Pearl porridge medicinal
Composition / ingredients
3
servings:
Step-by-step cooking
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Sort out the grits, removing foreign impurities. Rinse well with running water and soak overnight in a volume of 1:4.
In the morning, drain the water, and rinse the grits again and pour into a heated frying pan.
Quickly stirring, dry the grits for two to three minutes.
During the drying of cereals, you can see how small sprouts appear. It is necessary to try not to dry these sprouts in order to get the maximum of useful substances.
Heat the broth in a saucepan and pour out the grits.
Bring vegetable oil to a boil in a small frying pan, pour seasonings into it, stir and pour the extract into the porridge.
Mix the porridge and put it to cook with the lid open without stirring over low heat.
Fry finely chopped onion and chopped carrot in vegetable oil.
When the porridge is cooked and becomes crumbly (the last air bubbles appear on its surface), pour the overcooking over its surface.
Cover the porridge with a lid and then cook on very low heat for 5-6 minutes.
In the morning, drain the water, and rinse the grits again and pour into a heated frying pan.
Quickly stirring, dry the grits for two to three minutes.
During the drying of cereals, you can see how small sprouts appear. It is necessary to try not to dry these sprouts in order to get the maximum of useful substances.
Heat the broth in a saucepan and pour out the grits.
Bring vegetable oil to a boil in a small frying pan, pour seasonings into it, stir and pour the extract into the porridge.
Mix the porridge and put it to cook with the lid open without stirring over low heat.
Fry finely chopped onion and chopped carrot in vegetable oil.
When the porridge is cooked and becomes crumbly (the last air bubbles appear on its surface), pour the overcooking over its surface.
Cover the porridge with a lid and then cook on very low heat for 5-6 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Cinnamon - 247 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Saffron - 310 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
- Allspice - 263 kcal/100g
