It is wrong to cook 99% of vegetables that housewives make, causing the vegetables to lose their appetite

Only wash vegetables 3 countries

Many people still keep the habit of only washing 3 vegetables and think it is clean. In fact, this way of washing is only true if your vegetables have only dirt and impurities, and if there are chemicals, they will not be washed away.

And if you do not clean up the maximum of toxic chemicals still on vegetables, you may have abdominal pain, digestive disorders, severe food poisoning.

Boil small fire vegetables

Green vegetables provide the human body with a huge amount of vitamins and minerals. However, improper processing of vegetables makes it easy for vegetables to lose their nutrients.

If you boil vegetables at low temperatures, inadequate temperatures will not retain the green color of vegetables but also dissolve vitamins C and B1 during boiling. Even when you eat a piece of boiled, non-sweet boiled vegetables, you will feel pale and lose your appetite.

Cook not to eat immediately

When freshly cooked, the vegetables will be delicious and ensure the most nutritious, so you should eat them all right away.

In case you do not finish eating, you should leave, do not put in the refrigerator because this is extremely dangerous storage. When storing vegetables in the refrigerator, the amount of nitrate available in vegetables will turn into nitrite - an extremely harmful carcinogen for you and your family.

Boil vegetables too well

Boiled vegetables will ripen very fast when boiled, even with some vegetables such as vegetable spinach, just a minute to boil you can pick up the vegetables.

The "aristocratic" vegetables such as broccoli are best to steam, eat again. However, many housewives are too careful, afraid of uncooked vegetables so they leave too long.

The way to boil vegetables is as follows:

Everyone thinks boiled vegetables are extremely simple, but if you do not do it properly, you will make the vegetable pot boil soft and bland, not green and succulent as expected.

If you boil vegetables (for example, morning glory), add plenty of water to the pot because we will open it when boiled. Covering will make the acid and chlorophyll in the vegetables decrease, making the vegetables no longer green as the original.

With tubers, we will cover the bowl to boil so we just need to pour the invasive water, as for more water, the more nutrients the vegetables lose.

You can add a little salt to the vegetables when boiled. They both work to enhance the flavor of vegetables, while keeping the water hotter, making the vegetables boil quickly and less losing quality. Approximately 3-5g of salt per liter of water is reasonable. Remember to add salt only when the water is boiling.