,使之接近生理盐水的溶液,蔬菜就处在细胞内外浓度相对平衡的环境中,其可溶性成分扩散到水中的速度会减慢。不过加盐切记不能太多,大半锅水加小半勺即可。
The amount of water to be enough. The volume of hot vegetables to not have all the vegetables as a minimum. Insufficient water, will extend the blanching time, affecting the texture and taste of vegetables. In addition, once added to the amount of food, if you want to cook a lot of dishes, it is recommended to be divided into several times. Do not cut too broken. Vegetables are too chopped, easy to lose the original vegetable incense, if the water boiled, the vitamins and minerals will be a large loss. Want to fire. Adequate firepower keeps the water boiling. The amount of water to be enough. The volume of hot vegetables to not have all the vegetables as a minimum. Insufficient water, will extend the blanching time, affecting the texture and taste of vegetables. In addition, once added to the amount of food, if you want to cook a lot of dishes, it is recommended to be divided into several times. Do not cut too broken. Vegetables are too chopped, easy to lose the original vegetable incense, if the water boiled, the vitamins and minerals will be a large loss. Want to fire. Adequate firepower keeps the water boiling. In boiling water, the oxidase in vegetables quickly loses activity, thereby reducing the oxidation of nutrients such as vitamin C. Short time. If the vegetables in the water for too long, it becomes a boiled vegetables, will affect the color and flavor of dishes, but also exacerbate the vitamin C, mineral loss. Under normal circumstances, a slight change in the color of vegetables can be removed from it. To add some salt. During the blanching of vegetables, the water-soluble nutrients are lost to the pan. However, if 1% salt is added to the boiling water to bring it close to the physiological saline solution, the vegetables will be in a relatively balanced environment both inside and outside the cell, and the diffusion of soluble components into the water will be slowed down. However, salt can not remember too much, add half a pot of water can be half a teaspoon.