What makes millet porridge on the stove and becomes tastier, like manna from heaven, although I cook it just on the water

It is no secret that wheat porridge has a lot of useful microelements in its composition. Slavs began to consume this grain 1000 years ago. But it so happened that not all modern cooks know how to prepare the real thing. porridge. Over time, all traditional recipes are either forgotten or undergo some changes.



And we decided to remind many of what can be done with such a porridge. First of all, it can be really delicious. Despite the low price and not too serious attitude. Secondly, it will help the body become better and healthier. You just have to cook it right. So we take the cereal out of the bottom drawer in the kitchen and go to the stove. Remember the long-forgotten classic.

The rules of cooking porridge Pshenka likes when it is washed. Yes, like rice, millet porridge should be washed before cooking. Cold running water and preferably three to five times. From this, the starch pollen will wash away and will not glue grains of porridge together so much. Moreover, from washing it will even benefit in color: it will become brighter, richer. No need to be lazy, this point is very important.



Sometimes you get caught. bitter wheat. It is not known whether it is due to a particular variety of plant or just it was stored incorrectly before, but its taste is specific. This grain should already be washed with boiling water. We pour the grains with hot water and drain the water. Repeat several times. In particularly advanced cases, wheat should be poured with boiling water for up to an hour.

So, by the way, we will seal the top layer of the grains, while inside it will remain soft. This will improve the taste and texture of the finished porridge. For directly cooking porridge water should be taken in a ratio of 3 to 1. Three parts water for one part porridge. It is better not to take risks, otherwise the porridge may turn clumpy.



It's a must for wheat. high-walled pot. The thing is that porridge will be prepared for a long time and rapid boiling of water does not suit it. The thickness of the walls is clear: so as not to burn. And 10 minutes before the end of cooking, you can throw a little cream in the porridge. oil. It will help make the structure more crumbly.



In general, of course, not only fat from butter will help the porridge taste better. Why not add it? salad? This fat is healthy, and it also tastes more appetizing. Oh yes, one more thing: rice can not be interfered with in the process. But wheat can and should be. That's how it's prepared more homogeneously. Without fanaticism, stir a few minutes before cooking.

Wheat is cooked in a pan without a lid. But a couple of minutes before turning off the fire, it is still better to use the lid. Cover the dishes and steam the porridge for half an hour. It will not burn, but it will definitely be ready. That's it, it's nothing complicated.

Recipe Ingredients

• 150g millet
• 200g lard
• bow
• 500g of water
• salt, pepper to taste

Preparation

1. This kind of porridge is very simple. To start, we wash the cereal according to all the rules, give 10 minutes to stand in water and swell, and then send it to cook. On the smallest fire. Porridge boils for 20 minutes.

Meanwhile, we roast the lard in the pan until golden. Add onions, make sure that it is soft, but not burned. Solim, pepper. 5 minutes before the porridge is ready, pour salsa with onions to wheat. Stir and cook for a couple more minutes. Then we cover the dish with a lid, turn off the fire and leave the porridge to stand for another 10 minutes. We use a delicious and healthy dish with pleasure.



The side dishes are thin. Sometimes potatoes, rice and buckwheat are just boring. And cooking wheat is somehow scary and does not want at all. Hopefully, thanks to our advice, you will finally taste it. It's very tasty food, actually. If, of course, it is properly prepared. Bon appetit!