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如何焯菜

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焯水是冷藏蔬菜前需要进行的一个保鲜步骤。冷藏前先将新鲜的蔬菜稍微煮熟，然后用冷水冲洗。这个步骤可以阻止蔬菜里的酶的合成，从而达到保鲜效果。焯水是冰冻保存蔬菜前需要进行的保鲜步骤。

方法 1

方法 1 的 4:

沸水焯煮法（有蒸笼）

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将蔬菜铺开，不能叠在一起。这样做是为了让蔬菜均匀受热。
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这种做法叫“过冷河”。
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大多数厨师会将蔬菜单层铺开在保鲜盒里。这样做可以让你在烹调冷藏蔬菜时更方便取用。

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方法 2

方法 2 的 4:

沸水焯煮法（无蒸笼）

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每450克蔬菜用2.8升的水。要快速煮熟蔬菜就需要用足够的水；水分不足会将蔬菜闷熟，煮出来的蔬菜会又软又黄，没有口感，营养也会流失。
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在等待清水再次煮开的过程中可以盖盖子，但焯水的过程最好不要，否则蔬菜中的挥发性酸无法挥发，会令煮出的蔬菜既没有口感也没有青翠的色泽。
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保持水的沸腾对于保鲜绿色蔬菜尤其重要。沸水能将蔬菜尽快煮熟。
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沥干水分后马上端上。不要把菜放在一旁，否则蔬菜残留的温度会将蔬菜继续“煮”熟。如果不是立刻端上，将菜放到冰水里浸泡，重新加热或以冷盘形式端上（如上述）。

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方法 3

方法 3 的 4:

蒸煮法

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蒸煮的时间为沸水焯煮时间的1.5倍。

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方法 4

方法 4 的 4:

焯煮时间表

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1
检查是否熟度。 要知道蔬菜是否已经焯好，用漏勺从水中捞起一片蔬菜，放进嘴里尝一下，如果口感合适，就证明菜已经煮好了。一般的准则是：
- 叶菜类蔬菜——煮至菜叶变软马上捞出、沥干。
  
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- 质地较硬的蔬菜，或味道较浓烈的蔬菜——最多煮5分钟，至质地变软，或气味转淡。
  
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2
以下时间表可以帮助你大致判断焯煮时间：
- 芦笋，大的煮4分钟
- 四季豆， 3分钟
- 西兰花， 3分钟（沸水煮）5分钟（蒸煮）
- 球芽甘蓝，大颗的煮5分钟
- 小个胡萝卜， 5分钟
- 胡萝卜丝， 3分钟
- 整棵玉米， 11分钟
- 玉米粒， 4分钟
- 豌豆， 1分半钟
- 新鲜土豆， 3至5分钟
- 西葫芦， 3分钟
- 卷心菜， 30秒至2分钟
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小提示

如果没有蒸笼，用三角平底锅取出蔬菜。

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你需要准备

一只足够大的锅
蒸笼
一个装冰水的大容器，或是干净的水槽和自来水。

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参考

http://www.uga.edu/nchfp/how/freeze/blanching.html

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