Advice 1: How to cook buckwheat

Buckwheat is often called the Queen of cereals. Protein content and mineral elements it can not match any one cereal. The easiest method of cooking buckwheat is the usual boiling.

How to cook buckwheat
You will need
    • 1 Cup buckwheat groats
    • 2 cups water
    • 50 g. butter
    • 1 tsp. salt
Instruction
1
How and where would you cooking buckwheat, remember that the ideal ratio for obtaining crisp cereal is 1:2. That is 1 glass of cereals need to take the water exactly twice.
2
Try buckwheat, to remove poor quality grains and possible COP. Cereals rinse in several waters until the drained water will not stay clean and clear.
3
Pour buckwheat with cold water, add salt, place on high heat, wait until boiling. As soon as the contents of the pot bubbled, reduce the heat to low, cover the pan with a lid and wait about 20-25 minutes.
4
Porridge cooked in this way, it will be very crumbly, will only add to it a piece of butter. If you cook buckwheat, knowing that there will be in two hours or even later, cook it on the fire longer than 15 minutes, then wrap her in a warm blanket and leave to uprivate.
5
In the old days, buckwheat porridge put on the extinct coals in a Russian stove on all night, by morning she, again, reached the desired consistency.

Advice 2 : How to cook buckwheat

Buckwheat (chaff) is the crushed kernel of the buckwheat. It is considered one of diet protein foods as it contains the least amount of carbs compared to other cereals. Cooking buckwheat slipped does not require much effort, and the body carries a huge favor, saturating it with amino acids, iron, vitamins and minerals. Chaff fall apart much faster than buckwheat-unground. From it is often made casseroles, meatballs, krupniki and gruel for children.
How to cook buckwheat
You will need
    • buckwheat-1.5 glass;
    • egg-1 piece;
    • semolina-3l;
    • water;
    • butter;
    • salt to taste.
Instruction
1
Before cooking buckwheat slipped loop cereal and boil the kettle. Pour groats into a pot in which you are going to cook. Use a metal (not enameled) saucepan or cauldron with a convex thick bottom, such design will prevent the boiling liquid from the bottom, and create a uniform heating and swelling of the whole cereal.
2
Then take the egg, wash it well under running water, and whisk into the pan of grits. Mix everything carefully and add a few spoonfuls of semolina. Mix everything again and begin to rinse it with boiling water, throwing chaff in a colander. And so rinse several times depending on how contaminated cereal (about 4-5times).
3
The last time the rump rinse in a saucepan, three quarters of the water drain, but leave a quarter in the pot. Thus, washing with boiling water cereals, chaff swells.
4
Next, put your to cook porridge with the lid closed on slow fire, so she came. Now add salt and place in the oven. After five minutes the green ready! Lay porridge on plates and in each serving place a slice of butter. Bon appetit!
Useful advice
Before you start cooking buckwheat slipped, grits soak in water is not necessary, because buckwheat washed out all the useful substances for the body, despite the fact that the mess in this case is more delicate.

Do not pour into the pot with the buckwheat predelom too much water, otherwise the porridge will turn out like a pussy.

In the process of cooking porridge, do not interfere, do not lift lid. Since releasing steam, you will have to give less mess, put the heat as it is made not so much on the water as on the pair, with the result that the chaff may burn or dry out. In order to test the readiness slipped pull with a spoon porridge - if in water, leave to stew. As soon as the water boils away, then the buckwheat is ready!
Buckwheat is particularly delicious if it is served with various meat gravy.

Advice 3 : How to cook buckwheat on the water

In the buckwheat cereal has iron, fluorine, calcium, vitamins of group B, organic acids. The contents of the rump of the protein is comparable with its content in meat products. The buckwheat is very easy to digest. And besides, buckwheat is the most environmentally friendly of all currently grown grain crops. It has not been processed with chemicals, since is not afraid of weeds, and not subjected to genetic modifications. The calories in porridge made with water, is only about 90 calories per 100 grams. It is the ideal product for dieters. To cook buckwheat on the water just.
How to cook buckwheat on the water
You will need
    • pot with lid;
    • pan;
    • water;
    • salt;
    • buckwheat.
Instruction
1
Measure out the amount of cereal. The ratio of buckwheat and water is 1:2. That is, in 1 Cup of grits should have 2 cups of water. Remember that after cooking the buckwheat increases in volume about 3 times.
2
If necessary, try buckwheat, removing it from pebbles and other debris. Then rinse rump several times and give good to drain. If you have a sieve, pour the buckwheat into it, and then rinse it directly under running water from the tap.
3
Put on the fire pan. Put the wet buckwheat into the pan and fry for about a quarter of an hour. Cereals should be dry and slightly browned. This is a necessary procedure if you want to get a crumbly mess.
4
Put on a very strong fire a saucepan with the required amount of water - twice more than the number of grains. Wait until boiling and add salt to taste.
5
Reduce heat to low, and then upload it in boiling water, washed and roasted cereals. Cover the pan and cook the porridge for about 15-20 minutes.
6
After a quarter of an hour open the lid and clear the mess in the pan to the bottom. The water at the bottom. If the liquid evaporates, not all, hold porridge on the fire for a bit.
7
Once the buckwheat is ready, turn off the heat and leave the pan aside. Ideally, it should wrap a warm towel or blanket and give "paritsya" another couple of hours. But if the family is already nervously knocking spoons, demanding lunch – porridge can be served on the table, do not forget to fill it with oil.
Useful advice
There is a method of cooking buckwheat without, in fact, most of the cooking. This method ensures more complete preservation of all useful substances in the finished product.

The technology is simple. If you want to get for Breakfast buckwheat porridge, in the evening wash a Cup of grits and put it in a thermos or in a regular glass jar. Pour two cups of hot water and leave overnight. In the morning you can have Breakfast delicious and, most importantly, extremely useful buckwheat.
Is the advice useful?
Search