Buckwheat porridge is good for breakfast in summer
The buckwheat porridge I'm going to cook today is fusion style buckwheat porridge that goes beyond the traditional way It's a recipe that's a little more developed in terms of taste and nutrition, so it's accurate :)
2 serving
Within 30 minutes
시골아낙
Ingredients
  • Buckwheat
    1cup
  • Water
    4cup
  • Sea tangle
    1piece
  • dried bonito
    2TS
  • Soybean paste
    1TS
  • Shiitake mushroom
    2ea
  • Salt
    little
  • pine nut
    little
Cooking Steps
STEP 1/6
Cut the bottom of the raw shiitake and cut the soaked shiitake or shiitake into 1x1cm pieces.
STEP 2/6
After making the broth, the remaining kelp is also put in the porridge, so shred it.
STEP 3/6
Pour 4 cups of water into a pot and boil it with kelp. When the water boils, take it out.
STEP 4/6
Remove the kelp stock from the heat, put bonito, strain it out through a sieve, and then strain the soybean paste into the broth.
STEP 5/6
Put buckwheat soaked overnight in the soup above, and when the water boils over high heat, reduce the heat and cook it well.
STEP 6/6
When buckwheat spreads well, add sliced shiitake mushrooms, boil them until the soup boils down, season with salt, and put pine nuts on top.
1. People who use dried shiitake mushrooms soak them in water. If you want to soak them quickly, melt a spoon of sugar or baking soda in hot water and soak them quickly. 2. The broth is an easy way to taste the broth, so it would be more convenient to put kelp in the water the day before and make it overnight. I did it today as a way to make it overnight. 3. If you add frozen vegetables, the visuals will live and the nutrition will be upgraded.
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