DESCOBRI COMO PREPARAR LEGUMES PARA SEMANA INTEIRA (igual restaurante chique) #receitas

I'm going to show you how easy it is to make restaurant-quality vegetables right at home. Vegetables for the whole week, and even for packed lunches. Cooked to perfection, without becoming mushy or faded. Wow, perfection. I start by sanitizing the vegetables with bleach. I'm careless with the potatoes and cut them into pieces that aren't too small.

Like this, see? Same thing with carrots. Peel it, cut it in half and diagonally. Like this. Large pot with water. I put the vegetables in and turn on the heat. Now apply this knowledge to your life. Vegetables that grow underground. You start cooking with cold water. Vegetables that grow above ground should be

cooked by adding hot water. If you didn't know this, start following me and leave a like on this video. Once it starts boiling, count 8 to 10 minutes, remove them from the pan, shock them in ice water to stop the cooking process, and set aside. Now cut the broccoli florets like this. Cut the zucchini in half and slice it the same way

you did with the potato. Green beans are made by simply cutting those little stems together with a knife. Throw everything into the water that's already boiling in the pot. It takes 4 to 5 minutes. Catch them, shock them in ice water, and set them aside. It's already good like this, but it could be done like a

fancy restaurant. Butter in a hot pan, a little salt, then add the vegetables to the pan.