Crumbling vegetables before cooking is wrong: Vegetables lose quality, less delicious food, wise mother not to ignore

Nutritional value of vegetables

Veggies are rich in calcium, iron, vitamin A, group B, and C. Although not sour, the vegetables contain much higher levels of vitamin C than oranges or guavas. It can prevent eye diseases, cell growth, immune system, reproduction and maintain healthy skin.

Veggies have a rich source of vitamins, vegetables support very well for resistance, reduce eye diseases, reproduce, and help skin beauty for women.

Do not cook vegetables when cooking

Housewives often process pickled vegetables by washing them and crunching vegetable leaves to make them cooked and soft. However, that job is not good, because it will reduce the amount of some nutrients, especially vitamins in the tight.

In order to keep the nutrients contained in the vegetables when processing, the housewives should leave the leaves, not crumpled. But, if you want to ripen the vegetables quickly and eat more softly, after washing, wait for the water to boil, you can prune and cook well.

How to cook c, he cooks chopped meat

Resources:

- 1 bunch of greens.

- 150g of minced lean meat.

- 1 teaspoon seasoning seeds.

- 1 teaspoon of soup powder.

- 1/2 spoon of fish sauce.

- 1/2 teaspoon of MSG.

Making:

- Vegetables pick small young leaves, green and fresh. Remove the stem thoroughly and then gently pat the leaf slightly.

- Minced pork and marinated with 1 teaspoon of seasoning seeds.

- Prepare the pot, add 2 tablespoons of oil to the scallion onion and then pour the meat into the island then add water to the pot, add 1 teaspoon of soup powder. Boil the water in the pot and boil the vegetables in boiling for 2 minutes to make the vegetables just cooked and then turn off the heat, add ½ teaspoon of fish sauce for aroma and ½ teaspoon of MSG.

- Bring vegetable soup to bowl, eat with rice.