Chinese Food
Broccoli with garlic
(100805 views)
Broccoli is rich in nutrition. It contains protein, sugar, fat, vitamin and carotene. Its nutritional composition ranks first in the same kind of vegetables. It is known as the vegetable crown. Seven health care effects of broccoli 1. Cancer prevention. Like cruciferous vegetables such as broccoli, Brussels sprouts, turnips and cabbage, broccoli has anti-cancer and immunity enhancing effects. 2. Reduce fat. Broccoli is rich in soluble fiber. It is helpful to remove intestinal waste, reduce cholesterol level and control blood lipid. 3. Anti allergy. The study found that the active substances in broccoli can reduce the impact of allergens on human body and reduce the risk of allergy. 4. Anti oxidation, breast enhancement and skin beauty. Broccoli is rich in carotenoids, lutein, zeaxanthin and β - carotene. Cauliflower is rich in vitamin A. the principle of cauliflower breast enhancement is rich in vitamin A. It is conducive to the secretion of hormones. Meanwhile, broccoli is rich in protein, fat, carbohydrate
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Wash the broccoli and break it into small pieces. Then soak it in salt water for 10 minutes. Cut the garlic.
Step3:Boil the water in the pot. Put in the broccoli. Turn the color a little (about 30 seconds) and drain it out. Never blanch for too long. Stir fry it out without crispness.
Step4:Heat a small amount of oil in the pot until it is 7 minutes hot. Put in the onion. The garlic will burst out the fragrance.
Step5:Then put in the boiled broccoli.
Step6:Add some salt and chicken essence. Stir well and leave the pot.
Step7:Finished product.
Cooking tips:Why do broccoli need to be blanched? In fact, broccoli must be blanched before cooking, in order to maintain the color of vegetables, as well as remove the peculiar smell, astringency and oxalic acid. But from the point of view of nutrition, blanching can increase the loss of water-soluble nutrients. Blanching cabbage in 100 ℃ water for two minutes, the loss rate of vitamin C is as high as 65%; blanching for more than 10 minutes, the loss of vitamin C is almost exhausted. Therefore, appropriate methods should be used to reduce the loss of nutrients. In general, broccoli is treated by boiling water with more water and short time blanching, which can reduce the heat loss of nutrients. It can accelerate the oxidation of vitamin C, especially in the water temperature of 60 ℃ ~ 80 ℃. In the boiling water, the oxidase is unstable to the heat and quickly loses its activity. At the same time, the boiling water is almost free of oxygen, thus reducing the loss of vitamin C caused by thermal oxidation. There are skills in making delicious dishes.
