The method of cold salad with garlic-flavored broccoli: 1, the roots of broccoli are old and the taste is not good, so you can cut off the roots first, and then cut the broccoli into small flowers, which is more conducive to eating. When blanching, it ripens faster, and the flower shape is smaller and easier to taste. Broccoli is cleaned after the knife is changed, and then the water is controlled for use. It is also necessary to prepare cold boiled water, or prepare mineral water or pure water.
2. Garlic with garlic and broccoli can be said to be one of the souls of this dish. If garlic is mashed or chopped into minced garlic, there will be a disadvantage, that is, it will have a strong smell of raw garlic. In order to avoid the smell of raw garlic, today we will fry garlic into golden garlic. You can't use a cooking machine to fry golden garlic. You must chop it with a knife, because the cooking opportunity will beat out the garlic juice of garlic, so the fried golden garlic will not be fragrant and the garlic oil taste will not be strong. Therefore, chop the garlic with a knife and then wash it with water to wash off the garlic juice on the surface of garlic, so that it will not stick to the pot when frying.
3. Add 3-5 times the oil amount of minced garlic into the pan, then pour the minced garlic into the oil pan and turn on a small fire. With the increase of oil temperature, stir it constantly with a spoon during the whole process of frying golden garlic, so that the minced garlic can be heated evenly and will not be burnt. Pay more attention to the color change of minced garlic while stirring constantly. When the minced garlic in the pot begins to float, it means that the water vapor in the minced garlic has evaporated. At this time, we should pay more attention to the color of the minced garlic. As long as we see that the minced garlic is slightly yellowish, we should turn off the fire and filter out the golden garlic with a colander, so that we can wait until we want the golden garlic and garlic oil.
4. Then, you can make a blanching treatment of broccoli. Add 1 spoonful of salt and 1 spoonful of oil to a pot of Negado water. Adding salt can lock up the loss of nutrients, and refueling can make the color greener. After the fire boils the water, add the broccoli, stir it a few times, and cook it for half a minute at most after the water boils again. After taking it out, use the prepared cold white to cool it, so as to keep the green color and crisp taste of broccoli. After cooling it, try to control the water as much as possible, so as to make it more delicious.
5. Add a little salt to the large plate to enhance the flavor, add a little chicken essence to increase the freshness, add a little white sugar to neutralize the flavor, add a little water to fuse all the seasonings, stir a few times, let the seasonings melt, add half a spoonful of garlic oil of fried golden garlic, then pour the broccoli into the plate, add 2 spoonfuls of golden garlic and stir evenly to make the broccoli fully tasty. If you want to pose a good-looking shape, you can put the stirred broccoli into a bowl first, put the side of broccoli with buds neatly toward the bowl, put a plate upside down on it after the pattern is put away, and then remove the bowl, so that a semi-spherical broccoli appears in front of our eyes.
Finally, pour the remaining juice on the plate, sprinkle some golden garlic or some ingredients with big color contrast to decorate it, so that the delicious, delicious and nutritious cold garlic broccoli is ready. The cold garlic broccoli made in this way is delicious, has a strong garlic flavor, and retains the nutrients of broccoli to the greatest extent.