Raw materials:
Broccoli 400g, milk 500g, cream100g, white flour100g, salt10g.
Step 1: Stir-fry the white juice
1. Cremate the cream in a wok, pour in the flour, stir-fry over low heat until the flour and cream are completely blended, and turn off the heat.
2. Pour 250 grams of milk while it is hot, and keep stirring until the starch in the flour is gelatinized, so that the flour and milk are fused into a viscous state, and then continue to stir until it is evenly stirred.
3. Turn on the small fire again, then pour in the remaining 250g of milk, and continue to stir until the pot becomes thinner paste, and add salt to finish the white juice.
If the prepared white juice can't be used up at that time, it can be put into a dry and clean glass bottle while it is hot, sealed, cooled to room temperature, and then moved into the refrigerator for refrigeration. Storage 10 days or so will not deteriorate.
Step 2: Make broccoli with white sauce.
1, broccoli is divided into small flowers, blanched with boiling water until it is broken, and then taken out and drained.
2. Pour the broccoli into a hot pot with cold oil, stir-fry until it is cooked, then pour a proper amount of white juice and stir-fry for a few times.
Tips:
1, when frying cream and flour, stir it over low heat and stir it frequently to prevent the pan from burning.
2, although it is a bit troublesome to fry white juice by yourself, the taste is self-contained and there is no preservative.