Broccoli in oyster sauce(hao you xi lan hua )

Broccoli in oyster sauce

Introduction:

Production steps:

Step 1: break the broccoli into small flowers and soak them in light salt water for 5 to 10 minutes;

Step 2: fully wash and drain the water;

Step 3: add 1 / 2 teaspoon salt and a little cooking oil into the pan, bring to a boil over high heat;

Step 4: put in the broccoli and wait for the water to boil again;

Step 5: fully cool;

Step 6: drain the water for standby;

Step 7: add starch to oyster sauce, and then add 1 tablespoon of water or soup, chicken soup;

Step 8: stir well to form oyster sauce sauce and set aside;

Step 9: stir fry in a wok, cool the oil in a hot pan, and saute the minced garlic;

Step 10: stir fry the broccoli evenly;

Step 11: add oyster sauce and sauce;

Step 12: change the medium and low heat, stir fry until the sauce is thick and evenly wrapped on the broccoli.

Materials required:

Broccoli: 1

Salt: 1 / 2 teaspoon

Edible oil: a little

Water: moderate

Oyster sauce: 2 tablespoons

Minced garlic: 2 tsp

Starch: 15ml

Note: Although broccoli is rich in nutrients, it often has pesticide residues and is easy to eat lettuce. Therefore, before eating broccoli, you should soak it in brine for a few minutes, and then the caterpillar will run out, which can also help to remove pesticide residues. When eating broccoli, you should chew it several times, which is more conducive to the absorption of nutrients. After cooking broccoli, the color will become more bright, but you should pay attention to that, When blanching broccoli, the time should not be too long, otherwise the crispness will be lost and the dishes will be greatly reduced. After blanching broccoli, it should be put into cold boiled water to cool down, and then it should be taken out to drain water for reuse. The time of boiling and adding salt should not be too long, so as not to lose and destroy the anti-cancer nutrients. When cooking dishes with oyster sauce, there are also some taboos: for example, it should not be cooked at high temperature, especially when it is used in a frying pan, or it should not be cooked for a long time, otherwise it is easy to lose its flavor and nutrition; it should not be mixed with sugar, vinegar, spicy, etc., which will cover up the flavor of oyster sauce itself; however, it can not fully reflect its color and taste without heating. The best way to cook is to thicken the food with soup and water powder when the food is 8 or 9 times cooked, and then add it over medium low heat until it is thick, which can fully reflect its taste and maintain its nutrition.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Xi Lan Hua