Vegetable salad

1

Split the cuisine and the broccoli into small ones of the size of the thumbs, so that they can be slowly separated from each root, so that they can be as full as possible, and four seasons of beans to go to the stem, with garlic slices

2

Burning water in deep pots, spilling salt into the sea and pouring a spoon of oil, so that the water tastes more salty, so that it remains generally boiling

3

It's pouring into the pot all the ingredients that make the sauce. It boils with heat, evaporates continuously and turns into a sticky paste. Status

4

Taste and adjust the sugar

5

Puts different vegetables in boiling water and boils them

6

Autumn takes about three minutes

7

It takes about three minutes for broccoli and broccoli to heat up the vegetables according to your taste, and to cool them with ice water or a lot of constant temperature

8

Hot oil in the frying pan, with garlic in it to light gold yellow, and a slight increase in the colour after leaching

9

Combining cooked vegetables with sauce, so that the sauce is fully covered with vegetable surfaces

10

Garlic sunflower oil on the back of the plate, and some gold and yellow garlic

Vegetables should be blanched separately to achieve two goals: for crisp vegetables like green beans, blanching enhances their vibrant green color and crisp-tender texture; for soft and tender vegetables like okra, it helps them maintain their unique character. Blanching green vegetables in salted water makes them a brighter green. Keep the pot uncovered during the process to allow acidic compounds to dissipate, which helps the chlorophyll maintain its vibrant color. Mirin and sake are both types of cooking wine, but they have significantly different flavors and cannot be substituted for each other. Mirin adds a unique sweet aroma to dishes, and when heated with sake, it creates an enticing fragrance. The garlic-infused oil can be refrigerated before use. Drizzle it over the dish as a seasoning and garnish with sliced garlic just before serving. If you want to preserve the crispiness of the garlic slices, you can freeze them. In a dry, cold environment, the garlic slices will maintain their texture and not become soggy. The measurement units mentioned in the text are as follows: 1 tablespoon = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup.