“Simple 3-step cooking”, which is green in color and fresh and sweet
Zucchini, also known as cantaloupe, is a refreshing choice on the summer table. It is rich in vitamin C, vitamin E, and is full of fiber to help with intestinal peristalsis, whiten, relieve swelling, and relieve constipation. But how to cook a watermelon so that it tastes good and does not turn black? The Food and Agriculture Department shares three types of green conservation.
Why does Zucchini “turn black”?
According to the FDA, early summer squash varieties on the market have a darker color after cooking because they contain phenols, oxidation in the air or excessive heating and mineral effects.
However, the common Zucchini on the market today is a commercial variety, so it is not easy to turn black.
Zucchini “Keep Green” cooking steps
1. Boil before cutting
Grate the outermost part of the skin and slice it before the pot. Cut it into 1cm pieces to taste better.
2. Hot oil coating
Heat in hot oil until hot oil penetrates the Zucchini. Add hot water and cover to simmer for 2 to 3 minutes.
3. Salt paste at the end
Add grated ginger and salt before cooking. If combined with salty ingredients, you can skip the salt.