An important role in human nutrition is played by vegetables, thanks to its beneficial effect on the processes of digestion and biological value. They serve as a source of mineral salts and vitamins. Vegetables contain aromatic, coloring and flavoring substances that allow you to diversify the food and excite the appetite.
How tasty to cook vegetables?
Cooking tips
- Vegetables store in a dark, cool place, as in sunlight, vitamins are destroyed in them.
- To remove insects from the vegetables, the vegetables are dipped in salt water before cooking.
- When cooking, put fresh vegetables into boiling water and cover with a lid. This reduces the loss of vitamins and nutrients.
- For the early cooking of vegetables, you can not add soda, it destroys vitamin C. To preserve this vitamin, you can add a little vinegar or citric acid, they retain this vitamin.
- If two pieces of sugar are dropped into a pan in which vegetables are cooked, this will improve their taste.
- Cooked vegetables are not stored in the water in which they are cooked, they become tasteless and watery. They need to be thrown in a colander.
- Do not need to pour water, which was cooked peeled vegetables. This broth contains a lot of nutrients, the broth can be used to make sauce or soup.
- Vegetables for salads are boiled, not cleansing from the skin, so they better preserve nutrients. Clean them before cooling, so you can reduce waste, they are easier and faster to clean.
- Freshly frozen vegetables do not thaw, but put directly into boiling water.
- Vegetables, except for beets and green peas, boiled in salted water. Beets in salt water lose flavor, and green peas in it for a long time cooked.
- Sometimes to preserve the color in the water, where the beets are brewed, add the vinegar. But with beetroot vinegar, the beets are brewed much longer than if it were cooked without vinegar.
- Corn is boiled whole with the leaves.
- Sprouted and green potatoes are recommended to cook in a cleaned form. With the peel to remove a large layer of pulp with green areas and eyes.
- When cooking the old potatoes there will be no blue spots, if you add a little vinegar to the water.
- If you want to bake potatoes in the oven, you need to prick the potatoes with a fork so that they can not break.
- Do not dilute the puree with cold milk, it will turn gray. Little by little hot milk is poured in, so that lumps do not form.
- Onion will taste better and become golden in color if it is sprinkled a little with powdered sugar.
- The incised bulbs will not dry if they are placed on a plate with salt, notches down.
- Do not fry the cabbage in its raw form, as it becomes tasteless when cooked, so it is first boiled and then fried.
- For toppings, the raw crushed cabbage must be boiled in order to reduce the volume before frying.
How to cook vegetables?
Vegetables are useful in any form.
Raw vegetables
Variants mass - carrots, radishes, cabbage, celery, tomatoes, lettuce. These vegetables are perfectly combined with beans, peas, cauliflower, sliced broccoli. They can be eaten raw and used in a salad.
Steamed vegetables
Steam heats and softens vegetative food. Steam is much softer than boiling and retains the smell, taste and color of vegetables. The main thing is not to overdo it. The pans should be made of stainless steel. The lid must be tightly closed. During the vegetable park, the water is in a constant boil.
Microwave Oven
This way of cooking preserves the nutrients of the vegetables, flavor and color. The more food will be in the oven, the longer it will be prepared. Prepared food can be heated several times.
Grill
Need foil and fresh vegetables. Well lubricate the foil, chop the meat and vegetables, pack in foil and put on fire. When it is ready, serve.
In conclusion, we add that you can cook all the vegetables delicious. Remember, all delicious dishes are prepared simply, only you need to be able to properly prepare them.