Fried broccoli is the most taboo to blanch water, teacher Fu taught you a trick, out of the pot fresh and green, nutrition and taste

Fried broccoli is the most taboo to blanch water, teacher Fu taught you a trick, out of the pot fresh and green, nutrition and taste

Broccoli is also called green cauliflower because it looks similar to cauliflower, but the color is a little green. In fact, they are all varieties of kale, to put it bluntly, they are still "relatives", but the nutritional value of broccoli is higher than that of cauliflower, and even other vegetables.

Its nutritional composition is very comprehensive, there are protein, fat, carbohydrates, vitamins, minerals, especially calcium, iron, zinc, potassium, vitamin C, carotene content is very high, regular consumption is conducive to health. It is also rich in folic acid, which has many important functions for the human body, especially children, pregnant women, etc. can eat more broccoli.

There are many ways to make broccoli, the most common way is to eat it, but many people are not very good at frying. How to fry broccoli? Some people wash and directly fry, and some people boil water and then fry, which is the wrong approach.

Broccoli is hard in texture and thick in skin, making it difficult to fry, so the taste of direct frying is very poor. But why is it not right to blanch and then fry? Because it contains a part of the water-soluble nutrients, blanching water will lead to nutrient loss, and it is not worth the loss.

So how should broccoli be fried? Today I talk to you about the old chef's approach, nutrition is not lost, but also emerald green and tender, and into the taste, share a delicious broccoli fried shrimp, nutritious and delicious.

【Broccoli stir-fried shrimp】

Prepare a fresh broccoli, shrimp, garlic, carrot, salt, starch, cooking wine, black pepper and cooking oil.

Step 1: Wash the broccoli

Broccoli is cut into small flowers with scissors, broccoli stems are too hard, and the skin is very thick, you can keep it to make kimchi, and you can throw it away if you don't like to eat. Put the broccoli in water, add a spoonful of alkali and a spoonful of salt, stir well by hand and soak for 10 minutes. Then rinse twice with clean water and drain.

The structure of broccoli is very special, it is easy to leave harmful substances such as pesticides and bacteria, and it cannot be washed clean with only clean water. Adding table salt can disinfect and sterilize, while eating alkali can neutralize pesticide residues, and adsorb dust and insect eggs on it, you can wash the broccoli very clean.

Step 2: Handle the shrimp

Fresh prawns washed, pick out the shrimp line, peel out the shrimp, add salt, cooking wine, starch, black pepper, catch and mix well and marinate for 10 minutes, can give the shrimp fishy, and the taste is tender.

Step 3: Steam broccoli

Place the broccoli on a plate, add a spoonful of cooking oil, mix well, put in a steamer, turn on high heat and steam for 2 minutes before removing.

Steam the broccoli, use the high temperature to make the broccoli ripe, and will not lose water-soluble nutrients, higher nutritional value.

Step 4: Start stir-frying

Peel the carrots and wash them, cut into diamond-shaped slices and mince the garlic.

Heat the pan over high heat, sauté the minced garlic until fragrant, add the marinated shrimp and stir-fry until discolored. Add the carrot slices, continue to sauté until they are broken, and finally pour in the steamed broccoli and stir-fry quickly for half a minute on high heat to allow the ingredients to mature.

Add an appropriate amount of salt to taste, add 2 spoons of water to one spoonful of starch, stir into water starch and pour into the pot, after the soup is thick, pour in some sesame oil, you can brighten and improve the color, stir-fry well and then you can get out of the pot.

Delicious and nutritious broccoli fried shrimp is ready, broccoli crisp, shrimp tender, is a good dish for rice.

——[Big mouth to say a few words]——

I fried broccoli before, but also after boiling water and then fried, I feel that the taste is not bad, but after trying this method, I have eaten the difference. After steaming, it is more crisp and refreshing than blanching and then frying, and the taste is more fragrant, probably because more nutrients are retained. Friends who like to eat broccoli, the old head chef's method is very useful.