Cream Broccoli
A Zhejiang-style dish featuring a silky, milky-white sauce over vibrant green broccoli. The florets stay fresh, lightly salty, and tender-crisp, making it clean and refreshing on the palate.
Ingredients
broccoli
500 g
milk
75 g
vegetable oil
70 g
chopped scallion
2 g
minced ginger
2 g
salt
2 g
sugar
3 g
MSG
10 g
cornstarch slurry
50 g
broth
to taste
Instructions
1
Prepare the broccoli
Trim off the tough stem of the broccoli, split the florets apart and rinse well, blanch in boiling water briefly, then drain and set aside.
2
Cook and season
Heat oil in a wok, sauté the scallion and ginger to release aroma, add the broth, salt, sugar, and MSG, fish out and discard the scallion and ginger, add the broccoli and bring to a boil twice, pour in the milk and bring back to a boil, thicken with the cornstarch slurry, toss the wok to coat, drizzle with a finishing thread of oil, and serve immediately.
