Description
Porridge that saw nebezizvestny the program "Eat at home". Me with one hand embarrassed, on the other - I am interested in two unusual for porridge ingredient: garlic and ginger. But made such a mess the same day a secret from the husband (if he knew about the garlic - I would not even try). After tasting, I realized that the ingredients in the buckwheat porridge "work&a mp;quot; as a flavor enhancer. The garlic and ginger almost chustvuetsa. Porridge becomes extremely fragrant. Even Favorite appreciated this little experiment!
Ingredients
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Buckwheat
1 cup
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Water
2 cup
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Garlic
2 tooth
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Ginger
-
Butter
50 g
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Vegetable oil
Cooking
Buckwheat iterate, rinse. Garlic and ginger peel.
Garlic cut into slices.
Ginger Julia rubbed on a coarse grater. I prefer finely chopping with a knife, so less felt the "hairs" in it.
In a saucepan, add the vegetable oil and lightly fry the garlic and ginger. Today I prepared this porridge in a Teflon bucket, but usual pan fry is also obtained.
Add buckwheat, fill it with water (water I take in two times more than buckwheat), salt. And now my nyuansik: I throw the butter in buckwheat twice - at the beginning of cooking and at the end. As goes the famous saying: "Porridge butter will not spoil!". In General, such dobraci piece of butter (20 grams) is added at once and cover the mess with a lid.
Bring water to a boil and cook on slow fire for 10 minutes.
Now the porridge is almost ready, only at the bottom have a little bit of water. At this stage I try it and if it is hard or dry, add more water and cook further.
If the porridge is almost ready - throw it another piece of butter. Cover with a lid and cook for another 3-5 minutes.
Turn off the gas, stir.
And entertained their Domashniy.
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