1. First, add enough water to the soup pot and start boiling water. Water must be sufficient, so that broccoli can be cut off in the shortest time to avoid more nutrient loss. Then add a small amount of salt and cooking oil to the pot, which will keep the broccoli green and attractive after blanching. You can put only salt or cooking oil, or both, only 1 teaspoon salt and a few drops of cooking oil.

2. Wash broccoli and divide it into small flowers with boiling water, and prepare a large basin of cold water (ice water is better). The amount of cold water in this basin should also be sufficient, because enough cold water can quickly cool the blanched broccoli. The faster the cooling speed, the more crisp and tender the broccoli will be.

3. When the water in the soup pot boils, keep the fire, quickly add broccoli and start to blanch. Some people will ask broccoli to be blanched for a few minutes, but it is more accurate to observe the color in actual operation. I never watch the blanching time of broccoli. When you see the broccoli is slightly darker, take it out quickly without hesitation and put it into the prepared cold water quickly.

4. Broccoli can be used for cooking after it is quickly cooled in cold water. Because the broccoli is completely cut off at this time, the heating time should be shortened as much as possible in the subsequent cooking, so as to completely ensure the crisp and tender taste of the broccoli.