Time to blanch broccoli. Tips to last long after blanching
There are people who throw away two slices of broccoli because it goes bad, right? Parboil it like this It lasts quite a long time ^^ Use scissors without a knife or cutting board
4 serving
Within 15 minutes
요리하는러라
Ingredients
  • Broccoli
    1~2piece
  • Vinegar
    1spoon
  • baking soda
    1spoon
  • Water
  • a thick salt
    1/2spoon
Cooking Steps
STEP 1/9
Cut the bottom of the broccoli and remove the leaves
STEP 2/9
Divide the pine mushrooms into 4 pieces
STEP 3/9
Let's separate the stems one at a time
STEP 4/9
Bite size like this ^^
STEP 5/9
To remove ticks and pesticides, soak it in water mixed with vinegar and baking soda for 20 minutes and rinse it about three times.
STEP 6/9
Put half a spoonful of coarse salt in a pot and blanch broccoli for 40 seconds when the water is boiling.
STEP 7/9
A long-lasting tip!!!
Never rinse after pouring into a sieve. If you drain and cool it as it is, the texture is small and does not go bad easily even after blanching.
STEP 8/9
If I don't rinse it, it'll get rid of the residual heat
Are you worried? I've tested it several times, but it's still crispy. There's only a difference in retention ^^
STEP 9/9
Red pepper paste: Sugar: vinegar = 1:2:3 ratio of red pepper paste with vinegar
If you make it and dip it in, it's very fresh and delicious ^^
1) Choose a hard, dark green broccoli that doesn't bloom 2) Please remember to blanch for 40 seconds and not rinse :)
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