4 Creative Ways to Make Vegetables Taste Better

Let’s talk a little about loving vegetables. It’s easy if you know how to prepare them well. When you dress a salad and what compiling, is that keep cut lettuce fresh. Stir-fried vegetables are already a regular in our kitchen. Next time try that steamed asparagus in microwave.

Here are some tips to making your vegetables taste better. Even though simple steamed or boiled vegetable might be an easy but these cooking methods can make the ultimate vegetable dishes at home.

1. How to Make Perfect Vegetable Stir-fry

The perfect Stir-fry vegetable that retains their brightness and crunch with complex flavors layered aromatics. Some green and root vegetables, such as cauliflower and potato can be boiled or steamed until virtually done before they are stir-fried, so they’ll need spend less time in the skillet, where they would lose their flavor and texture. Some vegetables such as broccoli, broccolini, and leafy greens such as kale, take especially well stir-fry without necessarily having been precook. Other green vegetables, such as spinach or zucchini, are tender enough that they can be stir-fry directly in the wok.

Stir-fry is most often used for chopped root vegetables like onion, garlic to get aromatics before add other ingredients. Green like pork choy should be roughly chopped, green beans or broccoli should be sliced into 1- to 2-inch pieces, root vegetables like carrot should be cut thin enough to heat though rapidly. Prep all ingredients ready and set next to stove, since cooking will quickly. Sauces mostly mix of vegetables, cooked together fast which high heat and keep the food moving by constantly tossing or stirring it. Your vegetables should spend no more than a minute or two inside the wok to cook through. 

2. How to blanch Green Beans

Green beans deliver crunch and sweetness in any vibrant dishes, and make an excellent for side dishes. If you’re a fan of any recipe that involves with blanching green beans, and want gorgeously green in the next salad. Most of greens are low in calories and packed with nutrients and fiber. You can flavor it in different ways to give an instant hit to salads and veggies, or drizzle the dressing over meat of fish.

It’s simple. Use this chef’s technique for perfect brilliant green, flavorful and crisp-tender beans. They’re ideal for tossing in a salad or for preparing in advance to quickly reheat later. Blanching in hot water cooks the beans and shocking in ice water sets the vibrant green color and stops the cooking process. 

For 1 lb. of green beans, bring 4 cups water and ½ Tbsp. salt to a boil, using salt also keep the vegetable bright green. Add beans; cook until beans are just tender, 2 to 3 minutes. Transfer beans to a bowl of ice water; let cool. 

Put the strainer into the pot itself then remover beans from water to drain off the rest of water, let it sit for a few minutes.

3. How to Steam Asparagus in microwave

Here’s a wonderful way to steam asparagus in microwave, is the easiest most obvious way to cook them so quickly. It’s easy to turn it into the main course by tossing in pieces of cooked chicken, strips of meat, and shrimp. For me, flavor is the one reason to eat greens, there is not thing better than toss it with a squeeze of lemon juice and serve them as a super side dish. You could stop there, and simply finish with a drizzle of olive oil and some finely grated parmesan cheese, or drizzle of melt unsalted butter make a light side that’s packed with flavor. Don’t skip the accompanying with Teriyaki Salmon Asian Spiced fish and veg.

Place the asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a triple layer of damp paper towels on top of the asparagus, completely covering them, or cover with a clean damp kitchen towel. Cook on high power until the asparagus is bright green and tender but still crisp, 3 to 5 minutes, Adjust the cook time depending on the power of your microwave. Remove the asparagus and arrange on warmed serving plates.

4. How to Keep Cut Lettuce Fresh

Soft, tender lettuces, it’s so easy to mix and really completes the dish. Most of time our own salad is a combination of lettuce. Ideally, you’ll only cut or remove lettuce leaves when you’re ready to use them. Once you have the greens in place, it’s possible to add virtually any savory food, such as slices of meat, chicken, and seafood. Greens have a good way of lightening or pairing rich foods, such as steak or meat. And really, you’ll only spend few minutes to get your meals on the table.

All of our favorite salads are simple to prepare and can be made from ahead of time, except for the final dressing. Here’s a couple of our favorites simplest tip for anyone with a busy lifestyle and home cook to keep cut lettuce fresh and crisp:

1. Before washing your head of lettuce, remove any damaged outer leaves and cut off the stem ends.
2. Rinse the leaves under running water.
3. Put the leaves into a salad spinner in small batches, and spin the leaves dry. Empty the water from the spinner after each batch. If salad spinner is not available, pat the leaves dry with a paper towel.
4. Line the bottom of a plastic bag or container with paper towels, which can absorb excess moisture, preventing your lettuce from turning soggy and extending the shelf life.
5. then place the lettuce on top, tightly seal the lid.
6. Put the bag or container in the refrigerator’s crisper drawer. When stored properly, cut lettuce will stay fresh for a week or more.