How to preserve the bright emerald color of greens in hot dishes: elementary simple
It is no secret that when “immersed” in boiling water, greens quickly lose their bright color and, along with it, their appetizing appearance.
As a result, something pale and with an unpleasant swampy hue floats in the plate.
However, it is not time to give up – you can preserve the bright color of dill and parsley in the soup by adding a little soda to the pan.
A tiny amount of baking soda will not affect the taste of the dish, while the greens will remain more vibrant.
If you don't want to use baking soda, there is another option.
To preserve the bright color of dill, green onions, parsley and other greens, they should be chopped and then lightly crushed with a pinch of salt.
After this, the greens should be dropped into the boiling dish when it is ready, and immediately remove the pan from the heat. You have a maximum of half a minute to spare.
This simple technique will allow you to preserve the original emerald color of the greens and leave their pleasant aroma unchanged, thereby making the dish more appetizing and attractive.
Earlier we talked about how to cook cheesecakes in a multicooker.
