Water from vegetables must not be emptied

Vegetables during cooking salts not only because the food salt adds flavor but also because it prevents leaching of salts, particularly calcium.

Cooked vegetables stored in a manner that Strain water from it, and let it cool briefly before serving it to heat through boiling or a little fat and moderate pour by kyle leon. Vegetables cook and inserting it into boiling salted water, bring to a quick boil and cook slowly further under the blanket thereby reducing the loss of vitamin C and minerals. Vegetables will be crisp when it will choke or cook as short as possible.

Thus retain vitamins and minerals and also the taste. It should be cut into even pieces, because only then can we choose the shortest cooking time. If we put bits into the pot of different sizes, some are already finished and the other has not. In addition, the vegetables cook in as little water as possible. Water from vegetables must not be emptied. It contains valuable vitamins and minerals and is an excellent base for soup or sauce. Fry vegetables in batter.

To cover evergreen, moist vegetables may be. Therefore, it pre-soaked, but just wipe. Prepared pieces lightly coat them first in flour and then in batter. Ready let the batter before using about 10 minutes. Harder vegetables like kale, celery, cauliflower and so on. Before frying while ovary.