Cold Broccoli
Konjac silk 100g | Broccoli 1 piece |
Millet Pepper 1 | Garlic 3 petals |
Chili powder 1 scoop | cilantro 2 roots |
Salt Half teaspoon grams | Light soy sauce 1 scoop |
Oyster sauce 1 scoop | White sugar 1 scoop |
Mature vinegar 1 and a half spoons | Pepper oil 1 teaspoon |
Step 1
Cut the broccoli into small florets and wash them with water, then put them in a basin, add water and 1 tablespoon of starch, and soak for about 5 minutes. The starch is added here to absorb the dirt on the broccoli that cannot be washed away with water.Step 2
Then pour out the water in the basin and wash the broccoli twice; rinse the konjac shreds several times with clean water; boil water in the pot, add the broccoli and konjac shreds, then add 1 teaspoon of salt and a little oil. The orchids are more beautiful in color.Step 3
Blanch for 1 minute, take out the broccoli, and after 2 minutes, take out the konjac shreds and put them in cold water (if the broccoli doesn't like crispy texture, blanch it for 2 minutes)Step 4
Prepare a bowl, mince the garlic, cut the millet into sections, add chili powder and white sesame seeds, and put them into the bowl together.Step 5
Heat 3 tablespoons of oil. Pour the hot oil on the minced garlic and chili powder. Stir evenly with chopsticks. Then add light soy sauce, oyster sauce, mature vinegar, white sugar and sesame pepper oil, and stir evenly.Step 6
Squeeze out the water from broccoli and konjac shreds, and pour in the sauceStep 7
Stir evenly Cooking tips for cold broccoli