Vegetables are products that are remarkable in taste and a set of useful substances. How can you preserve the maximum of this benefit when cooking them? Small tips will help you with this.
Vegetables are an invaluable product for the human body. They contain many vitamins and useful elements, thanks to which all metabolic processes take place.
Many vegetables are useful not only raw, but also after heat treatment. Many delicious dishes can be prepared from them. To prevent vegetables from losing their valuable qualities during cooking, you must follow a few simple rules:
- if you are going to cook vegetables, then first you need to boil the water, do not immerse them in cold water;
- vegetables should be cooked in a container with a closed lid;
- when cooking vegetables containing vitamin C, it is necessary to add a small amount of citric acid to them, this will preserve the beneficial properties;
- if you cook vegetables in order to use them for salad in the future, then you do not need to peel them first, so you will save more nutrients;
- after the vegetables are cooked, do not leave them in water for a long time, they will absorb water and become tasteless;
- fresh frozen vegetables should be cooked immediately, without waiting for them to thaw;
- vegetables should be cooked in salted water, with the exception of beets;
- if you add a little sugar to it when frying onions, it will become much tastier and acquire a beautiful shade.
And one more useful tip. You should not store vegetables in the light, it destroys vitamins. It is best to place them in a cool and dark place.
