Add a few drops of cooking oil to the boiling water for vegetables
One of the secrets to boiling vegetables that are fresh and delicious is to add a little cooking oil to the pot of boiling water. The oil will create a thin layer on the outside, making your vegetables look greener and shinier.
At the same time, the layer of oil can help the vegetables stay green longer without discoloring. However, the boiling water will have a layer of oil, so it depends on your taste whether to use it or not.
Add a little salt to the boiling water
Everyone knows that salt is a familiar seasoning in Vietnamese kitchens. In addition to making your boiled vegetables more flavorful, salt can also help keep the color of the vegetables vibrant after boiling. When the water is boiling, add a little salt to keep the vegetables green. The proper ratio is a small spoon of salt for every half liter of boiling water.
A few drops of lemon or vinegar
A few drops of lemon or vinegar can also be useful in maintaining the color of certain vegetables such as cabbage and carrots. They are also useful in enhancing the flavor of various vegetables. By doing so, you will have a delicious and attractive boiled vegetable dish.
In addition, to have a delicious boiled vegetable dish, you should also pay attention to the following:
Boil vegetables with high heat: One of the secrets to having delicious boiled vegetables is to boil them on high heat. Boiling vegetables on low heat for a long time can cause them to become discolored and unappetizing. In addition, boiling with high heat also prevents the nutrients in the vegetables from evaporating, allowing them to cook evenly and retain their sweet taste.
Boil vegetables with boiling water: One of the secrets to having delicious boiled vegetables is to boil them with boiling water. Boiling vegetables with cold water and waiting for the water to boil before adding the vegetables will take more time and effort. But if you boil the vegetables with boiling water, it not only shortens the cooking time but also helps the vegetables retain their vitamins after washing or cutting. This ensures that the boiled vegetables remain flavorful.
Tips for preserving the nutrients of boiled vegetables
Use a large pot and submerge the vegetables in water when boiling to ensure that the vegetables cook evenly and are not undercooked. Boiling in a small pot will make it difficult for you to stir the vegetables and ensure even heat for all of your vegetables.
Do not boil too many vegetables at once. If there is not enough water in the pot to cook the vegetables, they will not cook evenly, become discolored, and lose vitamins due to prolonged cooking.
Boil the water and then add a tablespoon of salt. Then add the vegetables to the pot, which will make the vegetables greener and the boiling water more flavorful.
To preserve the color of the vegetables, you can also add a little vinegar or lemon to the boiling water.
Do not boil the vegetables until they are too soft as this will kill the vitamins. The best cooking time for boiling vegetables is about 3-5 minutes, depending on the quantity and type of vegetables.
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