By chance, I came across an amazing dish in a small but exquisite restaurant – broccoli mushrooms. This dish retains the original flavor of broccoli and mushrooms, but also subtly blends into each other's mouthfeel, presenting a unique flavor that is fresh, crisp and delicious. I was instantly fascinated by the dish and decided to try it myself.
After many attempts and adjustments, I finally mastered the art of making this dish. It's easy to learn and tasty, and my friends and family around me are raving about it. Today, I can't wait to share with you how to make this dish, and I hope you can experience it too.
Ingredients and dosage description:
Broccoli: 1 piece (about 300g), used as the main body, providing a fresh taste and nutritional value.
Mushrooms: 100g, with broccoli, to add layers of taste and nutrients.
Garlic: 2 cloves, enhance flavor and enhance immunity.
Ginger: 1 small piece, remove the smell and aroma, and promote digestion.
Olive oil: A moderate, healthy cooking oil that preserves the original flavor and nutrition of the ingredients.
Salt: Moderate amount, adjust taste, maintain the body's electrolyte balance.
Pepper: to taste, to increase flavor and stimulate appetite.
Production steps and skills:
Prepare broccoli and mushrooms, cut the broccoli into small florets and slice the mushrooms.
Boil a pot of water, add a pinch of salt, blanch the broccoli and mushrooms, remove and set aside.
Heat the oil in a pan, add the minced garlic and ginger and stir-fry until fragrant.
Pour in the blanched broccoli and mushrooms and stir-fry quickly.
Add salt and pepper to taste and stir-fry evenly.
Drizzle a little olive oil before removing from the pan to add shine and flavor.
Food Tips:
Blanching with a pinch of salt will help preserve the color and taste of broccoli and mushrooms.
Stir-fry quickly to prevent the ingredients from coming out of the water and losing their crisp and tender texture.
Use seasonings in moderation and avoid being too salty or too light.
Drizzle with olive oil to enhance the overall taste and nutritional value.