Boiling vegetables this way makes the dish less attractive, easy to contaminate people, especially the second thing

Remove all leaves, only boil the stem

The habit of many housewives often thinks that when boiling vegetables to remove all the leaves, boiling the body, the vegetables will be extremely crunchy, not crushed, the food will be more delicious. However, this is a very wrong habit because the nutrients of vegetables are mainly concentrated in the leaves, if you remove all of them, the vegetables will be no more substances, losing all the vitamins and minerals in the vegetables. Therefore, you should not only boil the whole vegetable lest the food is out of nutrients.

Blanch the vegetables before boiling again

In technological times, vegetables are often sprayed with growth and pesticides. Therefore, many people fear that the vegetables will have chemicals, so they choose to blanch the vegetables and pour the water first, then boil them until they are cooked. People know because this way will lose all the nutrients of vegetables, making the food less delicious.

Boil vegetables at low temperatures

When you boil vegetables at low temperatures, they will evaporate the vitamins C and B1. Moreover, boiled vegetables at low temperatures will not be able to make the dish less seasoned dish. If you want a delicious and tasty dish, you should add a little salt in the water, boil the water, then put the vegetables in and cover. When vegetables are cooked, then take out the dish will be more delicious.

Eat boiled vegetables overnight

In the nutritional composition of vegetables contains many nutrients, but when you eat, you will not finish it overnight in the refrigerator and then use it, which will make the food susceptible to infection. However, many people save money so many people put vegetables in the refrigerator to eat the next day.