Recipe for buckwheat: and here there are their nuances

Of course, among all types of grains buckwheat - one of the most delicious and healthy. It not only has a special rich taste, but also contains a lot of useful nutrients. Buckwheat is rich in proteins, complex carbohydrates, vitamins and trace elements, in particular, iron, but with improper cooking it can not only lose its nutritional properties, but also become simply not tasty, so it is important to know how to cook buckwheat correctly. Many people think that they know how to cook buckwheat on the water, and they do it quite approximately, considering that it is not necessary to know the recipe for buckwheat, and measure the amount of cereals and water by eye, and often remain dissatisfied with the result. Nevertheless, the recipe for buckwheat exists, and, observing it, you can always achieve an excellent result.

How to cook buckwheat on water correctly

For the preparation of buckwheat it is important to properly prepare the rump, use the right dishes and observe the correct proportions of cereals and water. In order to make the buckwheat crumbly, before cooking it should be carefully sorted and thoroughly rinsed with water. It is best to buy a round of factory packing from a trusted manufacturer, since loose buckwheat can be contaminated not only with husk, weed seeds and small stones, but with moth larvae, which will then be extremely difficult to remove from the apartment. Before cooking, buckwheat can be dried in a large frying pan or baking tray, holding it on a small fire for several minutes. In order to prepare a delicious buckwheat porridge, it is best to take thick-walled dishes, because buckwheat should be steamed. One glass of cereal takes two glasses of water and salt to taste. Purified and washed croup is poured cold water and brought to a boil. Then the water is poured, the fire is reduced, then the pan should be closed with a lid and left on a small fire for 15 minutes. At this time, you should not remove the lid and mix the cooking porridge - otherwise buckwheat can be spoiled. After 15 minutes you need to check the amount of liquid, carefully spread the spoon to the bottom. If there is still a lot of liquid left on the bottom, you need to remove the lid and wait until it evaporates, making sure that the porridge does not burn. If the water is completely evaporated, and the porridge is not yet ready - it is better not to add water, and wrap the pan with the lid closed in a thick towel and leave it for a while, the longer, the better.

Another interesting recipe for buckwheat is to boil it in salted boiling water in a thermos, for example, for the night - then for breakfast you will be waited by a very useful and tasty crumbly buckwheat porridge. Proportions and preparation of cereals are the same. It makes sense to cook buckwheat in this way, if, for example, in the morning you need to get up very early - so you can save almost half an hour of sleep, which would have to spend on preparing breakfast. Also this recipe for buckwheat can be useful to those who are going on the road - so you can take with you hot and healthy food, and not eat sandwiches.

How delicious to cook buckwheat

In addition to buckwheat porridge proper, using buckwheat groats, you can prepare other dishes. For example, the recipe for buckwheat with meat has enjoyed immense popularity for centuries. Beef is ideal for buckwheat, but it requires a long preparation, especially as pork and poultry and rabbit meat will also go well with it. The meat should be pre-fried or braised in a sauté pan until it is ready, however, be a bit harsh. There you also need to add chopped onion rings and quarters and, if desired, carrots, and when they are fried, washed buckwheat. All you need to pour boiling water and cook under a closed lid to the state of readiness of cereals. Three hundred grams of buckwheat is taken half a kilogram of meat, two onions, at the request of one carrot, 600 ml of boiling water, salt and spices to taste.