Broccoli thick soup method This is a very full soup, with more fiber and less oil. If you drink too much, you are not afraid of getting fat (right? ! ) Come and try the ~ ~ ~ materials.
2 cauliflower (white or green), half onion, a little garlic, a little celery, 2~3 pieces of bacon, 5 cups of chicken soup (chicken soup block) (1 block), appropriate amount of salt and black pepper.
Cooking steps
Step 1
When cooking cauliflower, add some salt to the water, but not too much, because the water will continue to be used in the future (this year is short of water ~ save it ~ ~)
Second step
When cooking broccoli, stir-fry onions, celery and garlic. Please stir-fry the onion thoroughly (transparent), otherwise it will have a slight pungent taste.
Third step
After all the ingredients are fried, add a tablespoon of flour and stir-fry for about two minutes. Because these seasonings contain too much water, even if you put two spoonfuls of flour, you won't cook the pot, so there is no need to add water in a hurry.
Fourth step
Mix the two, add cooking water to determine the amount of soup, then take out the food processor or blender and mash all the materials.
Step five
Season slightly (salt and black pepper), cook for about ten minutes, then decorate the pastry pieces and roots with fake crumbs, and you can serve ~
Personal write-off
1. About the color (appearance), there is a pure white cauliflower version of thick soup online, which looks great! This is a show-off dish. You can try it sometime. As for the pure green vegetable flower version ... the food is too strong for picky eaters. Moreover, unless you are sure to drink it all at once and drink it quickly, the food will turn yellow after reheating and the color will look quite bad. The safest thing is the mixed board. After reheating, the color will not change.
2. When frying onions, they should be transparent or slightly burnt. Never fry them in caramel. Although they taste better, you know brown+green … looks terrible.
3. celery should be scraped off the outermost fiber first. Although it does not affect the flavor, it tastes a lot of fiber (even if it is broken) and tastes bad.
4. If bacon is useful, you can add chicken soup without bacon, so the whole soup will not be Tai Su. Of course, you can also add both, but personally, I think the taste of the food will be drowned.
Because I expected to taste a slightly thicker soup, I added a spoonful of flour when frying spicy materials to thicken the soup. If you want the taste of clear soup, you can leave out flour.
Raw roasted cauliflower has no nutrients.
65438+ 0 broccoli, 20g carrot and 3 garlic. 200ml stock, 30ml olive oil, 2 teaspoons salt.
working methods
1 Wash cauliflower, cut into small flowers, remove the thick skin, and slice carrots for later use.
2 Add olive oil and garlic to the pot. When garlic smells, add the washed cauliflower and stir fry. Then add the broth and boil it. Cover the pot and stew for five minutes. After opening the lid, season with salt.
Fried Shrimp with Broccoli Material:
Shrimp (red) 100g, broccoli 100g, garlic 15g, pepper (red, sharp and dried) 15g, cooking wine 15g, refined salt 3g and peanut oil/kloc-0.
Exercise:
1. Remove the thick stem of broccoli and divide it into small flowers. Take the thick slices from the thick stems and cut them into just the size of the entrance;
2. Add a little salt to boiling water, blanch broccoli, rinse with cold water, remove and drain; Removing pedicels and seeds from red pepper and cutting into coarse powder for later use;
3. Put vegetable oil and minced garlic into a pot, stir-fry with low fire, add red pepper and shrimps, stir-fry with medium fire, and pour a little cooking wine after the shrimps change color;
4. Add broccoli, stir fry quickly on high fire, and then add seasoning.
Preserved egg with broccoli in soup material:
Broccoli, a carrot and two preserved eggs.
Exercise:
1. Cut broccoli into small flowers, rinse with clear water, blanch in salted boiled water for 60 seconds, and drain;
2. Preserved eggs are shelled and cut into small pieces; Peel ginger and garlic and cut into foam; Peel carrots and cut them into thin slices;
3. Put 3 tablespoons of oil in the pot. After the fragrant ginger and garlic are golden yellow, pour in 3 bowls of water and bring to a boil. Add a little sugar and salt and 65,438+0 tbsp cooking wine and mix well to make thick soup.
4. Add preserved eggs and carrot slices, mix well, and continue to boil over high heat for 4 minutes. Then pour in broccoli, mix well with the ingredients in the pot and boil. Pour in a little sesame oil and serve.