Vegetables are products, remarkable on gustatory qualities and a set of useful substances. How to keep a maximum of this advantage at their thermal treatment? Small advice will help you in it.
Vegetables are an invaluable product for a human body. They contain a set of vitamins and useful elements thanks to which there are all exchange processes.
Many vegetables are useful not only in the raw, but also after heat treatment. From them it is possible to prepare many tasty dishes. That vegetables didn't lose the valuable qualities at preparation, it is necessary to follow several simple rules:
- if you are going to cook vegetables, then for a start it is necessary to boil water, it isn't necessary to lower them in cold water;
- it is necessary to cook vegetables in ware with the closed cover;
- cooking the vegetables containing vitamin C it is necessary to add to them a small amount of citric acid, it will allow to keep useful properties;
- if you cook vegetables further to use them for salad, then previously it isn't necessary to clean them, so you keep more nutritive matters;
- after vegetables cook, don't leave them for long time in water, they will absorb water and will become tasteless;
- freshly frozen vegetables need to be cooked at once, without waiting for their thawing;
- it is necessary to cook vegetables in the added some salt water, except for beet;
- if when frying onions to add to it it is a little sugar, it will become much more tasty and will get a beautiful shade.
And one more helpful advice. It isn't necessary to store vegetables on light, it destroys vitamins. It is better to place them in the cool and darkened place.