Description
Cook tasty porridge is quite simple, if you know the correct ratio of liquid and grains and follow the technology of cooking. Share with beginners these simple, but important secrets. As for dressings, the V. Pokhlebkin argues that it should consist of butter, onions, dried mushrooms and steep the chopped eggs and this is a "classic, an integral filling for buckwheat! Any other for it - unacceptable, inappropriate!" :). Maybe Maestro and got excited, but I tried to cook so the description of the classic version of buckwheat, and my family approved it, asking supplements :).
Ingredients
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Buckwheat
1 cup
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Water
2 cup
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Mushrooms
0.5 piece
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Chicken egg
3 piece
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Butter
40 g
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Onion
1 piece
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Salt
Cooking
For buckwheat, the ratio of liquid and grains is 2:1, so measure out 1 Cup of buckwheat and 2 cups of water. Please note, we are talking about buckwheat, of buckwheat slipped porridge in the classic version does not boil. The rump when you need to sort and rinse well under running cold water.
Eggs cover with cold water, put on fire, bring to a boil and cook for 10 minutes to cool status. Then remove the pan from the heat, drain, cover with cold water and leave to cool.
Dry porcini mushrooms 1 piece is enough for 2 cups of buckwheat, I have buckwheat 1 Cup, respectively, and the mushrooms measure approximately a half. Pieces of dried up into a coffee grinder and grind.
In a saucepan pour 2 cups of water and bring to boil. The pan is better to use metal, with thick walls and a rounded bottom for best evaporation of water. In the process of cooking, the volume of cereal make a big difference, so take the pan so that the water reached no more than half its volume.
In boiling water add the washed buckwheat and chopped mushrooms. Cover with a lid. Once the water is again boiling, diminish the fire to the porridge had been boiled, but not boiling before jumping out of the pan :). The cover once again does not open and nothing stirred. It is important!
After about 10 minutes of cooking wash, peel and finely chop the onion, pour it into the pot. Do not stir!
Continue to cook porridge with onions with the lid closed on low heat until complete evaporation of water (about 10 minutes). Remove porridge from heat and allow it to stand, covered for when it is ready, another 5 minutes for the "upraveny", that is, the full development of its flavour.
Eggs clean the shell and chop.
In porridge add the butter and the chopped eggs and season with salt to taste. Stir gently, trying not to crush and immediately bring to the table! Cold cereal, according to V. Pokhlebkin, is "mockery of common sense, lack of respect for the culinary arts and profanation of this noble national dish".
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