Of course, among all types of cereal buckwheat - oneof the most delicious and healthy. It not only has a special rich flavor, 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 preparation, it can not only lose its nutritional properties, but also become simply tasteless, so it is important to know how to cook buckwheat correctly. Many people think that they know how to cook buckwheat on water, and they do it very roughly, considering that it is not necessary to know the buckwheat recipe, and measure the amount of cereal and water to the eye, and often remain unhappy with the result. Nevertheless, the recipe for buckwheat exists, and, observing it, you can always achieve excellent results.
How to cook buckwheat on water correctly
Important for cooking buckwheatPrepare the cereal, use the correct utensils and respect the correct proportions of the cereal and water. In order for the buckwheat to turn out crumbly, before cooking it must be carefully picked and washed thoroughly with water. It is best to buy cereals from the factory from a trusted manufacturer, because weighted buckwheat can be contaminated not only with husks, weed seeds and small stones, but also moth larvae, which later will be extremely difficult to bring out of the apartment. Before cooking, buckwheat can be dried in a large frying pan or baking sheet, holding it over low heat for several minutes. In order to cook tasty buckwheat porridge, it is best to take thick-walled dishes, since buckwheat should be steamed. For one glass of cereal, take two glasses of water and salt to taste. Purified and washed cereal is poured with cold water and brought to a boil. Then the water is salted, the fire is reduced, after which the pan must be closed with a lid and left on a small fire for 15 minutes. At this time you should not remove the lid and stir the boiling porridge - otherwise you can spoil the buckwheat. After 15 minutes, you need to check the amount of liquid, carefully pushing the croup to the very bottom with a spoon. If there is still a large amount of liquid 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 has completely evaporated, and the porridge is not ready yet - it is better not to add water, but to wrap the pot with the lid closed in a thick towel and leave it for some time, the longer, the better.
Another interesting recipe for buckwheat - to steam it insalted boiling water in a thermos, for example, for the night - then for breakfast you will have to wait very useful and tasty crumbly buckwheat porridge. The proportions and preparation of cereals are the same. It makes sense to cook buckwheat in this way, if, for example, you need to get up very early in the morning - this way you can save almost half an hour of sleep, which you would have to spend on preparing breakfast. Also, this buckwheat recipe can be useful to those who are going on the road - so you can take along hot and healthy food, and not eat sandwiches.
How to cook buckwheat
In addition to buckwheat cereal itself, withusing buckwheat can be cooked and other dishes. For example, the recipe for buckwheat with meat has been unchanged over the centuries. Beef is ideally suited to buckwheat, but it requires a long preparation, especially as pork and poultry and rabbit will also best suit it. Meat should be pre-fried or stewed in a skillet to a state of readiness, however, to be a bit harsh. There you also need to add onion sliced in half rings or quarters and, if desired, carrots, and, when they are fried, washed buckwheat. All you need to pour boiling water and simmer under the lid closed to the state of readiness cereals. Three hundred grams of meat, two onions, optionally one carrot, 600 ml of boiling water, salt and spices to taste are taken per three hundred grams of buckwheat.
