Introduction: "Hard" vegetables are difficult to season. Try braising them; it not only helps preserve more nutrients but also results in better flavor and easier digestion.
When cooking "hard" vegetables like green beans, cauliflower, or round eggplant, people often struggle. Because these vegetables are rather "hard" and don't absorb flavors well, they can end up with a tough texture if not cooked properly. However, cooking them for too long leads to excessive nutrient loss. Culinary experts suggest that "hard" vegetables are better braised. This method not only helps preserve nutrients but also enhances the flavor and makes them easier to digest.
"Hard" textured vegetables often require repeated stir-frying, and the longer they are fried, the more vitamins are lost. Compared to stewing, braising has a natural advantage because the stewing process can cause many water-soluble vitamins and some minerals to be lost, and vegetables boiled in water often lose their flavor. Braising, on the other hand, ensures the original flavor and richness of nutrients are preserved.