Corn semolina: properties and cooking technology

Modern food market offers the buyer a variety of choice of cereals, which allows you to choose the best option for every taste.So, the huge popularity of corn semolina, from which you can cook delicious and healthy dishes.

Cornmeal is known to mankind since ancient times, and therefore it has become widespread throughout the world. In the post-Soviet time, this product was used for cooking cereals in all kindergartens. The semolina is coarse grind, so it does not boil soft during cooking, and also keeps its shape well.

Corn semolina is a grits, which by grade corresponds to semolina product. It is the external similarity that determines the name of the corn semolina, but the composition, taste and method of preparation of croup differ significantly.

The semolina is rich in fiber, able to fill the body's lack of proteins, carbohydrates and some trace elements. 100 grams of this product contains:

• more than 300 kcal .;
• 10.2 g of proteins;
• 70.5 carbohydrates;
• 3.5 grams of fiber.

In finished form, the grain loses calories and has 96 kcal. per 100 g (on average).

Corn grits are able to retain all their properties, having undergone heat treatment. It can not only cook, but also fry. With any method of cooking porridge is completely absorbed by the body, has a positive effect on intestinal activity. It normalizes the nervous system, and also accelerates brain activity. Corn product allows you to maintain vitality after grueling workouts and heavy loads. In addition, it helps to stop the aging process, as well as a beneficial effect on the overall condition of the skin and hair.

Regular consumption of porridge helps to speed up the metabolism, which allows to improve the general well-being, as well as improve performance. Corn semolina can be safely added to the diet of children, pregnant women and the elderly.

Corn porridge helps to lose weight, as even a small portion is able to saturate a person for the whole day. This croup helps to remove toxic substances and excess cholesterol from the body.

Despite the mass of positive qualities and versatility, semolina can harm. Its use is contraindicated for people with individual intolerance and dystrophy. This is due to the fact that it contains enzymes that can burn fat, and with a lack of weight - this can lead to dire consequences.

This product is not suitable for people who suffer from poor appetite, as even a small portion of porridge can satisfy hunger for a long time.

You can not eat semolina with gastritis and ulcers, as well as problems with bowel movements. At risk are people with increased blood clotting.

For women who are well tolerated by pregnancy, not suffering from overweight and toxicosis, semolina will not bring any harm. Otherwise, it is necessary to abandon this product in favor of a lighter and less high-calorie.

Corn grits are not suitable for diabetics. In its composition is glucose, which during heat treatment only increases its performance.

Such cereal is prepared in one way or another, depending on what kind of corn was used for its preparation. Much depends on the degree of grinding, as the semolina can have a size of 0.7 mm. up to 1.2 mm.

To cook the semolina porridge on the water, it will take about 20 minutes, but with milk the dish is cooked for more than half an hour. To facilitate the cooking process, you can use the slow cooker. As a rule, semolina porridge is prepared for children, as it is well digested and also has a pleasant taste. And if you add some berries or syrup, you can get a dessert dish.

For this dish you need to prepare a small saucepan, pour 210 ml into it. water, add 2 teaspoons of sugar, and then bring the liquid to a boil.After that, you need to slowly pour 3.5 tablespoons of cereals into the pan. Cook porridge need at least 20 minutes, constantly stirring the mixture. After 15 minutes of cooking it is necessary to reduce the heat, add butter to the pan, and after a minute pour 150 ml into it. milk After 5 minutes the semolina can be removed from the stove.

To cook this dish, you need to take:

• 4 tablespoons of semolina;
• 250 ml. water;
• 250 ml of milk;
• 3 tablespoons of sugar;
• 15 g of oil;
• a pinch of salt.

It is necessary to pour milk and water into the container, pour the cereal, salt and sugar, and then mix everything thoroughly. Next on the multicooker, you need to select the mode "porridge", set the time - 19-21 minutes. After this time, the porridge must be filled with butter.

To make a semolina, you will need:

• 200 g of semolina;
• 200 g of sugar;
• 60 g of butter;
• 200 ml. milk;
• 3 eggs;
• half a teaspoon of soda.

First you need to melt the butter, then mix sugar and eggs with it. After thoroughly mixing the mixture, pour the semolina, constantly stirring the gruel to avoid the formation of lumps.

Milk and soda are added to the mix. To enhance the taste, you can add berries or nuts to the cake. After that, you need to pour the mixture into the form and put in a preheated oven. It is necessary to bake a manna 40-50 minutes at a temperature of 190.

This recipe involves the use of ready-made corn porridge, in which you need to add 2 beaten eggs and 100 g of sugar. After the porridge should put 2 tablespoons of butter, a pinch of salt and 10 g of vanilla sugar. The resulting dough is poured into a greased form, and then sent to a preheated oven for 10-15 minutes.

Corn semolina has only positive reviews, since it is she who is most often used to make breakfast cereal. Many people buy in the stores ready-made mixes, which include all sorts of additives that improve the taste of the product. The only disadvantage of cereals (according to users) is a long cooking time. No other deficiencies were noted.

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