How to cook semolina without lumps

How to cook semolina No lumps? If you haven't asked that question, it's because you've never cooked semolina. Hardly anyone could cook it perfectly the first time. It seems like a simple dish, and so many difficulties. It turns out that there are a number of mistakes that can be made when cooking manna porridge.





And tonight. "Site" He will tell you about these mistakes and tell you. How to cook semolina on milk No lumps. Let's keep you from making mistakes.

How to cook semolina without lumps Let's start with 6 points that must be taken into account when preparing semolina porridge. It is simple enough, you just have to follow the instructions. A little below will be clear proportions that must be observed. And now about the main mistakes and rules.

1. Water or milk
   Semolina can be boiled on water or milk. Porridge on the water is quite fresh. It is better to cook manka on milk, it tastes better. In addition, it is more likely to cook porridge without lumps.
   
   
   
   
2. When to add croup
   Most housewives put manca in boiling liquid. True, it is also possible to cook porridge without lumps, but a little more complicated. To be sure that there will be no lumps, it is better to put the cereal in cold milk and leave for 10-15 minutes. The grains will swell and will not stick together. No lumps, checked.
   
   
   
   
3. The right pot
   Semolina often burns, from which its taste does not get better. To prevent this from happening, choose a pot with a thick bottom for cooking. And the pan doesn't have to be warm. Before cooking, rinse the pan with cold water.
   
   
   
   
4. Don't digest.
   In the process of cooking, it may seem that the porridge is liquid. In any case, do not add cereal and do not digest porridge. Take it off the fire and leave it for 20 minutes. To keep it cool, wrap the pot in a towel. Thick porridge is guaranteed.
   
   
   
   
5. Perfect consistency
   Speaking of density. To get the perfect porridge, you need to observe the proportions. The best option: 5 tablespoons without a slide per 1 liter of milk or water.
   
   
   
   
6. Don't leave, look at both.
   The main rule is to constantly stir. If you leave the porridge for a minute, there will be lumps. You need to constantly stir, best of all with a wreath. Then the porridge will be homogeneous.
   
   
   
   

Mistakes are clear and must be remembered and not repeated. Actually, it's nothing complicated, just follow the instructions. Now the exact recipe to consolidate knowledge.

Recipe for semolina porridge without lumps Ingredients

• 250 ml of milk
• 3 tbsp semolina
• 1 tsp sugar
• pinch
• butter

Prepare a pan with cold water. Pour the milk and pour semolina. When the manka swells, stir it to the bottom. Put the pan on a small fire, add sugar and salt. Stirring constantly, bring the porridge to a boil. Then boil for another 3-5 minutes, stirring continuously. In the finished dish add butter and stir with a wreath.





There is a way to prepare semolina porridge without lumps and without soaking cereals. To do this, mix cereal with salt and sugar, boil milk separately. Stir it with a spoon, a thin trickle to pour semolina. Do it slowly, stirring continuously. Cook for 5 minutes, then add the oil. Enjoy a lovely breakfast.







Now you can confidently say that you are a master of making manna porridge. We hope that our instructions will help you and your children will love semolina. Have you managed to make porridge without lumps yet?