During the cooking process, especially during stir-frying, green vegetables can easily lose their vibrant green color. So, what methods can be used to prevent this from happening?
1. Cover the pot at the right time. If you cover the pot tightly from the beginning, the vegetables will lose their color and turn yellow. This is because the chlorophyll in vegetables contains magnesium, which is replaced by another substance in the vegetables—organic acid (containing hydrogen ions)—during cooking, forming a yellow-green substance. If you stir-fry or boil the vegetables first to allow this substance to be released by heat before covering the pot, the chlorophyll will not be affected by the acid and turn yellow.
2. For a more appealing appearance, you can add a little baking soda or alkaline powder during cooking. This will make the color of the vegetables more vibrant and translucent.