1. Add salt to boiled water for vegetables
Enhance the flavor and preserve vibrant green color of boiled vegetables by adding salt to the boiling water. The recommended ratio is a small teaspoon of salt for every half a liter of boiling water.
2. Wait for the water to boil before adding the vegetables
To retain the maximum nutrients in vegetables, wait until the water reaches a rolling boil before adding them. Adding vegetables too early can lead to nutrient loss as they dissolve in the water.
3. Add cooking oil to the boiling water for vegetables
To achieve greener and shinier vegetables, add a small amount of cooking oil to the boiling water. The oil creates a thin layer on the outside of the vegetables, helping them stay green for longer without changing color.
However, the water may appear greasy, so this step can be optional based on personal preference.
4. Soak the vegetables in ice water after boiling
After boiling the vegetables, enhance their color and retain vitamins by soaking them in a bowl of water with a few ice cubes. Rapid temperature change helps the vegetables maintain a vibrant green color and keeps them crisp and fresh when eating.
5. Boil the vegetables on high heat
To prevent nutrient loss and ensure tasty vegetables, boil them on high heat. Boiling on low heat may result in color fading and vitamin leaching, as well as mushy and less flavorful vegetables.
6. Use lemon or vinegar
Add a few drops of lemon or vinegar to preserve the color of certain vegetables like cabbage and carrots. These also enhance the flavor of various vegetables.
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