If you want to start your day correctly, prepare yourself for breakfast porridge. It will give energy and strength, will saturate the body with vitamins and other substances useful. What kind of porridge nutritionists are recommended for morning meals? What are the rules of cooking right porridge? Answers to these questions you will find in the article.
Our ancestors had a tradition to cook porridge in reconciliation with the enemy. About whom it is impossible to agree with, since then it is customary to say: "Cashier is not welding with him." Be sure to cook porridge in the morning to live in peace and harmony with your loved ones. So says the people's belief.
What kind of porridge should be boiled for breakfast, nutritionists will be prompted for us. Evaluating the nutritional properties of different porridges, it should be noted that the rate of energy value in all croup is almost the same (ranges from 300 to 350 kcal / 100 g of product). But the utility contained in different porridges is absorbed, unequal.
Based on this, nutritionists give us advice to cook for breakfast:
- buckwheat;
- oatmeal;
- Prank.
But rice or semolina porridge for morning meals - the choice is not from the best.
Each hostess knows how to cook porridge. However, so that this dish can truly delicious, you should know all the subtleties of its preparation. Not everyone knows how to cook porridge!
Professional chefs give a few useful tips, knowing which, you will learn to cook perfect porridge:
1. Use only a thick-walled metal saucepan or cauldron for cooking. Enameled cookware for cooking porridge, according to professionals, is not suitable. The bottom of the ass must be not flat, but convex. Due to this design, porridge will be evenly warm and swell.
2. Use soft water (boiled or bottled) for cooking;
3. Observe the prescribed proportions of the ingredients. Do not use water more than you need.
- If you boil the crumbly porridge (buckwheat, swollen, rice), take on 1 cup of cereals 2 glasses of water.
- For the preparation of viscous "smear" take 1 cup of crushed cereals and 3 glasses of water.
- If you cook liquid cassea (semolina, wheat, oatmeal), stick to the ratio of 1: 4.
4. The chefs recommend adding a slightly oil into the water for cooking at the very beginning of the cooking process.
5. Crupe beat before it is boiled. Rinse first in cold water, and then hot. If you are going to prepare from crushed cereals or flakes, it is not necessary to wash.
6. Before cooking buckwheat or wheat croup is preferably to deliver on the oven during the low temperature.
7. In the process of cooking the crumbly porridge, do not open the lid and do not mix the contents of the pan. Water should throw out, and porridge walk to a couple.
8. Do not add to porridge too much oil. Although in the saying, it is said that this product will not spoil her, professionals still do not advise them to abuse. Otherwise, porridge will lose his taste.
- On 1 portion is enough 1-2 tbsp. l. Cream or vegetable unrefined oil.
The second option is very useful and allows you to diversify the dish interesting flavors. Do not limit yourself only with sunflower oil. Handlebear olive porridge, peanut, almond, flax or corn oil. From this it is taste only to win!
That porridge is one of the most popular dishes of Russian cuisine, everyone knows. It turns out that the Kushanye is familiar to both residents of Europe, America, Asia:
- The Chinese are often eating for breakfast tairches - liquid rice porridge;
- Italians love to be fenced with a palpist - corn porridge;
- Americans traditionally use steak with Creamed Corn - corn grains;
- The Germans, the Austrians and the Swiss often have plenty of Milchreis - "dairy rice".
Do not be lazy to boil in the mornings porridge. Let it be a good tradition of your family that protects it from quarrels and disorders.
Author - Ksenia Mikhailova
Source - Springzhizni.ru.