Boiled vegetables are a staple in Vietnamese cuisine. However, traditionally boiled vegetables don’t keep well, becoming slimy, soft, and discolored after just 15 minutes. This article will show you how to overcome these issues with a few simple tips and readily available ingredients from your kitchen.
1 Use Salt and Ice
Use Salt and Ice
Wash and rinse the vegetables of your choice.
Fill a pot with water and bring it to a boil over high heat. Once the water boils, add a pinch of salt to preserve the green color of the vegetables. A reasonable ratio is 1/4 teaspoon of salt for every half liter of water.
Wait for the water to reach a rolling boil before adding the vegetables. Continue boiling for 2-5 minutes, depending on the type of vegetable.
After 30 seconds, stir the vegetables and test for doneness. When they are cooked, remove them from the heat and place them in a bowl of cold water with 3-4 ice cubes. Let the vegetables cool for 2-3 minutes, then drain and set aside.
2 Add Oil to the Boiling Water
This method saves time by eliminating the need for post-boiling cooling. Simply add a dash of oil to the boiling water before removing the vegetables. The oil will coat the vegetables, keeping them looking fresh and vibrant.
3 Use Lemon or Vinegar
Alternatively, you can add a few drops of lemon juice or vinegar to the boiling water. This will not only preserve the color of the vegetables but also maintain their original flavor. This method works well for vegetables like broccoli and carrots.
By following these simple tips, you’ll end up with a plate of crisp, vibrant, and delicious vegetables. Good luck, and happy cooking!
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