How experienced housewives cook buckwheat so that the porridge turns out tasty and crumbly
If you want to stay healthy and young for many years, and also significantly improve your immune system, then you should eat classic buckwheat porridge several times a week.
To ensure that it always turns out as tasty and crumbly as possible, you need to stick to a proven method.
What does it consist of?
First, housewives recommend cleaning the grain. Even high-quality buckwheat may contain various specks and stones. If you don’t want to spoil the impression of the dish, you should always sort out the grain.
Then the product is rinsed with regular tap water several times. Then the buckwheat should be dried for further processing.
It is important to fry the dried product in a frying pan without oil so that the cereal can retain its crumbly texture and not boil over. Roasting also helps to give buckwheat a special flavor.
Then we start cooking in salted water. Remember that oil and selected seasonings are added only after the porridge is ready.
Also, do not rush to serve the dish. If the buckwheat "waits" under the lid for about 15 minutes, it will become much tastier.
