摘要
绿色蔬菜中的叶绿素在酸性条件下,或在加热过程中容易褪色.在烹饪加工过程中,缩短绿色蔬菜的放置时间,灵活运用烹调方法,控制加热的温度、时间,正确使用酸性调味品,这对绿色蔬菜类菜肴的绿色保护起着决定性作用.
The chlorophyll in green vegetables easily fades out in acid condition or when being heated. In the process of preparation, shortening the time of shelf life of green vegetables, flexible use of preparation method, control of heating temperature and time, correct use of acid seasonings, all of these play a decisive role in the protection of the green colour in dishes prepared with green vegetables.
