焯水,就是将初步加工的原料放在开水锅中加热至半熟或全熟,取出以备下步烹调或调味。从营养学的角度分析,焯水可增加水溶性营养成分的损失,因此,应采用适当方法,尽量减少营养成分的损失。 Boiled water, that is, the initial processing of raw materials placed in a boiling water pot to warm or cooked, remove for further cooking or seasoning. From the nutritional point of view, boiled water can increase the loss of water-soluble nutrients, therefore, appropriate methods should be used to minimize the loss of nutrients.