A few tips for you when you want to have a plate of fresh, crispy green boiled vegetables without darkening. Boiled vegetables seems to be very simple that anyone can do. But to keep the plate of boiled vegetables still fresh, crispy, delicious and beautiful, you must follow the following recipe.
Choose young, fresh veggies and rinse well to drain Many ways to boil delicious vegetables and not bruised.
1. How to eat vegetables is still hot
Boiling water on high heat and dropping vegetables and adding 1 spoon of salt and half a teaspoon of sugar also helps boil vegetables more green. Boil until the water boils again more 2 minutes.
- Note: For brittle spinach to be green, it is necessary to submerge the vegetables, boil them properly due to undercooked water spinach and plastic will darken, but if boiled too much, the boiled spinach will turn yellow. This way to eat hot is the best.
2. Boiled vegetables for a long time but still green, not black
When the pot of water has boiled under high heat, add the vegetables with half a spoon of stirring salt and boil again for aboutUMUM minutes for vegetables to ripen, then take out, pour into the European-style cold water ice cubes, cut a few slices of lemon in the same shell to vegetables more aromatic.
After boiling vegetables, soak in this cold water and soak until the water is cold, remove the vegetables to drain. When eaten on a plate, vegetables always keep the green color, crispy and delicious.
3. To boil fresh green vegetables beautifully, crispy delicious
Boil a large pot of boiling water with plenty of water, little vegetables. With fast boiling temperature and rapid ripening, the vegetables will be green, but if many vegetables are boiled for a long time, vegetables ripen and change color easily.
The reason vegetables fall into color is because the temperature has boiled for too long, so the polyphenols oxidize and turn into silver colors to look bad vegetables, not beautiful and lose appetite.
So, are there any dishes made from spinach and sweet potatoes? What is the recipe like? Find out in the following article: Recipes For Delicious Dishes From Morning Glory And Parsley
4. The secret to making delicious, crunchy fresh green vegetables is basically
When you put the vegetables in a pot of boiling water on a big fire, remember to add a little salt, which will help the flavor of the vegetables rich, retain many vitamins and nutrients in the vegetables and ensure the vegetables get a green color like I mean that.
- Note: Salt can not give too much or too little, otherwise it will not promote the effect of keeping the green color and nutrients in vegetables but can make boiled vegetables become less attractive, difficult to eat.
The perfect ratio of salt and water is 1 teaspoon of salt: ½ liter of boiled water.
Use salt medicine bought at a pharmacy (for people with stomach pain to drink, no harm). When water is added to the alkaline environment, the oxidation does not turn into the color of vegetables, the green chlorophyll is not lost and remains green.
5. How to boil mustard greens retains the characteristic aroma
Cabbage we picked up the leaves and root, washed and picked up the basket and drain. First we boil water with high heat and then put the vegetables into the pot to boil until we see the vegetables are soft cooked, turn off the stove, do not boil vegetables for too long will be weak. Take the vegetables to a plate, spread out them for green vegetables. Make a plate with egg sauce.
With dipping sauce: Duck eggs into the pot boiled, peeled and put into a bowl of fish sauce or soy sauce to produce a bowl of vegetable sauce then. Eating hot vegetables is better, everyone.
6. Recipes delicious boiled cabbage
Wash the cabbage, cut and eat, boil in a large pot of boiling water, add a few slices of ginger, a little salt, some MSG, about 2 minutes to bowl and boil to serve and enjoy. It is great to eat with egg dipping sauce.
7. How to boil watercress, delicious and nutritious food
CWatercress makes many simple and popular delicacies. Discover delicious boiled dishes from watercress, everyone.
Watercress is extremely crunchy, sweet, boiled, has a strange taste, fights boredness, and very quickly ripens. The cool of watercress helps regulate the body when you eat too much hot seasoning, a clean, cheap, easy-to-buy vegetable.
Clean vegetables, interrupting eating and draining. Boiled water for a little salt, main noodles, to simmer for vegetables to boil and boil again 1 minutes. Take vegetables to a plate, serve with garlic and lemon chili sauce.
8. How to make boiled sweet and crispy sweet vegetables is very simple
Boiled chopped vegetables are familiar in the daily menu of any family, especially vegetables with the main season in the winter, so you can add this dish to the winter menu will be very suitable offline.
Vegetables pick up all the deep leaves, dead leaves, old and crushed leaves, cut off the base and cut with a long knife about 4cm. Rinse, remove, and drain. Ginger, shave clean with a razor, smash.
First we cook the boiling water of the 1 pot, add some salt to the vegetables. Then we bring the vegetables to a boil again for about 3 minutes. When we see the soft cooked vegetables, we add more crushed ginger, take out the plate and spread thinly for vegetables to cool quickly and keep the green color. Dab with soy sauce is the best.
I wish you every success with delicious foods every day, from nutritious green vegetables in family meals.
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