It is in the summer period that dishes from fresh vegetables are especially popular. This is very useful and, in addition, delicious. But such nutritious products are very easy to spoil during cooking.

FoodOboz editorial staff will tell you how not to cook vegetables, so that they have a good flavor and remain useful. There are quite a lot of nuances.

Removing the peel

The peels of many vegetables are high in antioxidants and fiber. If you are cooking zucchini, beets, zucchini, carrots or potatoes, simply rinse them well under running water. For other vegetables, only remove the skins if it is specified in the recipe.

Low frying temperature

Frying vegetables implies the formation of a crispy crust and the integrity of all the pieces. If the temperature is too low, the food will simply shrink and turn into one solid mass. Therefore, the optimal temperature is 200-230 degrees.

Wrong pan

It is very important that the utensil in which you cook the vegetables has low sides. It can be a baking tray or a frying pan. If the container is deep - the water will not evaporate well.

Different sized pieces

Cut all vegetables in equal pieces. Otherwise they will cook unevenly. The ideal size is 2 to 5 cm wide cubes or long bars.

Boiling vegetables rather than steaming them

If you boil vegetables - most of the useful substances are neutralized. Therefore, if it is important for you to preserve all the ingredients, choose the steaming technology. The pieces will have a natural color and dense texture.

Also on OBOZREVATEL you can read the recipes:

• Fish with vegetables in the oven
• Meat salad with vegetables
• Pilaf with vegetables