Vegetables are products that are remarkable for their taste and a set of nutrients. How to keep maximum of this benefit during their heat treatment? Small tips will help you with this.
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Vegetables are an invaluable product for the human body. They contain many vitamins and beneficial elements, thanks to which all metabolic processes occur.
Many vegetables are useful not only in raw form, but also after heat treatment. Many delicious dishes can be prepared from them. So that vegetables do not lose their valuable qualities during cooking, it is necessary to observe several simple rules:
- if you are going to cook vegetables, then first you need to boil water, you should not lower them in cold water;
- Cook vegetables in a bowl with a closed lid;
- when preparing vegetables containing vitamin C, it is necessary to add a small amount of citric acid to them, this will save useful properties;
- if you cook vegetables in order to use them for salad in the future, then you do not need to pre-clean them, so you will save more nutrients;
- after the vegetables are cooked, do not leave them for a long time in the water, they will absorb water and become tasteless;
- freshly 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 better to place them in a cool and darkened place.