Salapin porridge - the best bait for fish

About Salapin porridge know primarily lovers of fishing. It is she - the invention of a specialist in this area of Dmitry Salapin - is the best bait when working with feeder fishing tackle. Like all genius, porridge is simple in execution. Although, of course, has its own nuances in cooking.

Composition and number of components

Salapin porridge is a porridge. To cook it according to all the rules, you need cereals of several kinds. First, pearl barley. She is the basis of the delicacy for fish. Secondly, wheat. It is necessary for the proper taste of the product and for absorbing excess fluid (but more on this later). Up to the standard "comes" salapin porridge thanks to a yak and corn groats. But that's not all. However strange it may sound, fish are true gourmets. Therefore, to refuel the dishes, they "cheerfully" perceive vanillin and vegetable oil, but necessarily flavored.

Cooking process

Salapin porridge is brewed in several stages.

• On the first dish, a barley is prepared. It is poured into hot water at a rate of 1: 3. Croups are taken half the measuring cup, and when it boils, the fire under the pot is reduced. The main trick is to pick up such a fever that the porridge languishes, and not bubbling. Now you need to wait until the pearl barrel is almost ready. It's easy to check: the grain swells and boils, it becomes soft. And there is little water left - it is absorbed or evaporated. In this state, the salapin porridge is ready to fill a new component - millet.
• Pshenki strews a whole measure. Fire should not be increased, water should be poured, too. Just stir well both kinds of cereals. At the same stage, you need to butter porridge with oil and pour in vanillin - the whole sachet. This is how the classic Salapin porridge prepares. Just be sure to cover the pan with a lid - the process will go faster and more efficiently. And turn off the fire - the croup comes at the temperature that was formed in the pan.
• If you think that everything is coming to an end, you are mistaken. As it was said in one cartoon about the lion: "The haircut has just begun." Therefore, cook the salapin porridge until the wheat is ready. To understand this you will be able to open the lid and see on the surface of the cereals characteristic bubbles and lack of water. Hence, we proceed to a new "operation".
• Next, another pan is taken, and Salapinsky is still shifting the semi-finished product into it. Do this not with an ordinary spoon, but with either a noisy or special, with holes. Why such "tools"? To together with the groats do not scoop up the remains of water, which can be at the bottom of the pan. And even typing porridge, hold it a little each time, so that extra drops slip from the spoon back. When this way, pour the rump into a new pan, fill it with the measure of barley groats and two - corn, everything is well mixed. Put the pan on the fire is not necessary, water is poured, too. Under the influence of heat and natural moisture in the porridge, the poured ingredients themselves will soften and swell.
• But now the mystery of cooking is coming to an end. According to the consistency, the salapin delicacy must be friable, not sticky. And at the same time, if you collect a little porridge and squeeze it, you should get a very strong lump. Therefore, one more secret: if the product is liquid at the outlet, add a little oat flakes - they will absorb moisture.

Well, everything, the lure for the fish is ready. It remains to collect gear, equip and go to nature. Have a successful fishing!