The technical content of boiled vegetables is as deep as the sea. This way of eating is actually called "fried". Simply put, add a few drops of sesame oil to the water, cook the food, and eat it with soup instead of ingredients after cooking. Cooking is not a stew, you can't put more water, and the benefits of putting less soup are very prominent. If you put more soup, then at the same salinity, drinking more soup is equivalent to eating more salt, and it is inevitable to waste nutrition if you don't drink soup. So this kind of water can only be put in a small bowl (200-250g). After boiling, add a spoonful of sesame oil (8g), and then add green leafy vegetables (300g). Water can't drown vegetables. Vegetables can be heated only by turning them twice, and they can also produce water, so they don't need much water.

Cooking time should be short enough, two or three minutes at most, and cease fire as soon as it is cooked to avoid the loss of vitamins by heating. Especially lettuce, a particularly tender dish, just needs to roll in the soup and then leave the dish.

Then add some seasoning according to your own preferences. The advantage of this way of eating is that there is no need to use a frying pan, and the green leafy vegetables are tender, fragrant and shiny after absorbing some oil. Even the soup and vegetables are eaten together, so that nutrients such as potassium, magnesium, VC, VB2 and flavonoids dissolved in the soup are not wasted.

However, even with a little technical content, this dish is quite popular. What's special about it?

One advantage of boiled vegetables: "all in one"

The Nutrition Society of China advises people to eat 400-500 grams of vegetables every day, half of which are green leafy vegetables.

So eat more spinach, oily wheat, chrysanthemum, lettuce, Chinese cabbage, rape, Chinese cabbage and so on. You can cook in one pot, but you can only fry something separately at ordinary times. But also facilitate that diversification of food. We can also add other foods, such as bean curd, bean curd, bean curd, bamboo leaves and other bean products, vegetarian chicken, mushrooms, fungus, kelp, Undaria pinnatifida and other algae, chicken, pork, cattle and sheep and other meat. Cooking with vegetables is delicious.

Advantages of boiled vegetables: less oil.

Only one spoonful of sesame oil (8 grams) is needed for a large pot of vegetables. And this spoonful of oil can't cook a good dish.

In fact, cooking is not bad, and the nutrient loss rate is relatively low. However, it is generally necessary to put more oil to achieve a better taste, which is not good for controlling oil and preventing fertilizer.

In addition, cooking will bring some "hidden worries", such as oil smoke pollution. If the oil temperature is not well controlled during cooking, overheating of the oil will produce carcinogens. "God-class" eating method can make cooking without lampblack.

Three advantages of "Ji Shen" boiled vegetables: low nutrient loss rate.

This practice will not waste nutrition, because soup can be drunk together, and there is almost no loss of nutrition. Add a little oil to make vegetables taste moist and bright, enhance the sense of food, and be easily accepted by the elderly and children with few teeth.

Advantages of boiled vegetables: it is safe to eat enough.

Some people may say that vegetables are not good to eat raw, but it has a problem that cannot be ignored-not enough to eat!

There is a large pot of raw oil wheat, weighing 500g, which is not much when cooked. God-class eating can help us eat half a catty of green leafy vegetables easily in one meal. In addition, the safety of raw food is the lowest, and the risk of bacterial food poisoning is high, and some sensitive people may feel gastrointestinal discomfort. And the taste of raw food is not acceptable to everyone.