Tuesday, 16 April 2013

The Art of Cooking Tip # 4 How to cook vegetables crunchy and colourful?


The Art of Cooking 

Tip # 4

How to cook vegetables crunchy and colourful?


Love those colourful, crunchy beans,carrots and capsicum in your noodles and fried rice? Ever wondered how they are cooked and yet are colourful and crisp? 
It is called blanching.The vegetables in certain dishes like fried rice should not be overcooked and should retain their colour. 

Here is how to do it.

Cut the vegetables.
In a vessel heat the water,bring to boil and turn off the stove.
Pour in the cut vegetables and salt to taste and close the lid.
After 5-10 minutes ( depending on the quantity of vegetables ), pour the vegetables in a sieve.
Hold them under running cold water for a few minutes.
Put the sieve on a vessel so that the water is fully drained.

Now your crispy veggies are ready.

Eat healthy.

Happy Cooking :-)