Some time ago, an old chef taught me how to stir-fry broccoli. He said that broccoli must be blanched. The purpose of blanching is to make the broccoli cook quickly without being mixed with raw material. It takes less time to stir-fry. Short, it reduces the loss of nutrients, and you cannot fry it immediately after blanching. You need to add an extra step to ensure that the broccoli is green and crispy. So when frying broccoli, don’t just blanch it. No wonder if you miss this step. Broccoli is neither green nor crispy. Below I will share the specific method of frying broccoli taught me by an old chef. Friends who love broccoli should save it.

How to stir-fry broccoli

Ingredients: 1 broccoli, 1 small piece of pork belly, 1 spoon of oyster sauce, appropriate amount of cooking oil, appropriate amount of edible salt, appropriate amount of white sugar, ginger, garlic ;

Preparation steps 1. Cut the broccoli into small florets. Don’t chop it too finely. Then rinse it twice with water. Because broccoli is a vegetable that is difficult to clean, use a pot to put it in. In a pot of warm water, add a little salt and mix well. Put the cut broccoli in and soak it for about 5-10 minutes. This will not only allow the broccoli to absorb the flavor in advance, but also make the broccoli fry greener and crispier. At the same time, it can also Clean the broccoli, make sure the flowers of the broccoli are facing down, then cut the pork belly into small pieces and set aside;

2. Then boil a pot of water, pay attention to the amount of water, etc. When the water is boiling, pour in the cleaned broccoli and blanch it. There are a few things you need to pay attention to when blanch the water. You must wait until the water boils before putting the broccoli. There must be enough water to completely submerge the broccoli. The blanch time must not be appropriate. If it is too long, the time must be short, otherwise the nutrients will be easily lost. When blanching, be sure to add a little oil and salt to ensure that the fried broccoli is green and crispy;

3. Blanching The blanched broccoli cannot be stir-fried directly. An old chef taught me to add one more step to make the broccoli green and crispy. This step is to pass the blanched broccoli through the water. Inexperienced friends often miss it. , so the broccoli that is often stir-fried is not green enough and crispy enough. After running through cold water, the broccoli can be drained and set aside;

The above are the detailed steps and precautions for stir-frying broccoli taught by the old chef. , first soak the broccoli in warm water and salt, rinse it, then add oil and salt to blanch the water, then add an extra step to cold water, and finally stir-fry the pork belly until it becomes fragrant and then stir-fry it with the broccoli. The broccoli fried in this way is green, crispy, and very tasty. , it is really delicious, and it can retain the nutrients of broccoli to the greatest extent without losing it.