Brussels sprouts are a delicious and healthy dish, both boiled and fried. Nutritionists recommend adding it to your daily diet, as it contains all the B vitamins, mineral salts, fiber, protein, as well as PP, C and carotene. Brussels sprouts tend to taste a little bitter, but this is easy to fix.
Instructions
Step 1
Bitterness in Brussels sprouts can result from improper cultivation or lack of moisture. A more serious reason for the presence of a bitter taste in it is an excess of nitrates - despite the fact that the markets are testing for chemistry and seizing bad goods, low-quality cabbage can still end up on store shelves. To remove the bitterness from its kale, during the cooking of cabbage, you need to add any seasonings to it. You can also boil the cabbage heads cut in half and boil them for ten minutes.
Step 2
Another way to get rid of cabbage from bitterness is to add a small amount of sugar, a pinch of salt and a teaspoon of vinegar during cooking. Also, when cooking Brussels sprouts, you need to drain the boiled water, pour fresh water, boil and cook for ten minutes, adding a few drops of lemon juice to the pan. The same method can be used when cooking cabbage in a double boiler, adding a little more juice to the water than when cooking.
Step 3
In order for Brussels sprouts to completely get rid of the bitter taste and fully reveal all their taste qualities, it must be cooked correctly. Before cooking, it is necessary to remove all yellow leaves from it and soak the cabbage heads for ten minutes in cold water - this will help remove sand and insects from the cabbage. Then it is thoroughly washed and the stems are carefully cut, being careful not to damage the leaves. After that, the Brussels sprouts are boiled in boiling water for ten minutes (or steamed for five minutes) and served hot.
Step 4
Before frying, the cabbage must be peeled of yellow leaves, rinsed, dried and cut in half. Then a small amount of lemon juice, salt and olive oil are added to it, mixed and fried in a preheated oven for forty-five minutes, constantly stirring its heads. When frying on the stove, Brussels sprouts, prepared in the same way, are cooked over low heat under the lid for seven minutes, after which the lid is removed and fried for another five minutes until all the liquid has completely evaporated.
