Cooking tips: add 3 mistakes when cooking vegetables

Boil high-temperature vegetables

When boiling vegetables, leave them at a high temperature to keep the vegetables green and crispy before boiling. Boiling low heat vegetables not only makes the vegetables yellow, it doesn't look good, but it also makes the vitamins C and B1 evaporate.

Many people think that blanching and then boiled vegetables will help the vegetables to be cleaner, but in fact, this makes the green vegetables lose even more vitamins when blanched.

Boil vegetables too well

Boiling vegetables too well is not as good as you think, when boiling vegetables and poisons will go back to vegetables, vegetables will be hard to eat and lose the taste of vegetables. What you should do is to boil the cooked rice well, not to re-cook it as well as green vegetables to ensure a good taste.

Cutting vegetables is not immediately boiled

Vegetables, after being picked up or chopped, should be boiled immediately to keep the freshness and sweetness of the vegetables. If you chop vegetables without boiling them right away, you are creating conditions for most of the vitamins in the vegetable to be oxidized. In addition, it is easy to boil the bacteria into your body to cause illness for humans.

Tips for choosing delicious vegetables

For leafy vegetables: Do not choose bunches of green vegetables that are too bold, too smooth, leaves that should choose light green, vegetable plants seem normal.

Top vegetables (sweet vegetables, water spinach, gourd buds): Do not buy bunches of vegetables with tops reaching too long. If you buy it for no immediate use, the next day, the tops of the vegetables will extend to another 5 - 10 cm.

Vegetables (broccoli, Chinese cabbage .): When buying, break the original part, if you see water from the body, the vegetables have been fertilized too much nitrogen, do not guarantee the isolation time, content Nitrate in vegetables is very high. If you leave it for more than 12 hours, it is easy to get black brown, not to buy.

Morning glory: Do not buy bunches of vegetables with larger stalks, crispy vegetables, dark green leaves, and tilt the top of the leaves very glossy and smooth. When this vegetable broth is cooled, the water will turn into a dark green color and there is a black precipitate; When you finish eating, if you are observant, you will have a bitter taste.

Pumpkin (the tops and leaves of pumpkin): Do not buy vegetable bunches with long tops, the distance between the internodes (long tops), short and stubby stalks, little fluffy, light green pumpkin tops, dark green leaves .

Vegetables need: When you see a big vegetable, look at the white vegetables, the vegetables quickly wilt, you should not buy. If to the next day, the vegetables were wrinkled, the dried body shrank and wrinkled, when cooking the dark green leafy vegetables.

For fruits: Do not choose fruits that are too big, but choose fruits with moderate or small size. Do not choose stretched skin and have cracks along the body, shiny green skin.