Today my article will be devoted to how to cook vegetables in the microwave. After all, many people don’t even suspect it; they cook vegetables the old fashioned way in water on a gas or electric stove. Recently I also discovered this opportunity for myself and was simply very surprised by it. We boiled the potatoes in the microwave - yes, in the microwave. And the time spent on preparing the same potatoes is several times less. For example: You can safely cook 6-8 medium potatoes at a time in the microwave in just 3-8 minutes. Of course, the cooking time for potatoes depends directly on the power of your kitchen microwave oven. I have a fairly powerful one - 900 W. Therefore, my jacket potatoes were cooked for 4 minutes. A very convenient method - believe me, I liked it so much that now I cook potatoes, for example for okroshka, only in the microwave. Eating potatoes helps remove toxins from the body and thereby regulates metabolic processes. Scientists from Harvard University, based on an analysis of the study results, found that women who frequently consumed potatoes had a 14% higher risk of developing type 2 diabetes than women who rarely consumed potatoes.
ATTENTION!!!
Potatoes are known to be rich in minerals, mainly potassium, and are especially beneficial for people with heart and kidney disease, but eating them causes a rapid increase in blood sugar levels and leads to the development of diabetes. To avoid this, you need to include whole grains, legumes, and fiber-rich fruits in your diet. Boiled potatoes, especially young ones, are one of the healthiest foods. The advantage of young potatoes is that they contain less starch than old ones, but early potatoes are rich in other carbohydrates that are even more slowly absorbed than starch.
[custom_ads_shortcode1]
Convenience
People who know how to cook vegetables in the microwave are not burdened with the need to constantly monitor the preparation of food. There is no need to remove foam, close or open the lid, adjust the oven temperature or constantly monitor the gas burner level. Cooking in the microwave eliminates all these nuances. The products just need to be prepared correctly. The kitchen assistant will be responsible for everything else.
How to cook potatoes in the microwave:
Everything is just crazy. You decide: do you need peeled potatoes or boil them in their skins (in their skins, as they say). Both methods are good.
I cooked it this way and that way. For example, for okroshka, I boil potatoes in their skins.
To do this, we need to thoroughly (perhaps using a sponge) wash the potato tubers and place them in a plastic bag. Release the air from it and tie it well with a knot. Now all that remains is to pierce the top of the bag with a knife or needle and send our potatoes to cook.
Simply place a bag of potatoes on the rotating plate, close the door and set the cooking time. I pressed 5 minutes. Of course, while cooking the potatoes, you can open the microwave and check - the potatoes may be cooked earlier, or vice versa, you will need to add a little more time.
I took the potatoes out after 4 minutes, pierced them with a knife and they were completely ready.
Then I simply carefully cut the bag and removed the potatoes onto a plate. I let it cool a little, peeled it and cut it into okroshka. That's it - everything is very simple, but how fast!!! The potatoes turned out great and the okroshka was ready in a flash.
Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!
See also:
If you need boiled vegetables, for example, for salads or making vegetable purees, then it is very quick, easy and convenient to cook them in the microwave. The vegetables turn out delicious, similar to those baked in the oven. Beets do not lose color. Do you want to know how to cook vegetables in the microwave correctly?
You can also steam vegetables. To do this, you will need a small device - a microwave steamer, which will preserve vitamins and cook tasty and healthy vegetables. And not only. You can steam cereals in it. The two-tier one provides the ability to prepare two products at once. For example vegetables and chicken. Read more about the steamer and where to buy it.
[custom_ads_shortcode3]
Method 4
The film will help prepare the root vegetable as a whole. Wrap the thoroughly washed vegetable tightly with film. We check to see if there are any open spaces left. Place in the microwave for 15 minutes. Remove the film from the finished beets. Now the vegetable can be used in accordance with the housewife’s plans. This processing method is especially good if you want to get more juice. Just before grating, the beets need to be cooled.
I thanked the experienced housewife for the recipes. Now I definitely have beets and carrots to use. After all, their preparation will take much less time.
- Author: iarriba
Rate this article:
- 5
- 4
- 3
- 2
- 1
(0 votes, average: 0 out of 5)
Share with your friends!
Cooking vegetables: small benefits
Before putting the potatoes in the oven, pierce the skins in several places so that they do not “scatter” into pieces and burst.
The rest of the vegetables don't burst. You need to “cook” without water.
Choose suitable containers with a lid. This can be a special glass container with a lid, which, as a rule, does not fit tightly or with a lid-cap with a valve, or a plastic container with a lid with a hole for steam to escape. The cooking time for vegetables depends on many parameters. The average time for cooking potatoes at full power is 8-10 minutes, beets - 10-15 minutes, carrots - 8-10 minutes.
Cooking vegetables in the microwave allows for additional cooking time, that is, you don’t need to immediately take the vegetables out of the oven after turning them off; they still take some time to finish cooking. Therefore, there is no need to overcook them, that is, cook them for a long time; after turning off the microwave oven, they should be slightly undercooked. Check by piercing with a fork or toothpick.
More details on how to cook corn (personal experience): https://gotovim-v-mikrovolnovke.ru/kak-varit-kukuruzu-v-mikrovolnovke.htmlEggs are not vegetables, but they can also be cooked in the microwave: https://gotovim- v-mikrovolnovke.ru/kak-svarit-yajco-v-mikrovolnovke.html
[custom_ads_shortcode1]
Preparing and Cooking Popular Vegetables in the Microwave
Asparagus
Cut off the tough ends of the asparagus (about 2-3 cm from the bottom of the shoots). If necessary, carefully peel away the skin, starting from the middle and working your way down.
Broccoli
Divide the inflorescences into parts. Peel the stem and cut into small pieces. It is also edible, but it takes longer to cook than the inflorescences.
Brussels sprouts
Remove the outer yellow leaves and the hard part of the stem.
Cauliflower
Divide the cabbage into medium florets.
celery tuber
Be sure to clean, removing the dark parts. Cut into 2-4 pieces and cut into small cubes 1-1.5 cm thick.
Corn
There are two methods of preparation. 1. You can bake the whole corn without even removing the green leaves. Cook at the rate of approximately 4 minutes per 1 cob, depending on its size and oven power. 2. First, you need to separate the grains from the cob and place them in a bowl or container suitable for baking in the microwave. Cook, stirring every 30 seconds, about 1.5-2 minutes.
Green beans
Cut off the ends of the pods.
Frozen green peas
There is no need to defrost the peas first. Transfer it to a plate or put it in a bowl and, uncovered, put it in the microwave. Cook, stirring every 30 seconds, about 1.5-2 minutes.
Zucchini
Cut into slices 1 cm thick.
If you notice an error or inaccuracy, please let us know.
On the stove
Whole vegetables take longer to cook than diced ones (Photo: pixabay.com)
You can traditionally put all the washed vegetables in a large saucepan and wait an hour for them to cook. Or you can pre-clean, cut and only then put on the stove.
What should be done
- Wash and peel carrots, beets, potatoes, rinse again.
- Pat dry lightly with paper towel and cut into small cubes (about 1 cm).
- Place a thick-bottomed pan on the stove and pour in vegetable oil.
- Add the chopped beets and stir until each piece is coated with oil.
- Place carrots on top in an even layer.
- Place a third layer of potato cubes and smooth them out.
- Pour in 6-8 tablespoons of water.
- Cover the pan with a lid and turn the stove on high.
- Boil after boiling for 5 minutes (do not remove the lid, do not reduce the heat).
- Turn off the stove and leave the vegetables to cool.
- Drain the water (if there is any left), stir the vegetables and add the remaining ingredients.
There is no need to cut the vegetables too finely, otherwise they will turn into mush. Don’t cut it coarsely either, otherwise they won’t have time to steam well. Pour a little oil so that the beets do not start to fry.
Pyatiminutka puree soup
Those who are limited in time will be able to appreciate this dish. And she can’t afford to stand at the stove and cook for a long time.
You will need 3 medium sized carrots. Peel them and cut into slices. Then place in a deep bowl, pour in 1.5 cups of hot meat broth. Salt, pepper and season with other spices that you think are acceptable. Cover the top of the vessel with a cap designed for micra.
Set the unit to high power and the timer to 5 minutes. After this, take a sample. If it suddenly seems like the soup is undercooked, add a couple more minutes.
Leave the finished soup for a while - let it cool down. Then puree it with a blender, season with parsley and throw in a handful of crackers.
Classic vinaigrette - step-by-step recipe with photos
In fact, this salad is considered one of the light salads, because the preparation of the products is very simple and simple, and cutting the products is not a difficult task.
What is most important in a salad is to find the right ratio of food elements, so that you don’t end up with a very lean dish, very hot, or completely bland
This salad spoils too quickly, so I don’t recommend preparing it too much, and on the second or third day the taste becomes not very fresh and bright. Well, let's get down to solving the question - how to prepare a vinaigrette. Ingredients:
- Sauerkraut: half a kilo;
- Beets: 3 pcs.;
- Potatoes: 5 pcs.;
- Bow: 1 piece;
- Green peas: half a jar;
- Pickled cucumbers: 3 pcs.;
- Sunflower oil: 6 tbsp. l.;
- Vinegar 3%: 1 tsp;
- Salt, pepper: to taste.
Let's start cooking:
- First you need to thoroughly wash the prepared elements: potatoes, beets.
- We throw them clean into the saucepan, here is the moment, you can cook these two vegetables together, you can separately, the only thing is that if you cook in one vessel, the potatoes cook faster than the beets, so you will need to remove them from the pan earlier, and leave the beets to finish cooking.
- Next, cool the boiled vegetables, peel them, and chop them into squares.
- We clean the onion and chop it.
- I usually chop cucumbers into squares, but you can also cut them into strips.
- Throw the shredded elements into the bowl and add the sauerkraut.
- Prepare the sauce in a bowl: pour vinegar into sunflower oil, add salt and pepper. Mix well. Leave.
- Throw peas into the bowl. Add the prepared sauce.
- Basically, the food is ready. But if you prepare this salad for a celebration, holiday, decorate it with fresh herbs, and you can also cut out silhouettes from vegetables. And also, to make it beautiful, you can put a glass in the middle of a flat dish, and place the food around it and put a glass in the middle, i.e. when you remove it, the middle will be empty and you will get an unusual look.
Useful properties of carrots
The energy value of the raw root vegetable is 32 kcal. It contains 6.9 g of carbohydrates, 1.3 g of protein and 0.1 g of fat. The calorie content of boiled carrots is 25 kcal. The GI of the raw product is 20, and the boiled one is 50. Therefore, those who are on a diet, better nibble the raw one and prepare salads.
This vegetable is very rich in valuable substances:
- vitamins of groups B, C, K, PP and others;
- carotenoids;
- lutein;
- essential oils;
- flavonoids;
- Sahara;
- calcium, phosphorus, magnesium and other mineral compounds.
Carrots are an indispensable “healer” for various diseases. It is prescribed for bronchial asthma, anemia, diseases of the cardiovascular system and visual impairment. This root vegetable also has analgesic, anti-inflammatory, expectorant, choleretic and anthelmintic effects.
Carrot juice mixed with other freshly squeezed juices improves appetite. This vitamin cocktail also helps in the fight against chronic fatigue, improves complexion and hair condition.
But I will return to the conclusion of the scientists, which I spoke about a little earlier. During the study, the root vegetable was subjected to various heat treatments - frying, baking in the oven, boiling, and so on. And every time they checked the beneficial properties of the vegetable.
As a result, an interesting fact was discovered: in boiled carrots, the antioxidant activity increased by about 14%. It turns out that during cooking, a certain part of the carotenoids is converted into an antioxidant form. In addition, during this heat treatment the level of lutein increases by 11%. It is thanks to this high content that boiled carrots strengthen vision better than raw ones.
