To keep broccoli green, you must blanch it for 8 layers before frying. This will not only ensure the taste of broccoli is good. If you want to keep broccoli green and unchangeable, the skill lies in the blanching process. You need to add a little cooking oil to the high-temperature water. Of course, you can also add some salt to add a little bottom flavor while blanching. If the color of cooking is good, you must put more oil. Generally, broccoli can be fried with garlic. At this time, you can heat the oil, saute the garlic first, then add broccoli and stir fry quickly. Remember not to add water or cover the pot for stewing.

blanching broccoli: blanching broccoli requires boiling water, and as soon as it changes color, take it out and cool it quickly. Prevent blanching for too long, and blanching broccoli will affect the taste and color. When making broccoli, we should pay attention to one step from blanching to production completion. When the water is boiled, put it in, take it out immediately after it is cooked, and then fry it. We should pay attention to speed. If it is too slow, the broccoli will be cooked, and the taste will naturally be poor. Mix different vegetables with it, such as auricularia auricula, cabbage, and some radishes. At the same time, you can eat different vegetables, which is more conducive to the absorption of nutrients.

Broccoli has been blanched, and it is 8% ripe. If it is fried for too long, it will not only affect the taste, but also gradually lose its original green color and turn yellow! Because broccoli is not easy to wash, blanching can not only keep the color of fried broccoli green, but also scald the unwashed bugs inside. However, the blanching time should not be too long, which may easily lead to nutrient loss. Salt is put in order to prevent the loss of nutrients in broccoli. The principle is that substances in places with high concentration will spread in the direction of low concentration. If the water concentration of boiled vegetables is high, the nutrients in vegetables will not be easily lost.

the blanching time of broccoli should not be too long, and the frying time should not be too long. The purpose of thickening broccoli is to wrap the taste on broccoli, so that the fried broccoli is green and crisp.