Brilio.net - Consuming green vegetables provides many benefits for the body. Green vegetables are a source of folate, a type of vitamin B that helps maintain heart health . The nutritional content of green vegetables also helps maintain normal blood pressure and cholesterol. Therefore, many people add green vegetables to their healthy diet.
One of the healthiest ways to consume green vegetables is to eat them fresh or lightly cooked, such as by boiling them. Consuming green vegetables in the right way is important to ensure that the nutrients, taste, and texture remain optimal.
Unfortunately, many people actually overdo it by boiling green vegetables until they are soft, overcooked, and even turn black. This problem not only affects the appearance of vegetables which become less attractive, but can also damage the texture and taste. Vegetables that should be crispy and fresh can become soft and lose their appeal when the cooking process is not done properly.
To prevent this, many people then choose to add baking soda to the boiling water. Well, baking soda is considered to be able to make vegetables softer faster, so the cooking process is not too long. But on the other hand, baking soda can also change the taste of vegetables to be bitter if the dosage is not right.
To be safer, you can use the trick used by the Instagram account owner @safaralles. Through one of the videos uploaded, he admitted to having another trick for boiling green vegetables so that they stay fresh and not mushy. In addition, the nutrients are also maintained during the boiling process.
As reported by BrilioFood from Instagram @safaralles on Sunday (3/11), there is an additional ingredient used in boiling green vegetables, namely salt. Boiling green vegetables by adding a little salt to the boiling water has several important benefits that help maintain bright colors and crispy textures.
photo: Instagram/@safaralles
The method is quite easy, boil the water in a pan until it boils first. After that, add a little salt and stir until the salt dissolves. If so, let it sit again until the water boils again.
photo: Instagram/@safaralles
Now, when the water is boiling, put in the green vegetables that you want to cook. Press until the vegetables are completely submerged. Then cover the pan and boil for about 7 minutes. This will make the green vegetables cook faster and not change color.
photo: Instagram/@safaralles
Once boiled, turn off the stove and not the pan. Lift and drain the green vegetables. Well, green vegetables boiled in salt water really stay fresh and do not turn black. The level of ripeness is also just right, aka not mushy.
Well, salt itself has a number of important functions in boiling green vegetables. Salt helps keep the pH of the boiling water more neutral, so that chlorophyll is more stable and the green color of the vegetables remains bright. In addition, salt in the boiling water will help increase the boiling point of the water, so that the vegetables cook faster. Fast cooking helps maintain a crispy texture because the vegetables are not exposed to heat for a long time, which can cause them to become too soft and lose nutrients.