Cooking over a fire has its own characteristics: it is quite difficult to regulate the degree of heating, so dishes from cereals either burn, or turn out to be undercooked or overcooked. Therefore, for the preparation of crumbly buckwheat, it is better to use a special "fire" technology.
Instructions
Step 1
Pour buckwheat into a clean pot and cover it with cold water. At this stage, the main thing is not to pour water "by eye", but strictly observe the 1: 2 ratio (for one part of buckwheat - two parts of water), measuring out the cereal and water with a mug.
Step 2
Add salt - it is more convenient to do this while the kettle is not on the fire. You can also add a handful of chopped dried vegetables such as carrots, onions, tomatoes, or bell peppers.
Step 3
Put the cauldron on fire. It is better if the buckwheat is cooked over medium heat - the slower the heating is, the better the cereal will boil down and the tastier the porridge will be. If there is no way to adjust the position of the pot over the fire, just try not to "light up" the fire until the porridge is removed.
Step 4
If you plan to cook buckwheat with stew, open the cans in advance, remove the layer of fat (you can immediately send it to the cauldron with cereals), cut the meat with a knife or mash with a fork. Despite the fact that stew does not require heat treatment, it is best to add it to buckwheat before boiling water, and not at the end of cooking - then the porridge will be saturated with "meat spirit".
Step 5
When the water in the boiler with buckwheat begins to boil, remove the pot from the fire, close the lid and place it next to the fire - in the "hand warming" zone (where the heat from the fire is still felt well, but no longer burns your hands). Leave to stand for 15-20 minutes. The heat from the fire will prevent the water from cooling down quickly, and buckwheat will "steam", absorb the remaining water and come to readiness. If you added stew to buckwheat - after the cauldron lid is open, mix the porridge well so that the meat is evenly distributed. Loose buckwheat on the fire is ready.
Step 6
Porridge cooked using this technology is very tasty. In addition, steeping by the fire allows you to exclude burning, the porridge does not stick to the walls and bottom of the boiler, which makes it easy to wash the dishes.
