Stir-fried broccoli with lily
Ingredients:
Broccoli, lily, salted chicken essence and water starch
Practice:
1. First, remove the huge root of broccoli. Generally speaking, the broccoli you buy has a very large root, which is not delicious when you stir-fry it, and it also affects the appearance of broccoli, so after my practice.
2. Break the broccoli into small flowers, remove the black place from the lily, break it into small petals and clean it;
3. Prepare a little water starch;
4. Boil the water in the pot, add a few drops of sesame oil (in order to keep the broccoli green after blanching), and pour the broccoli until it is dry;
5. Put the oil in the wok, pour the cooked broccoli into the wok, stir fry, and add the right amount of salt according to the taste;
6. Stir fry a few times, pour in the lily and continue to stir fry;
7. stir-fry the lily until it stops growing, and then add a little chicken essence and water starch.
Diced assorted vegetables Ingredients: one broccoli, half a bowl of corn kernels, a short piece of carrots, and three or four horseshoes
Practice:
1. Wash the broccoli one after another. Don't waste the stems of the broccoli, cut it into cubes, and dice the carrots and horseshoes separately;
2. Boil a pot of boiling water, add a little salt and a few drops of oil, add broccoli and cook it, then put it on the plate for later use.
3. Take advantage of the hot water, put all kinds of dices in it, blanch it, immediately turn off the fire, pick it up and drain it for later use;
4. Use half a bowl of clear water, add soy sauce, oyster sauce, a little salt, a little chicken essence or mushroom essence, and mix well;
5. Put a little oil in a hot pot, add the diced vegetables that have just been blanched, stir-fry them twice, and then pour in the sauce;
6. After the sauce is boiled, stir all the ingredients evenly and turn off the fire;
7. First shovel the diced vegetables onto the dish where the broccoli was just set, and then pour the remaining soup in the pot evenly over the whole dish.