We neglect quite often such useful dishes as porridge.
Meanwhile, there is nothing better for the body, nothing more useful for the intestine and its peristalsis than dietary fiber, which is a lot in this wonderful food.
No wonder our ancestors said: "Soup and porridge-our food!"
About the first dish and soup another time, but that's about cereal let's talk now.
What's the last porridge and when did you eat?
Buckwheat as a side dish to meat? A week ago, in the canteen?
Oatmeal, two weeks ago for Breakfast?
Meanwhile, there are a great many cereals, and they are in a moderate price segment.
This under their the use!
It is important that only properly prepared porridge will be tasty.
And there are a few tricks that will help to achieve great taste.
Whole-grain cereals, conditionally (pearl barley, rice, pshenka, buckwheat) is before cooking as it should be washed with water, so that the grains do not stick together.
If you soak overnight in warm or cold water a porridge, and in the morning to drain the water and cook it - will be generally excellent.
Well cooked porridge-crumbly, the grains do not stick together.
Now, however, already produce semi-finished porridge when the grain has passed physical or thermal treatment.
Oatmeal or corn porridge-an example.
Well, they're simple: it is necessary to follow the inscription on the package.
But the taste they have worse than natural, and they are less useful.
Even with milk.
Just make it easier.
So, we want to be healthy and live longer - do not forget about porridge.
Especially for Breakfast!