For my family - this is the most delicious option of cooking buckwheat. A buckwheat to eat with pleasure, even those who did not love her - checked. This is not just a side dish, but an independent dish. The porridge turns out crumbly, fragrant, and it prepares absolutely without water... Help yourself!
Instructions
- Buckwheat I preliminary (while meat was extinguished) I touch from black pieces, I fill in with boiled water for 1 minute and then I merge water. Just the extra dirt will go away. Then I salt a little buckwheat: the sauce we have, though salted with soy sauce, but this, to my taste, is not enough. Pure buckwheat (the water should not be!) I pour our sauce with meat and mushrooms, stir well. Put on maximum heat, bring to a boil and turn off the fire. Cover the buckwheat with a lid, wrap a towel and let it brew for 30 minutes. During this time, buckwheat comes, soaked in meat sauce. Therefore it is not necessary to add water additionally! Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat turns crumbly. It is very juicy and fragrant. Tomato gives a light and pleasant acidity, cream and egg-a delicate taste, mustard-a new and spicy note in the taste. And, of course, meat and mushrooms are of great importance in the perfect combination of flavors.
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