凍水落煲　薯仔腍得快

[img]http://hk.apple.nextmedia.com//images/apple-photos/apple_sub/20110706/large/06ft51p.jpg[/img]

平時烚菜，係人都知要滾水落，咁啲菜先唔會變黃。原來根莖類嘅蔬菜，又唔同講法，好似紅蘿蔔、薯仔和番薯，原來係要凍水落，因為凍水落會令此蔬菜有較多時間吸收水份，比起滾水落，快 5至 10分鐘就可烚腍。

[img]http://hk.apple.nextmedia.com/images/apple-photos/apple_sub/20110706/large/06ft53p.jpg[/img]
■淥菜要用滾水烚，啲菜唔會變黃！

[img]http://hk.apple.nextmedia.com/images/apple-photos/apple_sub/20110706/large/06ft52p.jpg[/img]
■紅蘿蔔同薯仔，凍水落會更易腍！

[img]http://hk.apple.nextmedia.com/images/apple-photos/apple_sub/20110706/large/06ft55p.jpg[/img]
■將薯仔放滾水及凍水烚，以水滾起計 15分鐘，用叉拮就知邊個腍啲！

來源:蘋果日報網站

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