Soaking in water for 20 minutes can effectively remove pesticide residues, washing repeatedly, cutting into small flowers, cutting carrots into small pieces as side dishes, and cutting garlic into 5-6 cloves into minced garlic. Boil water in a pot, add 1 hour salt and 1 tablespoon cooking oil, heat it to 70% to 80% heat, and pour it directly on the garlic. In this way, the garlic flavor is instantly stimulated by hot oil, and then penetrates into the dish, and the garlic flavor is full. Those who like to eat Chili can sprinkle some Chili powder in advance, add broccoli after the water boils, blanch for about 0/min, and rinse with cold water. Add the prepared minced garlic before cooking, and add a little salt in the blanching process of broccoli. Blanch the water, cool it thoroughly in cold water, add a little salt and oyster sauce to taste, stir well and serve.
Don't blanch broccoli for too long, otherwise the color of broccoli will turn yellow and the cooked broccoli will not taste very good. Remove the old leaves and roots of broccoli, divide them into small rooms, clean them, cut off the stems of peeled garlic cloves, and press them into garlic paste with a garlic paste machine. Some bodybuilders like to eat this vegetable very much, because it contains very low calories and will not gain weight easily after eating it.
Don't bother repackaging the fried broccoli into its original shape, then thicken the soup of garlic and pepper with water starch and pour it on the coded broccoli.
When broccoli is blanched, salt is added to give it a bottom taste. Add a little soy sauce or salt when cooking and cold salad. Broccoli tastes light, and the finished dish is crispy and delicious. Personally, I don't like adding monosodium glutamate and chicken essence to taste.