为避免营养流失蔬菜焯水时哪种做法是正确的 蔬菜怎么正确焯水？英文双语对照

1、答案：尽量不切小块。

2、将蔬菜清洗干净后，尽量直接焯水，能切大块尽量不切小块，有助于避免营养素流失。保持蔬菜完整形态，使受热和触水面积减少。对于较大或较长的蔬菜，可以简单切一切再放进沸水里。如果原料较多，应分批投料，以保证原料处于较高水温中。

3、在蔬菜投入沸水之前加少量的盐，使蔬菜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就会减慢。投入蔬菜之后加点油，油会包裹在蔬菜周围，在一定程度上阻滞了水和蔬菜的接触，减少了水溶性营养物质的溢出，同时防止氧化酶破坏叶绿素，保持蔬菜鲜亮的颜色。

1, the answer: Do not cut small as far as possible.

2, after washing vegetable clean, as far as possible direct scald water, can not cut chunk can not cut small as far as possible, conduce to avoid nutriment prediction of a person's luck in a given year. Maintain vegetable and whole pattern, make be heated decreases with the area that hit water. To bigger or longer vegetable, can cut simply put into boiling water again. If raw material is more, should cast group by group makings, in order to make sure raw material is in higher water Wen Zhong.

3, add before vegetable throws boiling water a few salt, in the environment that makes vegetable is balanced relatively at chroma of cellular inside and outside, its dissolubility composition diffuses to be able to be decelerated to the speed in water. Bit of oil is added after devoted vegetable, oily meeting wrap up is all round vegetable, in sluggish of the block on certain level water and vegetable contact, reduced what water-solubility nurture pledges to spill over, prevent combustion at the same time enzymatic destroy chlorophyll, maintain vegetable and bright color.