Broccoli in batter: useful and tasty recipes for adults and children

We have to admit the sad fact that the industrial cultivation of broccoli cabbage in Russia is practically reduced to zero. It is grown in private: in farms and in its own private plots. Although the stores can already see bags of this culture in frozen form, produced in the southern regions of the country. People, having tasted broccoli dishes at least once, will definitely want to add the recipes of this healthy and tasty vegetable to their notebooks.

Broccoli is a product that mothers often cook for their children. However, babies tend to refuse such dishes, preferring less healthy foods. Unfortunately, it is worth noting that in many families, adults are also skeptical of this vegetable, rarely bringing it into their diet, and sometimes bypass it altogether. Often one reason is the lack of knowledge about cooking this type of cabbage.

But this vegetable has invaluable therapeutic and prophylactic properties. Here is just a small list confirming the health benefits of broccoli.

• Cellulose, contained in the product, contributes to the protective functions of chronic heart disease, hypertension and diabetes. Helps to get rid of obesity, relieves some diseases of the stomach and gastrointestinal tract. It is an essential component for diets for obesity and in the preparation of proper nutrition (PP). It plays an important role in the elimination of toxins and bile from the body.
• Sulforaphanecontained in all cabbage plants and constituting a sulfur-containing compound, inhibits the growth of cancers. We need to remember the slightly bitter smack of cabbage - this bitterness gives it precisely sulforaphane.
• Broccoli contains a certain composition of physiologically active substances., contributing to the recovery of psycho-emotional background of the human body, strengthen the nervous system.
• High content of natural vitamin "K" prevents bone fragility, improving calcium absorption, keeping it from leaching from the bones. It is enough to eat only 80 g of cabbage per day - thus, the daily need for vitamin “K” will be satisfied (75 μg of the active substance).
• And also broccoli improves the state of vision, skin, strengthens the nail plate and hair.

It is better to take cabbage in food not in boiled or fried, but in fresh form, for example, in a salad. Folic acid will still be present in steamed or boiled cabbage for 6-7 minutes in water without salt. It is categorically impossible to drink the broth - it contains harmful substances.

Due to the hyperallergenicity of the vegetable, it is recommended by doctors to put babies into the diet at an early age (from 5-7 months) as one of the products of the first complementary foods. Doctors proved a low probability of allergies in children when taking broccoli in food, and the content of vitamins and microelements in it has an invaluable benefit to their proper development.

Nutritional value per 100 g of sliced ​​product is:

• Fats - absent;
• caloric content - 33 calories;
• carbohydrates - 7 g (of which 2 g fiber and sugar);
• protein - 3.5 g

For the preparation of various dishes used unopened broccoli inflorescences. For food, you must choose a dense cabbage, which has no visible places of yellowing or wilting. Broccoli are not always green.There are varieties with purple inflorescences of different brightness. The smell of quality product is fragrant, filled with freshness. Do not take stale specimens with broken branches and sprawling buds. There will be no benefit from such cabbage, and taste will bring disappointment. A quality head shall have dimensions between 12 and 16 cm in diameter over its upper surface.

Do not buy broccoli a few days before cooking. It is better to take just before cooking, and at home thoroughly rinse the head in clean cold water under the tap. In this way, it is possible to wash away pollution and insects from cabbage, and with them the remnants of chemical pest control agents (pesticides). After washing the head of cabbage is dried with a dry napkin or towel. In no case can you soak the cabbage before cooking, as some sources suggest.

Depending on the recipe of the dish and the method of cooking, the cabbage is cut into pieces of the desired size. Experts believe that with improper cutting of inflorescences to get a good dish will be impossible. Here are recommendations on how to chop the broccoli head correctly:

• First, the leaves are separated from the head of cabbage, which then as part of the salad can be served as a side dish to the finished dish. The leaves are simply detached from the stem of the inflorescence.
• Then a knife is cut off each group of inflorescences from the main stem in the place of its upper branching.
• Now comes the turn for the separation of inflorescences from the group stem. You can first cut from each group of inflorescences at a distance of 2.5 cm from the beginning of the flowering part, and then separate each inflorescence from its group.
• Separating all the inflorescences, you need to trim their stalks so that they are almost the same size. It is important for their uniform cooking. Ideally, the stalks should be at least 1 cm long (otherwise, when cooking, the inflorescence may fall apart and spoil the whole aesthetics of the dish).
• If smaller pieces of broccoli are required, the resulting inflorescences are cut with a knife into 2 or 4 parts.

The main stem is prepared as a separate dish, and as part of other vegetables. But only he needs to remove the lowest rigid part (from 3 to 5 cm), and then peel it off. After its removal, the stem is cut into several pieces along the length and so prepared. There is a variant of small stalk cutting, when additionally the resulting straw is cut across the cubes.

The trading network sells frozen broccoli. In this case, it is ready to cook most famous dishes. Inflorescences of the same size, but if necessary, they can be divided into small pieces. This product is not recommended to defrost - it is laid out in frozen form in a pan or in a saucepan.

As ingredients with broccoli the following products are well combined.

• Her color descendant. These types of cabbage can be mixed with each other in any dish (in free ratio).
• Combined marinated beef with boiled broccoli and rice are well combined in one plate.
• In dishes with broccoli, you can make garlic, anchovies, lemon, pepper, chili and parmesan. But not all at once.
• Tasty vegetable stew is made from a mixture of onions, broccoli, garlic, carrots, eggplants. At the end of cooking seasonings are added: salt, pepper and herbs. All the ingredients get along great.
• In casseroles, broccoli goes well with cheese flavor.

In addition, a wonderful cream soup is made from chicken broth, which is seasoned with grated broccoli, chicken breast and fried carrots and onions. Everything tastes and makes up a cook.

A few delicious recipes for making broccoli cabbage in batter will more than block the lack of culinary skills of any hostess, and also significantly add to the family baggage of meals and proper nutrition. In all recipes, you can use both fresh and frozen cabbage blossoms. Just do not need to defrost vegetables.From the refrigerator, they should be immediately spread into the frying pan (if the vegetables are already cut to the desired size).

For egg batter need ingredients:

• 3 medium eggs;
• 100 ml of milk;
• 100 g of high-grade flour;
• salt to taste

Products:

• 200 g of cut cabbage blossoms of medium size;
• vegetable oil for roasting vegetables.

Step by step cooking.

• A batter is being prepared: the eggs are beaten with salt, then the milk is added, and the whole mixture is thoroughly mixed. Last, in portions, flour is added while continuously mixing the batter. It is important to obtain a uniform air consistency.
• Run the cabbage slices in boiling salted water and boil for 3-4 minutes.
• Move boiled vegetables from the pot with a slotted spoon to a colander and immediately rinse under cold water. This is done to cool the vegetables, do not let the cabbage boil on its own heat after removing it from boiling water.
• In a deep-bottomed pan, oil is poured to calculate the level at which the broccoli pieces would fade until about the middle of its size when frying. It is impossible to shift cabbage once again in boiling oil because of the additional loss of useful substances by it. Reusable oil begins to secrete carcinogens.
• Oil is heated to a hiss from water droplets trapped in it.
• A portion of vegetable pieces is laid out, but so that each of them is subjected to free frying from all sides, immersed in oil, and also, so that it is possible to turn the fried elements onto the other side without any problems.
• When one side of broccoli is fried until golden brown, turn the pieces upside down and fry in the same way - until golden brown appears.
• The finished portion of broccoli is removed from the pan, placed next and so on until the end of the pieces.

Ingredients for batter:

• 1 egg;
• 1 clove garlic;
• 150 ml of mineral water;
• black pepper to taste;
• salt to taste;
• 1/2 tsp baking powder;
• 120 g of flour of the highest grade.

Products for frying:

• 400 grams of cabbage;
• 200 ml of vegetable oil for deep-frying.

Cooking dishes.

• First you have to make a cruise. To do this, separate the white from the yolk (for example, drain it through a funnel), and then beat it up to an airy consistency in a cup. In a separate bowl, pour half the amount of mineral water, flour, yolk, finely chopped clove of garlic, pepper and salt. Stir the entire mixture of ingredients, add the remaining amount of mineral water and mix again. It remains to add the whipped protein to the mixture, and then one last time to gently stir the resulting batter, which should have the appearance of a light and airy dough.
• Boil the cabbage in lightly salted water, and then drain in a colander. If the vegetables are fresh, then they cook for 5 minutes. For frozen inflorescences, 3 minutes is enough (they prepare quickly, but the time must be started when the water boils again).
• Further, the oil is heated in a pan. It is better not to regret this component - pour with the intention to finish cooking the entire amount of broccoli in 4-5 layouts of the next portions for frying. Pour as much as the entire portion is completely sinking in oil.
• Using a fork, spread vegetables into a frying pan, first completely dipping them into batter. Fry to a beautiful blush on the pieces. The fire must be average.
• The finished portions are laid out with a slotted spoon on a cooked napkin that will absorb excess fat. The resulting pieces come in fun shapes — with spikes, branches, and other fancy outgrowths that children like. But before serving, you can simply remove them.

There are many recipes with broccoli.Especially they are distinguished by various casseroles (with vegetables, with cheese, with vegetables and cheese, with chicken and fish). You can always find something that is to the taste of every family member and even a child.

No need to wash the cabbage, if the plans do not intend to cook it now. Putting the wet head in the refrigerator, there is a risk of fungal diseases in its inflorescences, and as a result of softening inedible product. It is deposited in the same form in which it was acquired.

In the refrigerator, cabbage is stored in plastic bags. You can not close them. The maximum shelf life is 5 days.

Broccoli are not stored at room temperature. In terms of heat, its fabric will become woody, and its taste will change for the worse, although it is difficult to immediately determine such a process by its appearance.

People taking blood thinners should refuse to eat broccoli, as it contributes to its collapse.

Now the topic is healthy food and proper nutrition. At the same time, few people pay attention to such an invaluable vegetable like broccoli, and this is a big mistake. As you can see, this product has many useful properties, so excluding it from the menu is not worth it.

How to cook broccoli in batter in the pan, see the next video.