Boil the vegetables over high heat and in plenty of water. The whole vegetables should be submerged in water. Give one teaspoon of salt for every one liter of boiling water.
Vegetables should be entered when the water is boiling and not stay long, just two minutes.
When the water is boiling, add a half teaspoon of whiting. After that, just enter the vegetables.
Vegetables that've been boiled are immediately lifted then thrown into cold water to stop the ripening process. After a while, drain.
In addition to the vitamins not soluble in water, the vegetables are still brightly green and tasty.
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