Broccoli is a green vegetable that adults and children love to eat. It has no astringency or quirk when used, and can be used in various dishes. Recently, there have been "long-stemmed broccoli" and "purple broccoli" with bright purple buds. When this purple cauliflower is cooked, its buds will turn dark green.

Broccoli should be dark green in color, dense in bud, not loose and tender. Broccoli with yellow buds tastes and tastes bad.

When cutting broccoli, first cut small flowers from the bifurcation of thick stems with a knife. If the separated small flowers are not thick, break them off directly by hand. The part with tight buds on it is cut into small flowers of the same degree with the tip of a knife.

Next, remove the skin from the stem. This is a very important step. The trick is to insert a knife at the bottom of the stem, pull the skin toward the bud and peel it off. This can make the buds and stems evenly heated and shorten the heating time.

The thick cut stems are actually very sweet and delicious. I prefer to eat broccoli stems. Please don't throw away the thick stalks, and eat them when they are cooked. Peeled stems can be steamed or scalded.

Cauliflower is mostly cooked in a hot way, but it will be more obvious and delicious when steamed. Cauliflower that has been cut into small flowers will absorb water and become watery if it is cooked and cut. It is recommended to steam it.