Many people fry buckwheat before cooking it. This method of cooking allows you to get a more delicious and balanced porridge. But how to fry it correctly? There are several tricks that should be followed to achieve an excellent effect.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to act correctly in this case.
Preparing for frying
Before you start roasting buckwheat, you need to prepare properly. First, you should choose high-quality cereals and rinse them thoroughly under running water.
After this, the buckwheat needs to be dried to get rid of excess moisture, which will allow for more even frying.
How to fry properly
Roasting buckwheat requires patience and attention to detail. Remember that the main goal is to achieve a golden color and a pleasant aroma, without allowing the grain to dry out or overcook.
For this, it is best to use a frying pan with a thick bottom and heat it over medium heat.
You need to add oil
Adding oil when frying buckwheat not only adds a richer flavor, but also helps prevent the grain from sticking to the pan.
The best choice would be unrefined oil, such as olive or sesame. Of course, there should be a minimum of oil in the pan.
How to improve the aroma
To give buckwheat a special taste and aroma, you can add various spices and herbs during the roasting process. The best aromatic herbs include:
1) rosemary;
2) thyme;
3) garlic;
4) turmeric and others.
Each of these ingredients will add a unique flavor accent to the dish. You can experiment while frying, but you should not add salt.
Earlier we told you how to make perfect pancakes .
Expert: Julia Arkhipova
