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 the vegetables a lush green color.

The vegetables are picked, washed and still soaked in a basin of water. Then take them out and put them immediately into the pot.

Put 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 for about 30 seconds then turn off the stove.

With this boiling method, 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 water to make soup, boil it in the usual way. If you boil it to eat with dishes like vermicelli 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 several layers.

Remember to cover both ends tightly so that air cannot get into the vegetables and that the nutrients in the vegetables do not evaporate during processing.

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 place them on a plate. You will 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.