How to cook crumbly buckwheat in water in a saucepan?

Buckwheat can be cooked on the water, as well as on the water with the addition of milk. Appetizing porridge can be boiled in a pan and in a slow cooker, the cooking method in a thermos is also very convenient.

Porridge gives strength - so it was considered long since, since the days of our grandmothers and great-grandmothers. It seems to be a simple and unpretentious dish, but everyone knew about the benefits of porridge. Previously, scientific research, the study of the composition was not conducted, the benefits of vitamins and components were not identified, they were replaced by the proverb "Porridge - our strength." Modern science has confirmed that buckwheat is among the groats one of the most useful. She is on the list of nutritional foods.

The composition of buckwheat includes potassium, magnesium, iodine - all known nutrients. The most valuable among them is iron, indispensable for anemia. Buckwheat is among the names of healthy products for the reason that it is suitable for everyone, does not cause side effects. The advantage of its ease of preparation and affordable price. Simply, there are people she does not like.

There are rules by which it is best to cook buckwheat porridge. It is suitable as a side dish, and serves as an independent dish. Today we will talk about porridge cooked in a saucepan, on water and milk, although in a slow cooker, in a thermos, it is prepared not harder and tastes great, and a special dish with kefir helps to lose weight and improve the shape and complexion.

It is possible to cook porridge, loose in texture, only from whole grains - this variety is called unground. Do not confuse it with a trick (chop) - this is a variety of poor quality, suitable for mush-porridge. When buying cereals, do not forget to pay attention to the following signs:

• no litter in a pack - the highest quality grains do not have it in the package;
• the integrity of all grains, approximately the same size;
• the color of the cereal is similar to the color of caramel, it is as if golden brown, beautiful, pleasant to the eyes;
• product release date;
• smell of cereals - if improperly stored, you will feel the smell of mold, rancid oil.

Much depends on compliance with the ratios of products. The best proportion is one part of the cereal and two parts of water, although in many recipes there is a ratio of 1 / 2.5.

It is important to choose the right pot. Any grits, including buckwheat, as a result of boiling on water and other liquids are saturated, swelled and increased in volume not less than twice, or even more. So, you need to take not such a pan, in which from the very beginning all the components are placed, but much larger capacity.

The following is a step-by-step cooking instruction.

• It will take one part (a glass or cup) of grain to sort and rinse in cold water several times. To pay special attention, remove uncleaned grains and foreign litter completely.
  • If you wish to enhance the taste of the future buckwheat cereal before washing, you can lightly fry in a skillet in a dry form without oil. Heat the pan, pour buckwheat kernels, keep the heat on, keep stirring for 5 minutes. If the grain started to crack, the procedure must be completed, then the procedure of cleaning and washing should be carried out.
• Pour two parts of water, pour the grits, turn on the fire under the pan. Some housewives prefer to first wait for the boiling water in the pan, salt it, and then pour the processed buckwheat.
• After boiling lightly salt, put about 20 g of butter, mix.
• Make a small fire, if you have a gas stove, cover with a lid, leave for 10-15 minutes. If you cook on an electric stove, turn it off after 5 minutes and leave the porridge "to reach." The strength of the fire should be such that the intensity of the boil is barely noticeable. The brew should not boil violently, only slightly, as they say, languish.

• Watch for boiling water. All liquid will evaporate - the food is ready. If the croup absorbed all the liquid and it turned out a grain to a grain and, of course, welded to readiness, and not half-baked, the correct result was obtained.
  • After boiling and diminishing the fire, the lid of the saucepan must be closed, it cannot be opened to stir porridge. In the process of cooking a dish of cereal is not mixed. No wonder they say: "The spoon is the enemy of any porridge." While it swells, it is not recommended to touch the porridge - this will affect the texture of the cereal as a friability disorder.
• For better taste, you should insist it. Wrap the dishes in a warm thing (blanket, blanket) and hold for another quarter of an hour. Our grandmothers said - "evaporate." Lovers of porridge believe that after this the taste of the dish completely changes for the better, as if it was cooked in a Russian wood-burning stove.
• The finished porridge, if desired, can be filled with butter, supplemented with favorite vegetables, and in itself it is extremely tasty.

There are a lot of ways to cook buckwheat porridge. Consider the most popular.

This light dish can have breakfast and get additional strength and energy for the whole working day.

Ingredients: 1 share of buckwheat, water, milk, a little salt, butter and sugar (to taste). If among family members there are lovers of sweets, vanillin and condensed milk will do. With fragrant additives, porridge will be more to their taste.

How to cook:

1. prepare buckwheat as usual;
2. pour the cereal into a saucepan, add water, turn on the heat, boil until boiling;
3. on low heat cook for 5 to 6 minutes;
4. pour milk, salt, add sugar if desired;
5. now stirring occasionally;
6. wait until complete readiness - the fatter milk, the longer it remains on the fire;
7. put butter in the finished porridge, remove from the stove, cover with a lid;
8. for good taste porridge leave it under the lid for about 10 minutes.

Take products in the same quantities as in the previous recipe, plus bay leaf.

Step-by-step recipe involves several actions.

1. Prepare the cleaning of the grains - get rid of litter, rinse until the water is clean.
2. Place it in warm water and hold it for about half an hour to swell.
3. Drain the water, put the jar into the pan, add the rest of the ingredients, except the oil. Experienced housewives first pour boiling water into a container, salt it, try the degree of salinity, and then pour buckwheat and put bay leaf.
4. Bring to a boil, stir, close the lid, reduce heat to low. After boiling foam is formed on the surface of the porridge. It must be removed with a spoon, without stirring porridge. For full readiness will need up to half an hour (depending on the number of products). During this time, the grains absorb water. Remove from heat, stir by adding oil. Porridge is made by evaporation.

The advantage of buckwheat product is expressed in the speed and usefulness for any meal - breakfast buckwheat porridge starts the day perfectly, garnish for meat dishes or liver is good for lunch, cooked in a fitting way in the evening. This valuable property makes porridge from buckwheat indispensable, unlike the same millet porridge.

On how to cook buckwheat on water, so that it was crumbly, see below.