Boil vegetables, do it this way, make sure all toxins are wiped out, vegetables are both green and crispy deliciously

Cut vegetables before washing

The habit of most housewives is to cut or disconnect vegetables first, then wash them. However, according to Assoc.Prof. Dr. Nguyen Thi Lam, former Deputy Director of the National Institute of Nutrition, you should follow the opposite process: washing first, cutting later to ensure nutrition and hygiene.

Because cutting vegetables before washing will increase the contact area of ​​vegetables with water, making nutrients in water, vitamins and minerals soluble in water, especially vitaminC.

Soak the vegetables in the water

Many people think that green vegetables are sprayed with too many toxic chemicals such as amphetamines, topical sprays, etc., so they often soak vegetables in water for 1 night or from the morning to the market until they prepare lunch or even dinner. .

However, if you soak the greens for too long in the water is a mistake, because the greens contain a lot of water, based on the osmosis principle, if you soak them in water will cause foreign water to penetrate the vegetables to reach equilibrium state. Until the cell wall is broken due to excessive water penetration, the cytoplasmic solution will dissolve with the external water environment. Therefore, the nutrients in vegetables are also dissolved with the external water environment.

Vegetables after cutting, soaked in water will lose 14-23%, if soaked in 1 night, the amount of vitamin C is almost completely lost. The same goes for other nutrients like B vitamins or minerals and water-soluble proteins.

Add salt to the broth and submerge in ice-cold water

- Vegetable depending on type washed, drained.

- Put the water in the pot to boil over high heat.

- When the water boils, add some salt to keep the vegetables green. A reasonable ratio is 1/4 teaspoon salt per half liter of boiled water.

- Wait for the water to boil to add the vegetables. Continue to boil the water, about 2-5 minutes depending on the type of vegetable.

- After 30 seconds, stir the vegetables and test the ripeness. When the vegetables are cooked, scoop them out with a spoon and place them in a bowl of cool boiled water.

- Wait 2-3 minutes for vegetables to cool, remove, drain.