Использование разных видов фасоли


Использование разных видов фасоли
За зерновую фасоль, пожалуй, никого агитировать не надо — она распространена широко. А вот овощную выращивают пока немногие. И зря, ведь она обладает многими достоинствами. От зерновой овощная фасоль отличается отсутствием лущильного (пергаментного) слоя и тем, что ее можно готовить в зеленом виде. Первые стручки поспевают для потребления в третьей декаде июня и продолжают расти до конца сезона.

А зерновую фасоль пока-то дождешься, она дойдет до нужной кондиции только в августе, а то и в сентябре. В зеленом виде ее не приготовишь — жесткая. Овощную фасоль еще называют спаржевой. Отваренная спаржа и отваренная овощная фасоль по вкусу схожи.

Установлено, что фасоль (и овощная, и зерновая) близка по составу к плазме человеческой крови. Животные ее почему-то не едят, отвергают. Они могут съесть весь суп, а фасолинки обязательно оставят в миске. Овощную фасоль выращивают для получения недозрелых бобов и семян.

Зеленые бобы (лопатки) и недозрелые семена используют для супов, гарниров и приготовления консервов. Лопатки консервируют целыми или порезанными на кусочки. Созревшую спаржевую фасоль используют как обычную, по вкусу они не различаются. Может быть, спаржевая фасоль будет чуть дольше вариться, но она от этого станет и более нежной.

Источник: supersadovod.ru


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