By: Jigyasa Kakwani
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Many green veggies lose their bright colour while cooking. Want to prevent this? Check out some simple hacks to retain that lush, green colour.
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Blanched vegetables retain their original colour even better than raw vegetables.
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Baking soda reduces the acidity of the boiling water and slows down the discolouration process of the veggies.
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Add a few drops of vinegar or lemon juice to the veggies in boiling water. When the veggies start to wilt, put them in cold water.
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Whether you are cooking, boiling or steaming the green vegetables, do not let them be on heat for a long time.
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If you make any green vegetables in advance, they might lose their colour when it's time to eat.
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For Tips To Wash Your Greens Correctly, Click Here
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