How to cook buckwheat porridge: rules and recipes

"Second bread" in our country is customary to call porridge - both traditional and original, certainly delicious and fragrant, which is a part of everyday nutrition for almost every person on the planet. Porridge can be prepared for breakfast, lunch or dinner, which our ancestors used, which turned most of the cereals not just into a food product, but also a part of important rituals from birth to death.

It is not the most difficult art to cook buckwheat porridge correctly, if you follow exactly several recommendations and do not deviate from the exact proportions. There are two ways to create this dish - on water or on milk, each of which is remarkably delicious, although it does not look like the other. Buckwheat, cooked on water, turns into a cereal universal and fairly common, although incredibly convenient - buckwheat remains friable, it can be made to taste salty or sweet, served with honey or jam, and used as a garnish. Milk porridge from buckwheat grocery is prepared by amateurs to eat nourishingly and nutritionally, and, in addition, such a dish has specific milk flavors and flavors, so it will not be to everyone's liking.

If you want to know exactly how to cook buckwheat porridge correctly and tasty, you should remember a few simple rules. First, such a dish loves exact observance of proportions - one part of the cereal should be taken at least (but not more) two parts of the water. Secondly, for cooking, you need to take a container that is able to close tightly with a lid. Thirdly, and this is the main rule, delicious buckwheat porridge must cook after boiling for 3-4 minutes on high heat, then - with a gradual decrease in the intensity of the flame, to a minimum at the end of cooking. In addition, it should be remembered that this dish does not like it, if it is stirred during cooking or even just removed the lid, and if oil is added ahead of time - it should be sent to the pan only at the end of cooking, after removing the porridge from the fire.

In the event that you observe these rules, the preparation of a wonderful buckwheat meal will take only about 15 minutes - if more, the grains lose their color and shape, the taste ceases to be saturated and bright. It's great if the finished porridge after cooking warms up for a quarter of an hour.

Still do not know how to cook buckwheat porridge tasty and fast? Use a simple recipe that requires: water (900 ml.), Cereal-core (450 g.), Onion (2 pcs.). In addition, you should take care of mushrooms (100 g.), Eggs (2 pcs.) And vegetable oil (100 grams). Buckwheat groats should be carefully sorted and filled with water. Dry porcini mushrooms rubbed, pour into the groats, pour water and put it on a strong fire. When it boils, reduce the fire by half, then cook the porridge until a thick consistency of 10 minutes. Then the flame can be removed to a minimum and cook until the water evaporates completely - 5-7 minutes. Before cooking buckwheat porridge, it is necessary to prepare onions - peel, cut into thin "straws" and fry in oil, boil eggs and finely chop them. All this mass should be put out in the dish, but only after the buckwheat is infused and warm for at least half an hour.

Another wonderful recipe is much simpler, so it suits those housewives who do not like to devote a lot of time to cooking, but they dream of pampering their loved ones with something appetizing and fragrant. This buckwheat porridge in a pot, which will require: milk (2 liters.), Cereals (900 grams) and butter (100 grams). Even before cooking buckwheat porridge on this recipe, you should pour the milk in an aluminum pan and put it to languish in the oven. At the same time, you need to rinse the buckwheat and fry it in a frying pan heated in advance. After that, put in a pot of butter, pour out a little cereals, put on top of her fatty film, removed from milk. So it is necessary to repeat several times, until the foam will be drawn from the milk, which will need to be alternated with the croup. On top of the pot should pour melted milk and send it to the oven for the slowest fire. When the groats significantly increase in size and become soft - you can invite guests to the table.