In Russia, the broccoli did not favor, although over the last decade the popularity has somewhat increased. Still, its nearest relative – cauliflower is on the table, the Russians more often. It is possible to find a positive thing, as the ability to cope in the kitchen with a head composed of many flowers. Because broccoli looks the same, only the color is brighter and the blossoms juicier and more tender. This means that the time for cooking will require less, and the salad fresh broccoli will be very helpful.
Who tried the neutral flavor of cauliflower, he enthusiastically notes that broccoli tastes better. It is more "grassy", but iceberg lettuce has nothing to do. All unanimous in the opinion that broccoli has a spicy taste. It makes any dish from her incredibly juicy, whether it's soup, casserole, salad or vegetable stew.
Eat broccoli in any form, how much is enough culinary imagination. It goes perfectly in a salad with any dressing, so welcome in sauces for meat and fish. Broccoli can easily be addition to these same products as a full-fledged side dish.
Many Housewives like this vegetable because it does not need long cooking. Enough to rinse the head under running cold water, break it into florets, and the rest is a matter of 3-5 minutes. To let in cooking without pre-blanching, cooking time will not increase. Casserole with broccoli is cooked no more than 15 minutes.
As for cooking for a couple experienced cooks suggest to omit the cabbage for 10 minutes in salted cold water, then send in the steamer for 5-8 minutes. It steamed broccoli was particularly common among the many dishes designed for the diet. Still, this method of cooking is inferior to the raw food diet to preserve all valuable substances of the vegetable.
Broccoli is distinguished from other types of cabbage higher nutrient and dietary quality, the ability to increase the immunity and prevent the development of cancer cells. Prevents the division of cancer cells sinigrin, which is in any cabbage, but the broccoli found another substance sulforaphane, reinforcing this action. I must say that in the stems it 10 times more than in the head.
People who suffer severe infectious disease, suffering from congestive heart failure, diabetes, nutritionists suggest to introduce broccoli in your daily diet, and eat it steamed or fresh salads. The percentage absorption of sulforaphane, if you eat broccoli in raw form is 34% and in boiled – only 4%. Therefore, those who do not want to eat broccoli raw because of the bitter taste of compromise will be steaming. So can keep the 20% of valuable qualities.
You need to remember that broccoli cooked in the microwave will lose more properties than during heat treatment in other ways. Braising and steaming are the most gentle options. When you add in the soup, it is important to put there cabbage no earlier than 5 minutes before the end of cooking. Broccoli that is cooked more than 10 minutes, almost devoid of use. Although this does not mean that the dish made it taste good.
If you have properly cooked the broccoli, it will help to cleanse the body of toxins and saturate it with vitamins. After all, it is one of vitamin C, 1.5 times more than citrus fruits, and beta-carotene as much as the pumpkin and carrot. Competition of broccoli in the amount of vitamin U can only make asparagus.
What is the taste of broccoli
Who tried the neutral flavor of cauliflower, he enthusiastically notes that broccoli tastes better. It is more "grassy", but iceberg lettuce has nothing to do. All unanimous in the opinion that broccoli has a spicy taste. It makes any dish from her incredibly juicy, whether it's soup, casserole, salad or vegetable stew.
Eat broccoli in any form, how much is enough culinary imagination. It goes perfectly in a salad with any dressing, so welcome in sauces for meat and fish. Broccoli can easily be addition to these same products as a full-fledged side dish.
Many Housewives like this vegetable because it does not need long cooking. Enough to rinse the head under running cold water, break it into florets, and the rest is a matter of 3-5 minutes. To let in cooking without pre-blanching, cooking time will not increase. Casserole with broccoli is cooked no more than 15 minutes.
As for cooking for a couple experienced cooks suggest to omit the cabbage for 10 minutes in salted cold water, then send in the steamer for 5-8 minutes. It steamed broccoli was particularly common among the many dishes designed for the diet. Still, this method of cooking is inferior to the raw food diet to preserve all valuable substances of the vegetable.
Save the maximum of useful properties of cabbage
Broccoli is distinguished from other types of cabbage higher nutrient and dietary quality, the ability to increase the immunity and prevent the development of cancer cells. Prevents the division of cancer cells sinigrin, which is in any cabbage, but the broccoli found another substance sulforaphane, reinforcing this action. I must say that in the stems it 10 times more than in the head.
People who suffer severe infectious disease, suffering from congestive heart failure, diabetes, nutritionists suggest to introduce broccoli in your daily diet, and eat it steamed or fresh salads. The percentage absorption of sulforaphane, if you eat broccoli in raw form is 34% and in boiled – only 4%. Therefore, those who do not want to eat broccoli raw because of the bitter taste of compromise will be steaming. So can keep the 20% of valuable qualities.
You need to remember that broccoli cooked in the microwave will lose more properties than during heat treatment in other ways. Braising and steaming are the most gentle options. When you add in the soup, it is important to put there cabbage no earlier than 5 minutes before the end of cooking. Broccoli that is cooked more than 10 minutes, almost devoid of use. Although this does not mean that the dish made it taste good.
If you have properly cooked the broccoli, it will help to cleanse the body of toxins and saturate it with vitamins. After all, it is one of vitamin C, 1.5 times more than citrus fruits, and beta-carotene as much as the pumpkin and carrot. Competition of broccoli in the amount of vitamin U can only make asparagus.