Boiled vegetables are a must-have dish because green vegetables are good for your health. Below are some tips to boil green vegetables crispy and crunchy like in restaurants.
Add cooking oil
You can add a little cooking oil to the boiling water before scooping out the vegetables. Thanks to the outer layer of cooking oil, your vegetables will be greener and shinier. With this method, the vegetables can be left for several hours without changing color, but they will have a slight greasy texture, so you can choose according to your family’s taste.
Squeeze some lemon or vinegar
Another way is to squeeze a few drops of lemon or vinegar into the water to preserve the original color and not affect the original taste of the vegetables. This method can be applied to cabbage, carrots, etc.
Place in ice water immediately after scooping out
Right after scooping out the vegetables from the pot, put them immediately into a bowl of ice water. Then, let the vegetables cool completely before scooping them out, draining them, and arranging them on a plate. This method will help your vegetables stay green or maintain their color for several hours.
Add salt to boiling water
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