The advantages and disadvantages of blanching with boiling water before cooking are: it can be cooked quickly and reduce greasy to some extent; The fried vegetables, mainly vegetables, contain too much water and taste bad.

Broccoli needs to be blanched with water before frying. The main purpose is to remove the bad taste of raw broccoli. You don't have to blanch the broccoli. Blanching cauliflower before frying is to remove the smell of cauliflower and make it mature faster.

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Such as fried bacon. Cooked bacon and more water during cooking can further remove the salty taste. Cook for a while. Bacon is not suitable for direct frying. Boiled and fried.

If fat meat and lean meat are put together, generally speaking, they should be cut separately and fried together, not separately. In other words, if fat meat needs to be fried dry, lean meat is especially dry. If the fat meat and lean meat are cut separately, stir-fry the fat meat for excess oil, then add the stir-fry and salt, and then add the bacon and lean meat.

Broccoli needs scalding with boiling water. One is to make it green, and the other is to fry it quickly. Don't fry for too long, it will taste bad in person. As far as various vegetables are concerned, the nutritional value of broccoli is second to none.

It is said that the calcium content of broccoli is equivalent to that of milk. If you include broccoli in your menu, it can effectively help you reduce the incidence of cancer, osteoporosis, heart disease and diabetes. Broccoli is a delicious plant medicine.