5 Ways to Boil Vegetables to Keep them Green and Fresh

5 Ways to Boil Vegetables to Keep them Green and Fresh

How to boil vegetables to keep them green and fresh when eaten is not that difficult. The correct way to boil vegetables needs to be applied not only to maintain the color but also to maintain the nutritional content.

Vegetables that are boiled or cooked for too long can experience changes in taste, color, aroma, and even nutrition. Therefore, it is necessary to boil vegetables correctly so that you can still enjoy food and get its benefits optimally.

These are tips to boil vegetables to boil vegetables and keep them green and fresh. You have to know when to add the vegetables, to add some ingredients such as salt or vegetable oil to keep the vegetables green and fresh.

  1. Cook Immediately

 The first way to boil vegetables is to process them immediately after they are purchased. First of all, of course, you have to make sure the vegetables to be cooked are new and fresh when you buy them. New and fresh vegetables are of good quality and natural green in color.

Fresh vegetables should not be refrigerated for more than two days to keep their good quality and green after boiling or cooking.

2. Pay attention to when to put vegetables

The next way to boil vegetables is to pay attention to when to put vegetables. Cut and wash all vegetables. Then, boil the water until it boils. It’s best to put vegetables when the water to boil the vegetables is boiling. Immediately stir the vegetables with the water.

Use high heat to boil these vegetables so that they cook quickly. If the vegetables are wilted and cooked, immediately remove the vegetables. Boil the vegetables for about a minute or two so that the nutrition is maintained.

Boiling vegetables when the water is not boiling will reduce vitamin C levels, 10 to 12 times. This is because the vitamin C in vegetables evaporates.

3. Sprinkling a pinch of salt is also one way to boil vegetables to keep them green and fresh. 

Sprinkle or add salt to the vegetable cooking water. In addition to keeping vegetable green, salt also serves to make vegetables weaker or softer. Salt also serves to give a more savory taste to vegetables.

In addition, you can also add 1/4 tsp of baking soda to the vegetable stew. Stir the vegetables until cooked then drain. However, don’t use too much baking soda, because it will make the vegetables tasteless delicious.

4. Add a Little Vegetable Oil

Adding a little vegetable oil can also be used in how to boil vegetables to keep them green and fresh. You can add 1 tablespoon of vegetable oil to 1 liter of water when boiling vegetables.

Once cooked, the vegetables can be drained immediately. You can also put the vegetables directly into the ice water first, then drain them.

5. Put Vegetables in Ice Water

 The next way to boil vegetables to keep them green and fresh is to put them in ice water. Put the vegetables in ice water or water filled with ice cubes when finished and cooked so that the vegetables remain green and fresh after boiling.

In this way, it is believed that the color of the vegetables will still look green and fresh. Ice water also serves to make vegetables cool quickly and can be eaten immediately with fried fish, chili sauce, or spicy vegetables.

How to boil vegetables to keep them green and fresh will keep the vegetables you consume still have maximum nutrition. In addition, this method of boiling vegetables also avoids vegetables from being mushy and keeps them crispy and tasty when consumed.

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