Put a few drops in the boiled pot, make sure to have a nice green sweet vegetable plate

Add a few drops of cooking oil

This way of boiling vegetables does not take much time to cool 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.

Squeeze more lemon

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 .

Put salt in boiled water and immerse in cold ice

- Vegetables are washed and drained.

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

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

- Wait for freshly boiled water to add vegetables. Continue boiling water, about 2-5 minutes depending on the vegetables.

- After 30 seconds, vegetable island and maturity test. When the vegetables are cooked, use a hole to scoop out and drop it into a bowl of cool boiled water that is available with 3.4 cold ice cubes.

Note when boiled spinach:

- If you do not boil once for 2 meals, do not dip the boiled vegetables into cold water. As long as vegetables are put in the pot, they use chopsticks to face many times, cover the lid quickly and ripen, the vegetables are green and crispy enough.

- Whether the vegetable is green or not depends on the type of spinach you buy. If the spinach is short, brownish, there is no way to make it green. Even boiled water when putting sour things like lemon, crocodile, tamarind . can't be in it but leaning over yellow yellow.

- When taking out vegetables, pay attention to reducing heat quickly and green and green vegetables for a long time.

- If the new spinach boils green, then it will cause a lot of bruises when the fire is not enough (not fully cooked).