Broccoli is a delicious and incredibly useful vegetable for our body, which today can be purchased in the store all year round. To get the maximum benefit and taste from the finished product, you need to know certain nuances of its preparation. Our experts will share valuable advice with you.
Duration of cooking
Broccoli is a vegetable that cooks in much the same way, whether it's frozen or fresh. True, if ice is frozen on the inflorescences, the cooking time may be slightly longer. If cabbage is cooked in water on a regular stove, the duration of boiling fresh will be 2 minutes after boiling (to obtain a crispy finished product), 3-4 minutes after boiling (to get slightly crispy) or 5-7 minutes after boiling (if you need a soft product ), frozen – about 12-15 minutes after the hearth has boiled. In a slow cooker, broccoli must be held for 5-10 minutes (regardless of the condition of the product).
Preparation for the cooking process
Before starting the cooking process, it is necessary to prepare the cabbage properly. If you purchased a frozen product, everything is simple here: it has already been washed and divided into inflorescences – you just need to throw it into the water. If the vegetable is fresh, you should first wash it thoroughly under running water. Then cut off the bottom of the stem, remove all leaves from the head, cut off all inflorescences and, if necessary, carefully divide them into small components. The stems do not have to be thrown away – they can also be used for food. Before cooking, they must be peeled (you can use a knife or peeler) and cut as convenient (into circles, straws) or grate.
Cooking on the stove
Cooking broccoli in a saucepan on the stove top is considered the most common way to cook it. Let's consider this process in detail:
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Pour water into the container – just enough water to completely cover the cabbage. We put on fire and wait until it boils.
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After boiling water, add salt at the rate of 0.5 teaspoon per 1 liter of water.
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Gently put the prepared vegetable into the pan (frozen does not need preliminary defrosting, otherwise it will simply fall apart).
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After boiling water again, we continue the cooking process on low heat.
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We take out the finished product with a slotted spoon and put it in ice water for a minute – this will stop the process of boiling broccoli and preserve its presentable appearance.
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Put it on a dish using the same slotted spoon. In no case do we leave the cabbage in the water. Bon Appetit.
Cooking in a multicooker
The process of cooking broccoli in a multicooker is not only incredibly simple, but also allows you to preserve a maximum of trace elements and vitamins valuable for the body. So let's go:
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Thoroughly wash, peel and 'butcher' fresh broccoli. Remember that frozen does not need defrosting.
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We spread the cabbage in a special container and put it on a bowl, which we partially fill in with water. If we cook in water, then fill the vegetable with water.
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Turn on the 'Steamer' option and set the cooking duration: 5 minutes for fresh and 10 minutes for freezing. For cooking in water, turn on the 'Multipovar' option and set the timer for 5-7 minutes.
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After finishing the preparation of the product, leave it under the lid for a couple of minutes to 'rest'. Then put it on a dish. Bon Appetit!
Cooking in the microwave
Microwaving broccoli is the fastest way to cook. To do this, you just need a suitable container and a couple of tablespoons of water. Put the previously washed, peeled and divided vegetable into inflorescences, for example, in a deep plate made of heat-resistant glass, add 2 tbsp. tablespoons of water, cover with a flat plate. We send it to the microwave, cook at full power for 2-3 minutes (remember – the longer the cabbage is cooked, the softer it will be).
