Soviet children were literally fed with semolina porridge, but the children persistently continued to love her, unless, of course, she was burnt and there were no lumps in her. The recipe for semolina porridge in milk is far from one, but rare mothers offer their children a properly cooked breakfast.
Basic recipe
Everyone is seduced by the simplicity of cooking - they brought the glass of milk almost to a boil, pour 4 teaspoons of cereal in a thin stream, constantly stirring, boil for a minute and a half and it seems to be ready. In fact - semolina, although small, but groats. And it is simply necessary to let each of its grains open. In order for the process to go faster, milk is diluted with water - in any proportions, but necessary. Proper porridge even looks different, but the taste is just heaven and earth. On the smallest fire it is stirred for a long, long time, 10-15 minutes. And then also wrapped in a blanket or put in the oven, heated to 80-100 degrees. The correct recipe for semolina porridge in milk requires about an hour to cook.
Effect on the body
Then it’s porridge so porridge! Grains become voluminous, each visible from all sides. And in the stomach, she will behave very differently than that undercooked. Everything is normal then with its assimilation and completeness of processing by the body. The correct recipe for semolina porridge in milk provides a beneficial effect on the gastrointestinal tract, on the bones and muscles of both a child and an adult. In Tibet, for example, semolina is very respected, even monks eat it almost every day.
Who can, who is not desirable
Of course, it is better for children under one year old not to give semolina porridge - it is too nutritious for them, and heavy if cooked incorrectly. Indeed, in this croup, when it interacts even only with water, a huge amount of starch is stored. The calorie content of semolina porridge in milk is even higher. Also in this dish there is a certain amount of phytin, that is, phosphorus. Calcium phosphorus salts partially bind and do not enter the bloodstream. However, for this to happen on a visible scale, you need to eat mainly semolina. Without oil and various additives, which even Soviet children received in full. The grown-up children (after a year of life) enjoyed themselves in every way: milk semolina was served either with jam, then with butter, now with candied fruit, or with dried fruits.
Gluten Free
Why not calculate the chemical reactions in the body, given the composition? But a strange thing happened. Popularly adored porridge is now in deep disgrace. Such passions are told about it that right on the people’s subcortex it is postponed: semolina - poison. Its only irreversible harm is the presence of gluten, which some people are allergic to. However, such people can’t eat anything wheat! And this does not mean that bread is harmful to everyone.
Exploring the beneficial properties
What is semolina really? These are chips from wheat grains during grinding, that is, the same as flour, only larger. Let's look at the content of nutrients in one hundred grams of a product called semolina.
General composition
Proteins - 10.3 grams, fats - 1 gram, carbohydrates - 70.6 grams, dietary fiber - 3.6 grams, water - 14 grams of mono- and disaccharides - 1.6 grams, starch - 68.5 grams, ash - 0.5 grams, saturated fatty acids - 2 grams.
Vitamins
vitamins| E | 2.55 mg |
| PP | 1.2 mg |
| B1 (thiamine) | 0.14 mg |
| B2 (riboflavin) | 0.04 mg |
| B6 (pyridoxine) | 0.17 mg |
| B9 (folic) | 23 mcg |
| E (TE) | 1.5 mg |
| PP (niacin equivalent) | 3 mg |
The energy value of semolina is 333 kcal. So, maybe it's just a myth spread about the dangers of semolina? It may very well be. Judging by the table below, semolina suddenly contains a lot of vitamins, doesn't it? And it also has such macroelements as potassium, calcium, magnesium, sodium, phosphorus and trace elements: iron, manganese, copper, zinc, fluorine, malibdenum, fluorine, vanadium, silicon, cobalt, aluminum, nickel, tin, titanium. And everywhere else they write that from a long heat treatment in our porridge there will be nothing useful. In fact, this is a moot point. Ask grandmothers if there were a lot of allergies in the old days. And now in the Orthodox monasteries this porridge is cooked for a really long time, and only there they know a lot about nutrition that is good for body and soul.
The correct recipe for semolina porridge in milk, but not simple porridge, but "Guryevskaya"!
You will need: 10 tablespoons of semolina, 1 liter of milk, one and a half glasses of sugar, 50 grams of butter, 2 eggs, half a glass of peanuts or other nuts, a handful of candied fruit, one pear and one apple.
Cooking
Pour cream or good milk into a pan or skillet and leave to simmer in a hot oven. After some time, a ruddy plump foam forms on top. Carefully remove it on a plate, being careful not to tear it, and put the pan back into the oven. Remove these foams until you get bored, but at least 4 foams will require a recipe for semolina porridge in milk, which is called "Guryevskaya". This is a festive dish that successfully replaces any cake, so be patient.
Actually, porridge
In the remaining milk, cook the viscous semolina, add half the sugar, salt to taste. In a hot porridge, mix 2 yolks, crushed with a spoonful of sugar, finely chopped nuts and candied fruits in a blender, and very carefully mix whipped whites in a strong foam with two tablespoons of sugar. Already tasty, but not ready yet!
Porridge cake
Take a heavy (preferably cast-iron) frying pan and put some of the porridge on the bottom. (How much foam have you collected? That's so many parts and divide the resulting mass.) But do not try hard to put - 2 centimeters maximum. Close the porridge with froth. And repeat: a layer of porridge, foam, a layer of porridge - foam, until it all ends. Moreover, the top layer is necessarily porridge. Sprinkle with sugar, which should still remain in a fairly large amount. Now bake in the oven at 180 degrees to a delicious crust. While baking, cook the syrup from the remaining sugar by adding a spoon or two of water. In this syrup, lightly boil apple and pear slices with which to decorate the porridge cake when you take it out of the oven. Offer this syrup or available jam instead of sauce to Guryev’s porridge. Cook correctly and be healthy!