Buckwheat cereal was long since appreciated in Russia by the useful and gustatory qualities. It can be liquid, friable, viscous, with milk or nonmilk, with pieces of fruit. Buckwheat cereal can be served as a separate dish or as a garnish. Besides, it is useful for people to eat it with diabetes, gastrointestinal diseases. This grain increases elasticity of vessels. For this purpose it is recommended to include in the menu as often as possible.
It is required to you
- buckwheat - 1 glass;
- milk - 2 glasses;
- salt
- sugar
- desi - on - to taste.
Instruction
1. Touch grain, having removed from it bad grains. Carefully wash out it several times until water becomes light. In order that buckwheat cereal turned out friable, it is necessary to wash out at first it in warm water, and then in hot. Warm liquid will remove from the surface of grains starch, and hot - fat which can collect in storage time.
2. Pour necessary amount of milk in a pan and put on slow fire. As soon as it begins to boil, fill the washed-out buckwheat.
3. You cook porridge of minutes 20. The first 3-5 minutes should be prepared for a croup on strong fire, and then on slow. It isn't necessary to open a cover during cooking and she is going to stir buckwheat - the ferry. In 5 minutes until ready add to it a desi. Let's infuse to porridge some time.
4. For preservation of useful minerals and vitamins, you cook buckwheat within 5 minutes. Then add a desi, close densely a cover and wrap up in a blanket for 20-30 minutes. Through the specified period porridge will be ready-to-serve.
5. Serve the dish to a table with pieces of fruit, honey or sugar. Sugar is recommended to be poured to hot porridge and to disturb before full dissolution.