Semolina can be treated differently. Someone loves her, but someone can not stand. You can only regret the second category of people, because in childhood they were deprived of the delights of tasting one of the most delicious and healthy dishes in the world. So someone was cooking it wrong. There can be no other reason explaining this circumstance.
Let us first try to convince those who believe that the semolina porridge recipe does not interest them in any way how useful this dish is. Most nutritionists say that semolina is very useful. The only argument of opponents is based on the assertion that it is high-calorie. But let's think about how quickly it is digested. And it’s not necessary to eat it daily. You just need to include in the diet this healthy food, which is invaluable in its properties for the children's body. It is not for nothing that from time immemorial semolina has been included in the daily diet of infants. And adults who are underweight can eat it for their pleasure. It also helps the body absorb trace elements of iron and vitamin D.
The question of how to cook semolina, should, first of all, be interested in people suffering from chronic gastritis. There is an instant that it envelops the walls of the stomach and for some time protects it from the influence of aggressive acidic media formed inside. In addition, the beneficial properties of wheat for strengthening the muscles and skeletal system of the human body, from the best varieties of which semolina is produced, are well known .
So, if the semolina porridge recipe is correct, then as a result you get a product rich in carbohydrates, saturated with fiber and all kinds of minerals and vitamins included in the groups of PP and B.
If we convinced you and you became interested in the question of how to cook semolina porridge, then we suggest you try the classic recipe for semolina porridge, which is cooked as follows. He is very simple. Take half a liter of milk and three quarters of a cup of semolina. Bring the milk to a boil, put salt and sugar to taste. Then we pour semolina into it with a thin stream. Cook, stirring constantly, for a very short time: about 2-3 minutes. During this time, the porridge becomes quite thick and its further exposure to the fire can lead to burning and adverse taste sensations. Therefore, we extinguish the fire, but we do not remove the pan from the stove and for another fifteen minutes we stand the porridge in a covered dish. Porridge during this time will swell and reach readiness. Now you can add butter and other ingredients that you decided to treat yourself to.
The main problem of those who do not want to mess with the preparation of this dish is often that they do not get semolina porridge without lumps. This can be achieved in a very simple way. You do not need to wait until the milk boils, and pour the cereal into the still warm liquid and do not leave the pan, stirring its contents until the porridge boils. It takes a little time, but is the best option for inexperienced cooks. And then you already, as they say, beat your hand, and you will prepare this delicious dish for one, two, three.
There is another recipe for semolina porridge, which is an economical option for cooking. Instead of ordinary milk, condensed milk is taken, diluted with water in the right amount and everything else is done in the usual way. It turns out not only semolina porridge without lumps, but its taste will be excellent, because there will be plenty of sugar in it. Add butter and eat on health. Do not forget to treat those around!
Start your morning with semolina more often, and you will have a reason to rejoice at how long your stomach does not ask for food. So, you are not gaining extra calories.