Baby Broccoli 炒雞蛋

這周買了一把Baby Broccoli，它比一般西蘭花的花小，花梗細長，有點像蘆筍的樣子， 和雞蛋炒在一起很不錯。



材料：Baby Broccoli 一把，洗淨（在鹽水中泡10分鍾讓花洗得更幹淨）切段，花梗切片，生雞蛋一個放一點鹽打勻，蔥半顆切蔥花。

調料：橄欖油一大勺，鹽1/2茶勺。

做法：將BabyBroccoli用開水（加一點鹽和橄欖油以保持綠色）焯一下。炒鍋熱後放橄欖油，下蔥花炒香，放入雞蛋炒熟，放入Baby Broccoli ，加鹽炒勻即可。

備注：大勺=15毫升（table spoon），茶勺=5毫升（tea spoon）。

小提示：下麵是從英文網找到的有關Baby Broccoli 的介紹：

Baby broccoli is a cross between broccoli and Chinese kale (gai-lan). It combines an asparagus-like stem with tiny buds reminiscent of a mini broccoli head.

Unlike broccoli, baby broccoli stalks are firm, tender and succulent from flower to stem and don't need peeling or scaling. It is best cooked quickly - enjoy it steamed, stir-fried, microwaved or blanched. It is great raw, in salads, or as crudités with dips.

Nutritionally, broccolini is high in vitamin C but also contains vitamin A, calcium, folate and iron.