RECIPE OF OUR CRISPY BROCCOLI

11 Jun RECIPE OF OUR CRISPY BROCCOLI

Hello friends, in this article we will tell you how we cook our crispy broccoli. Summer is coming, we have already put away our jackets and blankets, we change our wardrobe with lighter clothes, the season of going to the beaches and taking off the winter white is already beginning. It is also noticeable in our diet, we eat more salads, cold soups, vegetables… the body asks us for fresher dishes that are as necessary as the good stews and soups of the characteristic winter.

Before starting, do you know how many properties broccoli has? It is considered a super food, it is like a multivitamin camouflaged in a vegetable. Had we known earlier, it could have run out like toilet paper during the start of the pandemic.

I will give you a brief summary of its properties, because it could be for another article if I explained it in detail.

It provides a large number of vitamins and minerals: such as Vitamin A, Vitamin B1, B2, B6 and Vitamin C. It is also a source of minerals such as calcium, potassium, phosphorus, iron, iodine, zinc, copper and manganese. In addition, it contains sulforaphane, a sulphur compound that prevents precancerous cells from becoming malignant, inducing diseased cells to die. So now you know, broccoli equals the source of life.

Now yes, here comes the recipe. The amounts are for a starter to share during a lunch/dinner of 4 people, in case there are more dishes. It can also be used as a side dish to accompany any baked or grilled fish or meat.

CRISPY BROCCOLI IN TEMPURA WITH A SPICE TOUCH, CUMIN AND LIME

INGREDIENTS:

– 300 GR DE BROCCOLI

– 100 GR FLOUR FOR FRYING

– 300 GR SPECIAL TEMPURA FLOUR

– ½ LITER OF SPARKLING WATER

– 50 GR MAYONNAISE

– 25 GR KIMCHI SAUCE

– 1 PINCH OF GROUND CUMIN

– 10 SLICED CHINESE SPRING ONIONS

– ¼ DE LIME

– 10 GR CHOPPED CHIVE

– SALT

– MALDON SALT

The first step is to wash the broccoli well, let it drain, cut it into bouquets the size of a walnut and reserve them on a plate with absorbent (kitchen) paper so that the bouquets finish drying.

Meanwhile, we will prepare the tempura. Mix the special tempura flour with ½ liter of sparkling water and a pinch of fine salt, beat the mixture with the blender until you get a homogeneous mixture and keep it in the same bowl.

To make the kimchi sauce, we mix the mayonnaise with the kimchi sauce, which you can buy at any supermarket, until the two sauces are well integrated.

The next step, we heat the fryer to 180º, meanwhile, pass the broccoli, first through the special flour for frying and then submerge it in the bowl of tempura. Once the oil is hot, we put the broccoli for 5 minutes, the tempura should be an almond-brown tone. Be careful, don’t let it burn, or the dish will spoil. Once the broccoli is well browned, we drain the excess oil, you can also use kitchen paper to absorb the excess oil. We remove the paper, if you have used it, sprinkle a little cumin on top, grate the skin of the ¼ lime with a grater over the broccoli, put a pinch of Maldon salt and finish by placing the kimchi sauce on each corsage We crown the dish with the finely chopped chives and the slices of Chinese spring onion to refresh the dish.