The simple drawing tutorials of vegetables and fruits are as follows:

Material preparation: paper, pens, and colored pens.

1. First draw the roots and sides of the cabbage, as shown in the picture.

2. Draw the leaves of cabbage on top of the cabbage gang, as shown in the picture.

3. Draw two fruits on top of the cabbage gang, as shown in the picture.

4. Then draw two mushrooms under the cabbage gang, as shown in the picture.

5. Draw two more garlics on the right side of the mushroom, as shown in the picture.

6. Finally, deepen the colors of the drawn vegetables and fruits, so that the vegetables and fruits are finished.

Cleaning, cooking time and functions of vegetables:

Wash vegetables:

Vegetables should be washed first and then cut, because vegetables contain a lot of vitamin C, and Vitamin C is a water-soluble vitamin and can easily dissolve in water. If you wash the whole dish in water and then cut it, you can reduce the loss of vitamin C and other water-soluble vitamins.

Vegetables should not be washed with detergent. In order to wash away the residual pesticides on vegetables, many people put detergent in the vegetable washing basin. In fact, when the vegetables are about to mature, pesticides will no longer be used. During this period, the residual pesticides have already drifted away with the air, so just wash them with clean water. Otherwise, it will be difficult to remove the detergent from the surface of the vegetables.

Time to cook vegetables:

During the cooking process of vegetables, it is best to stir-fry them over high heat, because the longer the vegetables are heated, the more nutrients will be lost. For example, water-soluble vitamin C, B group, etc. are afraid of heat, so the shorter the cooking time, the better.

The role of vegetables:

Only when eaten raw can they contact human mucosal cells more effectively. At the same time, the nutrient content in raw vegetables is far higher than that in cooked food. Alkalis can destroy the vitamins in them. If you add some fruit vinegar, it can play a role in protecting vitamins.

Some vegetables with skins are best eaten with the skins on, such as eggplants, radishes, etc. Because the vitamin content in the skin is higher than that of the meat inside, do not peel it when eating. This avoids the loss of nutrients and saves time.