Tips or keep the vegetables are always fresh colors after the boil

Way 1: for the salt into the broth

For in a little broth salt because salt increases the speed of hot water will make more green vegetables. The sisters note, the amount of salt in moderate, if not boiled vegetable dish will taste as broth.

For in a little broth salt because salt increases the speed of hot water will make more green vegetables.

Method 2: For cooking oil on

With the way the boiled vegetables, does not take much time for cooling after the boil. Sisters can give a bit of cooking oil in a pot of water boiled before picked the vegetables out. Thanks to cooking oil, vegetables will green and shinier.

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This way you can to vegetables after several hours that changed colors, not vegetables, but will have less fat, broth taste the family for you to choose the way the boiled vegetables are green suit.

Method 3: add vinegar or lemon Grater

The other way is that the sisters could have squeezed a few drops of lemon, or a few drops of vinegar, do so just keep the color of raw veggies, just don't lose the original taste. This way may apply for the cauliflower, carrots ...

Sisters can squeeze a few drops of lemon or vinegar when boiled vegetables.

The way 4: For on the ice as soon as boiled

Now when just picked the vegetables out of the pot, let the vegetables into the bowl of water filter, there are few small cold stones out of it. Then, to completely new cold vegetables picked out, drained, placed on a disk. How will this help your green vegetables or retain color for several hours.

Some note to limit the loss of vitamin C when processing vegetables

-Vegetables to boil you should not interrupt the young that should break each large piece or to resources will limit the loss of vitamin C.

-When boiled vegetables should give little salt into water to protect vitamin C in vegetables. Not so warm vegetables, vegetables should be used in about one hour since the processing is finished.

Not so warm vegetables, vegetables should be used in about one hour since the processing is finished.

-In the process of cooking the soup, so for vegetables on when water has boiled, avoid water cooling at vegetables for longer will do the dispersion of vitamin C in the warming process. Should only use chopsticks made of wood and bamboo to the island of vegetables instead of using metal chopsticks will destroy vitamin C in food.

-The water in the pot when cooking to flood part green vegetables, vegetable if exposed to the air while cooking will cause decomposition of vitamin C.

-With garlic, the most important thing when boiled is time. You should not boil vegetables for too long will cause the vegetables being duct and d. Green. Boiled vegetables for the longest time is under 15 minutes.

-Use large sized saucepan, pour more water will help you shorten the process boiled vegetables and green vegetables help. When picked vegetables, vegetable broth also quickly cool should not be black.

-For cleaning dishes are always sealed, with fried dishes, fried should use more oil to make sure the vegetables are covered by a thin layer of oil to vegetables are not in direct contact with oxygen.=

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