Pelican broccoli

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(b) Western blue flowers are made into small ones and immersed in salt water for 5 to 10 minutes

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After full washing and drying

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(b) Water in the pot, with one-two small spoons of salt and a little bit of cooking oil, and burning of the fire

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and enters the Western Blue Flower, so that the water may boil again

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Full cooling

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(b) Leaching stand-by

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Add water starch to the oil and a large spoon of fresh water or high soup and chicken soup

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It's a good idea to have a good time

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(a) A frying pan, a hot pot, and a greasy garlic paste

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It's a flat cut for the lower blue flowers

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It's oil juice

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It's just a little fire, and it's so thick that it's evenly stuck on the blue flowers。

Although broccoli is rich in nutrients, it often contains residual pesticides and is prone to lettuce worms. Therefore, before eating, the cauliflower should be soaked in salt water for a few minutes, and the cabbage worms will escape out, which can also help remove residual pesticides; Chew it a few times when eating, which is more conducive to the absorption of nutrients; the color of broccoli will become more vivid after being boiled, but it should be noted that when scalding broccoli, the time should not be too long, otherwise it will lose its crispness and the dishes made will be greatly discounted. After blanching broccoli, it should be placed in cold boiling water to cool it too well, and then removed and drained water to use it again. The cooking and adding salt should not be too long to avoid losing or destroying the anti-cancer and anti-cancer nutrients.
There are also some precautions against using oyster sauce to cook dishes: for example, it should not be cooked at high temperatures, especially when frying, and it should not be cooked for a long time, otherwise the umami flavor and nutrition will easily be lost; it should not be coordinated with sugar, vinegar, spicy flavor, etc. These flavors will cover the umami flavor of the oyster sauce itself; however, if it is not heated, it cannot fully reflect its color and taste. The best way to cook is to thicken the food with stock, water starch, etc. when it is 8 to 9 minutes ripe, and pour it in, and reduce the heat until thick, so that it can fully reflect its delicious flavor and maintain its nutrition.