Millet porridge at the stake, methods and recipes for preparing millet porridge in a pot over the fire of the fire.

Millet porridge is very popular in traditional travel and field cuisine. Before boiling friable millet porridge, the cereal must be washed well 4-5 times, preferably with hot water. The easiest way in the pot on the fire is preparing lean millet porridge on the water.. 

Millet porridge at the stake, methods and recipes for preparing millet porridge in a pot over a fire.

Millet porridge with berries.

Requires: 1.5 cups of millet, 1/2 liter of milk, 4 tbsp. l currants, 4 tbsp. l blackberry, 3 tbsp. l Sahara. Bring the milk to a boil and pour a little millet into it. Cook for 10 minutes, then add sugar, extinguish the fire and let the porridge go on hot coals for another 10 minutes, close the lid tightly. After that add water and mix gently..

Millet cereals, intended for cooking porridge, must be thoroughly washed, since on its surface may contain substances that give cooked cereal a taste of bitterness (this is due to spoilage of cereal fats during long-term storage).

millet groats, 5 glasses of water, 50 g butter, salt. Pour the washed cereal into boiling salted water and cook for 25 minutes. Then drain the water and transfer the cereal to another bowl. Add oil and, tightly closing the lid, put on the coals for 15 minutes. Ready porridge can be consumed with sugar or with any berries and sugar.

Millet porridge with meat.

Required: 2 cups of millet groats, 4.5 cups of water, 50 g of butter, salt, 100-150 g of pork, 1 small onion. Pour washed cereal into boiling salted water and cook for 5-7 minutes. Meanwhile, cut the meat into small slices and fry each slice over an open fire (on a twig). Then add the butter and meat prepared in this way, as well as the peeled and chopped onion. Boil the porridge, tightly closing the lid, another 20 minutes, then put on the coals for 15 minutes, after putting the butter in the porridge.

Millet porridge with liver.

Required: 1.5 cups of millet groats, 4 cups of water, salt, 100 g minced liver, pepper, salt. In boiling salted water, put millet groats and cook for 20 minutes, stirring occasionally. Prepare the minced meat from the liver. To do this, rinse and fill with water. Salt the resulting mass and simmer for about 2 hours. Cool the finished liver and pass through a meat grinder. Fry the finely chopped onion and add the mincemeat from the liver, as well as oil, salt and pepper. Fry it all for 10 minutes. Mix the liver mince with buckwheat porridge and put in a warm place for 10-15 minutes.

Millet porridge with sausage.

Required: 1.5 cups of millet, 4 cups of water, salt, 200 g of smoked sausage, 1 bell pepper, bay leaf, salt. Pour pre-washed and dried millet into boiling salted water. Cook it for 10 minutes, then add diced smoked sausage, chopped sweet pepper, bay leaf and cook over low heat until cooked.

Millet porridge with fish.

Requires: 2 cups of millet, 5 cups of mushroom broth (from cubes), 1 can of sprats in tomato sauce, 1/2 cup green peas. Pour the prepared millet into the mushroom broth and cook for 10 minutes. Then put the canned sprat in the porridge, mix and cook for another 5 minutes. After that, add green peas, previously separating it from the pods, and cook the porridge until cooked.

Millet porridge with pumpkin.

Required: 500 g of pumpkin, 1 cup of millet, 3 cups of milk, 1 tbsp. l sugar, 1/2 tsp salt. Peel and finely chop the pumpkin. Put it in hot milk and cook for about 10-15 minutes. After this, fill in the washed millet, add salt and sugar and, stirring, continue to cook for at least 15 minutes, until the porridge thickens. You need to put the finished porridge for 25 minutes in the heat, for stewing.

Loose millet porridge with cream.

Requires: 1 cup of millet, 100 g cream, 1/4 tsp. salt, 5 tbsp. l sugar, 4 cups of milk, 1 tbsp. l butter, 1 bag of vanillin, 1/2 cup any berries. Boil milk and salt. Pour the sorted and washed millet. Cook porridge for about 30 minutes over low heat, stirring frequently. After that, put 2 tbsp. l sugar, butter, stir and place the porridge in a warm place for 15-20 minutes, tightly closing the lid. Mix the cream with the remaining sugar, vanilla and whisk lightly. Add berry syrup, mix thoroughly. It is advisable to use porridge hot, pouring it with chilled cream and syrup.

Millet porridge with prunes.

Requires: 1 cup of millet, 2 tbsp. l sugar, salt, cinnamon, 100 g of prunes, 50 g of oil, 1 l of water. Sort and rinse the prunes in cold water. Pour 1/2 liter of water and bring to a boil. Remove the prunes from the water, add 1/2 liter of water to the broth, bring to a boil and pour the sorted and washed cereal, then, stirring, sugar, cinnamon and salt. Cook porridge until cooked, stirring occasionally. Then add butter and prunes.

Wheat cereal porridge.

Requires: 2 tbsp. l wheat flakes, 1 apple, 1 tbsp. l butter, 2 cups of milk, salt and sugar. Pour wheat cereal into a pot of cold milk. Constantly stirring, bring the mass to a boil over low heat and cook for 3-5 minutes. Peel the apple from the core, cut into four parts, and then cut into thin slices or small cubes.

Then add the pan to the wheat flakes thus crushed apple, salt and sugar. Put the butter and with a fork lightly beat the porridge (preferably until smooth). After this, put the porridge for 5 minutes on the coals. You can eat porridge both in hot form and in cold.

Based on the book Dishes for a picnic.
Kolosova S.

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