Tell me honestly, what do you cook with oatmeal? I confess: porridge with milk (rarely) or oatmeal. Groats don't go to anything else in our house. Rather, it didn't.
Because cookies are too lazy to bake, and we do not like oatmeal cookies so much as to bother with its preparation. And what else you can cook from oatmeal does not immediately come to mind. Rather, it did not come until this summer.
I already wrote that my mother-in-law is a Belarusian. And he still lives in Belarus. And he believes that if the family is to be fed, then so that those sitting at the table could not get up from there, indulging in thought - whether they will burst in Paradise or now.
Milk oatmeal for breakfast, according to the mother-in-law, is not food. It can only be served after a couple of main courses, for dessert, so that the men can "catch up" if someone is not full (I decipher - if anyone else is able to swallow even a spoon).
But the meat ...
Did you eat oatmeal, but on meat? If not, then you have lost a lot. We call it among ourselves "doggy", due to the fact that the combination - oatmeal with meat, is often used in the menu of four-legged pets, even by many breeders.
And no need to chuckle disdainfully. If you cook porridge for people, it's delicious!
Cooking, by the way, is not difficult.
We take:
- Five hundred grams of meat, any will go, from beef to chicken
- Morkovin
- A couple of onions (not spicy)
- Salt
- Pepper
- Oatmeal (a couple of glasses is enough, but you can take a three), oatmeal - it is "Hercules" of the old testament look and shape.
- Well, the seasonings that you like, but to be honest - for my taste, the seasonings are superfluous there, and the bay leaf will ruin everything.
How do we cook
Poi like pilaf. Fry the meat to a crust, then - carrots thinly cut into strips or grated on a coarse grater add and fry again, then onion and, when it becomes translucent, pour in a few glasses water.
Here I will clarify: if the meat is tough, beef, for example, then it is worth stewing it with carrots and onions longer. And for chicken - just continue to cook.
Salt, pepper.
The proportions of water - one to two, one to one and a half, depends on how thick you like the porridge and how rich it is. I don’t really like to smear, I like one and a half glasses of water per mill of oatmeal more, and some porridge in such proportions will be considered undercooked.
As the water boils, add the cereal, mix and - until tender.
As the thickness suitable for us in the pan has formed, we tear it with a lid, on top - with a towel, leave it to steam.
Well, then - bon appetit!