2, egg yolk broccoli porridge. Ingredients: 50 grams of japonica rice, 50 grams of broccoli, one egg yolk and about 800 ml of water. Practice: Cook the eggs, take out the yolk and crush them. Wash the rice, put it in a casserole and add water to cook it into porridge. Add the egg yolk, finally add the broccoli, and add a little salt until it boils.
3. Broccoli preserved egg soup. Ingredients: broccoli, carrots, 2 preserved eggs, ginger and garlic, a box of thick soup. Practice: Wash broccoli, cut it into small pieces, put it in salt water for 45 seconds, and drain it. Shelled preserved eggs, mashed or diced, and shredded carrots. Heat an appropriate amount of hot oil, stir-fry ginger until golden brown, add about 3 bowls of clear water, and then add thick soup treasure, salt, sugar and cooking wine to make thick soup. Add preserved eggs and carrots and boil over high heat. Finally, add broccoli until it boils.
4. Stir-fry broccoli. Ingredients: broccoli 1 piece, half a bowl of corn kernels, and a short piece of carrots. Practice: cut broccoli into small flowers and carrots into pieces. Put broccoli in salt water, cook it, take it out and drain it for later use. Heat oil in a pot, add corn kernels and carrots, and stir until the color changes. Put the cooked vegetables on the plate, and the broccoli can be placed on the side for decoration.
5. Broccoli mushrooms. Ingredients: broccoli, fresh mushrooms, white mushrooms. Practice: Wash broccoli and cut it into pieces for later use. Soak mushrooms in hot water until soft, then wash and drain. Blanch broccoli and mushrooms in boiling water, and then remove them for later use. Heat oil in a pan, add mushrooms and broccoli, season properly and serve.
6. Stir-fry broccoli. Ingredients: broccoli and garlic. Practice: Wash broccoli and cut into pieces. Pour oil in a hot pan, add broccoli, season properly and stir-fry until cooked.