Boiled vegetables are made of green vegetables, coriander, oil, salt, ginger, garlic and so on. Boiled vegetables are low in calories and fat, and eating boiled vegetables can increase satiety. Boiled vegetables contain a lot of crude fiber, vitamin C and carotene, which can not only supplement human nutrition, but also help to maintain skin and lose weight.
Precautions for cooking vegetables:
1, don't cut it too thin.
Because sliced noodles will lose the taste and vitamins of vegetables, don't cut vegetables too thin from the perspective of preserving nutrition.
2. Add more water.
Add as much water as possible when cooking vegetables, so that the temperature will not drop too much when you put the vegetables in the water.
Step 3 add salt.
The real help provided by salt in the process of boiling water lies in accelerating the softening of vegetable cell walls and slowing down the loss of nutrients. 1 liter of water can use 2 tablespoons of salt.
4. Boil the water first.
After the water is boiled, put the vegetables into the water and boil the water again with maximum firepower. The purpose of this is to reduce the activity of destructive enzymes as quickly as possible.
5. Check frequently.
Taste it with a knife or by yourself, and test whether the dish is soft or not, and it will be cooked soon.
6. Don't cook for too long.
Boiled vegetables are not stew. Many vegetables, such as spinach or watercress, are simply blanched and put in ice water for a while. 10 minute is the limit time that most vegetables can bear.
7. Alkaline water can preserve color.
If your dish is a little boring, add a little baking soda to make it green again. Don't put too much. If you put too much, your food will become too soft, or more vividly, it will become a pool of mud.
8. 100 degree does not need to be cooked.
For example, cooking potatoes at 80 to 85 degrees can ensure that the potatoes are cooked and intact.