Broccoli in oyster sauce
Broccoli in oyster sauce is a cold dish that is refreshing to the entrance; it has the flavor of oyster sauce and the fragrance of broccoli. It is a dish with wine. At the same time, broccoli has not only high nutritional content, but also very comprehensive; it has anti-cancer and anti-cancer effects, and is rich in ascorbic acid, which can enhance the liver's detoxification ability, improve the body's immunity, lower blood sugar, and effectively control the role of diabetes.
Recipe Recommendations
- salty and fresh
- mix
- ten minutes
- simple
Steps for Broccoli in oyster sauce
1
500g fresh broccoli
2
Use a knife to cut off the broccoli flowers and peel off the old skin at the roots.
3
Break the broccoli into small pieces, and cut the root and half carrot into slices with a tool.
4
Wash it and remove it
5
Control clean water for use
6
Set the pan on heat, add appropriate amount of water to bring to a boil, add 1 tablespoon oyster sauce, 1 teaspoon vegetable oil, and 0.5 teaspoon refined salt.
7
Pour in the broccoli and blanch it, and remove it when the water boils.
8
Put the water into separate basins and place it in the refrigerator fresh room to cool down.
9
After the broccoli is cooled in the refrigerator, take out and season: add refined salt, monosodium glutamate, balsamic vinegar, sesame oil, pepper oil, and minced garlic, mix well and serve on a plate.Broccoli in oyster sauce Make Tips
Don't overdo the broccoli, keep it crispy. Don't put water to cool the broccoli after being blanched, because the oyster sauce is already attached to the broccoli when blanching. Just control the water content, put it in the refrigerator to cool, and then season it when it is completely cooled. Be sure to add vegetable oil to the water when blanching water to ensure the green color of broccoli.