焯水不是简单煮一下！这6类必须焯水的食物，你可能一直都没焯对……
<div class="wx_rich_media_content" id="jsWxContainer"><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">焯水，一道做饭时的常见工序，但你真的会焯水吗？哪些食材需要焯水，需要冷水还是热水？</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">焯水，做对了很健康，做错了营养和口感都会大打折扣！</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><section data-mpa-template="t" mpa-from-tpl="t"><section data-mpa-template="t" mpa-from-tpl="t"><section mpa-from-tpl="t"><section style='margin-top: 0.5em;margin-bottom: 0.5em;text-align: center;' mpa-from-tpl="t"><section style='display: inline-block;' mpa-from-tpl="t"><section style='width: 9px;height: 9px;float: left;border-top: 2px solid rgb(0, 122, 170);border-left: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='width: 9px;height: 9px;float: right;border-top: 2px solid rgb(0, 122, 170);border-right: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='height: 0px;clear: both;' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='margin-top: -5px;margin-bottom: -5px;padding-right: 4px;padding-left: 4px;' mpa-from-tpl="t"><section style='border-width: 2px;border-style: solid;border-color: rgb(0, 122, 170);font-size: 19.2px;padding-right: 10px;padding-left: 10px;color: rgb(255, 255, 255);background-color: rgb(0, 122, 170);' mpa-from-tpl="t"><section mpa-from-tpl="t"><p style='margin-bottom: 8px;margin-top: 8px;'><span style='font-size: 18px;'><strong mpa-from-tpl="t" mpa-is-content="t">哪些食材需要焯水？</strong></span> </p></section></section></section><section style='width: 9px;height: 9px;float: left;border-bottom: 2px solid rgb(0, 122, 170);border-left: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='width: 9px;height: 9px;float: right;border-bottom: 2px solid rgb(0, 122, 170);border-right: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"></section></section></section></section></section></section><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>1、草酸高的蔬菜</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">草酸是很多蔬菜中都含有的一种抗营养成分，日常饮食中草酸摄入过量，可在吸收前与钙形成不溶物，妨碍钙的吸收，吸收后又可与体内的钙及其他物质形成难溶性草酸盐，增加患结石的风险。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>菠菜、空心菜、芹菜、苋菜、马齿苋等蔬菜草酸含量比较高，吃之前需要经过一定的预处理去除草酸。</strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">草酸易溶于水，热水焯就能除掉大部分。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">有研究显示：将180克菠菜置于1000毫升沸水中，分别焯水1分钟、2分钟、3分钟、4分钟，可溶性草酸去除率分别为43%、50%、54.7%、58.9%。油炒对菠菜中草酸的去除率并不高，不超过5%。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">另外，马齿苋的草酸含量高达1460毫克/100克，焯煮3分钟后虽然草酸去除率可达50%以上，但仍然高于大多数青菜，少吃为好。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>2、有“毒”的蔬菜</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">有些蔬菜自带毒素，不焯水或者生吃可能导致食物中毒，严重会要命。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><ul class="list-paddingleft-1"><li><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>豆角、四季豆</strong></p></li></ul><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">生的豆角、四季豆中含有<strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>皂甙</strong>，皂甙含有能破坏红细胞的溶血素，对胃肠道黏膜有强烈的刺激作用，会引起充血、肿胀及出血性炎症，可造成恶心、呕吐、腹痛、腹泻等症状。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">这种成分比较怕热，<strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>100℃条件下加热10分钟以上</strong>，或更高温度时炒熟炒透可裂解皂甙消除有害物质毒性。烹调前焯水，是避免中毒的好方法。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><ul class="list-paddingleft-1"><li><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>鲜黄花菜</strong></p></li></ul><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'><br></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">鲜黄花菜中的某种成分食用后会导致恶心、呕吐、口干舌燥和腹泻。这种成分易溶于水，经蒸汽、焯水漂烫可以分解，<strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>沸水处理3～5分钟可安全食用。</strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>3、亚硝酸盐高的蔬菜</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">亚硝酸盐会在胃酸的环境下生成亚硝胺，亚硝胺属于致癌物，过量摄入会增加健康风险。焯水可以降低蔬菜中的亚硝酸盐含量。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong><strong><span style='text-decoration-style: solid; text-decoration-color: rgb(0, 0, 0);'>香椿</span></strong><span style='text-decoration-style: solid; text-decoration-color: rgb(0, 0, 0);'>中的亚硝酸盐含量比一般蔬菜高<span style='text-decoration-style: solid; text-decoration-color: rgb(0, 0, 0);'>，所以香椿别再生吃蘸酱，即便是炒鸡蛋，也得先焯水。</span></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong><span style='text-indent: 0em;'>4、可能被寄生虫污染的蔬菜</span></strong></span><span style='text-indent: 0em;'></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='text-indent: 0em;'><br></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='text-indent: 0em;'>水生植物很可能被寄生虫污染，比如我们常吃的荸荠、莲藕、菱角等，直接生食可能感染姜片虫，轻则腹痛腹泻、恶心发热，严重者还会引发肠梗阻，甚至死亡。</span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='text-indent: 0em;'><br></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='text-indent: 0em;'>焯水之后再凉拌，能保证食用安全性。</span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='text-indent: 0em;'><br></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>5、不好清洗的蔬菜</strong></span><strong pingfang="" helvetica="" hiragino="" sans="" microsoft="" yahei="" color:="" font-size:="" letter-spacing:="" p="" mpa-paragraph-type="body" strong="" style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">有些蔬菜表面不平整，容易藏污纳垢，也更容易存在农药残留问题，比如<strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>西兰花、菜花、木耳</strong>。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">不过，西兰花维生素C含量丰富，焯水时间别太久，避免维生素C损失殆尽，一般<strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'>焯水1～2分钟即可</strong>。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>6、有血污或特殊气味的食物</strong></span></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">排骨、羊肉、猪大肠等食物可能有血污或异味，焯水能减轻它们的影响，提高菜肴的品质。焯水的同时可以加入料酒、香叶、八角等香辛料去腥增香。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><section data-mpa-template="t" mpa-from-tpl="t"><section data-mpa-template="t" mpa-from-tpl="t"><section mpa-from-tpl="t"><section style='margin-top: 0.5em;margin-bottom: 0.5em;text-align: center;' mpa-from-tpl="t"><section style='display: inline-block;' mpa-from-tpl="t"><section style='width: 9px;height: 9px;float: left;border-top: 2px solid rgb(0, 122, 170);border-left: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='width: 9px;height: 9px;float: right;border-top: 2px solid rgb(0, 122, 170);border-right: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='height: 0px;clear: both;' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='margin-top: -5px;margin-bottom: -5px;padding-right: 4px;padding-left: 4px;' mpa-from-tpl="t"><section style='border-width: 2px;border-style: solid;border-color: rgb(0, 122, 170);font-size: 19.2px;padding-right: 10px;padding-left: 10px;color: rgb(255, 255, 255);background-color: rgb(0, 122, 170);' mpa-from-tpl="t"><section mpa-from-tpl="t"><p style='margin-bottom: 8px;margin-top: 8px;'><span style='font-size: 18px;'><strong mpa-from-tpl="t" mpa-is-content="t">焯水前必须要知道的事儿</strong></span> </p></section></section></section><section style='width: 9px;height: 9px;float: left;border-bottom: 2px solid rgb(0, 122, 170);border-left: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"> </section><section style='width: 9px;height: 9px;float: right;border-bottom: 2px solid rgb(0, 122, 170);border-right: 2px solid rgb(0, 122, 170);' mpa-from-tpl="t"><br mpa-from-tpl="t"></section></section></section></section></section></section><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">焯水看似简单，似乎就是“开水+食材”，但实际操作起来还有很多注意事项。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>1、肉类冷水下锅，海鲜、蔬菜热水下锅</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong>肉类食物需要冷水下锅</strong>，有助于撇去血沫。如果沸水下锅会让肉表面的蛋白质变性，最外层直接熟了，导致里面的血水出不来，达不到去血污的目的，口感也不好。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong>蔬菜则需要等水开再下锅</strong>，冷焯会导致蔬菜的物理结构受到更大破坏，营养物质流失较多。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong>鱼虾建议沸水</strong>焯1～2分钟后捞出，既能去腥，也能保持鲜嫩的口感。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>2、水量要足够</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">水最好能淹没食材，保证加入食材后，锅里的水能在短时间内再次沸腾，缩短烹调时间，减少营养流失。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>3、不同食材的焯水时间不同</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong>叶菜类</strong>大多只需要焯水1分钟即可，另外建议<strong>先焯水再切菜</strong>，焯好后立刻放在冷水中降温，沥干即可，不要过分挤压，避免营养流失。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><section mpa-from-tpl="t" style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;'><strong>西兰花、菜花、木耳</strong>焯水1～2分钟即可；<strong>荸荠、莲藕</strong>等要沸水焯1分钟以上；<strong>豆角、四季豆</strong>建议焯水10分钟以上；<strong>鲜黄花菜</strong>建议焯水3～5分钟。</section><section mpa-from-tpl="t" style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;'><br></section><section mpa-from-tpl="t" style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;'><strong>竹笋、茭白</strong>这样的蔬菜，可多煮一会。</section><section mpa-from-tpl="t" style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;'><br></section><section mpa-from-tpl="t" style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;'><strong>肉类</strong>下锅后等水重新沸腾，再煮1～2分钟，直到没有大量的血沫煮出来时即可。</section><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>4、蔬菜如果想要保持色泽，可以在焯水时滴几滴食用油</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><span style='color: rgb(28, 104, 174);'><strong>5、不要重复利用焯完菜的水</strong></span><strong style='-webkit-tap-highlight-color: transparent;outline: 0px;'></strong></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body">草酸溶于水，焯水时间越久，汤汁中草酸含量越高，不建议饮用或再次用于烹饪。</p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: justify; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><br></p><p style='margin-right: 0.5em; margin-left: 0.5em; text-align: center; color: rgb(0, 0, 0); letter-spacing: 1px; font-size: 17px; line-height: 1.75;' mpa-paragraph-type="body"><strong><span style='color: rgb(28, 104, 174);'><span style='-webkit-tap-highlight-color: transparent; outline: 0px;'>转发提醒</span><span style='letter-spacing: normal; -webkit-tap-highlight-color: transparent; outline: 0px;'>！</span></span></strong></p><p style='display: none;'><mp-style-type data-value="10000"></mp-style-type></p></div> 转了谢谢
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