When it comes to vegetables, some people may not like to eat, but in fact most people still quite like to eat, especially some green, healthy, and also relatively easy to fry vegetables, like lettuce, spinach and so on. For some vegetables, many people actually do not dislike, just practice is too difficult, either fried or burnt, like broccoli cauliflower. So in order not to fry burnt, we should all how to fry it? Is it first blanched or directly stir-fried? Look down, teach you the perfect way.

Broccoli in foreign countries will also be called cauliflower, looks with our common white cauliflower look extremely similar, are a cluster of a cluster, vegetable pole bang hard, cauliflower is also relatively hard, and also grow particularly dense. It is because they look like this, so it will not be good fried, after all, no matter what kind of cut, as long as it is not cut into pieces, then it will be uneven heat.

This is the key to cause broccoli difficult to fry, so many people will choose to blanch first, so that you can ensure that broccoli is completely cooked, and the back will not be worried about frying is not cooked and keep frying, resulting in broccoli is burned. But blanching before frying, in fact, there are some disadvantages, one of the most fatal is that the flavor and nutrition will be lost most of the time. The texture will also be worse, eaten at all not crisp, especially affect the appetite.

Then since the direct frying is afraid of frying not cooked or burnt, and first blanch is to destroy the nutritional value of broccoli and taste flavor, so we should change a method. Then exactly how should we do it? In fact, the idea of blanching is right, we should first stir-fry broccoli or stir-fry to half-cooked. In this way you can greatly reduce the cooking time behind, cooking time is reduced, then naturally will not be fried burnt.

How should we stir-fry or half-cook the broccoli without destroying its texture and flavor? The answer is simple: dry stir-fry. Heat the pan, then pour the broccoli directly into the pan, because broccoli itself has a lot of water, so as long as you control the heat, it will not be burned at all.

Now that you know how to sauté broccoli, remember to try it next time.