1, porridge: Wash buckwheat kernels and rice, then put them into the pot according to the ratio of 1: 1, or put them together with other grains such as millet and mung bean, which can improve the rough taste of buckwheat kernels. Then add a proper amount of water and cook for about 40-60 minutes until buckwheat kernels are soft and rotten.
2. Cooking: Wash buckwheat kernels in advance and soak them for about 10-20 minutes, which can soften the fibers of buckwheat kernels and improve the taste. After soaking, cook according to the regular amount of water and time.
3. Soak in water: soak buckwheat kernels in a small amount of hot water once, then pour them out, wash away dust and magazines, and then soak buckwheat kernels in hot water for drinking.
Brief introduction of buckwheat
Buckwheat, alias: clean intestine grass, rye and triangle wheat, is a 75-day mature period of buckwheat in Polygonaceae, which can last for two seasons in the north. The stem is erect, 30-90 cm high, branched at the upper part, green or red, with longitudinal edge, glabrous or papillate along one side of the longitudinal edge.
The leaves are triangular or ovoid, 2.5-7 cm long and 2-5 cm wide, with a tapering tip and a heart-shaped base, with papillae on both sides along the veins. Buckwheat likes cool and humid climate, is not resistant to high temperature, drought and strong wind, is afraid of frost, likes sunshine and needs more water.