Boiled vegetables are a refreshing, healthy dish that retains many nutrients in vegetables while increasing antioxidants, easy to digest, helping with weight loss, and preventing many serious diseases such as obesity, cardiovascular disease, cancer… Among the cooking methods, boiling is probably the easiest in the world, without worrying about splattering oil, burned food, or being criticized for being too salty or bland. However, no matter how easy it is, boiling vegetables still requires some tricks.
Boiling vegetables also requires some tricks. (Image: Internet)
Just like boiling eggs, boiling meat needs to meet certain standards, and boiling vegetables is the same. A delicious boiled vegetable dish that meets the standard is still crispy and must be green and eye-catching. So how do you achieve these criteria? If you still don’t know, learn from the tricks of the elders. It’s very easy to remember, you just need to add these 3 spices to the pot every time you boil vegetables. Do you know what they are?
They are salt, vinegar/lemon juice, and cooking oil.
Firstly, let’s talk about salt. Salt increases the heat of the water, reducing the boiling time for vegetables. Thanks to that, the vegetables are still ripe, crispy, and not mushy from being boiled for too long. In addition, salt helps the vegetables have a beautiful green color and a rich taste for the vegetable dish. With a water quantity of 1 to 1.5 liters, you will use 1 teaspoon of salt. After the water boils, you put the vegetables in to boil and remove them as soon as they are ripe and put them in a bowl of cold water for about 3 minutes. That way, the boiled vegetables will be very crispy and delicious.
Meanwhile, vinegar/lemon juice will give you a boiled vegetable dish with a beautiful green color. Just a little lemon juice or vinegar will help maintain the color of the vegetables without affecting the original taste. With 1 to 1.5 liters of water, you will use 2 teaspoons of lemon juice or vinegar. And just like using salt, you put the vinegar/lemon juice into the pot of water, when the water boils, you put the vegetables in to boil and remove them as soon as they are ripe.
(Image: Internet)
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