The weather is cold and dry, the broccoli is not fried or steamed, it is refreshing and greasy, and it is also on the fire, and adults and children rush to eat it on the table

Today I will share with you the practice of oyster sauce broccoli, no need to fry or steam, use the way of boiling, reduce the loss of nutrients, eat fresh and not light, adults and children are rushing to eat on the table, refreshing and greasy.                                                                                                       

How to make broccoli with oyster sauce

Ingredients: 500 grams of broccoli, 2 grams of wolfberry.

Ingredients: 2 teaspoons of oyster sauce, 1 and a half teaspoons of light soy sauce, half a teaspoon of sugar, appropriate amount of water starch, a little salt, a little oil.

In the first step, cut off the old stems of the broccoli, break the rest into small pieces, soak them in cold water for 10 minutes, sprinkle a little salt and stir them when soaking, so as to remove the small insect eggs and residual pesticides in the broccoli flower bulbs, take them out and rinse them after soaking, and drain the water.

The second step, add an appropriate amount of water to the pot, boil over high heat, add a little salt and a little oil, put the broccoli pieces into the boiling water, boil again and blanch for 2 minutes, turn off the heat and take out, the taste of blanching at this time will be a little crispy, if you want to eat softer, blanch for 2 minutes more.

The third step is to put the blanched broccoli pieces into a round bowl while hot, and place the flower bulbs against the wall of the bowl when they are loaded, and then put the bowl upside down into the plate to filter the excess water to prevent the water from entering and mixing into the vegetable juice, so that the appearance of the dish is almost finalized.

Step 4, pour a small half bowl of water into the oil pot, bring to a boil over high heat, add oyster sauce, light soy sauce, sugar stir well, put in wolfberry and cook for 2 minutes, pour in an appropriate amount of water starch to thicken until the soup thickens and then turn off the heat.

In the fifth step, the roasted oyster sauce is poured evenly over the broccoli, and the dish is ready to be served immediately.

Tips:

After blanching, the broccoli will be more green and brighter, which is mainly due to adding a little salt and oil to the blanching water, so that the broccoli will look better and be very appetizing.

After the broccoli is upside down in the bowl, you can leave the bowl away and wait until the oyster sauce is poured before uncovering, mainly to keep the bowl warm and prevent the dish from getting cold.

This dish is on the light side of the flavor, so if you don't feel salty enough, you can add a little salt to adjust it, but I think it's best not to put it as much as possible, so that you can taste the fresh, crisp and tender taste and texture of the broccoli itself.