Quick Vegetarian Recipes Part One - 7 Secret Tips to Keep Broccoli Bright Green After Boiling It
Poached broccoli is one of the best quick vegetarian recipes.
Broccoli is high in vitamin C and other antioxidants, it can improve your health and minimizes the onset of some diseases.
If you cook it not in the right way broccoli becomes dark green, limp and unappetizing.
I will share with you my experience to do the quick vegetarian recipes.
This will help you to get beneficial vitamins and keep it bright green and delicious.
What you need: 1.
Fresh broccoli 2.
Olive oil, salt, water 3.
A regular pot How to do: 1.
Buy a broccoli that looks refreshingly green with small and compact flower buds.
It is young and tender.
Broccoli with bigger buds tend to have bugs hiding in it.
It is the tougher.
The good broccoli should be without soggy parts, black spots and mold.
2.
Trim any discoloured parts off the broccoli with a knife.
Any discoloration would become more pronounced after you cook it.
Cut the stems on the broccoli to the desired length, and cut the tops into even floret.
3.
Wash the broccoli under cool water.
Broccoli can retain sand and dirt, which can foul up the cooking water and affect the colour of the broccoli as it cooks.
4.
Fill with a large amount of water in the pot such as one ounce broccoli for every four cups of water.
Bring the water to boil.
Sprinkle in around 1 teaspoon salt.
The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green.
Then add some oil.
The oil helps keep the surface of the broccoli shiny even after the boiling, and the oil can help you achieve a slightly higher boiling point.
5.
Add broccoli to the boiling water.
This is very important secret to keep the broccoli in its green colour.
The high heat helps to seal in the green colour and the corresponding nutrients right under the skin of the broccoli.
You should add the head of broccoli stem side-up, because any impurities in the cooking water will collect at the top and may discolour the florets if you cook it right side up.
6.
Blanch the broccoli for no more than two minutes.
Take out the broccoli when you see the steam leaking out and that you can smell the aroma of fresh broccoli, drain the broccoli before it is completely cooked, because it will "cook" itself with the heat even after they are taken out and put on a dish.
Any longer cooking the broccoli will lose its vibrant green colour.
7.
Serve the broccoli immediately.
Broccoli is high in vitamin C and other antioxidants, it can improve your health and minimizes the onset of some diseases.
If you cook it not in the right way broccoli becomes dark green, limp and unappetizing.
I will share with you my experience to do the quick vegetarian recipes.
This will help you to get beneficial vitamins and keep it bright green and delicious.
What you need: 1.
Fresh broccoli 2.
Olive oil, salt, water 3.
A regular pot How to do: 1.
Buy a broccoli that looks refreshingly green with small and compact flower buds.
It is young and tender.
Broccoli with bigger buds tend to have bugs hiding in it.
It is the tougher.
The good broccoli should be without soggy parts, black spots and mold.
2.
Trim any discoloured parts off the broccoli with a knife.
Any discoloration would become more pronounced after you cook it.
Cut the stems on the broccoli to the desired length, and cut the tops into even floret.
3.
Wash the broccoli under cool water.
Broccoli can retain sand and dirt, which can foul up the cooking water and affect the colour of the broccoli as it cooks.
4.
Fill with a large amount of water in the pot such as one ounce broccoli for every four cups of water.
Bring the water to boil.
Sprinkle in around 1 teaspoon salt.
The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green.
Then add some oil.
The oil helps keep the surface of the broccoli shiny even after the boiling, and the oil can help you achieve a slightly higher boiling point.
5.
Add broccoli to the boiling water.
This is very important secret to keep the broccoli in its green colour.
The high heat helps to seal in the green colour and the corresponding nutrients right under the skin of the broccoli.
You should add the head of broccoli stem side-up, because any impurities in the cooking water will collect at the top and may discolour the florets if you cook it right side up.
6.
Blanch the broccoli for no more than two minutes.
Take out the broccoli when you see the steam leaking out and that you can smell the aroma of fresh broccoli, drain the broccoli before it is completely cooked, because it will "cook" itself with the heat even after they are taken out and put on a dish.
Any longer cooking the broccoli will lose its vibrant green colour.
7.
Serve the broccoli immediately.
Source...