Probably, there is not a single Russian person who has not tried buckwheat at least once in his life. But not everyone knows how much its taste depends on how well it is cooked.
It is necessary
- - buckwheat - 1 glass
- - water - 2 glasses
- - salt
- - sugar, butter, sauces, herbs - optional.
Instructions
Step 1
In modern stores, buckwheat is already sold clean. If this is not the case, then you will have to clean it of small stones and debris with your own hands. Then rinse under running water so that the water starts to flow clean and transparent.
This is a very important step, because the purity of buckwheat is directly related to its taste.
Step 2
Next, buckwheat should be calcined in a hot pan. You can do it with butter or dry, according to your taste. Even more so, this step is optional. If you have no time or no opportunity, then buckwheat will turn out delicious without it. But if the friability and richness of the taste of buckwheat porridge are important for you, then do it without fail.
Step 3
We take a small saucepan. Preferably with a thick bottom for more uniform and stable heating. We pour our heated (or not) cereals there.
Step 4
Fill it with water. Water can (but not necessarily) boil in advance - this will speed up the preparation of cereals. We salt our porridge at the same stage.
Step 5
Now, a very important step. We cover the pan with a lid, make the fire as low as possible and leave it alone. It is advisable not to open the lid anymore until it is completely cooked (ideally, if the lid is transparent to observe the progress of cooking) - buckwheat should not so much boil in water, but steam.
Step 6
It is difficult to say exactly how much your buckwheat will be cooked, it depends on many factors, but on average this happens in 20 minutes. After turning off the heat, again = do not open the lid right away. Let the buckwheat steam - it loves warm humidity very much.
