How many cups of water for carrots and broccoli

1 Cup (91gm) of chopped broccoli contains 30.9 Calories.
You can found other Nutrition information about broccoli here
Broccoli Nutrition facts

preparing broccoli to freeze.
1. remove leaves & woody portions.
2. separate heads into sections & immerse in brine for 30 minutes(4 teaspoons salt + 1 gallon water) to remove insects. remove & rinse.
3.split lengthwise to no more than 1 1/2 inches across.
4. water blanch 3 minutes or steam blanch for 5 minutes. start counting as soon as you place broccoli in boiling water.
5. immediately immerse in cold or ice water to stop cooking action.
6. drain & package leaving no head space ( the less air the better, will keep longer with out freezer burn), seal & freeze.

two ways to freeze -
1. place in bags( I use quart size fro this method) remove as much air as possible & seal.
2. place broccoli on flat sheets in freezer 1-2 hours to freeze, then remove & place in bags( I use gallon size for this method, size & style of storage unite is choice of preference). with this method one can use as little or as much as needed for what you need. I use this method for my peppers & peas as well.

There are a lot of vegetables and herbs to plant in August. Here are some of the most popular: Arugula,Bush Beans,Beets,Mustard Greens,Kale,Collard Greens,Chard,Broccoli,Broccoli Raab, Cabbage, Chicory, Spinach, Peas, Carrots, Cucumbers, Squash, Endive, Mescaline, Daikon, Radiccio, Cauliflower,Turnips,Garlic and some of the herbs are: Cilantro, Dill, Parsley and Rosemary. All of these items are contingent to your particular area and climate. Where I live we can grow all of the above items all year round. It's 86 degrees here and 100 miles north it's 37 degrees. So check your temperate zone for growing.

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour

• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Adjust Servings recipe yields 8 servings Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
   1. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Good afternoon, Lilywaters31:

If the vegetables, even carrots, are in small pieces, less water is needed, but carrots need more water than eggplant, and spinach needs very little water, even 50cc will suffice. One cup of rice will usually require 2 cups of water.

Chr

I usually put about 2 cups of water in the rice cooker, and dump enough carrots in the steamer basket so that it's not quite full. You'll want enough water so that you don't run out before the carrots are done, but not so much that it takes a long time to heat up. I turn it on, and check back in about 15 minutes. My steamer takes about 7-8 minutes to heat up, and another 7-8 minutes to steam the carrots to my liking. But it will depend on how soft you like them.

With a rice cooker, you need to be very precise with the water-rice ratio, so that the rice cooks correctly, but it doesn't matter so much when steaming vegetables. You can stop the steamer before all the water is gone, and if you like the texture of the vegetables, then they are done. If they are still too crispy, just turn it on again, and check it a few minutes later. Enjoy!

1 cup of rice to approx. 1 1/2 cups water, more water for sticky rice, less for dryer, also you can use chicken broth instead of water, gives it a good taste

Hi,

• The water level as long do not overflow is ok. Ensure water do touches the centre of the element.It's important to ensure there is sufficent water in the base of the steamer by visually viewing the transparent water level gauage.You can top up water on the either side handle.Turn the timer on if you think that the food will cook at 20 min or so.A receipes will help and tell you to set the exact min for cooking.

Regards
Alan