BlobNotFoundThe specified blob does not exist. RequestId:2e6160d4-d01e-00c3-40c7-3fb12a000000 Time:2019-07-21T13:22:36.1936523ZBlobNotFoundThe specified blob does not exist. RequestId:7e86406d-301e-010a-07c7-3f67b5000000 Time:2019-07-21T13:22:36.1935663Z
BlobNotFoundThe specified blob does not exist. RequestId:aace323d-901e-0021-22c7-3f5558000000 Time:2019-07-21T13:22:36.1934706Z

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BlobNotFoundThe specified blob does not exist. RequestId:6a0fe88f-c01e-00b1-32c7-3fc014000000 Time:2019-07-21T13:22:36.2700425Z
BlobNotFoundThe specified blob does not exist. RequestId:0390d6d9-601e-0016-64c7-3ff9f7000000 Time:2019-07-21T13:22:36.2092190Z

首播

重播

  炒蔬菜时总有个问题:油少了,往往温度不够,蔬菜得在锅里多呆一阵,结果往往损失了营养;可油多火旺了,虽然蔬菜能青翠新鲜,营养少流失,但是又摄入了过多的油脂。怎样才能两全其美呢?

  教大家一个小窍门:先炒菜杆,后炒菜叶。在炒小白菜、小油菜等菜杆比较硬的蔬菜时,先滴一点油炒菜杆,待菜杆炒出香气、变软后,再放入菜叶。此时,把柔 嫩的菜叶放入锅里,迅速盖上锅盖、搅拌均匀,调味后即可出锅。这样,先用油把菜杆炒软,再利用菜叶中的水分形成水蒸气,把菜叶迅速焖熟。如此一来,不但少 用了油,还减少了加热时间,减少了蔬菜中营养成分的损失。

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BlobNotFoundThe specified blob does not exist. RequestId:ba928ea1-501e-0051-6cc7-3f269c000000 Time:2019-07-21T13:22:36.1934766Z