According to nutritionists, the millet porridge is suitable for everyone without exception. From it you can cook a gentle dairy porridge for kids, loose barr for dinner or original hot dish for a celebration. We offer several recipes for the preparation of millet porridge in a slow cooker.
Rules of cooking millet porridge in a slow cooker
The technology of cooking a junction involves its pre-sparking in water, and then a long-lasting tomression in the oven. But, the Multicooker greatly simplifies this time consuming process. So that the porridge is delicious, you need to choose the right and prepare products:
- Choose a barrel with bright yellow whole nucleols. It talks about the freshness of the cereals.
- Rinse millet at least 7 times. If you are not sure of the freshness of the product, you can rinse the cereal boiling water once. It will remove the bitterness and the taste of the failed millet.
- Use the multicooker mode correctly. So that the porridge is viscous and welded, it needs to tomorrow in the "porridge" mode. To obtain the crumbly millet, it needs to be prepared quickly and at high temperatures, so it will take the "pilaf / cereal" mode.
- Consistency of porridge depends on the amount of water used. For the side dish, you need to use the ratio of porridge and water 1: 2, for viscous porridge - 1: 4, for the children's liquid porridge - 1: 6.
Milk porridge with milk in a slow cooker
Especially tasty is obtained in a slow cooker, a tender sweet porridge with milk.
For her cooking you need:
- Wrench croup - 1 multistakan (150 g).
- Milk - 6 multistakans.
- Sugar - 40 g.
- Creamy butter - 20-30 g.
- Salt to taste.
- Vanilla is optional.
Cooking:
- Rinse with porridge, hide with boiling water.
- Lay out the cereal in a slow cooker, and add all the ingredients on the list.
- Turn on the device in Poros mode.
- An hour later, your porridge will be ready. When applying, you can add chopped dried fruits, honey or jam.
Advice! All dairy kolas tend to run away. So that this does not happen, lubricate the oil rim bowl.
Crumbling millet porridge in a slow cooker
The pesh can be an excellent garnish for anything. It is easier to cook it in a slow cooker than on the stove, because it will not burn, does not run away and passes the cavity.
List of products:
- Round croup - 2 glasses.
- Water or broth - 4 glasses.
- Salt - 5
- Creamy butter - 40 g.
Cooking:
- Loaded and washing the croup dry.
- Put it on the pan and roast 3-4 minutes.
- Put porridge in the bowl, fill it with water.
- Also add salt, butter.
- Turn on the "Crup" mode and wait for the signal.
You do not lose if you feed such a garnish with seafood, liver or fresh vegetable salad.
Wrench porridge with meat in a slow cooker
You can prepare a full-fledged second dish without having trouble. It is preparing for a short time, all products "reach" simultaneously, and the taste is rich and juicy.
Grocery list:
- Washing croup - 2 tbsp.
- Meat (flesh) - 500-600 g.
- Carrot, onions - 1 pcs.
- Salt, Zira, Kurkuma - to taste.
- Greens - 1 bundle.
Cooking:
- Meat cut into medium sized pieces.
- Put it in the bowl and prepare in the "Baking" mode for 30 minutes.
- Then add cut onions and carrots to meat, turn on this mode for another 7 minutes.
- Rinse the croup, add it to meat, put the spices and set the "Pilaf" mode for 1 hour.
- A couple of minutes before the sound signal, put in porridge chopped greens.
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