It seems that such a special thing in wheat porridge? Nothing is easier because there is nothing. And in fact, it is wheat cereal, prepared from ground wheat, that contains a record amount of fiber, which is simply necessary for the body to remove toxins and harmful substances. Refusing from the porridge, we act very recklessly.
How to choose cereals?
To make the porridge turn out to be useful and tasty, we choose the right cereal:
The first - if there is a choice between the packaged and the weighted, take the packaged. The loose groats are stored in bags and can absorb odors and moisture.
The second - the groats should be clean, without debris and foreign inclusions, so the more transparent the packaging, the better.
Third, never take quick-cooking porridges. These porridges are treated in a special way, so the finished product is almost useless.
Cooking the porridge correctly
You can boil porridge in a pan or cauldron, but a much more convenient option is wheat porridge welded in a multivarquet. It is fast and less expensive, besides the dish is brewed at a lower temperature, which allows you to save a lot more vitamins. We will tell you how an elementary wheat porridge is cooked in a multivark on the water.
Ingredients:
- Wheat Groats - 1 cup;
- salt iodized large - ½ tsp;
- oil "Farmer" - 30-50 g;
- water - 3 cups.
Preparation
We go through the groats just in case, even if it is clean. Pour into a bowl and pour warm water. Let it stand for about 3 minutes, then several times rinse with running water to accurately remove both dirt and a floured flour. Pour the croup into the multivark capacity, pour in the water and close the lid. It remains to select the mode "Kasha" or "Varka" and set the time. Wheat porridge is cooked for 25-30 minutes. However, wheat varieties differ in hardness, so at the end of cooking, try porridge and, if necessary, leave in the heating mode for another quarter of an hour.
Finished dish with salt and add oil. As you can see, it is quite easy to make a wheat porridge in a multivariate. It turns out very tasty and useful, because the fiber is best absorbed with a small amount of fat, so that oil in the porridge is necessary.
It is possible and tastier
Of course, milk porridges are much more delicious, especially they are loved by those whose organism is happily digesting milk proteins. Milk porridge is also useful for baby food. And to make it really tasty, we'll add a little dried fruit - we'll tell you how the wheat porridge is cooked with milk in a multivarquet.
Ingredients:
- croup of arnutka or wheat - 1 cup;
- iodized salt - 1 pinch;
- white sand-white - 2 tbsp. spoons;
- whole milk - 2 cups;
- dried fruits (raisins, dried apricots, prunes) - 1 large handful;
- boiled water - 1 cup;
- "Peasant" oil - 50 g.
Preparation
Croup can be sifted through a fine sieve to immediately remove some of the debris and the flour that is usually found in wheat cereals. Remove it is necessary, since it provides an unpleasant bitterness in taste, because of which