2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Vegetables are an indispensable part of food and are on our table at any time of the year. Whether we prepare a modest or festive menu, vegetables are present in it. If someone does not love them and does not use them enough, then they are not eating properly.
Vegetables have a great influence on digestion and assimilation of food and are a source of nutrients necessary for the body - vitamins, hydrocarbons, minerals. The nutritional value of vegetables is indisputable, but in order to preserve it, it is necessary to prepare and process them properly.
Above all, they should be washed carefully and continuously with running cold water. Carrots, beets, fish and other roots are washed until all the soil stuck to them is removed. Then they are scraped or peeled and washed again. Once we have cleaned the root vegetables, they should be consumed and used as soon as possible, because they are stored for no more than two or three hours at a temperature not higher than 12 degrees.
Do not leave peeled vegetables in water, as they lose much of their nutrients by first disappearing mineral salts and vitamins. The taste also deteriorates. Peeled carrots left in water lose some of their sugar, and potatoes lose some of their starch. Peeled and washed vegetables are covered with a clean damp cloth - thus protecting them from contamination and wilting.
Note that for a Russian or other salad with cooked vegetables it is better to cook carrots, potatoes and beets with the skins. Thus, only about 20 percent of vitamin C is destroyed, and when cooked purified, they lose twice as many vitamins. Of course, before we put to boil, we must wash very well.
When cooking soup or a second course, put the cleaned and chopped vegetables in boiling water. The high temperature stops the action of enzymes that destroy vitamin C. If we make vegetable soup with meat broth, we must prepare the broth, let it boil and then add the chopped vegetables. For garnish, when cooking vegetables, you should also put in boiling and slightly salted water. The vegetables should be covered with water in the pot, and it should be covered with a lid. In open containers, vegetables lose twice as many vitamins than in closed ones.
In order to preserve vitamin C in vegetables, violent and unnecessary cooking should not be allowed, vegetables should not be overcooked. When boiled for a long time, the vitamin value of cabbage is reduced by 85 percent. The spices parsley, dill, etc. are placed in the already prepared dish and do not let it cook for more than a few minutes.
Vegetable dishes are best prepared as soon as possible before consumption. For example, we will point out that in potato or other vegetable soup three hours after its preparation, about 80 percent of the vitamins are destroyed. Ready-made salads can be left in the refrigerator for no more than 12 hours, and if there is no refrigerator, they can be prepared immediately before eating.
It is very unfortunate to use a board for cutting meat and vegetables. If we cut vegetables, we have to wash the board well, scrape it well and pour boiling water over it. We must be very careful if there are small children at home. Wood is such a material that if it is not cleaned after use, soil can remain in its inconspicuous holes, and with it various microbes.
Peppers
Only one or two peppers can satisfy the entire daily dose of vitamin C. But vitamin C is fully utilized only when the peppers are consumed raw. Prepared with onions and tomatoes, they are very suitable for salads and appetites. Their seeds are removed and then the peppers are rinsed well with cold water.
Green beans
First wash and then cut less of the two tips. Vitamin C is better preserved in it when cut in bulk.
Peas
Peas contain many minerals and vitamins, especially vitamin B. We can serve young peas by stewing with oil, salt and water and sprinkle with finely chopped fresh dill.
Spinach
Spinach is very rich in vitamins, iodine, calcium, iron. At least one-fifth of the total should be added raw to the finished meal. It is recommended to add a little fresh milk, which neutralizes the oxalic acid contained in spinach.
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Several Ways To Preserve Peppers For The Winter
Undoubtedly peppers are one of the most consumed and useful vegetables. With the approach of autumn the aroma of roasted peppers more and more often it begins to be felt by homes. The field for making delicious peppers is quite wide - stuffed peppers with minced meat and rice, burek peppers, stuffed peppers with eggs and cheese, mish-mash, fried peppers with tomato sauce, and why not just a salad with peppers and onions for your favorite drink.
How To Preserve Peppers
Peppers can be canned in several ways depending on what you want to cook with them afterwards. You can store them in the freezer, the other option is to preserve them in jars and leave them in a cool, dark place. If you want to make a can of peppers, which you will later fill, you must pre-blanch the pepper to soften it slightly.
How To Preserve Hot Peppers
Hot peppers are a nice addition to dishes. There are different methods for their preservation. Three and a half kilograms of peppers and salt are needed to preserve chorbadji peppers. Salt is added to four liters of water - about one kilogram.
Can We Preserve Pots In Jars
Canning food is useful and undoubtedly much more profitable than buying everything from stores. We know how to preserve raw fruits and vegetables, fish, but since raw products can be put in jars, it is logical to ask the question - can we preserve already cooked dishes?
How To Preserve The Valuable Substances Of Vegetables?
With improper heat treatment, most of the useful vitamins in food can be destroyed up to 90%. There are some rules, the observance of which will help you preserve the maximum vitamins and nutritional qualities of vegetables. The first condition is that the vegetables are fresh and not wilted.
