Have you tried roasting vegetables? Baking some melons or peppers in the oven is a delicious and simple way to make vegetables delicious. Compared to the general cooking method, grilling vegetables requires relatively less energy and time to turn almost any vegetable into a crispy and delicious food.

However, the perfect roasted vegetables are not just pouring them all over the grill. If you've ever tried roasting vegetables and thought they would turn golden and yellow when they came out of the oven, and they turned out to be a bunch of soft, mushy, white vegetables, you'll know that there's a little trick involved.

{9 The most important step in roasting vegetables is to open the vegetables separately instead of remixing them.

Because most of the vegetables are composed of water. When the food is cooked, the water will steam and react chemically. Among them, the key to making vegetables delicious is caramelization.

When the sugar contained in vegetables becomes golden and yellow at high temperatures and forms a new flavor, this transformation is called caramelization, which causes sugar to turn into caramel. Caramelization is caused by thermal dissolution, which is a major change in the substance when exposed to a certain temperature.

Caramification requires food to dry before it can occur, and to do this, there is space between vegetables. If they are too close to each other, the water they release in steam will cook the surrounding vegetables. Although this causes the vegetables to be cooked, there is no delicious browning reaction.

Perhaps you can pick up vegetables on large bakeries. If you don't have enough bakeries, you can consider cooking them on multiple bakeries or in batches. This is the best way to make vegetables as likely to have caramelized reactions.

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