Leafy greens taste better when prepared properly before cooking.
1. Wash the vegetables thoroughly, then soak them in water. Using the soaking water to make soup will enhance the flavor.
2. There's no need to thaw frozen vegetables before cooking. You can add them directly to boiling water. This method makes the vegetables more delicious and minimizes the loss of 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. Soaking freshly picked mushrooms in salt water makes them more flavorful.
5. It's best to use a stainless steel knife when cutting bok choy, as vitamin C is sensitive to contact with iron. Briefly blanching bok choy in boiling water before cooking can remove its bitter taste. Cooked bok choy should not be left for too long; after 3 hours, almost all of its vitamin C will be destroyed.
6. If pickled cabbage is too sour, rinse it once with cold water. Hot water will wash away many of the nutrients and result in poor flavor.
7. When making a vegetable soup, add the salt to the boiling water first, then add the vegetables. Simmer gently to preserve the vitamin C content.