First of all, vegetables should be washed with running water, and then cleaned and cut. Do not store cut vegetables, they should be cut right before cooking. Vegetables boil in enamel ware. It is better to cook them with the lid closed. Do not let the water boil. To taste the boiled vegetables was better, add a pinch of sugar to the water. Water should cover the vegetables completely, so that they retain vitamins and nutrients. But do not pour too much water. The best nutrients of vegetables are preserved when cooking vegetables in a double boiler.
Frozen vegetables and vegetable mixtures do not require defrosting. They should be stored in boiling water or on a hot pan, so as not to lose vitamins. The less time is cooked vegetables, the more useful substances are stored in them. The more often vegetable dishes are reheated, the less vitamins are stored in them. Therefore, you should only warm up those portions that you are going to eat.
Broths in which vegetables were cooked contain a lot of nutrients, isolated from vegetables during cooking. Therefore, vegetable decoctions are suitable for making soups or sauces.
Vegetables should be poured into boiling water. The larger the vegetables are chopped, the more vitamins they will retain. Vegetables should be cooked over moderate heat.
Potatoes.
Potatoes retain useful substances if it is cooked in the peel. In boiled potatoes of vitamins is much more than in fried. Especially useful potatoes "in uniform". To cook when potatoes are not boiled, pour off some of the boiling water and add a cold instead. The potatoes are cooked very delicious, if you throw a few cloves of garlic and bay leaf into the water, and also if you add dried fennel to the water.
Mashed potatoes will turn white and airy if you add not cold, but hot milk, as well as a small amount of sour cream or butter. Significantly improves the taste of mashed potatoes added to it whipped protein.
The fried potatoes will turn out to be especially tasty and crunchy if you observe certain conditions of frying: the vegetable oil in the pan should be well heated, the cut potatoes should be pre-dried on a napkin, the salt should be added to the potatoes at the end of the frying. Begin to fry the potatoes on high heat, and then reduce the heat. If before the frying the sliced potatoes are lowered into hot water, and then let it dry, then it will be fried much faster and will get tastier. The cut potatoes are laid out on a strongly heated frying pan, and when it is browned from all sides, sprinkle it with salt. If you salt the potatoes earlier, the slices will lose not only the taste, but also the form.
Fresh early potatoes can be eaten together with the peel.
Cabbage.
It is better not to roast raw cabbage, so it turns dryish. Before frying it should be boiled or at least be boiled water. To stew the cabbage is not boiled, you should bring in it a lot of vinegar or citric acid. To give the cabbage a pleasant white color, it should be added a little milk. Cabbage will be especially tasty if it is not put out on the water, but on milk. Serve cooked cabbage on the table immediately after the completion of cooking to preserve nutrients.
Beet.
Beets will turn out juicy and tasty, if during its cooking you will not cut roots and remains of stems. Salads from fresh or boiled beets are very useful. As you know, beets are brewed very long. To make the beets cook faster, you need to cook it in a saucepan with a little water, from time to time pouring cold water.
In the dish of beets add spices and spices so that they do not seem empty. To maintain a saturated color when cooking, put a piece of sugar in the water.
Beans.
In the process of cooking, beans are not salted, they should be salted in ready-made form. To ensure that the beans do not darken during cooking, cook them with the lid open. Beans are cooked delicious and nutritious, if the boiled water in which it is brewed, drained and replaced with a new, cold, and add a little vegetable oil.
Other vegetables.
Greens should not be cooked with the main dish, so as not to lose vitamins. It is better to add greens to the prepared dish.
Green peas do not lose their original color when cooking, if you pour a pinch of salt into it.
Corn is boiled in a crockery without a lid with a whole cob.
Observing these conditions of cooking vegetables, you will save in them the maximum amount of vitamins and trace elements, which, in turn, will enter your body. Cooking vegetables and not lose the vitamins is quite possible for every mistress.