How long does it take to cook green vegetables?

We cannot do without green vegetables in our diet every day. They can effectively supplement vitamins and other substances. However, many people do not know how to cook green vegetables well. They don’t know how long it takes to cook them. So how long does it take to cook green vegetables? It depends on what kind of vegetables you have. If they are leafy vegetables, they can usually be cooked in a few minutes using hot water at 100 degrees. Some vegetables need to be cooked longer, such as beans, which must be cooked thoroughly before being eaten.

In general, boiling vegetables means using 100-degree hot water in direct contact with the vegetables.

Advantages: Fast, helps retain chlorophyll and vitamin C.

Disadvantages: It is time-consuming and energy-consuming, and the plants are easily lost vitamins when boiled in water.

Key point 1: Don’t cut too finely.

Since the taste and vitamins of vegetables will be lost when they are cut, from the perspective of retaining nutrients, do not cut the vegetables too finely.

Key point 2: Add more water.

Try to add as much water as possible when cooking vegetables so that the temperature does not drop too much when the vegetables are placed in the water. (The recommended ratio is 6 liters of water to 0.5 or 1 kg of vegetables)

Point 3: Add salt.

Many books mention adding some salt when cooking vegetables to speed up boiling or preserve the color of the vegetables or make them crisper, but they do not mention why this effect occurs. This empirical cooking method actually has no solid scientific basis. The real help that salt provides during the cooking process is to accelerate the softening of vegetable cell walls and slow down the loss of nutrients. How much salt should you put? You can use 2 tablespoons of salt with 1 liter of water.

Point 4: Boil the water first.

Once the water is boiling, add the vegetables and bring the water back to a boil over high heat. The purpose of doing this is to reduce the activity of the destructive enzyme as quickly as possible.

Point 5: Check often.

Test the vegetables to see if they are soft by using a knife or by tasting them yourself. Cook until soft and serve.

Tip 6: Don’t cook it for too long.

Boiling vegetables is not stewing meat! 10 minutes is the maximum time most vegetables can withstand.

Point 7: Alkaline water can preserve color.

If your vegetables are a little dull in color, adding a small amount of baking soda can restore some of the green color to them. Don't put too much! If you put too much, your dish will become - 'too soft', or more figuratively speaking, it will become a puddle of mud.

Point 8: It is not necessary to cook at 100 degrees.

For example, cooking potatoes at 80 to 85 degrees will ensure that the potatoes are cooked through and remain intact without falling apart.

Point 9: Coat with olive oil.

Vegetables that have just been cooked release a lot of moisture, which causes them to lose moisture and begin to shrink and wrinkle. To prevent this from happening, sprinkle some olive oil on your cooked dishes.