#野菜の茹で方

How to boil broccoli｜Transcription of Chef Yoshida's recipe

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Chef Yoshida

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Ingredients

broccoli : moderate amount
塩 : 適量

Time required

15minutes

Procedure

1) wash the broccoli 00:28
Fill a bowl with water, hold the broccoli stalks and submerge the tufts in the water, shaking the broccoli to remove dirt.
2) cut the broccoli 00:47
Cut the broccoli into florets.
Cut off the roots of the stems and cut them into bite-sized pieces.
After that, peel off the hard skin and cut into bite-sized pieces.
3) boil the broccoli 03:44
Add water and salt to a pot and bring to a boil.
Add the broccoli stems and boil for about 30 seconds, then add the bunches.
Boil for about 2 minutes, and check the hardness when the scent of broccoli stands out.
When the fire goes through to your favorite hardness, put it in a colander.
Remove rough heat with running water and cool the broccoli.

Point

・If the broccoli florets are large in step 2, make a cut from the stem side and tear them by hand to make them a size that is easy to eat.
・Broccoli stem skin should be eaten as kinpira.
・After step 2, if you are concerned about dirt on the broccoli, put it in a bowl filled with water and wash it.
・After boiling the broccoli and putting it in a colander, you can put it in the refrigerator to cool.
・When cooling the broccoli, be careful not to let the water evaporate if the broccoli overlaps.