Spanish Green Olives and Blanched Broccoli
Broccoli 200 grams | Little persimmon 100 grams |
Spanish Green Olives 3 pieces | Garlic 5 petals |
Cracked black pepper 1g | Sea salt and chopped parsley 1g |
Lemon 2 tablets |
Step 1
Remove old skin and roots from broccoli moss, clean and set asideStep 2
Boil water in a pot, add a few drops of cooking oil and a little salt to the water. After the water boils, add the broccoli moss and blanch it.Step 3
After the broccoli moss changes color, take it out and let it cool, then put it on a plate and set aside.Step 4
Cut small persimmons in half lengthwise and set asideStep 5
Chop Spanish green olives and garlic separately and set asideStep 6
Heat oil in a pan, add small persimmons and stir-fry, add chopped olives and minced garlic and stir-fry until fragrant.Step 7
Add cracked black pepper, sea salt, and chopped parsley and stir-fryStep 8
Add a little water to simmer the soupStep 9
When the soup thickens, pour it over the broccoliStep 10
The last picture of the finished product is Spanish green olives and white-roasted broccoli. Thanks for watching! Spanish Green Olives and Blanched Broccoli Recipes1. Broccoli, also known as sweet broccoli, is a new variety bred from the hybridization of broccoli and kale. Broccoli moss inherits the delicious florets of broccoli and the sweet and crisp stems of kale. It is rich in dietary fiber, carotene and anthocyanins, and has high nutritional value.
2. If you don’t like to use Xilantai Baozi, you can replace Xilantai with asparagus.
3. The stir-fried sauce can also be paired with pasta. It is also a very delicious and refreshing sauce.