First of all, fishing enthusiasts know about Salapa porridge. It is she, the invention of Dmitry Salapin, a specialist in this field, who is the best bait when working with feeder fishing gear. Like all ingenious, porridge is simple to execute. Although, of course, it has its own nuances in cooking.
The composition and number of components
Salapinskaya porridge is assorted porridge. To cook it in accordance with all the rules, several types of cereals are needed. Firstly, pearl barley. She is the basis of fish delicacy. Secondly, millet. It is necessary for the proper taste of the product and for the absorption of excess fluid (but more on that later). Salapino porridge “reaches” the condition thanks to a cell and
corn grits
. But that is not all. No matter how strange it sounds, fish are true gourmets. Therefore, for dressing, they “with a bang” perceive vanillin and vegetable oil, but always flavored.
Cooking process
Salapinskaya porridge is cooked in several stages.
- On the first, barley is prepared for the dish. It is poured into hot water at the rate of 1: 3. Cereals take half a measuring cup, and when it boils, the fire under the pan decreases. The main trick is to pick up such heat so that the porridge languishes rather than boils. Now you need to wait until the barley is almost ready. It is simple to check: the grain swells and boils, becomes soft. And there is little water left - it is absorbed or evaporates. In this condition, Salapino porridge is ready for filling a new component - millet.
- Whole wheat sprinkles whole measure. Fire is not worth increasing, pour water too. Just mix well both types of cereals. At the same stage, you need to flavor the porridge with oil and pour vanilla - the whole bag. This is how the classic Salapino porridge is prepared. Just be sure to cover the pan - the process will go faster and more efficiently. And turn off the fire - the cereal comes at the temperature that formed in the pan.
- If you think that everything, the business is nearing completion - you are mistaken. As one cartoon about a lion said: "Haircut has just begun." Therefore, we cook salapino porridge until millet is ready. You can understand this by opening the lid and seeing characteristic bubbles and lack of water on the surface of the cereal. So, we are starting a new “operation”.
- Next, another pan is taken, and Salapinsky is still semi-finished. Do this not with an ordinary spoon, but with a slotted spoon or a special one with holes. Why personalized such "tools"? In order not to scoop up the rest of the water with the grits, which may be at the bottom of the pan. And even after collecting porridge, hold it a little each time, so that the extra drops roll back from the spoon. When in this way transfer the cereal to a new pan, add the measure of barley groats and two corn grains into it, mixing everything well. You do not need to put a pan on the fire, pour water too. Under the influence of heat and natural moisture in the porridge, the added ingredients themselves will soften and swell.
- And now the mystery of preparation is drawing to a close. By consistency, the Salapin delicacy should be friable, not sticky. And at the same time, if you pick up a little porridge and squeeze it, you should get a very durable lump. Therefore, another secret: if the product at the outlet is liquid, add a little oatmeal - they absorb moisture.
Well, everything, fish food is ready. It remains to collect gear, equip and go to nature. Have a nice fishing!