One trick is to open the lid when boiling vegetables to keep them green. However, even if you cover the lid, you can still keep the vegetables green and limit the loss of nutrients by applying the following method:
Boiling vegetables with a covered lid
Boil the water in a pot, add a pinch of salt to the water, quickly add the vegetables, stir to make the vegetables sink, cover the lid and boil for 2 minutes, then open the lid and try one piece of vegetable. If the vegetable is crunchy and tasty, take it out and let it cool (if you want the vegetables to be shiny and beautiful, add a few drops of cooking oil before removing the vegetables).
To keep vegetables green when boiling, boil the water in a pot, add a pinch of salt to the water.
Boiling vegetables with an open lid
Also boil the water in a pot, add a pinch of salt to the water, quickly add the vegetables, boil occasionally to evenly cook the vegetables. After 2 minutes, try a piece of vegetable, if it is tender and crisp, remove it and let it cool (if you want the vegetables to be shiny and beautiful, also add a little cooking oil as mentioned above).
Whether to boil vegetables with an open lid or a closed lid doesn’t matter, as long as you boil them in plenty of water, add salt, and cook over high heat, the vegetables will be green and delicious.
How to boil vegetables while keeping them green
As a passionate homemaker and especially a cooking enthusiast, Mrs. Hoai Phuong (34 years old, Hue) has shared some tips to boil vegetables while keeping them green:
– Use a large pot to boil vegetables, so that the vegetables are completely submerged in water, helping them to cook evenly and not remain raw. Boiling in a small pot will make it difficult to stir the vegetables and ensure even heat for all your vegetables.
– Do not boil many vegetables at once, because when the amount of water in the pot is not enough to fully cook the vegetables, they will be unevenly cooked, discolored, and lose vitamins.
– The method to boil vegetables green is to boil them in plenty of water, bring the water to a high boil, add a little salt, and then add the vegetables. When boiling, it is best to open the lid of the pot to make the vegetables greener and prevent them from turning red.
– To keep the color of the vegetables, you can also add a little vinegar or lemon to the boiling water. Additionally, you can add a little cooking oil to the boiling water before removing the vegetables, which will make the vegetables more shiny.
– The best boiling time for vegetables is about 3-5 minutes, depending on the quantity and type of vegetables.
After soaking in ice water, remove the vegetables and drain them in a colander.
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