你在炒菜时是否常常遇到变色的状况呢?想要炒菜不变色其实是有秘诀的哦。叶菜类绿叶菜最容易变色,是因为其叶绿素丰富。叶绿素非常脆弱,怕光怕热怕酸还怕氧气,保持其稳定是个大难题。要防止绿叶菜变色,下锅前就要先处理,将切好的蔬菜放入凉水中浸泡,使其与空气中的氧隔离。最重要的还是要缩短烹调时间。一般来说,急火快炒、快速焯烫后过凉水, Do you often encounter discoloration when cooking? Do you want to change cooking is not a secret Oh. Leafy green leafy vegetables most likely to change color, because of its rich chlorophyll. Chlorophyll is very fragile, afraid of fear of heat fear of acid afraid of oxygen, to maintain its stability is a big problem. To prevent discoloration of green leafy vegetables, the pot must be handled before the vegetables will be cut into the cold water soaked, so that the oxygen in the air and isolation. The most important thing is to shorten the cooking time. In general, quick fire fast fried, hot water after the quick hot,