Tips for boiling vegetables without water, ensuring 100% nutrition is retained

Method 1: Boil vegetables in a pot without water

Water from vegetables boiled under high heat will give lush green vegetables.

Vegetables are picked, washed and still soaked in water. Then take them out and put them in the pot.

Place the pot on the stove, cover, turn on the highest heat for about 1 to 2 minutes until the water boils, open the lid and stir the vegetables from top to bottom, cover and leave for about 30 seconds then turn off the stove.

With this method of boiling, after taking the vegetables out onto a plate, they can be left for a long time but the vegetables are still green and delicious. However, there is a disadvantage of this method: you cannot boil many vegetables at once, so it is not suitable for large families.

Note: This method applies torBoiling water spinach will give you a plate of green vegetables. If you like to eat boiled water spinach and also like to use the water spinach to make soup, boil it the usual way. If you boil it to eat with dishes like noodle soup, boiling it this way is both quick and delicious, the vegetables will be green and very sweet because the nutrients are not lost to the boiling water.

Method 2: Boil vegetables without water in the microwave

First, pick out any damaged, wilted or damaged leaves and wash them with water.

Next, use plastic wrap to cover the vegetables a few layers.

Remember to cover both ends tightly to prevent air from getting into the vegetables and to prevent the nutrients in the vegetables from evaporating during cooking.

Put the wrapped vegetable roll on a plate and microwave for about 2 minutes.

Finally, take the vegetables out of the microwave, remove the plastic wrap and arrange them on a plate to have a dish of boiled, green vegetables.

With this way of boiling vegetables, you will retain most of the nutrients in the vegetables and save time.