Food prepared using microwave ovens is not harmful to humans. On the contrary, microwave cooking allows vegetables to be cooked without excess oil, minimizes carcinogens in fried foods and preserves vitamins. Especially such food is useful for people in need of dietary nutrition.
Instructions
Step 1
When cooking vegetables, follow a number of rules: in the process of preliminary preparation, wash, peel, cut them; losses occur at each operation, so to reduce them, rinse vegetables for no more than 15-20 minutes. For shredding, cutting, cleaning, use stainless steel knives, and send cooked vegetable semi-finished products as soon as possible for cooking in the microwave.
Step 2
When cooking vegetables in the microwave, use heat-resistant porcelain or glass cookware without the slightest trace of metal. Microwave - radiation does not penetrate the metal, but is reflected from it, so vegetables placed in the oven in a metal bowl risk being left raw. Do not use pans with thin metal patterns on porcelain pans, as microwaves will heat them up and deteriorate.
Step 3
Cut the vegetables into equal pieces. If you need to boil them whole, pierce them or make cuts in several places, otherwise the vegetables will burst during cooking. Salt is best at the very end of cooking, as the salt makes them hard.
Step 4
Cook vegetables on full microwave power. Do not forget to check their readiness from the very beginning of cooking.
Step 5
Turn and stir vegetables during cooking if finely chopped. Cooking time will depend on size and ripeness. Keep in mind that after you remove the vegetables from the microwave, they will take some time to cook.
Step 6
You can also cook fresh frozen vegetables in the microwave. To do this, first put them in a dish, add a little water and heat at full power in a special heat-resistant dish. If you need to reheat small amounts of frozen vegetables, you can do it right in the package, but for this, pierce the wrapping film in several places with a fork.
