Stir-fried broccoli easily discolored and soft how to do? How to make the flavor of the restaurant?

We all know that when you fry broccoli, you want to make it not discolored, first of all, you need to blanch it, blanching can be an oxidation reaction of a broccoli, so that in the process of frying broccoli, broccoli will not be easy to discolour, and it will not be blackened. The color of the fried broccoli will be more green, and fresh and delicious.

Fried broccoli is really delicious, first we need to blanch the flowers, blanching when adding a small amount of edible salt, so that the broccoli will not oxidize and change color. Then in the process of frying the cauliflower, we need to add a small amount of white vinegar to improve the freshness and make the cauliflower more crispy and delicious. In addition, it can form a protective layer to lock the moisture and nutrients of cauliflower.

Broccoli Stir-Fry with Black Fungus

[Ingredients]:

Cauliflower, fungus, carrots (optional), garlic, scallions

[Seasoning]: soy sauce, oyster sauce, salt

[Practice]:

1. Soak the black fungus beforehand, and cut the cauliflower into small pieces. Cut the carrots into thin diamond-shaped slices, cut the garlic into cubes and the scallions into small pieces. Then take a small bowl and add 2 tablespoons of cornstarch and half a bowl of water to make a starchy water and finally make it thick. Broccoli cauliflower is so nutritious and flavorful that it is often paired in restaurants.

2. Boil water in a pot, add a few drops of oil, pour in the cauliflower and scald for 60 seconds. Take out the cold water and set aside. (This will keep the cauliflower green and make the flavor crunchier.) Broccoli cauliflower is nutritious and flavorful and is often paired in restaurants.

3. Heat the oil in a wok, add the garlic and shallots and saute. Broccoli cauliflower is nutritious and flavorful, often paired in restaurants.

4, add the fungus and stir fry, then add the carrot slices and stir fry. Broccoli cauliflower is nutritious and flavorful, often paired in restaurants. My son really enjoys adding blanched cauliflower to the stir-fry. Fried cauliflower is nutritious, flavorful and often paired at restaurants.

5. Add a spatula of raw soy sauce, 1/3 spatula of oyster sauce and moderate salt and stir-fry well. Pour in the starch, collect the juice, and then deep fry. Broccoli cauliflower is nutritious, flavorful and often paired in restaurants. My son really likes to stir-fry well, remove, and then stir-fry cauliflower and fungus. The broccoli and fungus are wrapped in a soup that is flavorful. Broccoli cauliflower is nutritious, flavorful and often paired at restaurants.

[Preparation Tip]:

I like dishes with thick soups, and the sauce can be thicker. I think the garlic and scallion stir-fry fungus is much better. If you don't want to stir fry directly, you can also use cauliflower to scald the water, put it in for a while, and then put the cauliflower in; cauliflower should not be hot for too long, otherwise the flavor will not be fragrant, and it will be easy to turn brown. Carrots may be placed anywhere, and are used chiefly for garnishing and enriching the color of the dish. The fungus must be soaked in place. Soft ears can add a lot of highlights to the dish.