Broccoli Root

Name: Broccoli Root
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Broccoli root; 5 pcs Garlic cloves; a little Dried chili; a little salt; a little Salad oil; a little Fresh Vegetables; a little Vinegar

by hui1208

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Some people's skin will turn blue and purple once it receives a small bump or injury. This is because of the lack of vitamin K in the body. Broccoli is rich in vitamin K. In order to maintain the green color of broccoli, broccoli is usually served with cold dressing and stir-fry. Today, the broccoli is on sale at the vegetable farm. I bought one specially, but in terms of how to eat it, we have happened. Disagreements, my boyfriend likes to eat stir-fried, I like cold, for taste coordination, I deliberately separate broccoli, broccoli root cold, broccoli stir-fry, stir-fried broccoli, etc. will be shown in the picture. "

Ingredients

1 piece Broccoli Root
5 pcs Garlic Cloves
a little Dried Chili
a little Salt
a little Salad Oil
a little Fresh Vegetables
a little Vinegar

Broccoli Root

1. Soak the broccoli in water for half an hour. It’s best to put some salt in the water. Broccoli is prone to bugs. If you put some salt, the bugs will run out

2. Put the wok on the induction cooker, add tap water to boil, when the water boils, put the broccoli root and leaves separately to blanch the water, when the water boils again, cook for two minutes.

3. Copy the broccoli with a colander (there is no colander at home, this is usually used to filter soy milk), the effect is the same

4. Put oil in the wok, add a little more oil, put down the chopped garlic and dried chilies, and stir fry over low heat

5. The aroma of the minced garlic in the pot is up. When the dried chilies are slightly discolored, the oil can be used in the pot. Put half of the oil on the blanched broccoli roots. The remaining half of the oil in the pot will be used for frying the broccoli.