Fry a pound of boiled buckwheat for 10 minutes .
Why roast buckwheat
First you need to boil buckwheat, and then fry it – then, in order to use additives and seasonings in the preparation, which will give buckwheat taste and aroma. For example, if you cook buckwheat with onions, the onion will practically not be felt in the final dish. However, if boiled buckwheat is fried on browned onions, it will acquire a special taste.
Buckwheat is fried before cooking for additional disinfection and acquiring a pleasant aroma and friability after cooking. Basically they fry old buckwheat or buckwheat, which was stored incorrectly. Green buckwheat must be calcined, otherwise it will be porridge. When frying, if desired, you can add vegetable oil – this will save frying time, because. buckwheat will be calcined at a very high temperature. Recently produced buckwheat does not need to be fried.
After cooking, buckwheat is fried to be used in the preparation of additives and seasonings. For example, if you cook buckwheat with onions, the onion will practically not be felt in the final dish. But if boiled buckwheat is fried on browned onions, it will acquire a special taste.
How to fry buckwheat before cooking
1. Heat up a frying pan and pour 1 layer of grits into it.
2. If desired, pour 1 tablespoon of vegetable oil.
3. Ignite the buckwheat for 3-5 minutes, stirring from time to time so as not to darken.
4. Put the red-hot buckwheat in boiling water – and immediately drain the excess water along with the debris that has surfaced.
By the way, it will be delicious if you make and fry cutlets from boiled buckwheat .
How to fry buckwheat with stew and mushrooms
Products
Buckwheat – 1 cup
Stew – 1 can
Mushrooms – 200 grams
Onion – 1 piece
Water – 2.5 cups
Butter – 50 grams
Salt – to taste
How to fry buckwheat with stew and mushrooms
1. Sort and rinse thoroughly a glass of buckwheat.
2. Pour the grits with 2.5 glasses of water. Salt to taste and cook for 20 minutes on low heat under the lid.
3. Cut the onion into half rings and fry in butter (50 grams) until golden brown.
4. Rinse 200 grams of mushrooms, cut and fry them together with onions for 3-5 minutes.
4. Add a can of stew to the pan, mash it with a fork and fry for 8 minutes.
5. Put the cooked buckwheat in the pan, mix and simmer for about 4 minutes.