许多中国人烹调蔬菜的方式并不健康:大部分人喜欢高温爆炒,还有些人炒完再焖一会儿。这样,原本有利于健康的蔬菜会裹上大量油脂、盐分。其中所含的营养素,如维生素C及B族维生素,都被高温破坏了。因此,要发挥蔬菜的健康特性,不妨生吃,或快速用水焯一下。若觉得味道淡,可以蘸些酱油、醋,或用少许香油加盐,自制酱料。芝麻酱、花生酱等营 Many Chinese are not healthy at cooking vegetables: most people like high-temperature stir-frying, and others fry for a while. In this way, originally healthy vegetables will be wrapped in a lot of fat, salt. The nutrients contained therein, such as vitamin C and B vitamins, are destroyed by high temperatures. Therefore, to play the healthy nature of vegetables, may wish to eat raw, or quickly boiled water. If you feel light, you can dip some soy sauce, vinegar, or salt with a little sesame oil, homemade sauce. Sesame, peanut butter and other camps