“Second bread” in our country is called porridge - both traditional and original, certainly tasty and aromatic, which is part of the daily nutrition of almost every person on the planet. Porridge can be prepared for breakfast, lunch or dinner, which was used by our ancestors, who turned most of the porridge not just into a food product, but also part of the important rituals from birth to death.
Cooking buckwheat porridge correctly is not the most difficult art, if you follow several recommendations exactly and do not deviate from the exact proportions. There are two ways to create this dish - on water or on milk, each of which is remarkably tasty, although it does not look like the other. Buckwheat cooked on water turns into a universal porridge and quite ordinary, albeit incredibly convenient - buckwheat remains crumbly, it can be made to taste salty or sweet, served with honey or jam, and also used as a side dish. Loaf of buckwheat cereal is prepared by lovers to eat hearty and nutritious, and, in addition, this dish has specific milk aromas and tastes, so not everyone will like it.
If you want to know exactly how to cook buckwheat porridge correctly and tasty, you should remember a few simple rules. Firstly, such food likes exact proportions - at least (but not more) two parts of water should be taken for one part of the cereal. Secondly, for cooking, you need to take a container that can tightly close the lid. Thirdly, and this is the basic rule, delicious buckwheat porridge must be cooked after boiling for 3-4 minutes over high heat, then with a gradual decrease in flame intensity, to a minimum at the end of cooking. In addition, it should be remembered that this dish does not like if it is stirred during cooking or even just remove the lid, and if oil is added ahead of time - it should be sent to the pan only at the end of cooking, after removing the porridge from the heat.
In the event that you follow these rules, preparing a wonderful buckwheat dish will take only about 15 minutes - if more, the grains lose their color and shape, the taste ceases to be saturated and bright. It is wonderful if the cooked porridge after cooking is warmly wrapped for a quarter of an hour.
Still not sure how to cook buckwheat porridge tasty and fast? Use a fairly simple recipe for which you will need: water (900 ml.), Cereal-core (450 g.), Onions (2 pcs.). In addition, you should take care of mushrooms (100 gr.), Eggs (2 pcs.) And vegetable oil (100 gr.). Buckwheat groats must be carefully sorted and filled with water. Grind the dried porcini mushrooms, pour them into the grits, add water and cook on high heat. When it boils, reduce the fire by half, and then cook the porridge until a thick consistency of about 10 minutes. Next, the flame can be removed to a minimum and cook until the water has completely evaporated - 5-7 minutes. Before boiling buckwheat porridge, it is worth preparing the onions - peel, cut into thin “straws” and fry in oil, boil the eggs and chop them finely. All this mass should be laid out in a dish, but only after buckwheat is infused and in a warm place for at least half an hour.
Another wonderful recipe is much simpler, so it suits those housewives who do not like to devote much time to cooking, but dream of treating their loved ones with something mouth-watering and fragrant. This is buckwheat porridge in a pot, which will require: milk (2 l.), Cereals (900 gr.) And butter (100 gr.). Even before boiling buckwheat porridge according to this recipe, you should pour milk into an aluminum pan and put it in the oven to simmer. At the same time, you need to rinse the buckwheat and fry it in a pan heated in advance. After that, put butter in a pot, pour a little cereal, lay on top of it a greasy film removed from milk. So it is necessary to repeat several times until the foam is thrown out of the milk, which will need to be alternated with cereal. From above, the baked milk should be poured into the pot and sent to the oven on the slowest fire. When the groats significantly increase in size and become soft - you can invite guests to the table.