Scalded broccoli
Scalding~One of the common cooking techniques in Cantonese cuisine is to boil the soup or water, scald the raw materials until they are just cooked and remove them, which is called scalding. Because there is no colored seasoning in the soup, it is called blanching.The characteristics of boiled dishes are: simple color, crispy, tender and refreshing, and various tastes.When I was a child, I seldom saw blue flowers,In recent years, it has suddenly become a famous anti-cancer dish,So,Will deliberately buy and eat from time to time...Sometimes fried,Most of them are so white,Sometimes with agaric,Sometimes used as a side dish...In short,Simple, nutritious, attractive and delicious...
Step 1 . West blue flowers break into small flowers...
Step 2 . Soak in baking soda water and wash...
Step 3 . Bring the water to a boil, add a little corn oil and refined salt, add broccoli and blanch...
Step 4 . Cool water...
Step 5 . Cut a piece of carrot into shreds...
Step 6 . Seafood sauce, green mustard and spicy dishes with dipping materials...
Step 7 . Set the plate...
Step 8 . Beautiful picture...
Step 9 . Serve, eat... Meimeida!
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