To get a proper taste of green vegetable dishes in accordance with our wishes the key is how the cooking process itself. To keep the color of green vegetables is by reducing the concentration of acid in a way to cook in a lot of water, steam, and keep the top of the pan. The following simple steps to prepare vegetables in a way a restaurant.

Enter your vegetables into an ice water bath , aiming to prevent the vegetables too ripe so that it can change color. Avoid using aluminum or cast iron pot because it will make the vegetables go to brown. Use non-reactive pot with plenty of water. For every one gallon of boiling water add one tablespoon of salt and your vegetables. Keep in mind that adding salt when the water is not boiling can cause pan corrosion due to salt pit.

Cooking vegetables only takes about 30 seconds so please check continuously and remove a piece, plunging it into the ice water bath than test the taste. After the vegetables cooked than take out vegetables from the pan with hand strainer and insert into ice water bath. Drain vegetables after obtaining the room temperature to avoid losing flavor.

Finished, vegetables can be refrigerated for two days and serve cold in a salad. To get warm just cook them in boiling water for 20 seconds or saute with olive oil or butter.