How to fix salted bulgur: 3 ways to save the dish
Porridge made from a cereal similar to semolina, but three times larger, is called wheat or bulgur. Soaking and roasting crushed wheat grains in oil increases the nutritional value of the product, makes the dish crumbly, tasty and healthy. Bulgur arouses genuine interest among nutritionists and vegetarians. Dietary low-calorie groats are useful for children and those who want to get rid of excess weight.
If you happen to over-salt bulgur, don't be in a hurry to look for an excuse or to dispose of the dish. There are several options for correcting the porridge that can make it quite edible.
How to make bulgur less salty
Options for saving over-salted porridge:
Increase the volume of ingredients
If the error is detected at the beginning of cooking, add bulgur and water, observing the proportion of 1:2, continue cooking. The salt will redistribute, reducing the concentration of sodium chloride in the liquid, unsalted grains will draw back some of the seasoning.
Rinse .
Toss the cooked bulgar in a colander or sieve and rinse with boiling water. Transfer the gruel to a frying pan with melted butter; heat over low heat. To mask the salty taste, spice up the dish. Turmeric, pepper, coriander, and nutmeg work well with bulgar.
Make cutlets
To crumbly boiled grits add any minced meat, grated carrots and diced onions. Form cutlets, fry in a pan with vegetable oil until tender. Unleavened minced meat and vegetables will balance the taste of the dish.
When and how to salt bulgur porridge
To make gruel for garnish with one part grits and two parts water:
- Fry the grits in butter until they develop a nutty aroma.
- Transfer to a large saucepan, pour hot water.
- Salt, simmer for a third of an hour after boiling, turn off the stove and leave the container with the contents on a warm stove for 10 minutes.
- Drain the remaining liquid, serve the dish.
To cook bulgur for 200 g of groats take 0.5 tsp. salt.
Important! If you add only water to an over-salted dish and boil it for another 15-20 minutes, the porridge will turn out not crumbly, but viscous.
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