1. Wash the dried vegetables, then soak them in water. Use this water to make soup for a better flavor.
2. No need to thaw frozen vegetables before cooking. You can put them directly into boiling water. This makes the vegetables more delicious and preserves much more of the vitamins.
3. Wilted green vegetables can be revived to their fresh green color by soaking them in cold water with one tablespoon of vinegar for an hour.
4. Soaking a whole head of cabbage in salt water can remove small insects from the leaves. Freshly picked mushrooms become more flavorful when soaked in salt water.
5. It's best to use a stainless steel knife when cutting bok choy, as vitamin C is sensitive to contact with iron. Briefly blanch the bok choy in boiling water before cooking to remove its bitterness. Cooked bok choy should not be kept for too long; after 3 hours, almost all the vitamin C will be destroyed.
6. If your pickled cabbage is too sour, rinse it once with cold water. Do not use hot water, as it will wash away many of the nutrients.
7. If you add one tablespoon of lemon juice or a few granules of citric acid (or vinegar) to the cooking water for cauliflower, the cauliflower will turn out white and delicious.
8. When making a vegetable soup, add the salt after the water has come to a boil, then add the vegetables. Simmer gently to preserve the vitamin C. The soup should be made and eaten fresh; don't save leftovers, or the vitamin C content will decrease.
9. To avoid crying when cutting onions, first dip the knife in cold water.