生吃:选择脆嫩蔬菜质地脆嫩、草酸和单宁含量较低的蔬菜,如生菜、苦苣、黄瓜、番茄、紫甘蓝等较适合生吃。胃肠敏感者、慢性腹泻者和肠道感染者不易生吃蔬菜。快炒:控油温是关键炒菜讲究快速,控制油温也很重要。可以用以下方法检验油温:把葱花先放进去,当其还没有变色,周围冒出较多的小气泡时,说明油温合适。 Eat raw: crisp texture of crisp and tender vegetables, oxalic acid and tannin content of vegetables such as lettuce, endive, cucumber, tomato, purple cabbage and other more suitable for raw. Gastrointestinal allergies, chronic diarrhea and intestinal infections are not easy to eat raw vegetables. Fried: Control of oil temperature is the key Fast focus on cooking, control of oil temperature is also very important. The following methods can be used to test the oil temperature: the green onion into the first, when it has not discolored around the emergence of more small bubbles, indicating the right oil temperature.