A few drops of this before boiling: All vegetables stay fresh, crunchy, and nutritious

When it comes to boiling vegetables, there's a little trick that will make your boiled veggies perfectly fresh and delicious.

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Boiled vegetables may seem like a simple dish, but not everyone knows how to cook them properly so they are tender and crispy like in restaurants. Let’s take a look!

Add oil to the boiling water

When boiling vegetables, you can add a little bit of oil to the water. The oil will create a thin layer on the outside, making your vegetables greener and shinier.

At the same time, the oil layer can also help the vegetables stay green for longer without changing color. However, the boiling water will have some oil residue, so it can be used or not depending on your family’s taste.

Use lemon or vinegar

Another way is to squeeze a few drops of lemon, or a few drops of vinegar into the boiling water. This not only preserves the original color of the vegetables, but also does not alter the original taste. This method can be applied to cabbage, carrots, etc.

Soak the vegetables in ice water after boiling

After boiling the vegetables, you can take them out and put them in a bowl of water with some ice cubes in it. The sudden temperature change not only makes the vegetables have a beautiful green color, but also helps retain the vitamins in the vegetables. Moreover, the ice water can keep the vegetables crispy when eating.

Wait for the boiling water before adding the vegetables

You should wait for the water to boil before adding the vegetables, because many vitamins are lost and dissolved immediately after the vegetables are put into the water. Therefore, when the water is boiling, put the vegetables in, so that they are not immersed in water for too long, which would cause loss of nutrients.

Add salt to the boiling water

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Frequently asked questions

Vegetables are living organisms that continue to respire and absorb water even after being harvested. When boiled, the cell walls of vegetables break down, causing them to become soggy and less crisp. Additionally, vital nutrients leach out into the cooking water, resulting in a loss of nutritional value.

Adding a few drops of vinegar to the boiling water creates a slightly acidic environment that slows down the breakdown of vegetable cell walls. This helps retain their texture, keeping them crisp and fresh-tasting. Vinegar also contains acetic acid, which binds to the nutrients in vegetables, preventing them from leaching out into the water, thus preserving their nutritional content.

For boiling vegetables, it is recommended to use plain, colorless, and mild-flavored vinegar, such as distilled white vinegar. This type of vinegar has a neutral taste and will not alter the flavor of the vegetables. As for the amount, a few drops (approximately 1/4 to 1/2 teaspoon) per cup of water is sufficient. Too much vinegar may affect the taste and texture of the vegetables.

Yes, an alternative method is to blanch the vegetables instead of fully boiling them. Blanching involves plunging the vegetables into boiling water for a short time and then immediately transferring them to ice-cold water to stop the cooking process. This helps retain their crispness and nutrients. Additionally, you can also add a pinch of salt or sugar to the boiling water, as these ingredients can also help enhance the flavor and texture of boiled vegetables.

This method of adding vinegar is particularly effective for vegetables that tend to become soggy when boiled, such as broccoli, cauliflower, green beans, and leafy greens. However, it may not be necessary for firmer vegetables like carrots or potatoes, which naturally retain their shape and texture during boiling.

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