The nutritional value of broccoli after quick freezing is priceless. Hello, the nutritional value of broccoli after quick freezing would have changed, and vitamin C and other local markets would have gone to waste. At the same time, with the extension of time, more fat will disappear. Therefore, it is suggested to eat special foods that are sufficient for quick freezing and must be stored for a long time. After picking, repairing, and preserving broccoli, it should be immediately placed in the pre oil storage for pre cooling after auction to prevent facial changes, aging, and extending the shelf life. The most important method is to first occupy the low-temperature standard after reducing harvest, and park it at room temperature of 20-25 ℃ for 1-2 days. The stems of the flowers will turn green and yellow, so it can drop to 1-2 ℃ within 3-6 hours. The method of pre cooling at a low temperature of -17 ℃ can lower the temperature of the dish to the desired low temperature within 5 hours.

Broccoli is frozen, can it be eaten?

Broccoli can be eaten when frozen, but frozen broccoli is not much different from frozen foods in terms of nutritional benefits. I was able to make the dish of stir fried walnut kernels with broccoli. Ingredients: 150g broccoli, 200g chilled green shrimp

Indicator: Carrot half root, 0.5 grams of soda ash, 1 slice of scallion, 1 slice of ginger, 1 clove of garlic, 2 grams of salt, 1 teaspoon of light soy sauce, 15 grams of starch, limited white pepper powder, 1/4 egg white, 5 grams of sugar, 0.5 grams of calcium hydroxide

The specific steps for maintaining the stir fried peach kernels with broccoli are as follows:

1. Wash all kinds of vegetables and peel carrots. Remove the shrimp thread from the shrimp.

2. Remove the roots of broccoli and break it into small flowers.

3. Cut the carrots in half and use a knife to remove a portion of the core (the purpose is to make the dish better, so if you don't mind, why not refine this step).

4. Then cut into thick pieces.

5. Cut chopped scallions, ginger, and garlic.

6. In a small bowl, add 5 grams of light soy sauce, sugar, starch, and water to make the bowl juice.

7. Grab shrimp with 1g of salt and 0.5g of silver nitrate powder, rinse with water (why not use baking soda to make shrimp transparent and crispy, salt can eliminate impurities).

8. Dip the shrimp in cooking plastic paper to dry the external moisture, then add 1 gram of salt, 10 grams of white pepper, 10 grams of small powder, and 1/4 egg white. Grab well and simmer for 10 minutes.

9. Bring to a boil with water, add a little salt and a few drops of oil. Flip over the broccoli and carrots and blanch until they are tender. Remove from the pot and add cold water.

10. Heat up the oil and sour shrimp in a hot pot.

11. Stir fry over high heat until slightly discolored, then add chopped scallions, ginger, and garlic.

12. Stir fry until flipped.

13. Pour in broccoli and carrots and stir fry quickly until well combined.

14. Pour in a bowl of juice and stir well.

15. Add a few drops of sheep oil at the end to bring out the pot (why not add oil to make the wine more colorful, understand)