Broccoli in tomato sauce

Broccoli in tomato sauce

Introduction:

"I forgot to eat the broccoli I bought the other day in the refrigerator. As a result, the broccoli turned yellow and flowered. It's a pity to get rid of it. The speculation in Qing Dynasty is bad and nobody eats it. Sudden whim with eggplant juice to cover it, the results did not find anyone, eat up all, ha ha.. I admire myself. I'm smart enough.... Broccoli can enhance the immune function of the body and has the effect of anti-cancer. Broccoli is low in calories. For people who want to lose weight, it can not only fill their stomach, but also make people fat. The characteristics of this dish: pleasant fragrance, moderate sweet and sour, crisp taste

Production steps:

Step 1: wash the broccoli and cut it into small pieces.

Step 2: put water in the pan, add a little salt and oil, bring to a boil, and blanch the broccoli. Take out the water and put it into the plate.

Step 3: take a bowl and add water starch, tomato sauce, sugar, white vinegar and salt. Stir well to form the juice.

Step 4: put oil in the pot and saute chopped chives.

Step 5: pour the juice into the pot and bring to a boil until thick.

Step 6: pour the thick sauce on the blanched broccoli.

Materials required:

Broccoli: 300g

Ketchup: 20g

Sugar: 5g

Salt: 2G

White vinegar: 2ml

Edible oil: right amount

Note: broccoli blanching add salt and oil, is for broccoli nutrition does not lose, color more green.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour