It would seem that there is nothing difficult in cooking porridge - he poured the cereal with water, put it on the stove, and wait until it boils. But no - in fact, not everything is so simple, and for the proper preparation of really useful porridge, you need a little more than just water, time and a source of heat.
Any cooking begins with the selection of components, and here - for starters, you have to choose cereal. You can choose any cereal to taste, but the one that has preserved grain shells will be most useful. Such porridge will have more valuable properties, easier to digest by the body, and the process of its purification will be much faster and easier. Well, after the grits are selected, go to the second phase of preparation.
Cooking cereals is possible in several liquid media. It can be cooked in milk, for example, to prepare a light breakfast, but, as a rule, it is water that is used to make porridges. In turn, water is also of great importance. If possible, porridge should be cooked in clean water, and today's tap water only leaves much to be desired. Therefore, it is better to use filtered water, if there is such an opportunity, if not - use the water that is. If desired, you can boil water from the tap and then re-boil it in the porridge, so it will become much cleaner, and the porridge will get tastier and healthier.
We are talking about a real porridge made from whole grains without prior complex processing, which must be boiled, and not just poured with boiling water or milk, because in the last version of the usefulness there is at least one ballast and the appearance that you have eaten something.
Here are some benefits:
Porridge is the best morning meal. For those who care about their health, breakfast cereal is a great way to provide the body with energy and make it wake up.Porridge has a lot of B vitamins, so the one who eats porridge for breakfast is less susceptible to stress throughout the day.
Many cereals have a low glycemic index, i.e. assimilated gradually, thereby “not straining” the pancreas for the rapid production of a large amount of insulin and allowing for a long time not to experience hunger.
The protein contained in the grain, after heat treatment is well absorbed.
Any real cereal is a source of fiber, which has a positive effect on intestinal peristalsis and removes toxins and toxins from the body.
Kash should be able to cook properly. There is no harmful porridge, there is improperly cooked porridge.
Our ancestors cooked whole grain porridge, thereby retaining all the useful properties in it.
The main rule during the preparation of porridge is to preserve the beneficial properties of cereals, as well as giving the porridge aroma and taste. Therefore, we will build on these rules. Of course, it is immediately worth noting that porridges are different, and there is simply no universal recipe, but there are such recipes that are suitable for many types of cereals.So, first you need to take the grain in a certain amount, sort it, eliminating thereby the empty grains, skins and possible traces of pests, and then wash it. Next, you need to use water to make healthy porridge. As already mentioned, water plays an important role, and it is important to correctly calculate its quantity. For croup that are heavy in boiling, a ratio of 1: 3 should be used. That is, for 1 part of the cereal to take 3 parts of water, but if we are talking about easier to boil the cereal, you can use 2 parts. In general, there is not much water to be, on the contrary - in this way every grain is soaked, endowed with the useful qualities of the water itself. Adding a small amount of oil to water will help soften it, and also will not allow the porridge to stick to the walls of the dish. And, of course, the porridge must be slightly salted. For this, 10 g, or 1 teaspoon of salt, per 1 kg of cereal will suffice. Next, put it on the stove and start cooking healthy porridge.