Scalding broccoli doesn't take long. Generally, boil the water for two or three minutes first, and then put the washed broccoli in. We must grasp the time. Too short a time will make cold broccoli unpalatable, and too long a time will seriously lose the nutritional value of broccoli.

Selection method of broccoli:

1 Look at the color of broccoli. Broccoli with rich green and bright colors is better. If there is yellow or yellow flower, it means it is overripe or stored for too long. But if the upper part is slightly purple, it will not change its taste and will not affect its taste.

2. Weigh broccoli. Broccoli with heavy hand feeling is a good product, but it should be noted that broccoli with excellent flower heads and particularly generous and strong pedicels should be avoided, and it is too old.

3. Look at the flower balls and buds of broccoli. The surface of the flower ball has no concave-convex feeling, but the whole flower ball has a raised feeling, and the quality of broccoli with tight flower buds is better.

4. Look at the leaves of cauliflower. If broccoli has leaves, the leaves are green and moist.

5. Observe the incision of broccoli pedicel. Observe whether the incision of broccoli stem is wet. If it is too dry, it means that the harvest time is long and it is not fresh enough.