How to prevent broccoli from turning yellow

The tender degree of broccoli mainly lies in the bud. Whatever is not in bud is the tender broccoli, and its taste is generally good. So it is best to buy broccoli with green, soft and plump buds, central bulge as the goal of choice. And "eat young teeth, tonify the body" can also be used as one of the criteria for buying broccoli. But how can we prevent broccoli from turning yellow? The details are as follows:

First, choose high quality broccoli.

1. It is better to buy broccoli with bright plants and tight buds; the bulb has no surface and a sense of bulge as a whole, and it is good to pick it up without a sense of heaviness; if it is found that there are yellow flowers, it means that it is not fresh and the taste is not right, but if it is purplish at the top, it is not not fresh and will not affect the taste.

2. Five indicators of high quality broccoli:

(1) the color of the vegetable plant is dark green and bright. If there is a yellowing phenomenon, it means that it has been overmature or stored for too long.

(2) the broccoli with no concave and convex surface and compact buds has better quality.

(3) broccoli with heavy handle is a good product, but if the flower ball is strong and the pedicel is very broad and strong, the plant is too old.

(4) if broccoli has leaves, the leaves are green and moist.

(5) observe whether the cut of broccoli stalk is moist. If it is too dry, it means that it has been harvested for a long time and is not fresh enough.

Second, save it in the correct way:

1. Wrap broccoli with paper or breathable film (a small amount of water can be sprayed on the paper), then put it upright in the freezer for about a week.

2. Tear the broccoli into small flowers, soak them in salt water for about 5 minutes, remove dust and insect pests from the vegetables, rinse and drain them with water, and blanch them in boiling salt water. After being cold and dried, they can be directly cooked or put into a fresh bag and frozen in the refrigerator.