Steamed Broccoli

Name: Steamed Broccoli
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Broccoli; 5g Black fungus (dry); 15ml Lemon salad dressing; 4g starch

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Broccoli is an excellent food source of the natural anti-cancer compound-sulforaphane, and the myrosinase among them is critical to the anti-cancer effect of sulforaphane. Steaming and boiling can maximize the anti-cancer activity of green cauliflower. Steam the broccoli in water for about 3-5 minutes, the myrosinase is kept the best, and the broccoli produced in this way is more anti-cancer.
Whether it is steaming or boiling broccoli, try to minimize the cooking time. If the cooking time is too long, the broccoli will turn yellow and soft, and a large part of the nutrients such as vitamins will also be lost.

Ingredients

Steamed Broccoli

1. Prepare ingredients

2. Wash the black fungus a little, then soak it in warm water, add some flour and knead gently, then rinse it with water several times and remove the water for use

3. Rinse the surface of the broccoli first, then break it into small flowers, soak in light salt water for 10 minutes to remove the dirt in the wrinkles

4. Remove the broccoli and black fungus to control the water, use kitchen paper or a clean towel to absorb the moisture on the surface

5. Put the ingredients into the bowl, add cornstarch and mix well with chopsticks, so that the surface of the ingredients is covered with a thin layer of starch