Vegetables Not Cover While Cooking: Vegetables are an important part of our daily food, but if they are not cooked properly, then they lose both their nutrients and tastes. Especially, we often make the mistake of covering some vegetables, due to which they either melt more or the essential vitamins present in them are blown away. Let’s know about those vegetables that should not be cooked at all.
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Why should not be covered while cooking some vegetables? (Vegetables Not Cover While Cooking)
When we covers and cook some vegetables, steam inside, which makes the vegetable very soft and its natural taste is eliminated. Also, many essential vitamins (eg vitamin C, B-complex) fly with steam. Apart from this, vegetable color and texture also deteriorate.
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Vegetables that should never be covered (Vegetables Not Cover While Cooking)
- ladyfinger: It makes it sticky by covering the ladyfinger. By cooking open it makes it crisp and tasty.
- Eggplant: The brinjal becomes very soft and like water when covered. Cook open so that its real taste remains.
- Turnip and Radish: They have pungency and special taste, which can end when covered.
- Cabbage and Caul’s Cabbage: Covering and cooking ends their crispness and color.
- Green leafy vegetables (spinach, fenugreek, mustard): Covering the folate and vitamin C present in them can be destroyed.
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Some vegetables that can be covered and cooked (Vegetables Not Cover While Cooking)
Mix vegetables made with potatoes, carrots, pumpkin, luffa, or lentils. These vegetables cook late and covering are well mistaken.
Correct ways to cook vegetables (Vegetables Not Cover While Cooking)
- Cook the vegetables on medium heat.
- If it is necessary to cover, then remove the lid in between and keep stirring with a spoon.
- Do not add too much water, so that the nutrients do not dissolve in the water.
- Do not cook the vegetables excessively – keep a little crunchy, so that both taste and nutrition are intact.
