Composition / ingredients
Step-by-step cooking
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There are many popular recipes for cooking buckwheat. Probably, some of you also use them. And let's cook a smudge today?
To prepare a viscous porridge, it is necessary to put the cereal only in hot water. Therefore, water for this will need 2-2.5 times more than the amount of buckwheat. First we will sort out the cereal – so that it is clean, clean, and we will wash it. When pouring buckwheat into boiling water, it is necessary to mix it with a small amount of cold water.
Cook the porridge, stirring frequently, until the water is completely absorbed into the buckwheat. Then we heat up the milk and pour it into the porridge. Immediately add butter with sugar, salt and cook, stirring occasionally, until ready. Such porridge is eaten with pleasure even by small children!
The 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
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
