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<s>Напишите инструкцию на тему "Как смягчить резкий вкус брюссельской капусты":
Брюссельская капуста – полезный и вкусный овощ (если ее не переварить). Однако многим ее вкус кажется слишком резким. Вот несколько идей, как сделать брюссельскую капусту вкуснее и извлечь всю пользу из этого замечательного овоща.
Красный винный уксус
Очистите и по желанию нарежьте капусту.
Готовьте как обычно.
Добавьте красный винный уксус по вкусу.
Добавьте сливочное масло и перец по вкусу.
Пармезан
Обрежьте концы кочешков.
Разрежьте каждый пополам.
Готовьте брюссельскую капусту на пару в течение 10-12 минут.
Она должна остаться слегка хрустящей.
Выложите капусту на тарелку или на блюдо.
Добавьте чуть-чуть сливочного масла, перемешайте.
Посыпьте пармезаном и снова слегка перемешайте.
Лук
Нагрейте на сковороде сливочное масло, пока оно не растает и не станет горячим; добавьте порубленный лук.
Очистите брюссельскую капусту, удалите сухие листочки и сделайте у основания крестообразный надрез глубиной 1-1,5 см.
Когда лук станет прозрачным, добавьте брюссельскую капусту, бульонный кубик и столько воды, чтобы только-только покрыть капусту в кастрюле.
Дайте воде выкипеть и подавайте.
Чеснок
Срежьте жесткие основания и нарежьте капусту тонкими ломтиками, напоминающими листовой салат.
Вскипятите 250 мл воды с чайной ложкой соли.
Высыпьте туда нарезанную капусту и готовьте
Бросьте капусту в миску с ледяной водой, чтобы остановить процесс готовки, затем обсушите.
Или же вытряхните ее в дуршлаг и поставьте под проточную холодную воду. Дайте обсохнуть, пока вы выполняете следующий шаг.
Растопите 55 г сливочного масла.
Добавьте измельченный чеснок (1 дольку) и продолжайте нагревать, пока не почувствуете запах чеснока. Снимите с огня.
Выжмите в масло лимон.
Добавьте обсушенную капусту, соль и перец по вкусу и снова поставьте на огонь.
Перемешивайте капусту со смесью из лимонного сока, чеснока и масла, пока все не прогреется равномерно – это займет всего лишь около 1 минуты.
Снимите с огня и посыпьте тертым пармезаном.
Приятного аппетита!
Куриный бульон
Очистите брюссельскую капусту, удалите сухие листочки и сделайте у основания крестообразный надрез глубиной 1-1,5 см.
По желанию можете разрезать кочешки на половинки или четвертинки.
Залейте куриным бульоном и добавьте немного сахара.
Готовьте капусту на медленном огне, пока она не станет нежной, и подавайте.
Оливковое масло
Срежьте коричневые и грязные на вид листики и жесткие основания кочешков брюссельской капусты.
Выложите капусту в форму для запекания.
Посыпьте достаточным количеством соли и свежемолотого перца, слегка полейте оливковым маслом.
Перемешайте.
Запекайте в духовке при низкой температуре, пока капуста не приобретет коричневатый оттенок и не станет нежно-хрустящей, помешивая и снижая температуру, если капуста подрумянится раньше, чем станет достаточно мягкой на ваш вкус.
Вода и соль
Обрежьте основания и удалите плохие листочки.
Вскипятите воду в объемном отношении 3 к 1 (750 мл воды на 1 чашку капусты емкостью 250 мл), добавив соль из расчета 1 чайная ложка на 1 чашку капусты.
Бросьте капусту в кипящую воду на 30 секунд.
Затем промойте холодной водой.
Теперь готовьте любым способом по своему усмотрению (лучший вариант – запекание).
После предварительной обработке в кипятке неприятные запахи по большей части пропадут.
Лимонный сок
Вскипятите воду, добавив щепотку соли и немного свежевыжатого лимонного сока.
WH.performance.mark('step1_rendered');
Ножом для чистки сделайте крестообразный надрез у основания брюссельской капусты.
Опустите капусту в кипящую воду. Очень важно не переварить! Капуста должна получиться нежной, но крепкой.
Когда капуста варится, на 5 минут снимите крышку с кастрюли.
Это позволит пару улетучиться вместе с неприятными запахами.
Подавайте на стол.
Ваша брюссельская капуста понравится даже привередам!
Майонез
Очистите и по желанию нарежьте капусту.
Готовьте как обычно.
Заправьте майонезом.
Метод 1: Лимонный сок
Лимонный сок (свежевыжатый)
Соль
Брюссельская капуста
Метод 2: Оливковое масло
Оливковое масло
Salt
Pepper
Брюссельская капуста
Метод 3: Чеснок
Соль
Перец
Сок 1 лимона (по желанию можно добавить 1/2 чайной ложки лимонной цедры)
55 г сливочного масла
1 долька чеснока (измельченная)
Сыр пармезан
Брюссельская капуста
Метод 4: Лук
1 луковица (порубленная)
1 бульонный кубик (овощной)
15-30 г сливочного масла (1-2 столовые ложки)
Немного воды
Брюссельская капуста
Метод 5: Пармезан
Немного сливочного масла
3 столовых ложки тертого сыра пармезан
Немного воды
Брюссельская капуста
Метод 6: Куриный бульон
Куриный бульон
1/2 - 1 чайная ложка сахара
Брюссельская капуста
Метод 7: Вода и соль
750 мл воды на каждую чашку (емкостью 250 мл) капусты
1 чайная ложка соли на каждую чашку (емкостью 250 мл) капусты