Delicious and useful millet crocheted. Recipes to choose from

Those who are accustomed to eating properly, of course, knowabout the benefits of millet. Even doctors advise eating it more often. There are hundreds of different ways of making this unusual cereal. And the simplest of them, but at the same time interesting - millet bottles.

Sweet cutlets

Millet is considered one of the oldest cultures. It is from this grain, through special treatment, that the croup is obtained, from which the millet is then made. The simplest version of this dish has been familiar to many since childhood. In the Soviet times it was quite popular in many preschool institutions. Millet little bits and now you can meet in the menu of some points of catering. For their preparation it is necessary to have: a liter of milk, 340 grams of millet, a tablespoon of sugar, 0.5 cups of breadcrumbs, 10 grams of salt and 2-3 tablespoons of butter.

The whole process takes about an hour:

1. First you need to boil the milk in a saucepan.
2. Then add salt, washed rump, sugar and cook for 20 minutes.
3. Pour the pan with the finished porridge into the oven for half an hour.
4. As soon as the product has cooled, it is necessary to form cutlets from it, roll them in breadcrumbs, and then fry it on both sides.

Serve the table with millet cans with sour cream, butter or any sweet sauce.

Dish "in a hurry"

Sometimes there is a situation when you need to have a tablesomething delicious, but in the presence there is only yesterday's porridge. Do not despair and panic in advance. If it is made from millet, then we can assume that the situation is saved. You just need to put a little imagination and wit. In addition to porridge cooked on water in a ratio of 1: 2, you will additionally need: 1 fresh egg, salt, onion, 60 grams of flour, vegetable oil and breadcrumbs.

Cooking method:

1. Cut the onions into small cubes, fry in oil, and then add to the cold porridge.
2. Then send the egg and flour.
3. From the received test to make cutlets of any size.
4. Each billet abundantly sprinkle with breadcrumbs and fry in a hot frying pan.

Such bits of millet porridge can be served asa full-fledged independent dish or use them as a side dish to meat. In either case, the positive effect will be guaranteed. The dish will certainly impress the guests.

An interesting option

Every housewife has her own concept of good food. Therefore, starting to prepare millet bits, the recipe is selected in such a way that it fully corresponds to its taste. So, you can try to make a dish in which the following ingredients are present: a glass of water, 125 grams of millet, an egg, 70 grams of cheese, salt, 50 grams of biscuits, sunflower oil and a bunch of dill.

The cooking sequence should be as follows:

1. Krupu boil in salted water.
2. In the already cooled porridge add chopped dill, chicken egg, grated cheese and knead a homogeneous dough.
3. From the received mass to mold billets as for cheese-makers and well to roll them in breadcrumbs.
4. Semifinished products fry in boiling oil.

Such little bits fit well asa nutritious breakfast or dinner. Use them better with yogurt or yogurt. But the usual sour cream is also suitable. Prepared food will be enough to properly nourish a family of four.

Corners with vegetables

Sometimes to improve taste and enhancementNutritional properties are usually advised by experts to add vegetables to cereals. This method is well known and is often used by nutritionists. Therefore, you can try to prepare millet bits with carrots. The set of products in this case will change slightly: 200 grams of carrots and millet, 1 egg, 50 grams of sugar and butter, 70 grams of breadcrumbs and salt.

Process Flow:

1. First of all you need to cook porridge. It should get a little viscous.
2. Carrots must first be boiled, cleaned, and then wiped through a fine sieve.
3. All components, except oil, join together and prepare a plastic dough.
4. Blind it from the cutlets of the desired size, sprinkle them with breadcrumbs and fry in a pan.

Orange colored beads, with a ruddy crust, are very delicate and fragrant. As a rule, they are eaten with sour cream, but this is not necessary. They are good under any sauce and even without it.