Alkaline ionized water accompanies women to create delicious, healthy meals. This type of water is an important ingredient, contributing to the taste, quality of the dish. Therefore, in European cuisine, people often use alkaline ionized water to create sauces, soups that fascinate people. As for Vietnamese cuisine, this type of water "blows soul" into popular dishes such as pho, banh canh, noodle soup ... making thousands of people love. Therefore, the same dish, using normal filtered water or alkaline ionized water will produce completely different quality. Therefore, to make the dish more delicious, soulful and standard as in the restaurant, you should use alkaline ionized water in cooking properly.

 

 

Vegetables and fruits provide a lot of fiber, vitamins and minerals for the body. However, during cooking, these nutrients are volatile and disappear due to the effects of heat. Just using alkaline ionized water will solve this problem thoroughly. With a pH of 9.5, the alkaline ionized water helps retain the vitamins and minerals of the vegetables when steaming. At the same time, vegetables also have fresh, beautiful colors and stimulate the taste.


Pour some alkaline ionized water with pH = 9.5 into the pot so that the water level is within 2.5 - 4cm, then, put the vegetables into a bowl, cup, place in the pot and boil until the vegetables are cooked. If using a steamer, pour the water so that the water level is at the bottom of the steamer, bring to a boil and wait for the food to cook and then cook.

 

 

The outer layer of rice bran is high in nutrients and has been shown to help the body control blood sugar, prevent and treat diabetes. However, due to the impact of external factors such as environmental pollution, chemicals and pesticides, the rice bran layer will be oxidized into substances that are harmful to the body because of its abundance of free radicals. When rinsing with alkaline ionized water, this oxidation layer can be removed, helping the rice to cook quickly, fragrant and self-healthy for the health of users.

 

 

To cook delicious stews and soups, use alkaline ionized water to wash away fruits and vegetables and herbs to remove harmful chemicals from sticking. Then, pour the mixture into the pot and pour alkaline ionized water with pH = 9.5 and soak for about 30 minutes, then turn on the stove. Such immersion, will help alkaline ionized water release nutrients, infuse into the broth, become more concentrated.


During this process, you should cook low heat then gradually increase the heat to moderate and maintain. Slow and careful cooking will help keep the nutrients and minerals from evaporating. The best time to cook soups and stews is about 8-12 hours, then display and enjoy and you will feel the different flavors.

 

 

With a pH of 9.5, the noodles will help soften quickly, saving maximum time for busy people. In particular, healthy noodles like rice noodles, fresh noodles made from cereals are often difficult to cook and take a lot of time to cook soft. However, using electrolytic water rich in alkaline ions, these dishes will also cook very fast, delicious, more nutritious than using regular water filter due to the supply of a large amount of micro minerals like calcium, magnesium, potassium...

 

 

Typically, many women have difficulty making a salad dressing, as this is a factor that directly affects the taste and aesthetics of this dish. However, using alkaline electrolyte water will solve these problems. With a pH of 11, the alkaline ionized water is able to dissolve oil and return to an emulsion, easily soluble to help the oil and vinegar blend together, making the salad as well as the sauces delicious and spectacular.


Therefore, when making salads or dipping sauces you should add 1 to 2 teaspoons of alkaline ionized water with a pH = 11, the dish will taste better than you think, giving rise to the typical flavor of the dipping sauce.

 

 

If you want the egg to be easily peeled and retain the inherent nutrient content, before boiling you should wash the egg to clean the outer layer, then put in the pot. Next, add alkaline water with a pH of 9.5 so that the water is about 2cm below the egg. Boil water for about 6 minutes, then turn off the heat. Finally, drain and rinse with alkaline water of pH = 9.5 to cool the eggs.

If you are making an omelette, beat the eggs with alkaline ionized water pH = 9.5 in a ratio of 1/4 teaspoon of alkaline water pH = 9.5 and 1 egg. Fried eggs will be softer, more attractive and easier to digest.