I will teach you a good method, the fried broccoli is crisp and tender, and the nutrition is not lost

Hi everyone, I'm Jin Xuan. The people take food as heaven. Welcome to The Jinxuan Kitchenette.

When frying broccoli, many people blanch the water first or directly fry it. In fact, the nutritional value of broccoli is particularly easy to lose after blanching. Direct frying is not delicious and not easy to mature. Today I will teach you a good way to fry the broccoli crisp and tender. Nutrients are not lost.

First we prepare a broccoli, cut it into small flowers with scissors, and cut it all. Cut the remaining stems into thin slices. Place all the treated broccoli in a large pot. Add one scoop of table salt. Add a little flour. Then pour in water, not over the broccoli, and then grasp and mix well with your hands. Grab it for a little longer, grab it for about two minutes. Because the structure of broccoli is relatively tight, it is not clean to wash directly with water. Adding table salt has a bactericidal effect, and flour has a strong adsorption capacity, effectively cleaning the eggs and impurities inside. Wash well and soak for 10 minutes, then remove the broccoli from the water control. Wash it several times. This way our broccoli is cleaned. Remove the controlled water and set aside.

Let's prepare some accessories and cut some green onions first. Let's cut some more carrots. Wash the carrots and cut them into large pieces with a knife first. Then change the knife and cut into thin slices. The cut carrots are diamond-shaped pieces and are very beautiful. After cutting, the yard is set aside in the dish.

Cut another tomato and cut the tomato into hob pieces. Code into the disk for backup.

Take an empty bowl and smash into three serious hen eggs. Whisk it away and set aside.

Bring the water to a boil, and when the water boils, add the broccoli we prepared. Cover the lid and steam for three minutes, don't steam for too long, steam for a long time, the cauliflower will rot, it will not taste good. Three minutes later, we opened the lid, and our broccoli was steamed, very emerald green in color, and with a faint fragrance. We put it out and set aside in a bowl.

Stir in the pan and put a little oil in the pan. Pour in the egg mixture we prepared. Stir-fry it into shape and set aside.

Raise another pot and put a little oil in the pan. Put in all our ingredients. Sauté the tomatoes in red oil. Pour in our broccoli again. Stir-fry it well and start seasoning below.

Pour in a little soy sauce. A small spoonful of table salt. A small spoonful of sugar, a small spoonful of chicken powder to give it an umami taste. A little oyster sauce. Pour in our scrambled egg crushes. Take it quickly. Stir-fry evenly so that each ingredient is wrapped in a thick sauce. Before leaving the pan, pour in a little water starch, hook a thin mustard, and then drizzle with a little sesame oil, so that all of a sudden its aroma comes out. Wow, that's so yummy. Okay, out of the pot.

Then put it on a plate and watch the broccoli do this. The color and flavor are complete, and the taste is very tender. The broccoli that does this is perfect for the elderly and children without blanching. Nutrition is not lost at all, very nutritious and healthy. If you like it too, try it. Loved the dishes I made

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