急火快炒青菜如果掌握得好,会更少地减少营养素丢失,但炒菜毕竞温度较高,维生素O和部分B族维生素在遇到高温时,易受到破坏。炒菜减少营养素丢失和破坏的方法有以下三点。一是勿待油冒烟了才放菜。等到油锅冒烟。这样的油温往往特别高,容易导致蔬菜中的营养素被破坏。正确的做法是。在油尚未冒烟时,把食材下锅。还有一种简单的测试油温的方 Emergency Fire fried vegetables If you master well, will reduce the loss of nutrients less, but the cooking temperature Bi Bi, vitamin B and some B vitamins in the face of high temperatures, vulnerable to damage. There are three ways to reduce the loss and destruction of nutrients by cooking. First, do not smoke the oil before putting vegetables. Wait until the pan smoke. Such oil temperatures are often particularly high, easily lead to the destruction of nutrients in vegetables. The correct approach is. When the oil is not yet smoke, the ingredients under the pot. There is also a simple way to test the oil temperature