Do you know about the ratio of buckwheat andwater should be when cooking delicious and nutritious cereal? If you do not possess such information, you will find it in the article submitted. Also we will reveal the secrets of preparing a crumbly, viscous and maximally high-calorie dish.
The ratio of water and cereals plays a very important rolein the preparation of homemade cereal. Before we tell you about the proportions in which such ingredients should be taken, it is necessary to tell how the buckwheat porridge is cooked.
It is not a secret for anybody that the mentioned dish is very useful for the human body. It has a huge amount of iron and other minerals.
You can cook this mess in many ways. Someone does it on the water, someone adds some milk, and someone at all uses a meat broth.
In any case, the principle of cooking this dish always remains unchanged.
To get the most delicious buckwheat,the ratio of cereals and water should be strictly observed. By the way, completely different devices are used for these purposes. Some housewives prefer to cook buckwheat porridge on the kitchen stove, while others use an oven, multivark or even a steamer.
Whichever way you choose this dish, if you meet all the requirements of the recipe, including the ratio of buckwheat and water, you will definitely get a delicious and very nutritious lunch.
Does the set of products affect the proportion?The ratio of buckwheat and water when cooking in any kitchen appliance should be determined based on the selected ingredients. If you decide to use only the two mentioned products, then you need to use the classical proportions, which we will discuss below. If buckwheat porridge is made with vegetables, legumes, meat, mushrooms and other ingredients, then one should rely on their culinary knowledge. This requires taking into account the already available volume of vegetable or meat broth, as well as the number of other products and so on.
Those housewives who often make buckwheat porridge for their family members know how much to use liquid and dry matter to get a classic dish.
Experienced cooks also know that ratiobuckwheat and water during cooking a delicious lunch should be 1 to 2. In other words, one part of the dry cereal must have two parts of clean liquid.
Only if these proportions are observed will you get a classic buckwheat porridge, not a viscous consistency, but not too friable.
Now you know what proportion of buckwheat andwater should be when cooking homemade cereal. However, to obtain a tasty and nutritious dish, this information is not enough. Therefore, we decided to disclose several secrets of how to easily and quickly prepare a useful buckwheat porridge. For this we need:
The ratio of buckwheat and water in the multi-be the same as when making porridge on the stove, in the oven, etc. However, to do this, you should use a special multistakan, which comes with the device.
So, for cooking homemade buckwheat porridge, dry groats need to be sorted, laid out in a sieve and rinsed in warm water. Then the product needs to be shaken well and put in a bowl multivarka.
Adding to the buckwheat the above amountdrinking water, the ingredients should be salted, mixed and tightly closed. To cook such a dish is desirable in the mode of milk porridge. In the absence of such a program, you can use "Cooking" or "Quenching".
As a rule, buckwheat porridge is cooked for 25 minutes. It is during this time that the croup absorbs all moisture, swells and is fully prepared.
After the porridge is cooked, itsflavored with butter and mix well. To the table such a dish is presented as a side dish or as a separate dish, along with a sandwich with cheese.
There are such culinary people who like very muchdry and crumbly buckwheat porridge. To prepare such a dinner, we recommend using less potable water than indicated above. Instead of 2 glasses of liquid to buckwheat, you can add 1.5 or 1. In this case you will get a very friable, but not less tasty dish.
In addition to lovers of crumbly buckwheat porridge,there are also those who like a viscous dish. In this case, we recommend adding about three glasses of drinking water to one glass of dry matter. In this case, cook the dish should be strictly under the closed lid at minimum heat. Such heat treatment will not allow the liquid to evaporate too quickly, making the porridge thick and viscous.
If a dish of buckwheat is not intendedfor dietary, and for a hearty and full-value diet, we suggest making it using meat products and vegetables. To do this, in vegetable oil fry the chopped carrots and onions, and then add bits of beef and wait for her browning. After this, a glass of water is poured into the dishes and stewed under the lid for about half an hour.
After a while, add to the meat and vegetables 2a glass of buckwheat and mix well. Having received a viscous mass, about 4 more glasses of water are poured into it. In this case, the liquid should cover the ingredients by about 4 centimeters. Only with this ratio of products you will get a tasty and satisfying dish with meat broth.
После того как все компоненты окажутся в saucepan, they are tightly closed, brought to a boil and cooked on low heat for about half an hour. During this time, the meat is fully cooked, and buckwheat will swell. The dinner will turn out to be fragrant, tasty and nutritious.
