According to scientists, any croup in one or anotherdegree has a mass of medicinal properties, and in particular it refers to such a crop as buckwheat, which, according to its energy value, takes the leading position in the list compiled by the dietician from Japan J. Azawa. On the second place in his list of millet, followed by rice, then oats and barley. Buckwheat - the culture is very ancient, it was grown in the I century BC. e. On the lands of present-day Russia, its homeland is considered to be the Altai and the southern part of Siberia. Currently, buckwheat is mainly grown in Russia and Ukraine, as well as in Canada, where it was brought in by settlers.
Buckwheat is rich in trace elements, such as iron,phosphorus, magnesium, potassium, copper, calcium, zinc, iodine, boron, nickel and cobalt, and also contains vitamins of group B and vitamin PP. It is distinguished by a sufficiently high caloric content - 307 kcal per 100 g of product.
Buckwheat has undeniableadvantage over other types of garnish due to its excellent taste qualities. It can be boiled, baked and stewed. It is possible to cook buckwheat in a double boiler and use it in a damp, soaked form (for fans of raw food). From buckwheat you get delicious cereals and aromatic soups, puddings, casseroles, cutlets and krupeniki.
In cooking, it is common to distinguish two types of buckwheat -a stretch and an egg. Proceeding are the crushed buckwheat kernels, the cooking time of which is only 20 minutes. Whole nuclei are called yadritsa, they are cooked for 30-40 minutes and increase in volume by 5 times. Preparation of buckwheat must begin with careful washing of the cereal and selection of substandard grains. To cook it it is possible not in any ware, it is better to do it in a cauldron. It is highly recommended not to use pots of aluminum, as well as enameled containers. A prerequisite is the presence of a cover plate for better vapor retention.
Remember that cooking buckwheat mustin a double amount of water, that is, two glasses of water should be taken on a glass of cereals. Only if such a ratio is observed can you get crumbly porridge. Pre-soak croup is not recommended, it is enough to thoroughly wash it with cold water. While cooking the buckwheat, stir the porridge and often open the lid is not recommended.
Recipe for cooking buckwheat baked with mushrooms
Ingredients: 250 grams of buckwheat, 300 grams of mushrooms, 400 ml. water, onion, 60 grams of vegetable oil, 50 grams of tomato puree, parsley, ground black pepper, salt.
Boil buckwheat porridge, it should turn outcrumbly. Mushrooms washed, cleaned, cut into slices, mixed with onion rings, salt, pepper, cook until cooked with butter and a little liquid, add tomato puree before finishing.
When the preparation of buckwheat comes to an end, the porridge is placed in a serving bowl, put a layer of onion-mushroom mixture on top, level and bake in the oven for 15 minutes.
Recipe for buckwheat soup
Ingredients: 2 broth cubes, 100 grams of buckwheat, 2 potatoes, onions, carrots, a little cabbage, butter and vegetable oil.
In a small amount of a mixture of creamy andvegetable oil fry finely chopped onions, add to it grated carrots, a little put out and add cabbage. Broth cubes diluted in water, put potatoes in it, diced, when potatoes begin to boil - add washed buckwheat and vegetables. Salt, pepper, cook until ready, sprinkle with parsley.
Preparation of buckwheat crumbly from yogurts
Ingredients: 250 grams of cereals, 500 grams of water, salt, butter.
Wash the jaundice, dry it, fry it in butter and pour it into salted boiling water. Cook over medium heat until all the water has absorbed. Remove from heat, wrap for 30 minutes.
Bon Appetit.
