Composition / ingredients
Step-by-step cooking
Step 1:
I propose a recipe without the exact number of ingredients, because every time I cook everything in a new way. For example, I don't add sugar to porridge at all, but children need to sweeten it.
Step 2:
By the way, kids who need buckwheat are absolutely vital, this porridge will definitely be to their taste! We are sorting buckwheat groats,
Step 3:
Pour on a dry hot frying pan and fry until golden color for 3 minutes (do not wash the grits!).
Step 4:
Pour twice as much water into a saucepan as buckwheat and bring to a boil
Step 5:
Now salt and pour out the buckwheat, cover with a lid, turn down the heat and cook the buckwheat until ready for about 20 minutes. Do not forget to stir the porridge periodically
Step 6:
Minutes 5 minutes before cooking, add butter to the porridge
Step 7:
And mix well
Step 8:
Before serving, I put buckwheat on plates
Step 9:
Add warm milk and sugar to taste
Step 10:
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
