How to cook buckwheat rice, how to make buckwheat rice delicious

Buckwheat rice is easy to cook and has a fragrant flavor. Whether you are making rice or porridge, buckwheat rice with more than 20% to 30% is mixed into the rice, which is soft and delicious.

Shiitake buckwheat porridge.

Ingredients: 50 grams of japonica rice, 30 grams of buckwheat, 30 grams of shiitake mushrooms.

Preparation: 1. Immerse the mushrooms in water, soak them and cut them into shreds. 2. Wash the japonica rice and buckwheat, put them in a pot, add an appropriate amount of water, and cook over high heat. 3. After boiling, add shredded shiitake mushrooms, turn to low heat, and slowly boil to make porridge.

Edamame buckwheat porridge.

Ingredients: Brown rice (100g) Buckwheat (50g) Excipients: edamame (30g) Seasoning: salt (1g).

1.Wash brown rice and buckwheat and soak them in cold water for 2 to 3 hours; 2.Remove and drain, put into the pot, add the stock and an appropriate amount of cold water, first boil over high heat, then turn to low heat and cook until cooked; 3.

While cooking the porridge, take out the edamame kernels and wash them; 4.Put it in another pot, add an appropriate amount of cold water, cook and set aside; 5.When the porridge is ready, add cooked edamame, add salt to adjust the taste, and then serve.

Put the buckwheat rice into 1 5g l alum solution and soak it for 30 180min, and wash it with water to remove the bitter taste and alum solution attached to the buckwheat rice. Then the gelatinized buckwheat rice is cooked at 100 130 and 5 20 min, and its moisture content is about 45 48 at this time. Then extruded to make the gelatinized buckwheat rice dry, the resulting product is cracked gelatinized buckwheat rice, the overall shape of buckwheat rice is maintained, after absorbing water for 2 5min, it can be restored, no bitter and astringent taste, and the flavor and taste are good.

Hello. Boil porridge.

To eat buckwheat rice, you can add rice, millet, mung beans, barley, etc. to the pot and cook until the rice grains are ripe, or you can add 3 5 red dates, the taste is better.

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Cook rice. Soak the buckwheat rice for about 10 minutes before cooking, so that the buckwheat rice will be slightly soft, not too hard to eat, and the taste will be better.

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Vegetable porridge. Ingredients: fresh shiitake mushrooms (2), buckwheat rice (80 grams), red rice (100 grams) Seasoning:

Oil (1 tablespoon), salt (1 tablespoon) 1 Fresh shiitake mushrooms, wash the stems and cut into thin strips; Wash the red rice and buckwheat rice and set aside. 2 Pour 6 bowls of water into the pot, add the red rice and buckwheat rice and stir well. 3 Bring to a boil over high heat, then remove the lid and simmer over low heat for 45 minutes.

4 Stir the bottom of the pot with a spoon from time to time to prevent the rice grains from sticking to the pan and burning. 5 Add shredded shiitake mushrooms and mix well, pour in 1 tablespoon of oil, add an appropriate amount of boiling water to dilute the porridge base. 6 Cook over low heat for 10 minutes, add 1 tablespoon of salt to taste, and then remove from the pan.

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Buckwheat jelly. 1. Mix the buckwheat flour with warm water to make a thin paste;

2. Put an appropriate amount of cold water in the pot, bring to a boil over medium heat, slowly pour the paste into the pot of boiling water, and stir with a spoon (non-stick pan) while pouring until cooked;

3. Put it in a bowl or basin for cooling;

4. After cooling, pour out, cut into strips or small pieces, and then serve with vinegar, oil and other condiments.

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Modern studies have shown that buckwheat has a protective effect on cardiovascular and cerebrovascular vessels. Buckwheat is rich in vitamin P, also known as citrin, which enhances the elasticity, toughness and compactness of blood vessel walls. So eating buckwheat is very beneficial, so buckwheat.

What does it look like?

Method 1: Buckwheat bread

Ingredients: Gluten flour, buckwheat flour, yeast, sugar, salt, lard, water.

Steps: 1. Stir the dry and wet materials until the surface is smooth and elastic, add lard and stir until the dough can be pulled out. Then ferment at room temperature for 50 minutes;

2. Divide into 200g and relax for 40 minutes, roll the dough round, put it in a baking tray, and ferment at a temperature of 30 and 80% humidity for 50 minutes;

3. After fermentation, sprinkle rye flour on the surface and scratch a leaf-shaped knife edge on the surface of the bread;

4. Put it in the oven and bake it at a temperature of 200 for about 25 minutes.

Method 2: Bean paste buckwheat cake

Ingredients: cake flour, buckwheat flour, butter, eggs, powdered sugar, baking powder, cooked bean paste, candied fruit.

Steps: 1. Beat the butter with a whisk, add powdered sugar and beat until the butter turns white and expands in size. Add the egg mixture in 2-3 times and whip until the butter fully absorbs the egg mixture, at which point the butter volume expands significantly;

2. Sift low-gluten flour, buckwheat flour and baking powder into butter and mix well with a spatula, then knead the dough slightly by hand, divide it into about 15 grams of dough, and put it in the refrigerator for half an hour;

3. While the cake blank is relaxed, divide the bean paste into the same fraction, and put one or two candied fruits in the bean paste filling and knead it with your hands. After the cake blank is relaxed, flatten it by hand, put in the filling and slowly push it up from all sides, and finally wrap the filling tightly;

4. Gently flatten the wrapped buckwheat cake with your hands and dip a few sesame seeds in the cake with chopsticks. Preheat the oven to 180 degrees;

5. Put in the buckwheat cake and bake it at 180 degrees for 10 minutes until the surface is golden brown.

I believe that there are more people who only know that there is soba noodles, but they do not know that there is also soba rice. Of course, the noodles are all made of ground rice, and if there is no buckwheat rice, then the soba noodles are ** from? The main thing is that people often eat it now, and there is almost no buckwheat rice sold in the market, so it will be slowly forgotten.

Let's think about it, if buckwheat is so good, why is it grown so little? In fact, this has a lot to do with the planting method and climate of buckwheat, mainly with its yield, to put it simply, it should be troublesome and not worth it, so many farmers do not plant much now.

However, this does not prevent the high-quality nutrition of buckwheat, which contains a variety of precious elements to maintain life and health, and eating more can strengthen the body. There are many people who know how to choose buckwheat as a necessity for their daily diet and health. Even today, many people in Japan eat soba.

There is less buckwheat rice, and now even if you are given a bag, many people don't know how to cook it. How should you eat ordinary buckwheat rice?

The simplest is to cook them as rice, or you can mix rice and buckwheat rice into a rice cooker to make rice, or make porridge. However, we southerners are used to eating rice, and the taste of buckwheat rice is single, and it is good to eat it once or twice, but if you eat too much, you will still not get used to it.

When eating buckwheat rice, or when making buckwheat rice porridge, you can add some ingredients to go with it. For example, you can use pork ribs to make pork ribs double rice porridge with buckwheat rice, rice, green vegetables, etc. This porridge method is also relatively simple.

Buy all kinds of materials first, wash them and get ready. Put the pork ribs into the pressure cooker, add water and cook until the ribs reveal the fragrance, remove the ribs, remove the meat and bones of the ribs, and continue to cook; Put the rice and buckwheat rice in the pot and cook them together with water. Then put the prepared vegetables in the pot, add some seasonings, and cook them for a while.

According to your different tastes, you can refer to the above practices and appropriately change the matching ingredients.

Buckwheat rice is eaten by cooking rice or porridge with grains such as corn, wheat, and rice. Here's how:

Ingredients: 200 grams of rice.

Excipients: 40 grams of buckwheat, 40 grams of millet.

Steps: 1. Prepare the ingredients.

2. Rinse the buckwheat and soak it in water for two hours.

3. Wash the rice and millet and pour them together and mix well.

4. Add the soaked and drained buckwheat and mix well.

5. Put it into the inner pot of the pot, then put in the retort of steamed rice, then put it into the small strainer in the retort, and pour the mixed rice grains into the retort.

6. Add purified water, the amount of water should not exceed 1cm of the rice plane, so that the steamed rice tastes good.

7. Turn on the power and press the steaming button, steam for 22 minutes, and then simmer for 5 minutes.

Ingredients: 50g of buckwheat, 200ml of rice. Excipients: appropriate amount of water.

Steps. 1. Ingredients: buckwheat, rice.

Steps. 2. Wash the buckwheat and soak it in water for 10 minutes.

Steps. 3. Wash the rice.

Steps. 4. Put buckwheat and rice into a pressure cooker and put in an appropriate amount of water.

Steps. 5. Press the rice button.

Steps. 6. Put the prepared buckwheat rice in a container.

The buckwheat chain sells the rice and eats it as follows:Ingredients: 100 grams of buckwheat, 50 grams of chicken thighs, 100 grams of potatoes, 20 grams of white lentils, 20 grams of carrots, 2 grams of salt, 10 grams of soy sauce.

1. First of all, wash the prepared mustard rice with water, drain the water, and keep it for later use.

2. Wash the prepared chicken thighs with water and slice them into small pieces. Peel the potatoes and cut them into small pieces; Cut the carrots into slices and set aside.

3. Pour an appropriate amount of water into the pot, add mustard and cook for 20 minutes, remove and drain.

4. Pour all the seasonings (4 cups of stock, 10 grams of low-salt soy sauce, 2 grams of salt) into a pot and bring to a boil, add mustard rice, chicken thigh slices, potatoes, carrots, lentils and cook for 20 minutes.

5. Until all the shed ingredients are boiled and soft, they can be served.