You need to blanch fried broccoli.

Blanching can remove pesticide residues and bacteria from broccoli and improve its taste and hygienic quality. The specific operation is to cut the broccoli into small pieces or small segments, blanch it in boiling water for 1-2 minutes, and then pull it out and drain it. This will make the broccoli crispier and more flavorful, and it will also absorb the flavors of the seasonings better. When stir-frying, you can sauté the other ingredients first, and then add the broccoli at the end to stir-fry it quickly and evenly to maintain its color and nutritional value.

Overall, blanching broccoli is a very necessary step when frying broccoli, which can ensure the hygiene and safety of broccoli and the quality of taste. After blanching, the nutritional value and nutrients of broccoli can also be better absorbed and utilized by the human body. Therefore, don't ignore this important link in the cooking process, and keep a good eye on your family's and your own health.

Broccoli ripening season

Broccoli is a common vegetable, and its ripening season varies according to geographic location and climate conditions. In general, broccoli requires a mild climate and plenty of sunlight to grow. In the northern hemisphere, broccoli begins to ripen in the spring and summer, which varies by region.

In China, broccoli usually grows and matures between October and March. In southern regions such as Guangdong and Fujian, due to the warm climate, the growth cycle of broccoli is shorter, between about September and February. And in northern regions, due to the cold climate, broccoli has a longer growing cycle, between about March and August.

Besides China, broccoli ripening time in other countries also varies depending on the climatic conditions. In the Southern Hemisphere, broccoli usually ripens in the summer, while in some parts of the Northern Hemisphere, such as Japan and Korea, broccoli ripens in the spring and fall.