Boiling vegetables, dropping them directly into the pot when the water is boiling, is foolish: Do this extra step, vegetables will be crisp and sweet, without losing any vitamins.

Add salt to boiling water for vegetables

One of the secrets to having vibrant and flavorful boiled vegetables with preserved vitamins is to add a pinch of salt to the boiling water before it starts boiling. Adding salt while boiling vegetables also enhances the taste of the dish, making it more savory. Additionally, the components in salt can help maintain the vibrant green color of the vegetables after boiling. When the water is boiling, add a small amount of salt to preserve the color of the vegetables. The recommended ratio is one teaspoon of salt per half a liter of boiling water.

Note: Do not add too much salt, as it will turn your boiled dish into soup, which will not taste as good.

Wait for the water to reach a rolling boil before adding the vegetables

Many people, due to impatience, add their vegetables to the water before it reaches a rolling boil. Adding vegetables too early can result in the vegetables turning dark and unappetizing. Therefore, it is best to wait for the water to reach a full rolling boil before adding the vegetables, as many vitamins can be lost or dissolved immediately after the vegetables are added to the water. By waiting for the water to reach a rolling boil, the vegetables won’t be immersed in the water for too long, preventing nutrient loss and minimizing the evaporation of vitamins.

Add cooking oil to the boiling water for vegetables

If you want your boiled vegetables to be fresh and slightly greasy, enhancing the taste, you can add a little cooking oil to the boiling water. The cooking oil will create a thin layer on the surface, making your vegetables look greener and more shiny.

Moreover, this layer of oil will help retain the heat in the boiled dish for a longer time, and the oil can also help the vegetables stay green without changing color. However, the boiling water will have a layer of oil, so it’s up to your preference whether to use it or not.

Soak the vegetables in ice water after boiling

After boiling the vegetables, remove them from the boiling water and place them in a bowl of water with a few ice cubes. The sudden temperature change not only makes the vegetables look green but also helps retain the vitamins in the vegetables. Furthermore, the ice water can help the vegetables stay crispy and delicious when eaten.

Boil vegetables on high heat