To reduce the cooking time of cereals and legumes, many housewives soak them in water.
This technique, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova , has another big advantage.
As a result of prolonged contact with water, products get rid of phytic acid.
By the way, it is poorly absorbed by our body and, moreover, does not allow nutrients to be absorbed.
Almost any cereals and legumes are suitable for soaking – rice, buckwheat, beans, lentils, etc.
To do this, measure out the required amount of cereal and pour it into a saucepan, then add water and leave overnight under a closed lid.
But these are not all the secrets we want to share with you today.
If you don't have time for a long soaking, try frying the grains in a frying pan - this will also speed up the cooking process.
For example, if you keep buckwheat in a frying pan for about 7 minutes before cooking, it will be ready much faster. And to make the side dish more delicious, add a piece of butter to the frying pan.
Earlier, an expert explained why ice cubes should be added to soup .
Expert: Julia Arkhipova
