Often we stop drinking jelly when we leave the walls of the kindergarten, and despite the fact that the children make jelly berries, very few remember them with a kind word - the image of a lumpy liquid covered with a film that is not drunk I want to.
Nevertheless, a well-prepared jelly is a very healthy drink, and especially oatmeal jelly, the recipe of which I am going to tell you - it’s just a balm for the whole body and drink (or rather say “eat”, since it turns out to be quite thick, and often it is necessary to eat it with a spoon) such a jelly is desirable in the morning to easily start the entire digestive system. In addition, it allows you to alleviate the condition with many diseases, not only gastrointestinal, but also suits just as a tasty and light (but still not basic) breakfast. In an hour, of course, you will want to eat something more substantial.
I learned about this Herculean jelly from a newspaper, and at first my mother became interested in it, because before that I had heard a lot about oatmeal jelly, I just didn’t know the recipe. And when we read the reviews in the newspaper, we decided to try to cook, and to this day we are happy to do it.
So, oatmeal jelly - a recipe for cooking
To cook jelly, or rather will say? a preparation for such a healthy kissel, according to the recipe, we need half a kilogram of Hercules groats (although if you buy packages of Hercules at 380-400 grams, then this is quite enough for the sourdough - it’s tested in practice), half a glass of kefir, 2 tablespoons of sugar sand and ordinary water (only not cold, but at room temperature or a little warmer than temperature), it is possible not to take boiled water, but pass it through a filter or at least let it stand. At our place always there is a container with water, it settles.
We fill in Hercules in a three-liter glass jar, add kefir and sugar there, add water to the top of the jar (or slightly above the “shoulders” if the cereal was 380 grams), mix everything and cover with gauze, leave at room temperature for about a day. When the house is very warm, it takes less time to “ripen” the leaven. For example, I put the leaven on Friday or Saturday in the late afternoon (hours at 17-18) in the morning (about 10 hours) to get the finished cake mix, and then it lasts for the whole week, so it's not very troublesome to spoil from the force of 15-20 minutes once a week to prepare such a workpiece.
Checking sourdoughness is easy. As soon as the Herculean vodka became slightly acidic, it was ready. Mix well, take a colander (or sieve) and pour this water through it into a container, wait until everything has swollen off the grain, and pour this muddy water into the same 3-liter jar, rinsing it first.
Swollen Hercules should be washed in a colander with a liter of clean water, but also over some container, left to stand for 15-20 minutes, then drain the upper part, and pour what has settled to the bottom into a 3-liter jar . This is the basis for the future kissel.
Keep the jar with the workpiece in the refrigerator, pouring yourself a serving every morning after mixing the contents. And then the cast portion should be cooked in a saucepan or ladle, to whom it is convenient. Bring the mixture to a boil, stirring all the time, as soon as it boils, note for 20 seconds (just count it measuredly to 20) and, continuing to stir, boil the jelly, immediately remove from heat, salt to taste, add sugar or honey and a little butter or vegetable oil . Everything - Hercules jelly is ready! If there was a lot of cereals, then it turns out like jelly, and if smaller, then a drinking option, as you like.
And the oatmeal cake that remains after washing, we usually go to pancakes. So everything goes into business.
Try and you make such an oatmeal jelly, the recipe, the right word, uncomplicated, but your body will definitely say “thank you” for it!