Why buckwheat after cooking is virtually tasteless and even hostile? Why children refuse to eat buckwheat and as our grandmother did of her extraordinary tasty dish? If you've ever thought about it, you did it correctly. Just cook the buckwheat does not mean to get yummy.
To buckwheat is fully open, it has issued its unforgettable taste and aroma it is necessary to prepare properly.
Recipe Preparation buckwheat
Ingredients:
- buckwheat grain
- water
Instructions:
1. Even the most expensive and branded cereals needs thorough washing. It is always a lot of things - from a simple dust to pieces of grass, etc. But before washing it should go through.
2. Pour grits with water three times, after each let it stand in water for 5 minutes. And only then it is drained. Next, use a sieve - buckwheat discard it.
3. Dry pan ignited.
4. Pour wet buckwheat on a hot frying pan with constant stirring and brought to dryness. Moisture must evaporate completely.
5. Once in the kitchen the smell of fried buckwheat and she became smacked his - buckwheat prepared, it is necessary to remove from the heat and continue to be used for cooking as usual.
Well washed and calcined grits looks completely different than the package. It is much more fragrant and tastier.
Be sure to try it!
Good luck!
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