Buckwheat groats, crumbly

1 serving


Prepared cereal is poured into boiling salted water. The burnt grains that have surfaced, the scales are removed with a slotted spoon. The dishes are boiled till thickening with stirring, then the dishes are closed with a lid and brought to readiness. When cooking in pouring cauldrons and pots, porridge is put in a cooking cabinet for cooking. Heating is reduced in steam-cooker after cereal swelling and cooking is continued for 30 minutes, then boiler is turned off and porridge is brought to readiness. In the finished crumbly porridge, the grains should be completely swollen, well boiled, kept in shape and easily separated from each other. When resting, hot porridge is placed on a plate with a slide, poured with oil or sprinkled with sugar. Hot boiled milk is served in a glass or along with porridge in a deep plate