Boiling. It is one of the commonly used cooking techniques for Cantonese cuisine. It is to boil the soup or water, and the raw material is hot until it is cooked. It is called burning. Because the soup does not add any colored condiments, it is called white burning. The characteristics of the white-boiled food are: elegant and elegant, crisp and refreshing, and varied in taste. What I have been eating before I know broccoli is a similar cauliflower. In fact, when I was young, I didn’t like to eat cauliflower. I always liked to burn the cauliflower too much. The impression that the cauliflower is soft and rotten. Later, the market began to have broccoli, whether it is green color or crisp taste, it is better than cauliflower. In addition to making salads as a side dish, broccoli can also be fried or cooked with meat ingredients. Boiled broccoli is probably the most plain way of doing it.
Soak the purchased broccoli in light salt water for more than half an hour.rRemove pesticide residues from broccoli
Wash the soaked broccoli and cut into pieces
Boil the water in the pot, add the right amount of salt and olive oil.rCook broccoli
Fishing out cold waterrDrain the water and load it
1. Add the right amount of salt and olive oil to the water to keep the broccoli in the green color. 2, after the fish is removed, the cold water can make the broccoli taste crispy. 3, because broccoli itself has almost no taste, this dish is used to boil Eat directly and feel too light to match salad dressing or vinaigrette