How to cook Brussels sprouts
Small cabbage Brussels sprouts not accidentally become the pride of their country. According to the protein content of Brussels sprouts is superior to other varieties, it is rich in vitamins and. In Russia, this variety was in the middle of the last century, but to compete with the traditional white cabbage started just now. Ogo like that brussels sprouts unpretentious, it is convenient to clean and store. Dishes from it can satisfy even the most capricious gourmet. Before preparing exquisite dishes you need boiled cabbage.
You will need:
Brussels sprouts; water; a little lemon juice; a sharp knife; a large saucepan; a sieve or colander.
Instruction how to cook Brussels sprouts
Brussels sprouts have a lot of useful features and cook it should be so that it priceless qualities have not gone away. Rinse cabbage. Find a place of head mount to the stem and make a cross-shaped incision. Similarly, notch and others. This is necessary in order to cook properly cabbage evenly.
Fold the cabbage in a large saucepan. Cabbage should be no longer than 1/3 of its volume. This variety tends to swell when cooked, so the dishes and should be large enough. Fill the pot with cold water so that the volume remained 1/3.
Put the pan on the heat and bring to a boil. Frozen and fresh cabbage cooked a little differently. Reduce heat to medium. Fresh cabbage boil for 5-6 minutes, frozen - about 10. About a minute before the end of cooking, you can add a little lemon juice. Without this procedure, the cabbage will turn to bitter taste.
The main thing - time to remove the pan from the heat. Brussels sprouts in any case can not digest. In this case, it not only loses all useful properties, but becomes loose and gets pretty nasty sulfur smell. Remove it can not disguise the spices and too unlikely. Therefore, if you do not have confidence that you will be able to stop in time to brew, simply bring the cabbage to a boil and immediately turn off the burner. Cabbage get a little tougher, but will keep all the necessary properties.
For some dishes Brussels sprouts must be boiled for a couple. If you do not have a double boiler, make it of a sufficiently large pan with a lid and a large colander or metal screen. In a saucepan, pour water to about half. Kochan put in a colander and cover the whole construction of the cover. Bring water to a boil. Cook for 6-7 minutes and 10-12 fresh cabbage - frozen. The advantage of this method is that there is no need to keep a close eye on the timer. Even if digested cabbage, it will lose its properties and acquires the odor.