Few people like buckwheat-mash. Boiled cereal is an unappetizing-looking and not very tasty dish.
Any cook strives to make buckwheat porridge crumbly.
Some housewives pour the cereal into already boiling water, others experiment with the cooking time.
However, even observing these conditions does not always guarantee that the dish will be crumbly.
And all because most amateur cooks forget about one important preliminary procedure.
Important action before cooking
Before adding the washed buckwheat groats to the pan, it is advisable to heat the product in a frying pan.
It is precisely the preliminary light frying that guarantees the preparation of crumbly porridge.
And all thanks to the “compaction” of the cereal, which is subjected to this type of heat treatment.
In addition, due to roasting, buckwheat acquires a bright aroma. An interesting "nutty" flavor appears.
The porridge turns out much tastier when compared to a dish that was only boiled.
