Boiled vegetables are one of the easiest dishes to make. However, no matter how simple, boiled vegetables still need their own recipes. To have a plate of fresh, crispy, green boiled vegetables, you just need to follow the steps below!
Boiled vegetables are an extremely familiar dish in Vietnamese meals. However, normal boiled vegetables do not last long, they quickly become viscous, soft, and darken after only about 15 minutes of boiling. This article will show you how to overcome all of the above phenomena with just a few tips with ingredients available in your kitchen.
firstUse salt and ice
Use salt and ice
Wash vegetables depending on type and drain.
Put water in a pot and boil over high heat. When the water boils, add a little salt to keep the green color of the vegetables. A reasonable ratio is 1/4 teaspoon of salt per half liter of boiling water.
Wait for the water to boil before adding the vegetables. Continue to boil the water, about 2-5 minutes depending on the type of vegetable.
After 30 seconds, stir the vegetables and test for doneness . When the vegetables are cooked, take them out and put them in a bowl of water with about 3 or 4 ice cubes. Wait 2-3 minutes for the vegetables to cool, take them out and drain.
2Add cooking oil to the boiling water
This way of boiling vegetables does not take much time to cool after boiling. You can add a little cooking oil to the pot of boiling water before taking out the vegetables . Thanks to the outer layer of cooking oil, your vegetables will be greener and shinier.
3Use lemon or vinegar
Another way is to squeeze a few drops of lemon or a few drops of vinegar into the boiling water . This will preserve the color of the vegetables without losing the original flavor. This method can be applied to cauliflower, carrots...
Just follow a few simple steps according to the above methods and you will have a delicious plate of green, crispy vegetables. Wishing you success with this tip for boiling vegetables!
