Dunno if u guys are familiar with it :halo: but in chinese takeout, the broccoli is so soft yet solid…I’ve tried frozen broccoli (bleh) and fresh broccoli…the problem with the fresh broccoli is that when I stir fry it, it breaks up and there’s little green broccoli seeds everywhere…how can I make it so that its not like that?
Re: How to cook broccoli
^Try adding the broccoli towards the end of the cooking process...like the last couple of minutes, so that it doesn't fall apart and become soggy..and will still be pretty firm.
Re: How to cook broccoli
^ Yeah but then its too hard and kaccha...
i should clarify, i actually like when its a little soggy...its soggy, but it hasn't fallen apart yet..and so GREEN
Re: How to cook broccoli
What I've seen the cooking channels is that the chefs usually add green vegetables such as peas, spinach, etc toward the end of the cooking (last few minutes) so that they stay that vibrant green color and don't become limp. Maybe you can try to just reduce the amount of time that you're cooking them.
Re: How to cook broccoli
2 ways ...
either blanch it a few secs (30secs) in boiling water and shock in ice cold right after
or steam it ... don't needs a separate steamer ... colander over hot water works fine.
I use/prefer the 2nd method best ... very little handling of the vegetable leaves it intact and you can control the done'-ness of it better ... and its just easier
Re: How to cook broccoli
Put it at the end on a slow dum for few mins and don't mix too much.