Many laudatory odes are written to a cauliflower. Vegetable is vitamin-rich, minerals, is easily acquired, is suitable for baby and medical and dietary food. And for losing weight a cauliflower – a find. 100 grams of a product contain only 21 kilocalories. Besides this vegetable is a rare exception of the rule "all useful very tastelessly". The most widespread mistakes in preparation of cabbage happen at a cooking stage.
It is required to you
- - cabbage;
- - water;
- - salt;
- - the enameled pan;
- - colander.
Instruction
1. Take the enameled pan of sufficient capacity (be guided by quantity of cabbage which you are going to cook). Pour in it water and put on fire.
2. Clean a head of cabbage of fresh cabbage from leaves, carefully wash out a baking plate a water jet and let's flow down. Then accurately sort it on large inflorescences. In principle, if inflorescence very dense, or a kochanchik at you small, then it is possible not to do it, and to boil it entirely.
3. You prisolit the water which began to boil in a pan to taste, then load into it cabbage inflorescences, so that they were covered with liquid completely. You cook without cover on average fire.
4. Time of cooking depends on how it is planned to use cabbage further. If you need boiled cabbage for, say, preparation of puree, on fire it is necessary to take it 10-15 minutes (if the speech about frozen cabbage, this time is 15-17 minutes). Well, and if you decided to fry inflorescences in crackers, then cooking time – 4-5 minutes, to semi-readiness.
5. After the cauliflower cooked, switch off fire and cast away inflorescences on a colander. Now it is possible to start preparation of a dish.