Of course, among all types of cereals, buckwheat is one of the most delicious and healthy. It not only has a special rich taste, but also contains a lot of useful nutrients. Buckwheat is rich in proteins, complex carbohydrates, vitamins and minerals, in particular iron, but if improperly prepared, it can not only lose its nutritional properties, but can 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 in water, and they do it very roughly, believing that they do not need to know the buckwheat recipe, and measure the amount of cereal and water by eye, and often remain unsatisfied with the result. Nevertheless, buckwheat recipe exists, and observing it, you can always achieve excellent results.
How to cook buckwheat in water correctly
To prepare buckwheat, it is important to properly prepare the cereals, use the right utensils and observe the correct proportions of cereals and water. In order for buckwheat to turn out to be friable, before cooking it needs to be sorted out and washed thoroughly with water. It is best to buy factory-made cereals from a trusted manufacturer, since weighted buckwheat can be contaminated not only with husks, weed seeds and small pebbles, but also with moth larvae, which will then be extremely difficult to get out of the apartment. Before cooking, buckwheat can be dried in a large pan or baking sheet, holding it over low heat for several minutes. In order to prepare a delicious buckwheat porridge, it is best to take thick-walled dishes, since buckwheat should be steamed. One glass of cereal takes two glasses of water and salt to taste. Purified and washed cereals are poured with cold water and brought to a boil. Then the water is salted, the fire decreases, after which the pan must be closed with a lid and left on low heat for 15 minutes. At this time, do not remove the lid and mix the cooked porridge - otherwise buckwheat can be ruined. After 15 minutes, you need to check the amount of fluid by carefully pushing the croup with a spoon to the bottom. If there is still a large amount of liquid left 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 pan with the lid closed in a thick towel and leave it for a while, the longer, the better.
Another interesting recipe for buckwheat is to steam it in salted boiling water in a thermos, for example, at night - then for breakfast you will have a very useful and tasty crumbly buckwheat porridge waiting for you . 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 - so you can save almost half an hour of sleep, which you would have to spend on making breakfast. Also, this buckwheat recipe can be useful to those who are going on the road - so you can take hot and wholesome food with you, and not eat sandwiches.
How to make buckwheat tasty
In addition to the actual buckwheat cereal, using buckwheat, you can cook other dishes. For example, a buckwheat recipe with meat has been popular for centuries. Beef is ideal for buckwheat, but it requires long cooking, especially since pork and poultry and rabbit meat will also be the best for it. The meat should be pre-fried or stewed in a saucepan until cooked, however, be a little harsh. There, you need to add chopped onions in half rings or quarters and optionally carrots, and when they are fried, washed buckwheat. Pour boiling water over everything and simmer it under a closed lid until the cereal is ready. Three hundred grams of buckwheat is taken half a kilogram of meat, two onions, optionally one carrot, 600 ml of boiling water, salt and spices to taste.