Vegetable Hot Water has a knack of keeping nutrients from losing

2021-05-19 824

1. Full firepower, sufficient water and short timeThe strong firepower keeps the water boiling all the time, and enough water ensures that it will not cool down by adding water in the middle. In boiling water, the oxidase in vegetable quickly loses its activity and there is almost no oxygen in boiling water, thus increasing the oxidative loss of vitamin C and other nutrients.2. Refueling with salt