水焯法是中国菜制作中常用的方法之一.用经过水焯的蔬菜制成的冷菜热菜,色泽鲜艳,清淡不腻,历来受到人们的喜爱.同其它制作方法一样,水焯法也有它的利和弊.我们知道,新鲜的蔬菜中含有大量的维生素C.它是调节生理功能不可缺少的一种营养素.但是,蔬菜中还含有氧化酶,这种酶对维生素C有氧化作用.尤其在加热时,其作用更加明显.氧化酶在90℃以上被破坏,氧化作用被抑制.由于传统的焯法经常是将蔬菜投入沸水中,因此减少了维生素C的损失.但是,为了保持绿叶菜的绿色,运用水焯法时人们习惯加些纯碱或 Shui-cheng method is one of the commonly used methods of making Chinese food.With the water-boiled vegetables made of cold dish hot dishes, bright color, light is not greasy, has always been the favorite of people.As with other methods of production, Shuo Zhuo method Also has its advantages and disadvantages.We know that fresh vegetables contain large amounts of vitamin C. It is an indispensable nutrient to regulate physiological functions.However, vegetables also contain oxidase, this enzyme has the role of vitamin C oxidation. Especially when heated, the effect is more obvious.Oxidase is destroyed above 90 ° C, oxidation is inhibited.Because the traditional Cheuk law is often put vegetables into boiling water, thus reducing the loss of vitamin C. However, in order to maintain the green leaves Green vegetables, the use of water Cheuk law when people used to add some soda ash or