这几种蔬菜，不焯水当心全家中毒！第2种很多人都爱吃
<section><section><br/></section><section><strong data-pm-slice="0 0 []"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; line-height: 1.6; letter-spacing: 0.034em; font-weight: normal;">焯水</span></strong></strong><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; line-height: 1.6; letter-spacing: 0.034em;">，是做饭时常见一道工序，但你真的会焯水吗？很多人不知道，</span><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; line-height: 1.6; letter-spacing: 0.034em;">这几种类菜烹饪前，一定先焯水。</span></section><p style="line-height: 1em;"><span leaf=""><br/></span></p><p><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">第1类 </span></span></p><p style="text-align: justify;"><span leaf=""><br/></span></p><p style="text-align: justify;"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">含草酸的菜，比如菠菜、空心菜、芹菜、苋菜、马齿苋、鲜笋 、茭白、苦瓜等。</span></span></p><p><span leaf="" data-remoteid="" data-asynid="" src align="" alt="" border="" class="rich_pages wxw-img" data-ratio="" data-s="300,640" data-type="png" data-w="" aria-label="" aria-braillelabel="" aria-description="" height="" hspace="" ismap="" opacity="" sizes="" style="" title="" type="block" usemap="" vspace="" width="" data-width="" data-height="" data-croporisrc="" data-cropx1="" data-cropx2="" data-cropy1="" data-cropy2="" data-cropselx1="" data-cropselx2="" data-cropsely1="" data-cropsely2="" data-backw="" data-backh="" data-copyright="" data-oversubscription-url="" data-before-oversubscription-url="" data-galleryid="" data-gallerysupplier="" data-cardimg="" data-fileid="" data-imgfileid="504005734" data-positionback="" data-imgqrcoded="" data-imgid="" data-upload="" data-fromlib="" data-aiimageid="" data-cacheurl="" data-retry=""><br/></span></p><p><span leaf="">草酸会在吸收前与钙形成不溶物，阻碍人体对钙的吸收，时间久了可能会带来腿软抽筋、乏力、骨质疏松等问题。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">长期摄入过多草酸，吸收后又会与体内的钙形成难溶性草酸盐，增加患结石的风险。</span></p><p><span leaf=""><br/></span></p><section style="text-align: center;" nodeleaf=""></section><p><span leaf=""><br/></span></p><p><span leaf="">因为草酸溶于水而不溶于油脂，所以直接炒熟并不能有效去除草酸，焯水是最方便有效的办法。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">不过，马齿苋的草酸含量高达1460mg/100g ，是菠菜的 2 倍还多。焯水4分钟后，草酸含量依然高达 560mg/100g。咱们平时还是得少吃为好。</span></p><section style="line-height: 1em;"><span leaf=""><br/></span></section><section><span leaf=""><br/></span></section><p style="text-align: center;"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">第2类 </span></span></p><p style="text-align: center;"><span leaf=""><br/></span></p><p><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">含毒素的菜，比如四季豆、扁豆、长豆角。</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">四季豆、扁豆、长豆角等豆类蔬菜的两头尖部和两侧的荚丝里，含有植物血球凝集素和皂素等对人体有害的物质。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">如果没煮熟烧透，会对胃肠道黏膜有强烈的刺激作用，引起充血、肿胀及出血性炎症，造成恶心、呕吐、腹痛、腹泻等症状。</span></p><p><span leaf=""><br/></span></p><section style="text-align: center;" nodeleaf=""></section><p><span leaf=""><br/></span></p><p><span leaf="">为了避免直接炒没炒熟，提前把豆角焯水是更加保险的做法。</span></p><p><span leaf=""><br/></span></p><p><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">焯水后，这两类有害物质会失去活性，还能够有效去除豆角的生味和苦硬的感觉。</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">此外，鲜黄花菜也含有毒素，食用后会导致恶心、呕吐、口干舌燥和腹泻，平时想吃的话尽量选择干黄花菜。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">如果想吃新鲜黄花菜，吃前要将黄花菜的花蕊摘掉，再焯水3~5分钟，可降低毒性。</span></p><section style="line-height: 1em;"><span leaf=""><br/></span></section><section style="line-height: 1em;"><span leaf=""><br/></span></section><p style="text-align: center;"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">第3类 </span></span></p><p><span leaf=""><br/></span></p><p><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">有高亚硝酸盐的菜，比如香椿、腌菜等。</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">亚硝酸盐摄入多了，会使血液中的低铁血红蛋白失去携氧能力，造成急性中毒；</span></p><p><span leaf=""><br/></span></p><section style="text-align: center;" nodeleaf=""></section><p><span leaf=""><br/></span></p><p><span leaf="">另外，亚硝酸盐在体内与胺类化合物作用会生成致癌物亚硝胺，这也是导致胃癌和食道癌的元凶之一。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">所以，亚硝酸盐含量高的蔬菜一定要焯水后再烹调，腌菜也要记得多用水洗几遍再食用。</span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p><span leaf=""><br/></span></p><p data-pm-slice="2 2 []" style="text-align: center;"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">第4类 </span></span><span leaf=""><br/></span></p><p data-pm-slice="2 2 []"><span leaf=""><br/></span></p><p data-pm-slice="2 2 []"><span leaf=""><span textstyle="" style="color: rgb(123, 12, 0);font-weight: bold;">易被农残、寄生虫污染的菜，比如西兰花、菜花、荸荠、莲藕、菱角等。</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">菜花、西兰花等蔬菜，表面不平整，坑坑洼洼比较多，很可能存在农药残留问题，缝隙中还可能有泥土和虫卵。</span></p><p><span leaf=""><br/></span></p><section style="text-align: center;" nodeleaf=""></section><p><span leaf=""><br/></span></p><p><span leaf="">而荸荠、莲藕等水生植物一般生长在沼泽、池塘或者是水田中，这样的生长环境很容易滋生细菌，或者是沾染寄生虫。</span></p><p><span leaf=""><br/></span></p><section style="text-align: center;" nodeleaf=""></section><p><span leaf=""><br/></span></p><p><span leaf="">如果生食，有感染布氏姜片吸虫的风险，会造成消化道症状以及其他并发症。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">农药在沸水中的溶解性高，焯水可以去除一部分蔬菜上喷洒的有机磷农药，同时沸水也可以杀灭病原微生物和一些寄生虫，让我们吃得更放心。</span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 18px;color: rgb(0, 122, 170);font-weight: bold;">焯水会影响营养价值吗？</span></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 18px;color: rgb(0, 122, 170);font-weight: bold;">应该怎么焯水？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">绿叶类蔬菜如果焯水时间较长，一些水溶性的维生素、植物营养素和矿物质，可能会有一定的损失，但影响不是很大。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">如果焯水时间太短，又无法保证毒素破坏，所以焯水并不是简单的“水开放菜”，焯水的时间和顺序都有讲究，做好下面这4点，让你焯过水的食物健康又好吃！</span></p><p><span leaf=""><br/></span></p><p><span leaf=""></span></p><p><span leaf=""><br/></span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯水是热水下锅还是冷水？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="" style="color:rgba(0, 0, 0, 0.9);font-size:17px;font-family:mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height:1.6;letter-spacing:0.034em;font-style:normal;font-weight:normal;">需要分情况。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">通常来说大多数的蔬菜都适合沸水下锅，能最大程度保持蔬菜的营养和口感，但是像土豆、胡萝卜等体积比较大的食材，为了熟透，可以选择冷水下锅。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">海鲜也适合沸水下锅，去腥的同时保持口感。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">而肉类则通常选择凉水下锅。如果沸水下锅会使得外层肉直接熟，里面的血水出不来，无法去血污，吃起来口感也不好。</span></p><p><span leaf=""><br/></span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯水的水量加多少？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">一次性没过食材最好，尽量避免反复添加水，造成焯煮时间过长，营养流失多。</span></p><p style="text-align: center;"><span leaf=""><br/></span></p><p style="text-align: center;line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯水的时间要多久？</span></span></p><p style="text-align: center;"><span leaf=""><br/></span></p><p><span leaf="">大多数叶菜类焯水时间1分钟左右即可，比如菠菜、娃娃菜等；体积比较大的土豆、竹笋可适当延长，而像豆角类建议焯水5分钟以上，彻底熟透后再开始烹饪；鱼、虾建议沸水焯1 ～ 2 分钟后捞出。</span></p><p><span leaf=""><br/></span></p><p><span leaf="">肉类根据不同的肉质时间有所差异，宗旨是没有大量的血沫煮出来时即可。</span></p><p><span leaf=""><br/></span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯水的顺序怎么安排？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">若一锅水焯不同食材，应该先焯气味小的，再焯气味大的；先焯浅色的，再焯深色的。</span></p><p><span leaf=""><br/></span></p><p style="line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯水后要过凉水吗？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">焯水后的蔬菜温度比较高，营养素会继续流失，所以，可以及时对蔬菜进行冷却降温，比如用冷水（宜用熟水即凉开水）或冷风进行降温散热。</span></p><p style="text-align: center;"><span leaf=""><br/></span></p><p style="text-align: center;line-height: 1em;"><span leaf=""><br/></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">焯完菜的水</span></span></p><p style="text-align: center;"><span leaf=""><span textstyle="" style="font-size: 17px;color: rgb(123, 12, 0);font-weight: bold;">可以重复利用吗？</span></span></p><p><span leaf=""><br/></span></p><p><span leaf="">最好不要，尤其是像焯菠菜。</span></p><section style="text-align: center;" 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