The correct recipe for buckwheat porridge

Opinions about whether to love buckwheat porridge or not, of course, are divided. As they say, the taste and color of friends is not, and therefore, each expresses his attitude to buckwheat individually. It's all to the fact that some people eat it with great pleasure, while others do not digest the spirit. It turns out that to feel the whole charm of this dish, you need to know how to cook buckwheat porridge. It would seem that it is difficult, even a small child can cook it. That's just not all so simple. Surely many noticed that the taste of buckwheat porridge after cooking may be slightly different, sometimes it even turns out to be bitter. Of course, you can throw all the blame on the buckwheat, although just the same taste of finished porridge largely depends on how correctly it was cooked.

Typical scheme of cooking the porridge is: put the buckwheat in water and cook until you realize that it is ready. At the same time, proportions, time and temperature are not always observed. In fact, when cooking buckwheat porridge it is very important to take these factors into account. There is an opinion that the more you cook porridge, the more delicious it will be. The statement is wrong, because if you digest buckwheat porridge, it will lose some vitamins and nutrients, and hence taste.

So, how to cook buckwheat porridge so that it is tasty and healthy. It is enough to follow a few simple tips to get a real, unspoiled dish during cooking. The recipe for buckwheat porridge does not contain complex ingredients, but still some effort will have to be made. First I want to note that for the preparation of this cereal you can use only buckwheat kernels, the groats, of course, are also good, but only for the preparation of other dishes (for example, soups). Mistakenly comes the one who in the evening soaks buckwheat in the water to quickly prepare it in the morning. Even without this method, it will quickly boil, as you will see below.

Now a few words about the proportions. The recipe for buckwheat porridge begins with these words: take 1 part buckwheat and 2 parts water. This means that you should always take twice as much water as cereals. And it is necessary to measure this ratio not by eye, but with the help of measuring utensils.

We remember one more important rule: it is already impossible to fix the porridge in the middle of cooking! And that the porridge really turned out delicious, try to adhere to the following order:

Classic recipe for buckwheat porridge

We need: 1 cup of buckwheat, 2 cups of water, salt.

Preparation: Fill the pan with water and wait for it to boil. We fall asleep in boiling water buckwheat, salt to taste and cover tightly with a lid. Cook for 5 minutes on high heat, and then reduce the fire and cook for about 10 minutes. After this time, the fire is switched off, and the pan is not opened for another 15 minutes (so that it can steam well). By the way, during cooking, the lid can not be opened, nor can it interfere with the porridge. After all, buckwheat porridge is more prepared not at the expense of water, but at the expense of the steam that this water forms. If you open the lid, the steam will, of course, come out. The cooking time is also obligatory, however, on electric cookers it will be a little different, it is necessary to determine the time yourself.

By the way, the recipe for buckwheat porridge is simply impossible to imagine without refueling. Many people do it differently. And yet for a real Russian porridge it can only be this: when the porridge is cooked, add the finely fried onions, a piece of butter and steep chopped eggs, cover the lid and wait 15 minutes. Simultaneously with falling asleep in the pan buckwheat, you can add a little dried mushrooms there. They will give the porridge a special refined taste. In order not to overdo it with salt, add it a little, because at any time you can salt directly on the plate.