Milk buckwheat porridge in the multivarquet: tips for cooking

The prototype of all the multivarieties were cooks, more precisely, more known in the Asian rice-making countries. By the way, many people use these devices to this day. In our country, the "miracle pots", which are capable not only of boiling, but also baking cake, and soup "brew" - multivarks, have become very popular. It can be safely stated that the engineers realized the dream formed in the minds of mankind hundreds of years ago, described more than once in fairy-tales about the magic pot that cooks gruel itself.

All this is lyrics, but in life any rice, millet or the simplest milk buckwheat porridge in a multivarque will always turn out to be ideal. The unit of each brand is equipped with special programs for cooking this food. In some there are divisions dividing the menu into dairy and simple, into rice or buckwheat. The specified program is able to correct the cooking process solely by the features of the products placed in the bowl. But believe me, there will not be any difference, whether it's cooked buckwheat porridge in the Redmond multivark, Panasonic, or say "Molinex", since absolutely every manufacturer has tried to supply its unit with a regime that perfectly prepares porridges.

So, let's consider the simplest recipe - milk buckwheat porridge in a multivarquet. The washed croup is placed in a container in the proportion of 2: 1 (one part of the cereal, two parts of milk). Salt and sugar add to your taste. Then turn on the necessary mode, corresponding to the type of your manufacturer and everything, wait a few minutes, and the zetas enjoy.

Standard proportions can be changed safely. For example, milk buckwheat porridge in a multivariate will be more boiled and soft, if you add more liquid. This option is suitable in cases where the friability of the porridge is not a plus.

If you make changes in the quality of the liquid, you will get the opportunity to cook two dishes at once. So, the milk buckwheat porridge in the multivarquet will be no worse, if you cook the croup initially on the water, and then add the fat cream (in the extreme case, a condensed milk, but then you do not need sugar). Be sure to do this while the croup is hot, it will well absorb the creamy flavor. Divide the cooked croup into two parts: in one with the addition of cream you will have a sweet porridge, and in another garnish to a cutlet or to a meat stew.

Buckwheat porridge in the multivark, the recipe of which we will tell you later, is based on the menu of military field kitchen. Tasty and satisfying, but prepared instantly. So, in the "frying" or "baking" mode (depending on the model) fry the finely chopped onion until soft, then add one part of the washed cereal and pour in three pieces of hot water. Add high-quality stewed pork (stew), salt, bay leaf and a piece of butter. It is worth noting that all recipes with buckwheat porridge are simply delicious with butter. This porridge you just will not spoil them. Switch the unit to the "quenching" mode for an hour. And a pleasant appetite for you.

Enjoy this product systematically, because buckwheat is rich in vitamins and divinely tasty. Is this the reason to cook it more often?