Buckwheat done (chopped) is a crushed buckwheat kernel. It is considered one of the dietary protein foods, as it contains the least amount of carbohydrates compared to other cereals. Cooking buckwheat does not require much effort, and it is of great benefit to the body, saturating it with amino acids, iron, vitamins and minerals. The chaff is boiled much faster than unground buckwheat. It is most often used to prepare casseroles, meatballs, cereals and liquid cereals for children.
It is necessary
-
- buckwheat done-1, 5st;
- egg-1pc;
- semolina-3l;
- water;
- butter;
- salt to taste.
Instructions
Step 1
Before cooking buckwheat, sort out the cereals and boil the kettle. Pour the thread into the pot in which you intend to cook. Use a metal (unenamelled) pan or cauldron with a convex thick bottom, this design will prevent the liquid from boiling away from the bottom, and will create uniform heating and swelling of the whole porridge.
Step 2
Then take an egg, rinse it well under running water and beat it into a saucepan with cereals. Mix everything thoroughly and add a few tablespoons of semolina. Stir everything again and start rinsing it with boiling water, throwing the section back into a colander. And so, rinse several times, depending on how dirty the cereal is (about 4-5 times).
Step 3
Rinse the cereals in a saucepan for the last time, drain three quarters of the water and leave a quarter in the pan. Thus, washing the cereal with boiling water, the section swells.
Step 4
Next, put the porridge to cook under a closed lid over low heat so that it reaches. Now salt and place in the oven. In five minutes, the cut is ready! Divide the porridge into bowls and add a piece of butter to each serving. Bon Appetit!
