Required.

When frying broccoli, you must blanch it. The reason why you need to blanch it is to consider two reasons. The first aspect is to avoid pesticide residues. When many people fry broccoli, they may directly rinse the broccoli in water and then put it into the pot to fry. There may be pesticide residues on the surface of broccoli. It is best to blanch them to reduce pesticide residues as much as possible.

The second aspect is to make the broccoli taste more tender, because broccoli is inherently hard, unlike ordinary leaf vegetables, it only needs to be fried in the pot for a few minutes before it is ready. , it takes longer to fry broccoli. If the time is too long, it will not taste good. After blanching, the broccoli will be easier to fry.

How to blanch broccoli

Broccoli is a colored vegetable, and blanching can make the color brighter. Then you need to boil it in the pot. Before putting it in the pot, add a little salt, which can be sterilized and refreshing, and add a few drops of vegetable oil. This can make the broccoli more green in color, and the nutrients will not be lost. The whole process must be high. cook.

After putting it in the pot, blanch it for less than a minute at most. When you see the color turns green, pick it up immediately, add it to cold water and stir evenly. After it cools, pick it up, drain the water and you can cook as you like. . If the water is soaked for too long, the taste will be soft, the color will turn yellow, and nutrients will easily be lost. Therefore, when cooking broccoli, you need to control the time carefully.