Buckwheat porridge is one of the most favorite cereals on any table. Greek contains proteins, fats, phosphorus, calcium, magnesium, iron. Weight-watchers love this porridge for the fact that it is low in carbohydrates and you can eat it as much as you like without getting better. How to choose the right buckwheat so that the porridge tastes better?
Instructions
Step 1
First, pay attention to the packaging. Buckwheat is usually sold in plastic or paper bags. Cellophane is better, since if the cereals are not stored correctly in the warehouses of the store, buckwheat in a paper bag can get damp.
Step 2
Also on the packaging they usually write the type of cereal and the terms of production and storage. Pay attention to this.
Step 3
Now you need to evaluate the very type of cereal. It's good if the packaging is transparent. Better cereal is the one that is lighter. If the buckwheat is dark, then it has undergone heat treatment, and its useful qualities have decreased. The color of a good buckwheat should be light golden with a creamy or slightly greenish tint.
Step 4
Look at the state of buckwheat kernels. It is desirable that there be as little broken and chopped grain as possible. If there is a lot of it, then this is low-quality, low-grade buckwheat. Also, there should be no litter and impurities in the groats. Shake the package and carefully examine the cereals for the presence of litter and seeds of other cereals.
Step 5
If you buy buckwheat by weight, then here you can find out good quality buckwheat will not smell musty, damp and moldy. It will smell just like buckwheat. If you feel foreign odors, it was stored improperly or expired. Such a product is not worth buying.
Step 6
Armed with this knowledge and buying cereals, store your buckwheat in a tight-fitting ceramic or glass container. It is advisable not to store buckwheat for a long time. The more time it is stored, the more it loses its beneficial properties and substances.
Step 7
How to cook, what to season and how to serve buckwheat porridge is up to you. If children are not very fond of buckwheat porridge, you can make buckwheat balls from it. Take 250 g of cottage cheese, add 1 egg, a little sugar, salt to taste, mix the resulting mixture. Cook buckwheat until half cooked. Boil the milk separately, add a piece of butter there, put the half-cooked buckwheat and cook until you get porridge. Cool the porridge, add a raw egg, 1-2 tbsp. Sahara. Stir until smooth. Gently make cakes from this mass, in the middle of which put the curd mass prepared earlier. Pinch the edges and roll up the balls. Steam the balls. They can be served with sour cream. Bon Appetit!
