Broccoli that Always Fills Your Mind About Crunchy Texture

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Green but not bitter? Broccoli deserves to be on your list of favorites for a healthy and delicious vegetable.
With the texture of broccoli that remains crunchy when eaten, this recipe can be used as a daily meal that is easy to make and also for food prep.

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I don't think broccoli deserves hate from people who don't like vegetables. Broccoli does a great job of being a nutrient-dense vegetable that's also delicious.

In fact, broccoli is often used as an ingredient for complementary foods for babies. I also never mind if someone brings me an abundance of fresh broccoli.

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In fact, broccoli in my area includes vegetables compared to other vegetables. But for me, it doesn't matter at all because broccoli is a vegetable that is always on my shopping list for me to make daily food for my family.

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Broccoli with garlic and soy sauce

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I usually cook broccoli just by sautéing them or making soup. Then I found a new recipe on the Internet about broccoli served with garlic and soy sauce.

I was very lucky to find the recipe because it suited my taste buds and my family's. How to cook it is very easy and can have a longer storage time.

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The Ingredients

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• Broccoli
• Garlic, finely chopped
• Ginger (optional), finely chopped
• soy sauce
• Tapioca flour (optional) to thicken the sauce
• pepper and salt
• sesame seeds or serving (optional) or rasted almonds

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Preparing broccoli

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So let's get started! Starting from chopping broccoli into smaller ones. I really like doing this. Like food preparation. We can also use more broccoli to eat several days at a time. So broccoli will be ready to be used to mix in some side dishes.

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Don't throw away the part of the broccoli stem that is still a bit soft, not hard. Broccoli stems are also delicious. Here I use broccoli stems as garnishes when serving later. I formed the broccoli stalks into a square shape.

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After I finished chopping the broccoli, then I soaked the broccoli in salt water to clean the dirt and small caterpillars that were in between the broccoli.

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Blanching Broccoli

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After the broccoli has been soaked for about ten minutes, the next step is to dip the broccoli into boiling water that has been sprinkled with salt beforehand.

Cook to completion. Some want only about 3 minutes. I took five minutes. Then lift and drain.

Important advice If you want to store cooked broccoli, for the next day, or even for the next few days, you want to store them in the refrigerator, then it's best to only blanch the broccoli for a while, not up to 3 minutes. Then lift and soak them in ice water for a while.

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Making Soy Sauce

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Now switch to soy sauce. The method is very easy. We only need to stir-fry chopped garlic and ginger in heated oil. Keep stirring until they smell good.

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Then, add soy sauce, and water according to your taste. Don't forget to add pepper and salt to taste. Taste them, correct the taste before adding tapioca flour mixed with water.

Stir well then remove if the soy sauce has the consistency you like. It has also been seen that it is bubbling creating bubbles on the surface of the sauce.

The sauce is ready to use. You can keep the sauce in the fridge if you can use in the next day again.

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Serving!

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So, it's time to serve broccoli with sauce. Arrange the broccoli pieces neatly. Then drizzle with sauce. And garnished with sesame seeds.

Oh, I like so much this serving way! I'm satisfied with the food presentation this time. I'm also satisfied that I can get the texture of crunchy broccoli, which is doused with soy sauce that is "umami" sweet and savory and salty.

Coupled with the color of broccoli which is still green because it was blanched in boiling water with a little salt.

How about you guys, do you like my recipe? I highly recommend broccoli with this recipe if you are still trying to be vegetable lovers. Until next time!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

All pictures were taken using iPhone 11.

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Best Regards,
Anggrek Lestari

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