Cooking tips: Mistakes when boiling vegetables

Here are serious mistakes that every housewife makes when boiled vegetables:

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.

That's not to mention, vegetables can contain a lot of parasites. To eliminate these parasites, you need to wash the vegetables under the tap and wash each stem thoroughly. Don't think to look clean and clean, but clean!

Solution for you: The safest and most active way today is to soak vegetables for a few minutes in a large basin before washing.

If soaked with water, it is better because rice water will help you dislodge some of the chemicals on the surface of vegetables or soak vegetables with a little salt to kill microbial eggs clinging to vegetables.

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.

Solution for you: When boiling vegetables, you should put a little salt in the water, heat up the fire until the water boils and then remove the vegetables and cover them tightly.

According to many studies, a little salt retains the green color of the vegetable, the lid covers only 15% of the vitamin, the lid will lose 32%. Island once quickly and then take out the vegetables, eat them while you are fresh and delicious.

Cooking vegetables without eating immediately

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

Many people often put cold vegetables and then eat but do not know that, if left after 1 hour of eating, they will lose 25% of vitamins, after 2 hours it takes from 35-47%.

If you prepare it, then reheat it, the vitamin will lose up to 90%. So, you should not leave vegetables overnight, nutritional value in vegetables will no longer exist.

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.

Solution for you: You should always eat vegetables right after processing, avoid cooling or storing toxic substances affecting your health.

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.

So, make the vegetables not only crushed but also lose all the vitamins and you will be deficient in nutrients that should have been received from vegetables.

Solution for you: Boil vegetables properly, depending on the time of each vegetable. For example, fast-boiled spinach, vegetables may be a little longer. But taste it when the vegetables are well cooked, don't let the vegetables boil for too long!

How to boil vegetables to be delicious and keep the green color and crispness

Method 1: Salt and some cold ice

To keep vegetables after boiling, keep the natural green and crispy and not crushed, the secret for you is cold salt and ice. How to do the following:

- Put water in a saucepan to boil over high heat.

- Prepare vegetables, sliced ​​to your liking.

- When the water boils, add some salt to keep the color of the vegetable. A reasonable ratio is one teaspoon of salt per half liter of boiled water.

- Wait for freshly boiled water to boil vegetables because a lot of vitamins are lost and dissolved as soon as vegetables are added to the water. Bring to a simmer, simmer for about 2-5 minutes depending on the vegetables.

- After 30 seconds, vegetable island and maturity test. When the vegetables are cooked, use the peanut to pick it out and drop it into a bowl of clean water with a few cold stones available.

- When vegetables are cold, take them out and drain. Doing so, the vegetables will be delicious, crispy and not crushed.

Method 2: Add cooking oil

With this way of boiling vegetables, it does not take much cooling time after boiling. You can add a little cooking oil to the pot of boiling water before picking out the vegetables. Thanks to the cooking oil, your vegetables will be green and shiny.

Method 3: Squeeze lemon or vinegar

Another way is that you can squeeze a few drops of lemon, or a few drops of vinegar, to do so while keeping the color of the vegetable, and not losing the original flavor. This can be applied to cauliflower, carrot .