How to prevent broccoli from turning yellow? A few practical methods

The tenderness of broccoli depends mainly on the buds. Any broccoli with unopened buds is tender, and its taste is generally quite good too. So when buying broccoli, it is best to choose heads with green, soft and plump buds and a raised center. "Eat them young, nourish the body" can also serve as one of the criteria for selecting broccoli. But how do we prevent broccoli from turning yellow? The details are as follows:

1. Choose high-quality broccoli.

1. When buying broccoli, choose ones with bright, glossy stalks and tightly packed, firm buds; those with a smooth, non-bumpy head surface, an overall raised shape, and no heavy feel when picked up are good quality; if you find any with yellow flowers opening, it is no longer fresh and the taste will be off too, but if the top is slightly purple, that does not mean it is not fresh and will not affect the taste.

2. Five indicators of high-quality broccoli:

(1) Those with deep green, bright, glossy stalks are best; if there is yellowing, it means it is overmature or has been stored too long.

(2) Broccoli with a smooth, non-bumpy head surface and tightly packed, firm buds is of better quality.

(3) Broccoli that feels relatively heavy is good quality, but if the head is too hard and the stalk is especially wide, thick and firm, it means the plant is too old.

(4) If the broccoli comes with leaves, then leaves that are tender green and moist are fresher.

(5) Check whether the cut end of the broccoli stalk is moist; if it is too dry, it means it was harvested long ago and is not fresh enough.

2. Store it using the correct method:

1. Wrap the broccoli in paper or a breathable film (you can spray a little water on the paper), then place it upright in the refrigerator's crisper compartment; it can be kept fresh for about 1 week.

2. Tear the broccoli into small florets, soak them in salt water for about 5 minutes to remove dust and pests from the vegetable, then rinse with water, drain, put them into boiling salt water and blanch until cooked, take them out and let them dry, then they can be cooked directly or put into a fresh-keeping bag and stored in the freezer.