Buckwheat porridge - a dish familiar to everyone since childhood,which can rightly be called the "queen of porridge", because it is very tasty and nutritious. But does everyone know how to cook buckwheat correctly? The majority will say that it is very simple and does not require special efforts. And it's true, it's easy to cook buckwheat porridge, but in order to make it as tasty and useful as possible, you need to know certain rules. And then this dish will rightfully become one of the most loved among all members of the family.
Итак, как правильно варить гречку?It is necessary to strictly observe the proportion of cereals and water, which should be 1 to 2 (one part of buckwheat in two parts of water). Groats need to be pre-sorted, because foreign substances are often found in it, and then rinse thoroughly with cold water. The pan should be tightly covered with a lid, because the porridge is cooked by the steam formed inside. Generally, when answering the question how to cook buckwheat correctly, it should be noted that some housewives during cooking stir the buckwheat porridge, open the lid or add water - this is a mistake that leads to a loss of taste! You can cook buckwheat on water or on milk. Most often an option on milk is cooked for children, although many adults like milk porridge. However, it is believed that to conserve useful substances, it is optimal to cook porridge on the water.
In total it is necessary to cook buckwheat for 15-20 minutes, untilcomplete evaporation of water. And before boiling water, in the first few minutes the fire should be strong, after which it must be screwed and cooked porridge already on a slow fire. Do not overdo the porridge on the stove - in this case it, first, loses useful substances and vitamins, and secondly, it becomes much less tasty. The widespread belief that buckwheat porridge should be cooked for a long time is erroneous, because it goes back to the roots when this dish was prepared not on a modern plate (gas or electric), but in a Russian oven, so the cooking process was much longer .
After the porridge is cooked, you can puther fire in a warm place (for example, under a blanket). In this case, the porridge is still a little "ripen", not overheating on the stove, and besides it can be kept hot before serving. Interestingly, buckwheat porridge can be either an independent dish (or garnish), and serve as a basis for preparing more complex culinary delights, for example, cutlets with buckwheat and casseroles. In such dishes it is very good to use that porridge, which for several days stood in the refrigerator. It is known that buckwheat porridge is very useful for those who want to increase the level of hemoglobin in the body. However, few know that for these purposes, a recently cooked dish is much better suited. By the way, milk, which is often used this porridge, promotes the assimilation of nutrients from buckwheat, so freshly brewed porridge with milk is an excellent option for children and adults. In this case, as already mentioned, it is better to initially cook buckwheat on water, and add milk to it before serving.
Speaking about how to cook buckwheat, you can notnot to mention the dishes for cooking. A metal pan (not enameled!) With thick walls, a convex bottom and a tight lid is best for cooking porridge. Such dishes for cooking contributes to the fact that porridge evenly boils and swells.
Today, buckwheat porridge by mostperceived as a side dish for meat (and sometimes fish) dishes. However, the famous culinary writer V. Pokhlebkin in his book “Secrets of good cuisine” urges everyone to stop taking it as a side dish (in his opinion, salads are suitable for the side dish, but not cereal at all) and start eating as an independent dish. And for this you need a gas station. What can serve as a dressing? Butter, finely chopped eggs (pre-cooked hard boiled), onions and dried mushrooms. Despite the fact that this option is quite unusual, the result is a very tasty and unusual (as far as the word "unusual" is relevant to buckwheat) a dish, so you should definitely try it!
