- Clean vegetables previous to peeling or cutting to maintain the water soluble vitamins
- Peel vegetables as thinly as possible to protect the minerals and vitamins
- immerse potatoes and eggplant after cutting, to evade discoloration
- If you boil vegetables in hot water and after that do not throw the water and keep it to make gravies
- To avert browning of apples behind cutting and concern a tiny lemon juice on the cut surface. The apples will reside and glance fresh for a longer time
- Keep coriander leaves in a muslin (cheese) cloth container in the refrigerator and then they will stay put fresh for a longer time
- Before storing the green chilies remove the stems gently, which aid to remain fresh for the long period
- Previous to peeling the onions just soak nearly about ten minutes to keep away your eyes from tears
- Immerse almonds in the cup of lukewarm for not less than ten minutes that aid to peel effortlessly
- While cutting vegetables can be performed in different ways like sharp knife and wooden chopping board. But chopping vegetables on marble slab that blunt the knives
- Peel the outer leaves and the corn upright with the flat end firmly in a board, take a sharp knife and run it down among the kernels and the cob to bit them away
- Enclose the vegetables and fruits with newspaper before you keeping them in refrigerator
- slice dry fruits : Freeze them first for one hour and then douse the knife into hot water prior to cutting them
Keywords: vitamins, peel vegetables, fruits
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