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适合凉拌的蔬菜有共同点:如气味独特清新,口感清脆有劲,可生食或仅以热水汆烫就能散发香气。根据各种蔬菜的特性做以下4种分类,能让你做的凉拌菜更加美味又有益。适合生食的蔬菜可生食的蔬菜多半有甘甜的滋味及脆嫩口感,因加热会破坏养分及口感,通常只需洗净即可直接调味拌匀食用,如胡萝卜、白萝卜、番茄、黄瓜、柿子椒、大白菜心、圆白菜等。生吃最好选择无公害的绿色蔬菜或有机蔬菜。
Suitable for cold vegetables have something in common: such as the smell of fresh and unique, fresh and crisp taste, raw or hot water can only send hot aroma. According to the characteristics of a variety of vegetables to do the following four kinds of classification, can make your salad more delicious and useful. Vegetables suitable for raw food Raw food vegetables mostly have sweet taste and crisp taste, because the heat will destroy the nutrition and taste, usually just wash can be directly seasoned mix, such as carrots, white radish, tomato, cucumber, bell pepper , Cabbage heart, cabbage and so on. The best choice for green food pollution-free green vegetables or organic vegetables.