理论上,杏鲍菇是否需要焯水这得根据个人口感,以及菜肴类型而定。
一般来说只要可以将其煮熟,炒熟,焯不焯水都没有关系,并不会影响其食用。
杏鲍菇质地肥厚,一般烹饪其焯水都是为了可以让其熟透,但不可否认的是杏鲍菇焯水后鲜味会大大的丧失,不再有那么强烈的鲜香口感。
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拓展资料:
杏鲍菇在炖,煮汤之时可以不要焯水,因为长时间的炖煮给了它足够的时间变熟。
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做凉拌杏鲍菇,或者快炒杏鲍菇时,建议最好焯一下水。特别是凉拌的杏鲍菇,一定要将其彻底焯熟。
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快炒杏鲍菇也最好焯一下水,这是为了避免杏鲍菇在锅中停留时间短,而不能完全熟透。
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杏鲍菇性寒,而且是一种高蛋白,低脂肪的真菌类食物。不熟的杏鲍菇食用进人体后最明显的不适反应就是会有腹泻腹痛症状产生,机体不能消化吸收其营养。引起消化不良等胃肠道疾病,症状严重会引起脱水,虚脱,呕吐等不适反应。
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