How to boil vegetables without water, ensure to maintain 100% nutrition again SWEET - FRESH - GREEN smooth eyes

Boil vegetables with a pot without water

Vegetables are picked, washed and still soaked in water. Then take the vegetables out and put them in the pot.

North pot on the stove, cover the lid, turn the fire to the highest for about 1 to 2 minutes, then boil the water, open and swing the vegetable from top to bottom, cover the lid for about 30 seconds, then turn off the stove.

With this way of boiling, after picking vegetables to a plate, leave it for a long time but the vegetables are still green. However, one disadvantage of this method is that it does not boil a lot of vegetables at once, so it is not suitable for large families.

Note: This method applies to spinach is a plate of green vegetables. If anyone likes to eat boiled spinach and also likes to take water from morning glory to make soup then boil it in the usual way. Boiled to eat with dishes such as vermicelli soup, boiled this way is both fast and delicious, vegetables are green and very sweet because they do not lose the substance to the boiled water.

The sweet and crispy tips of green vegetables are not known to everyone

About time:

The time needed to boil vegetables is usually about 2-5 minutes depending on the type, you should pay attention to the soup, do not boil too much to lose vitamins and vegetables also lose appetite.

About cooking utensils:

Do not try to cram a lot of vegetables into a small pot, even though it feels 'moderate', but choose a big pot, even some people even use deep frying pan (if boiled a little vegetables) because the width of the water surface will be much to ensure getting the water to flood the vegetable surface, avoiding the situation that the vegetables are uneven and colored not beautiful; You should not take part, boil too much, for the same reason.

About 'additive' support:

- Salt not only helps vegetables become more tasty but also keeps vegetables color;

- Cooking oil will help green vegetables shine for a long time, however this way has an inconvenient point that it will be difficult to use the boiled water later;

- A little lemon or vinegar helps keep the vegetable color without affecting the original flavor.

- Ice will help to reduce heat quickly so that vegetables are crunchy, not crushed green, you use by waiting for ripe vegetables, then put in ice water before taking out, stirring and displaying the plate.