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蔬菜怎样做不掉色

更新时间: 2021-02-04 16:20:46     

1、先将菜进行焯水(时间一定要短,只是用滚开水烫一下),既可保持菜的色泽和脆嫩,也能减少维生素C的破坏。但炒菜时应用大火、急火,关火后放盐。

2、为了不破坏维生素C,菜也可不焯水,但炒菜时应用大火、关火后放盐,也可保持菜的色泽。

关键词: 蔬菜 怎样 掉色

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