Types of cereals (from familiar to exotic). Legumes

Viscous porridges (from all types of cereals) are prepared with water, whole milk and milk diluted with water. The grains of viscous porridge are completely swollen and well-cooked, but stick together, unlike crumbly porridge.
The consistency of the viscous porridge is a thick mass; when hot (at a temperature of 60-70°), it stays on the plate in a heap without spreading. From 1 kg of cereal you get from 4 to 5 kg of finished porridge.
Milk viscous porridges are served hot with butter or melted butter, and porridges cooked in water are served with any edible fat.
When cooking viscous porridges, it is necessary to take into account that different kinds cereals do not swell and boil equally quickly in water and milk. For example, rice, pearl barley, oatmeal, wheat and millet cook in whole milk or milk diluted with water, worse and more slowly than in water. Therefore, milk porridges from these cereals should be cooked in boiling water for 20-30 minutes (with the exception of millet, which is boiled for 10 minutes), and then drain off the excess water, add hot milk and continue cooking the porridge until cooked.
Buckwheat and crushed cereals boil much better and faster: oatmeal, rice, barley, wheat No. 4, 5 and 7 (Artek). Hercules cereal (oatmeal) also cooks well. Semolina swells and boils especially quickly.

SEMOLINA

Semolina in water or milk at a temperature of 90-95° almost completely swells and boils within 20-30 seconds. Therefore, when brewing porridge, semolina should be poured into the hot liquid and stirred as quickly and evenly as possible. All cereals need to be poured into liquid
until the mass thickens. If the liquid with the cereal poured into it turns into a thick mass a few seconds before all the cereal is poured in, then with the further addition of cereal, lumps will form in the porridge, representing uncooked cereal. This happens because the last part of the cereal cannot be evenly distributed and swell in the thick mass of porridge, in which all the liquid is bound by boiled starch.
To cook porridge without lumps, some cooks pour the cereal into water that is not hot enough (60-70°). In this case, although it is possible to brew a large amount of cereal at once and get porridge without lumps, the porridge turns out sticky and doughy. This happens because there is not enough hot water A large amount of starch is released from the cereal, which turns into a paste. Individual grains of porridge brewed in this way change shape and are easily rubbed between your fingers, forming a sticky mass. Boiling water cooks cereal faster. The grains in the finished porridge are more elastic.
In order to cook semolina porridge good quality and to avoid the formation of lumps during brewing, it is necessary to observe following rules:
1) pour cereal only into hot liquid (water, milk);
2) for simultaneous brewing, take no more than 7-8 kg of cereal, or at least enough cereal so that you can have time to pour it in and at the same time stir well until the mass has yet thickened. It should be borne in mind that the smaller the grain, the faster the porridge becomes thick and the smaller the amount of it should be taken for simultaneous brewing;
3) when brewing more than 3 kg of cereal, it is recommended to organize the work so that one worker pours the cereal, while the other stirs the liquid with the cereal in the boiler with a wire whisk;
4) pour the cereal into the cauldron continuously in a thick and even stream, trying to pour the cereal taken for this brew in the shortest possible time - 15-20 seconds (until the mass thickens).
A small amount of semolina porridge should be boiled in a saucepan, saucepan or stovetop boiler. Pour liquid (water, milk or milk with water) into a bowl, heat to a boil, add salt, sugar and stir. Then add the cereal, mixing the liquid with the cereal with a broom. When the porridge becomes thick, place it on a moderately heated area of ​​the stove and, stirring, cook for 15-20 minutes at a low boil.
You cannot cook a large amount of semolina porridge at once in one pot; you need to cook it in small parts. To do this, water or milk with salt and sugar should be heated to a boil in a large boiler, steam or stovetop.
Pour from the cauldron required quantity liquid into a small stovetop boiler with a capacity of no more than 60 liters, in which to brew the porridge, as stated above.
You need to brew the cereal in a small pot several times in a row until all the required amount of porridge is cooked.
Cereals 222, water or milk 822, sugar 30. Yield 1 kg.

SEMONA PORRIDGE WITH OIL

Place the finished hot porridge on a heated plate or bowl and pour over butter or melted butter; Place a piece of butter on the porridge or serve it separately.
Ready porridge 300, butter or ghee 15.

RICE porridge MILK

Put salt and sugar into boiling water, stir, add prepared rice and cook, stirring lightly, for 20 minutes. After this, pour in hot milk and continue cooking at low boil for 30-40 minutes.
You can also cook porridge from pearl barley, wheat or oatmeal.
Rice. 222, water 490, milk 333, sugar 30. Yield 1 kg.

MILK RICE PORridge WITH BUTTER

Before serving, pour hot porridge on a heated plate with oil. You can put a piece of butter on the porridge.
Ready porridge 200, butter or ghee 15.

RICE, MILLET, WHEAT PORRIDGE WITH PRUNES

Wash the prunes, boil them in water, and allow them to completely swell in the broth after cooking. After this, drain the broth, add the required amount of water, salt, sugar, add prepared rice, millet or wheat (Poltava) groats and cook a viscous porridge. When serving, pour oil over the porridge and place hot prunes with pits on top.
Cereals 50, water 180, sugar 5, prunes 40, butter 10.

MILLET PORRIDGE MILK

Cook the prepared millet in salted boiling water for 8-10 minutes. After this, quickly drain the water and add granulated sugar, hot milk and finish cooking the porridge at a low boil.
Millet 250, water 300, milk 500, sugar 30. Yield 1 kg.

MILLET PORridge WITH PUMPKIN

Pass raw pumpkin or zucchini, peeled and seeded, through a meat grinder with a narrow grid, put in boiling milk diluted with water, add salt, sugar and, heating, bring to a boil. Then add the prepared millet and cook until done. Serve the porridge hot, drizzled with butter.
Millet 65, pumpkin 100, milk and water 75 each, sugar 5, butter 15.

OATMEAL

Pour the prepared cereal into boiling water with salt and sugar and cook, stirring with a paddle, until the porridge becomes thick. Then cover the dish with a lid and finish cooking the porridge at a low simmer on the stove or in the oven.
You can also prepare porridge from millet, rice, barley or wheat groats.
Crushed oatmeal 250, water 800, sugar 10. Yield 1 kg.

CORN PORRIDGE (MAMALIGA) WITH EGGS

Add salt and sugar to boiling water, add sifted flour, but do not stir until the water boils again. As soon as the water and flour boil, you should quickly mix the flour and water with a paddle so that you get a homogeneous viscous porridge without lumps.
After this, smooth the surface of the porridge, close the dish with a lid and let the porridge rest on. low heat for 10-12 minutes. This porridge should be cooked in small portions and no earlier than 20 minutes before serving, since if more long-term storage it becomes stale and tasteless. Submit
porridge hot, serve separately with melted butter, to which you can add a hard-boiled chopped egg. Instead of butter, you can serve lard cut into small cubes and fried with onions, smoked brisket, grated cheese, feta cheese or sour cream.
Corn flour 80, water 170, sugar 10, melted butter or other fat indicated above, 15-25, eggs 20.

SAGOO MILK PORridge WITH BUTTER

Prepare and serve the porridge in the same way as rice milk porridge with butter.
Ready porridge 300, ghee or butter 15.

The human body is a self-regulating, well-established system. Almost the entire periodic table is present in it in one volume or another. Useful minerals, trace elements and vitamins come from food, and for the normal functioning of the body, constant replenishment of their reserves is required. A lack of even one microelement or vitamin can lead to disruption of the entire system. This is why proper and balanced nutrition is very important.

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"Cereals and various dishes made from them"

Shevchenko Svetlana Alekseevna.

SBO teacher

Target:

Summarize students' knowledge on this topic.

Tasks:

1. Correctional and educational:

ensure that students learn material about grain crops, cereals, porridges, their nutritional value, generalize and systematize knowledge from personal experience, as well as knowledge gained in other classes.

2. Corrective and developmental:

promote the development of memory, attention, thinking, fine motor skills of the hands, develop skills and abilities to determine the type of cereal, its quality by touch and smell.

3. Correctional and educational:

create conditions for the formation of a culture of speech, communication, nutrition, and respect for products.

Didactic material:

samples of various cereals, table “Plants and cereals made from them”, magic square, puzzles from words, riddles.

Lesson format:

story, conversation, practical work with game elements.

During the classes

I. Organizing time

Greeting, checking students' readiness for work.

II . Teacher's opening speech.

The human body is a self-regulating, well-established system. Almost the entire periodic table is present in it in one volume or another. Useful minerals, trace elements and vitamins come from food, and for the normal functioning of the body, constant replenishment of their reserves is required. A lack of even one microelement or vitamin can lead to disruption of the entire system. This is why proper and balanced nutrition is very important.

Guess the riddles:

1. Feel free in the field

There are waves.

The field is gently golden

And the combines are in full swing

They are harvesting there... (Wheat)

2. Like in a field on a mound

there is a chicken with earrings. (Oats)

3. The mouse is sitting

in a golden jar. (Millet)

4. Black, small crumb

will collect a little

cook in water,

whoever eats it will be praised (Buckwheat)

What will we talk about in our lesson today?

III. Communicate the topic and objectives of the lesson.

IV. Work on the topic of the lesson.

Teacher:

Since its appearance on Earth, humanity has been eating a variety of grains and cereals, which saturate the human body with vitamins and minerals. Dietary fiber and fiber contained in cereals are beneficial for digestion, and we all know that good health starts with good digestion.

Question: What plants do people grow to use their seeds for food?

Answer: wheat, rye, barley, oats, corn, millet, buckwheat, rice.

Cereals are obtained from grain crops after processing.Cereals are whole or crushed grains, freed from the shell.

Question: What cereals are obtained from the seeds of the above plants?

Answer: semolina, wheat, millet, buckwheat, oatmeal, oat flakes, rice, pearl barley, corn, corn flakes, barley.

Practical work

We look at samples of cereals that are on the tables and determine the names of cereals and cereal plants.

Now let's take a closer look at the cereals. 1st student:

Semolina - These are finely crushed wheat grains. Semolina quickly digests and is easily absorbed by the body, which is why it is included in the diet for people with diseases of the gastrointestinal tract and postoperative patients. Semolina contains quite a large amount of iron and gallium - microelements involved in hematopoiesis.

2nd student:

Oat groats is the most nutritious dietary porridge, it contains many useful substances, among which unique amino acids are of particular importance. And due to its high fiber content, oatmeal lowers blood cholesterol. Contains a lot of vegetable proteins and fats. The beneficial properties of cereals are determined by the presence in it maximum quantity dietary fiber, vitamins B1, B2, PP, E and calcium salts, iron, magnesium and phosphorus.

3rd student:

Buckwheat It is recommended for patients with cardiovascular diseases, diabetes, people with weakened function of the thyroid and pancreas, liver, digestive organs, stomach, in case of anemia, which is due to the high content of magnesium and potassium in the grains of this cereal. It contains a lot of dietary fiber, vitamins B1, B2, E. Buckwheat also contains iron, magnesium, potassium and phosphorus. In terms of the content of essential amino acids, buckwheat protein is considered an equivalent substitute for meat, and in terms of general composition it can be compared to proteins from leguminous plants.

4th student:

Pearl barley and barley cerealsobtained as a result of processing barley grain, but pearl barley is peeled and polished whole barley grains, and barley grain is crushed barley grain. Barley and pearl barley are powerful antioxidants (substances that slow down our aging); they contain three times more selenium than rice. They also contain B vitamins, proteins and minerals, amino acids. They contain 2 times more phosphorus, which is necessary for proper metabolism and good brain function, than in other cereals. Nutritionists especially recommend porridges and soups made from these cereals for people who want to lose weight, as well as for children and the elderly, since such dishes are easily digestible.

5th student:

Millet cereal In terms of biological value it is inferior to rice and buckwheat, but in taste it occupies one of the first places among cereals. Millet promotes digestion, it contains a lot of proteins, carbohydrates and vitamins. It contains a lot of silicon, which helps strengthen hair and nails, magnesium, which has a beneficial effect on the nervous system, iron, which is necessary for normal blood circulation, fluoride for dental health, and manganese, which is responsible for metabolism. Millet contains essential amino acids - construction material for muscles and skin cells.

6th student:

Corn gritsunique in its composition. The substances it contains regulate cholesterol levels, preventing its deposition on the walls of blood vessels. Corn contains a large amount of vitamins B, A, E, PP and trace elements - iron and silicon. Corn is used in the treatment of diseases of the central nervous system. Reasonable inclusion of corn in the diet is a factor in the prevention of cancer and aging processes.

7th student:

Rice cereal normalizes metabolism, removes harmful salts from the body, preventing their deposition, treats polyarthritis. Has maximum energy value. Rice is an important source of B vitamins. Rice contains essential amino acids that are necessary for the creation of new cells. It contains lecithin, a known brain booster, a gut-repairing oligosaccharide, and gamma-aminobutyric acid, which helps stabilize blood pressure. Rice contains a lot of potassium, which neutralizes the effect of salt from food on the body. Rice also contains small amounts of phosphorus, zinc, iron, calcium and iodine.

8th student:

Wheat groats - fiber contained in wheat grains stimulates intestinal motility and prevents the conversion of sugars and carbohydrates into fat. Pectins, which are part of wheat, absorb harmful substances, located in the intestines, thereby reducing putrefactive processes and promoting the healing of the intestinal mucosa. Wheat grain strengthens and stimulates protective forces the body, provides a lot of heat, helps treat liver and gall bladder diseases.

Teacher:

Let's summarize everything we've heard and clarify which plants correspond to which cereals. We can see this from the table. Appendix 4.

Cereals are valued as a nutritious product containing starch, vegetable proteins, minerals and vitamins. But to preserve their benefits, you need to store cereals correctly.

Good quality of cereals. Conditions and periods of storage of cereals.

Some cereals (millet, oatmeal) contain a significant amount of fat. These cereals should be stored in a cool, dark place for a short time. Better conditions for storing cereals air t from +5 to -5° and relative humidity 60-80%. With increased humidity and temperature, the cereal becomes moldy and bitter, acquires a musty smell, and loses its inherent taste and aroma. Pearl barley and barley grains are the most resistant to storage.

Signs of poor quality cereals:

1. mustiness,
2. mold,
3. insect pests and their larvae.

Cereals come in grades 1 and 2; the fewer empty grains, foreign impurities, dust, sand there are in the grain, the higher the grade.

In the old days, grain and cereals served as a symbol of life and prosperity, therefore they were used in various folk rituals, for example: the bride and groom were sprinkled with grain.

Question: What dishes can you use cereals in?

1. Snack bars (salads)

2. First (soups)

3. Second (porridges, casseroles, side dishes)

4. Sweet and dessert dishes (mousses, puddings, pastes).

5. Breakfast cereals, puffed rice, and corn are prepared from grains of corn, rice, and wheat.

Mystery

The grains are still hard

But pour water into the cast iron,

Yes, put it on the light,

Yes, add some sugar.

Add a little salt -

And grab a spoon. (Porridge)

Something that cannot be spoiled with oil. (proverb)

For a long time, porridge in Russia was a favorite dish, and initially even a solemn, ritual one. It was used at various celebrations, at feasts, weddings, and christenings. In the XII-XIV centuries, the word porridge meant the word feast. Later, porridge was a dish for collective work, and therefore “Artel” began to be called porridge.

In the old days there were many rituals associated with porridge:

Feeding guests with porridge, in honor of newborns, the midwife treated the guests with porridge, and they gave money to her and the newborn.

Before the adoption of Christianity in Rus', the bride and groom had to cook and eat porridge - consolidating the marriage.

In the 10th century, Russian princes had a custom of cooking porridge to conclude a peace treaty, after which peace was considered restored.

Question:

In what fairy tales and stories did you encounter porridge?

(The Fox and the Crane, Krylov's fable;

Mishkina porridge, Nosov;

"Pot of Porridge" by the Brothers Grimm,

“Porridge from an axe” R.s.

Ilya Muromets, the epic hero - favorite buckwheat porridge;)

Explain the meaning of the statements:

1. The boots are asking for porridge. (torn shoes)
2. Porridge in the mouth. (speaking is unclear)
3. I ate little porridge. (weak person)
4. I made some porridge. (to start a difficult business)
5. My head is a mess. (no clear understanding)
6. To fix the mess. (unravel the case)

Question:

What needs to be added to the porridge to make it tasty? Guess the riddles:

1. They don’t eat me alone

And they don’t eat without me.

Fell on the water

And immediately disappeared. (salt)

2. I'm white as snow

Everyone is honored.

And you like me

Harmful to teeth. (sugar)

3. White, not water,

Sweet, not honey.

They take it from Burenushka,

They give it to the kids (milk)

Question:

What determines the thickness of porridge and what types of porridge are there?

There are porridges liquid, viscous, crumbly– it all depends on the amount of liquid.

– Crumbly porridges can be prepared from rice, buckwheat, millet, pearl barley; they are boiled in water.

– Viscous porridges – first boil in water, then add hot milk.

When selecting a vessel size for cooking porridge, you need to take into account the weld that forms when the cereal swells (2.5-3 times). Not recommended for cooking porridge enamel pans, porridge often burns in them. To give the porridge a variety of flavors, you can add berries, fresh fruits, and jam.

V. Lesson summary. Summarize.

Annex 1.

MAGIC SQUARE

ON THE TOPIC "GREATS"

Oats, buckwheat, rice, barley, millet, semolina, corn, pearl barley, porridge.

Appendix 2.

Hidden words.

SHAKRUKAPA

(GREAT PORRIDGE)

LODAKOVOMO

(WATER MILK)

SOHARLSA

(SUGAR SALT)

DYKTYYAFRUGO

(BERRIES FRUITS)

Appendix 3.

Names of plants and cereals obtained from them.

Vegetable beans are useful to grow in the garden not only for eating, but also for feeding other crops. Beans are an unpretentious crop when growing. Caring for them in the open ground requires only timely watering, loosening and hilling.

Planting beans in open ground carried out by seeds in early spring . To grow beans correctly, get a good harvest and enrich the garden soil, it is enough to follow simple rules of agricultural technology.

Conditions for growing beans

The conditions for growing beans are largely determined by their cold resistance, and the technology is similar to the principles of growing other legumes.

• Bean seeds begin to germinate at positive temperatures of 3-4 °C.
• Beans begin to be sown at the very early dates in the spring.
• The grown plant can easily withstand short-term frosts down to 4 °C below zero.
• A temperature of 17-18 °C will be sufficient for optimal growth of vegetable beans. The beans will feel most comfortable at a temperature of 20-22 °C.
• But at temperatures above 25 °C, the beans suffer: the flowers that have formed fall off and the fruits do not ripen.

Vegetable beans are practically not demanding of heat and are considered one of the most cold-resistant crops among other legumes, slightly second only to peas.

Soil for growing beans

1. Beans are prescribed fertile, loamy and clayey soils.
2. They need a neutral or slightly alkaline reaction in the environment.
3. Also, beans tolerate poor soil relatively well.
4. At the same time, they are demanding of moisture and prefer well-moistened soil.

Unpretentious beans also have their own requirements:

• they need a bright place, this long day plants.

Therefore, they cannot tolerate a site in the shade and do not do well in acidic and sandy soils.

Growing beans from seeds

Bean seeds can be sown immediately in open ground, after thoroughly moistening the planting site. But if you want to help the seeds germinate faster and more reliably, and also get rid of possible pathogens, the seeds can be treated before planting.

1. First, the bean seeds are soaked in water for 5-6 hours (overnight possible). room temperature.
2. If the seeds are very dry, they need more time to soak - it is better to leave them for 12-20 hours, periodically changing the water.
3. After soaking for 5 minutes, warm up in hot water at a temperature of approx. 50°C.
4. Then immediately immerse in cold water.
5. After this treatment, the seeds can be sown.

Bean seeds remain viable for a very long time: from 5 to 10 years, of course, if they are stored correctly:

• in a dry place,
• without temperature changes,
• away from heating devices,
• avoiding direct sunlight.

Planting beans in open ground

When growing beans from seed, you need to know the best time to plant them.

Bean planting dates

The timing of planting beans in open ground is the same as for: end of April – early May.

1. The earlier you sow beans, the better - they will have a higher yield, larger seeds with a higher protein and starch content, and the plants themselves will be more resistant to aphid damage.
2. The timing of planting beans to obtain fruits at technical ripeness is quite extended - they can be sown until the end of June.

Bean planting scheme

• distance between tapes 70 cm,
• Leave about half a meter between the rows.
• Seeds are sown from each other at a distance of 12-15 cm.
• Place 2-3 seeds in the nest and plant them to a depth of 6-8 cm.

At two-line landing on the beds, the seeding density is observed:

1. for tall varieties, 20 seeds per 1 m² according to a 20 by 20 cm pattern,
2. for low-growing (dwarf) varieties - 28 seeds per 1 m².

Applies also square nest method sowing (70 by 70 cm), when 5-6 seeds are placed in one nest.

Preparing the soil for planting beans

The key to proper agricultural technology is careful preparation and fertilization of the soil for growing beans. When preparing a place for planting beans, it is advisable to add mineral or organic fertilizers.

• Beans grow well in soils amended with organic matter, so in the fall it is recommended to add 5-9 kg for planting beans organic fertilizers per 1 m².
• According to the rules of bean agricultural technology, they are planted after any crop 1-2 years after application manure.

• Beans protect any plantings and crops very well from the wind.
• Therefore, if we consider joint planting, it is better to plant beans along the perimeter of the beds and potato field.
• Some gardeners even note that such circular closed plantings of beans repel moles. In this case, beans of the variety are considered especially effective Black Russians , sown at a distance of 12-15 cm from each other.

Beans are ideal for crop rotation. Beans are an excellent precursor for any crop, because... saturate the soil with nitrogen from nodule bacteria.
_______________________________________________________________________

Caring for beans in open ground

Caring for beans is minimal and includes watering, loosening and hilling, and rarely weeding and fertilizing.

Caring for young beans

• Young plants need one-time feeding and regular loosening.
• Young plants need a little help and care that they are not disturbed by weeds. Therefore, in the first time after sowing, you need to pay attention to weeding.
• When the seedlings grow and gain strength, the weeds will not interfere with them; the beans themselves will begin to inhibit the growth of weeds.

Hilling beans

1. When the beans reach a height of 50 cm, they are hilled.
2. During the bean planting season, you will need to loosen and prune the beans 2-3 times.
3. Hilling up simultaneously with loosening contributes to greater plant stability and helps withstand winds.

Watering the beans

• Water the beans before starting mass flowering Only needed during dry periods.
• Once flowering begins, watering should be regular.
• At the same time, make sure that there is no waterlogging, otherwise the vegetative mass of the beans will begin to actively grow to the detriment of the development of flowers and fruits.

Feeding beans

1. If you fertilize the soil well before planting beans, they do not need additional fertilizing.
2. If the soils are poor, you can pamper the plants with a treat made from slurry - but no more than once per season.

Pinching the tops of the beans

• As soon as the beans begin to bloom en masse, they need to be pinched - this effective method protection from aphids that eat young shoots.
• Tops 10-15 cm long are cut off, buried or burned.
• Pinching also promotes uniform ripening of the fruit.

Supporting and tying beans

Beans have a straight, non-lodging stem, which can be either low in height, only 20 cm, or quite tall - up to 180 cm. Therefore, for tall varieties it is necessary to provide support.

1. You can stick meter-long pegs at the ends of the bed and stretch twine between them every 25-30 cm, and tie the plants to it.
2. This will be easier and simpler than tying each bush to a separate peg.

Diseases and pests of beans

Uninvited guests of garden plots - crows and rooks - are very fond of pulling out young shoots of beans. Here you will have to provide methods for protecting and scaring birds away from the site.

When using quality planting material and proper care beans rarely get sick. However, their plantings are susceptible to attack by fungal diseases:

• root spot,
• black leg,
• ascochyta blight,
• rust,
• fusarium.

One of the most dangerous pests counts nodule weevil. Its larvae eat nodules on the roots, and the pest itself feeds on young leaves, causing the plant to weaken and die.

Different species also attack beans aphids– their activity occurs in the second half of summer. Long bean shoots are more susceptible to black melon aphid , which attacks plantings in August. To combat such pests you can use Fitoverm .
____________________________________________________________________

Picking beans

Cleaning starts from the beginning July and are harvested many times during the season.

1. For direct consumption, the fruits must be collected at technical ripeness, when the bean leaves are juicy, soft, and tender.
2. Grains in milky ripeness size approx. 1 cm - it occurs approximately 2 weeks after flowering.
3. Harvesting begins from the lower part of the stem - there the fruits ripen faster.
4. If harvested earlier, the seeds are not as tasty and even have a bitter taste.

Remember that eating raw beans is dangerous to your health, just like undercooked ones, because... they contain toxic substances. Therefore, only carefully heat-treated legumes can be eaten.

• The biological maturity of the beans will be indicated by the darkening of the valves - they acquire a black or brown tint.
• The time to harvest fruits at biological ripeness is when the pods wither and begin to droop.
• They can be broken out by hand or the plants can be pulled out by the roots (this is easier to do in damp weather), tied into bundles and hung in the shed to ripen.
• When the fruits are dry enough, they can be easily peeled and stored.

After harvest aboveground part beans are cut and burned, and the underground goes for digging or compost. Nodule bacteria located on the roots will become a good green manure fertilizer, saturating the soil with nitrogen.

Vegetable beans are usually large-fruited, with thick fleshy leaves, large-seeded; forage – small-seeded.

Young tender, juicy wings of the shoulder blade have a lot of sugar and vitamins. Unripe green blades or only grains (in soups or stews) are eaten. In milky ripeness, the blades are used in salads.

Fodder beans are distinguished by relatively small seeds and well-developed vegetative mass, due to which they are used as livestock feed.

The homeland of beans is the Mediterranean. According to verified data, the plant was cultivated in Palestine a thousand years BC. e. IN Ancient Egypt the bean was considered a sacred plant; he was highly revered Ancient Greece. Here's the famous one ancient Greek philosopher and the mathematician Pythagoras did not recommend eating beans for food, explaining that the souls of the dead move into them.

The common bean has not been found in the wild. This crop is grown in many countries: on the Mediterranean coast of Europe and Africa, in the USA, India and many other countries. In Russia it is cultivated in almost all regions (with the exception of the Far North).

In our country, vegetable beans have been bred since the time of Yaroslav the Wise. And from that ancient time, for many centuries, they remained a daily aid to bread and cereals.

About 100 varieties of beans are known, which, according to economic characteristics, are divided into two groups: fodder and food (vegetable, garden). Vegetable beans are also called Russian or fava beans. The name “equine” was established because in veterinary medicine they were used to treat horses.

The best soils for beans are heavy clay soils well fertilized with manure. They are also cultivated on lighter but moist soils; they grow poorly on acidic soils. Peaty swampy soils are also suitable for beans. But it is necessary to apply copper-containing fertilizers to them, otherwise the beans will produce a lot of stems and few seeds. Vegetable beans work well after cabbage, beets, and turnips.

The beans themselves - good predecessor for all cultures. The soil needs to be dug up in the fall and no shallower than 25 cm. In the spring, organic and mineral fertilizers are applied to the beans: manure - 0.5-1 bucket, superphosphate - 30-50 g, potassium chloride– 10–20 g per 1 m2. When cutting up the soil with a rake, you can also add 30 g of garden fertilizer mixture and two glasses of ash per 1 m2 of soil.

Of all the vegetable legume crops, garden beans are the least demanding of heat; these plants are cold-resistant, moisture-loving, and have long days. Seeds begin to germinate at temperatures of 3–4 °C, seedlings and adult plants can withstand frosts down to –4 °C and grow well at moderate temperatures between 17–20 °C. The best temperature for seed germination is 19–20 °C: at this temperature, bean seedlings appear on the 7th day. Optimal temperature air during fruit setting and ripening - within 15–20 °C. Various varieties beans react differently to heat. For example, Russian black beans are less “afraid” of frost than Windsor white and green beans.

Bean seeds are sorted before sowing, removing all damaged by pests and diseases. It is also possible to warm up the seeds before sowing for 3 hours at 40 °C (at heating battery) or in hot water (50 °C) for 5 minutes with rapid cooling in cold water. Before heating, the seeds must first be kept in water at room temperature for 4–5 hours (no longer, as they may rot). Warming the seeds will significantly increase their germination.

Beans are sown at the earliest possible time (late April - mid-May). Best time sowing of beans - mid-May, when the soil is still moist, since a lot of moisture is required for the swelling of seeds and the initial growth of plants. They are sown in a row with row spacing of 50–60 cm, seeds are sown every 12–15 cm in a row. 20–30 viable seeds are sown per 1 m2, their planting depth is 6–8 cm. Often beans are sown in rows of potatoes under a shovel or in a hole when planting potatoes (on the side) 1-2 seeds, as well as in rows of cucumbers. This combination of crops has a beneficial effect on their productivity.

It takes 10–12 days from sowing to the time the beans sprout, but in cold, wet spring this period lengthens.

Vegetable beans begin to bloom from the lower nodes; serial number the first flowering node depends on early maturity; The earlier the variety, the lower the node. The lower nodes bear more flowers than the higher ones. Beans are prone to cross-pollination, so when propagating two or more varieties, spatial isolation must be observed. Due to the limited size of the plot, the gardener often has to be satisfied with one variety for this reason. The shelf life of seeds is 10–12 years. Vegetable bean pollen is carried honey bees and bumblebees.

Before emergence, the soil is loosened with a rake, then inter-row cultivation is carried out with hoes to a depth of 8–12 cm. The crops must be kept loose and free of weeds. During the second and third loosening, the plants should be hilled (until they reach a height of 50–60 cm). This helps strengthen the root system and increase the resistance of plants to winds. During flowering and fruiting, beans need to be watered abundantly. Beans are fed at the same time mineral fertilizers.

Beans are long-day plants; with short days they flower and bear fruit with a strong delay. Beans are especially demanding of moisture during the period from germination to flowering and greatest harvest given if there is sufficient rainfall during this period; they are very sensitive to air drought, so they cannot grow in dry areas.

Beans begin to be removed when the seeds in them are almost completely developed, but have not yet lost their tenderness and do not form a “black groove” at the point of attachment to the fruit. The first to be harvested are the beans located at the bottom of the stem. They are broken out, the seeds are freed from the valves and used.

If the fruits are intended to be used as food whole (grains with valves), they are harvested when the valves are juicy and the grains reach a size of 1 cm. If grown grains are intended for consumption raw, the beans are harvested when the seeds reach full milk ripeness for a given size varieties.

Harvest in 3-4 steps at intervals of 8-10 days.

The beans are harvested along with the tops; tied in sheaves, they ripen well in a barn or attic. The sheaves are hung upside down. Threshing is carried out manually, removing seeds from the leaves. 30–50 g of seeds are collected from one plant.

In terms of nutritional value, beans occupy one of the first places among vegetables. The main nutritional value of this crop lies in its high protein content. Unripe beans that are eaten contain 24–37% protein, which is higher than even green peas and beans. In addition, beans contain protein, mainly in a particularly valuable form - in the form of legumin. In addition, bean protein contains essential amino acids: lysine, tryptophan, histidine, methionine. In terms of the content of easily digestible proteins, they have no equal among vegetable plants.

The fleshy leaves and bean grains are also rich in pectin, sugars, vitamins A, B, ascorbic acid, starch and other nutrients.

Dry seeds contain 32–37% protein, 50–60 carbohydrates, 2.1–2.2 fat, 4% ash, and also contain carotene (0.20–0.24 mg/100 g) and ascorbic acid. acid (20–33 mg/100 g). Unripe bean seeds (milky-waxy ripeness) contain 5–7% protein and 4–6% carbohydrates. Green bean seeds also contain vitamins B 1, B 2, PP, and pectin substances. The seeds of some varieties contain up to 15% oil.

The calorie content of beans is 3.5 times higher than that of potatoes and 6 times higher than that of corn. The vegetable use of beans is somewhat different from the use of peas and beans. Not fully mature beans are eaten the best varieties are considered large-seeded, mainly with large flat seeds. It should be noted that you should not eat undercooked beans, since they contain toxic substances that are destroyed only by heat treatment.

Beans are used for making soups, salads, side dishes and for canning. You can make delicious cheap dishes from them: bean soup (ciorba), boiled beans with butter, Polish beans, stewed green beans, yakhnia beans, beans in milk sauce. Dry beans are popular. Powder of roasted and ground beans, flavored with dry mint and garlic, is added for flavor to soups, sauces and main course gravies. The long-livers of our planet include green beans in their vegetable menu. Beans can be stored for a long time without losing their quality.

Residues after harvesting the vegetative mass (stems, leaves, underdeveloped beans) are excellent feed for livestock (for example, milk yield increases sharply). For poultry, the dry above-ground mass of beans is ground or crushed into powder and added to the mash.

It is useful to include beans in the diet for diseases of the liver, kidneys, and intestines. Many delicious dishes are prepared from beans: bean soup with butter, green bean stew.

Calorie content of beans (per 100 g) – 56.8 kcal.

The nutritional value beans: carbohydrates – 8.5 g; fat – 0.1 g; proteins – 6 g; dietary fiber – 0.1 g; organic acids – 0.7 g; water – 83 g; starch – 6 g; mono- and disaccharides – 1.6 g.

Back in the Stone Age, man became acquainted with legumes. The word “bean” itself, from a botanical point of view, is the fruit of a plant of the legume family, which has two long flaps with closed edges. In the middle between the valves there are seeds that grow on short stalks and lie in an even line. The shape of such a fruit is usually oblong and straight, but it can also be curved, even into a spiral. Typically, a ripe bean will release seeds when it dries and opens.

Beans are grown as food and feed crops. No other vegetable crop There is no comparison in nutritional value with beans: their protein is especially easily absorbed by the human body. Many amino acids contained in bean protein are not synthesized in the human body, but are absolutely necessary for protein metabolism.

Beans are popular in most cuisines. different nations peace. This culture is especially widely used among the Bulgarians, Danes, Belgians, English and Dutch. Garden beans are common in some cooking Asian countries and in Arabic cuisine (including Lebanese, Egyptian - for example, in the dish ful medames). In China, Mexico (habas con chile) and Thailand, a popular appetizer made from refried beans (so their dura shell“opened”), then salted and seasoned to taste. In the culinary arts of these and other countries, Vicia faba beans are often called fava beans, fava beans, or bread beans.

Wash young beans, pour boiling water over them, add salt, cook, strain, cool, peel. Washed tomatoes onion and cut the eggs into cubes. Grind the egg yolk with the prepared mustard, dilute with vegetable oil and lemon juice, season with salt, ground red and black pepper and sugar to taste. Mix all the products with dill, put in a salad bowl, pour over the prepared hot sauce and garnish with green salad leaves.

Compound: young beans – 500 g, tomatoes – 100 g, onions – 50 g, chopped dill – 1 tbsp. spoon, hard-boiled eggs - 2 pcs., ready-made mustard - 1 tbsp. spoon, lemon juice, egg yolk – 1 pc., vegetable oil – 3 tbsp. spoons, salt, sugar, ground black and red pepper.

Coarsely chop fresh mushrooms and simmer in own juice. Heat the chopped bacon in a saucepan, put the diced vegetables in it and fry for 5-6 minutes, then pour in the broth and simmer under the lid until half cooked. Add sliced ​​potatoes, peas and simmer until done. At the end of the stew, add mushrooms, tomato puree, sour cream and chopped herbs, salt and pepper to taste.

Compound: fresh mushrooms – 500 g or pickled mushrooms – 250 g, beans – 1 cup, bacon or fat – 50 g, onions – 1 pc., carrots – 2–3 pcs., parsley root – 1 pc., cabbage – 300 g, potatoes – 500 g, tomato puree – 2 Art. spoons, sour cream - 0.5 cups, parsley or onion, salt, pepper.

Flowers, seeds and bean leaves are used for medicinal purposes. Flowers are collected in May - June, seeds and bean leaves - in August - September. The seeds have a diuretic, astringent and anti-inflammatory effect. Infusion and decoction of bean leaves is useful for diabetes mellitus. Bean flour or mashed and boiled beans are eaten for coughs, diseases of the liver, kidneys and gastrointestinal tract. Beans boiled in milk and then mashed are applied to abscesses and boils to accelerate their ripening.

A decoction or infusion of flowers is used to wash or wipe the skin of the face to relieve irritation or itching.

Beans should not be eaten if you have gastrointestinal diseases accompanied by constipation and flatulence. People suffering from gout and hepatitis should also avoid them.

Not a single celebration in Rus' was complete without traditional Russian porridge. Whole grain cereals are an important source of plant proteins and carbohydrates. They contain quite a lot of minerals and essential vitamins, especially B vitamins.

Therefore, porridges made from cereals are widely used in the nutrition of children and the elderly. Another advantage of porridges is their versatility. They go well with any other foods: meat and fish, mushrooms and vegetables, fruits and berries.

Over the past many years, nutritionists have encouraged us to increase the use of grains and legumes in our daily diet. Whole grains contain everything our body needs. It contains a sufficient amount of fiber, namely, coarse dietary fiber is not enough in the diet modern man. From cereal grains we get vital amino acids, 18 of which are essential.

Porridge is a cult dish

Porridge – undoubtedly, primordially Russian dish. Moreover, porridge is a cult dish. According to Old Russian traditions, during the wedding ceremony the bride and groom always prepared porridge. Obviously, this tradition gave rise to the saying: “You can’t cook porridge with him (her).” The entire history of the Russian state is inextricably linked with porridge. Russian porridge is the most important dish of national Russian cuisine.

Russia, as it happened historically, has always been and, I want to believe, will be an agricultural country. The main product of Russian agriculture has always been cereals (and, to a lesser extent, legumes). The Russian human body, over many centuries (and even millennia), has been formed and evolved on the basis of the structural composition of cereals. Man and cereals, during their coexistence, have created an inextricable community.

Only plants are given by nature the ability to accumulate sunlight(energy) and extract nutrients from the ground. Only plants have the ability to synthesize and accumulate nutrients and biologically active substances necessary for humans (vitamins, minerals, amino acids, etc.). The human body is independently capable of producing only a tiny fraction of the substances it vitally needs for a full existence.

That is why, since time immemorial, people have been growing plants for food. The most valuable and biologically important of them are cereals. Without them, our existence is unthinkable. Cereals are the compressed light of the Sun. They contain everything that our body needs for full functioning.

Porridge - Russian product

And today, such a native Russian product as whole grain porridge is finally returning to our diet. First, the most fashionable and pretentious restaurants in Moscow and St. Petersburg began to introduce dishes from native Russian cereals into their menus: rye, barley, oatmeal, wheat (semolina), buckwheat, etc. Following them, almost all catering enterprises, at least for breakfast, began to offer various porridges prepared according to old Russian recipes.

This is a natural process. Porridge is a very healthy, nutritious, tasty and, importantly, inexpensive product. In Rus', porridge has always been treated with reverence.

For Russian people, porridge has always been not just food, but a ritual dish. It was impossible to imagine a single celebration or holiday without traditional Russian porridge on the table.

Moreover, a certain ritual porridge was necessarily prepared for various significant events. Porridge was cooked for a wedding, at the birth of a child, for christenings and name days, for wakes or funerals.

Porridge was cooked for a wedding, at the birth of a child, for christenings and name days, for wakes or funerals. It was impossible to receive guests without our own original preparation of porridge. Moreover, each housewife had her own own recipe, which was kept secret. Porridge was always prepared before big battles, and at victory feasts it was impossible to do without “victorious” porridge. Porridge served as a symbol of truce: to make peace, it was necessary to prepare “peaceful” porridge.

In ancient Russian chronicles, the feasts themselves were often called “porridge”: for example, at the wedding of Alexander the Great, “porridge was made” twice - one during the wedding in Trinity, the other during a national celebration in Novgorod. Porridge was always prepared on the occasion of the start of a big business. This is where the expression “make a mess” comes from. In Rus', porridge even “defined” relationships between people. They said about an unreliable and uncooperative person: “You can’t cook porridge with him.”

Christmas porridges were prepared, as well as porridges to mark the end of the harvest. The girls prepared porridge for the day of Agrafena Kupalnitsa from a mixture of various cereals. In addition to grain and pea porridges, fish and vegetable porridges were cooked. Who hasn’t heard about the famous “Suvorov porridge”?

According to legend, during one of the long campaigns, Suvorov was informed that there were a few different types of cereal left: wheat, rye, barley, oatmeal, pea, etc. That is. porridge from any of the remaining types of grain would not be enough for half the army. Then great commander, without further ado, ordered all the remaining cereals to be cooked together. The soldiers really liked “Suvorov porridge”, and the great commander made his contribution to the development of Russian culinary art.

Porridge and modern dietetics

Modern dietetics has confirmed that porridge from several types of cereals is healthier than porridge from one specific cereal. Each cereal has its own chemical composition, with, characteristic only of this cereal, useful qualities, and a mixture of several cereals combines beneficial features each cereal, which increases the nutritional and biological value of such porridge.

Bala “rejuvenation porridge” is popular. The cereal was made from rye grain of milky-waxy maturity. The result was a very tasty and fragrant porridge, which had a beneficial effect on health and rejuvenated the body.

Three types of cereals were made from barley: pearl barley - large grains were lightly ground, Dutch grains - smaller grains were ground until white, and barley - very small grains made from unpolished (whole) grains.

Barley porridge was Peter the Great's favorite dish. He recognized “egg porridge as the most delicious and delicious.” Spelled porridge was popular, which was cooked from small grains made from spelled. Spelled is a semi-wild variety of wheat, which was grown in Rus' in the 18th century. large quantities. Or rather, spelled grew on its own, was not whimsical and did not require any care.

She was not afraid of either pests or weeds. The spelled itself destroyed any weed. Spent porridge, although coarse, was very healthy and nutritious. Gradually, “cultivated” varieties of wheat replaced spelled, because it peeled off badly. The spelled grain grows together with the flower shell, creating almost a single whole with it. In addition, the yield of spelled was much lower than that of cultivated wheat varieties.

Today, due to its high biological value, there is a revival in the production of spelled. Spelled is grown in the Caucasus: its crops have been resumed in Dagestan and the Karachay-Cherkess Republic. Here it is called "zanduri". American spelt is also sold in Russia today. It is called “spelt”, and is sold here under the trade name “kamut”. Sometimes you can find spelt grown in Europe. It is called “spelt”.

All this brings some confusion, but “spelt”, and “zanduri”, and “spelt”, and “kamut”, are names of the same plant, Old Russian spelled. Moreover, it came to both America and Europe from Russia.

Why did people in Rus' always treat porridge with such reverence?

It seems to me that the roots of the ritual attitude towards such seemingly simple food lie in our pagan roots. It is known from manuscripts that porridge was sacrificed to the gods of agriculture and fertility in order to ask for a good harvest for next year. The gods, as you know, were offered only the best. And to be able to eat every day what the gods can afford once a year, you see, is nice.

When we worked as an artel, we prepared porridge for the entire artel. Therefore, for a long time the word “porridge” was synonymous with the word “artel”.

They said: “We are in the same mess,” which meant in the same artel, in the same brigade, something like the modern expression “we are one team.” On the Don, you can still hear the word “porridge” in this meaning.

The huge variety of Russian porridges was determined, first of all, by the variety of cereal varieties that were produced in Russia. Several types of cereals were made from each grain crop - from whole to crushed in various ways. The most favorite porridge was buckwheat. In addition to whole grains - kernels, used for steep, crumbly porridges, they also made smaller grains - “Veligorka” and very small ones - “Smolenskaya”.

For gourmets of that time, the magazine “Economy” for 1841 provides a recipe for rose porridge: “Pluck several roses and pound the leaves in a mortar as finely as possible; Pour the egg white into a mortar and add as much potato starch as needed to make a thick dough. Then rub through a sieve onto a dry board and dry in the sun. This way you will get excellent cereal. Porridge from it is cooked with cream. You can add a little sugar to it if it doesn’t seem quite sweet.”

So, I think that all of the above proves that Russian porridge is not only the healthiest of foods, but can also satisfy even the most sophisticated tastes. You just need to cook it, like any other dish, with good mood, love and fantasy.

Porridge "Children's joy"

• millet 1 cup
• water 2 glasses
• pitted prunes 0.5 cups
• chopped walnuts 3 tbsp. l.
• butter 1 tbsp. l.
• salt and sugar to taste

Wash the prunes and chop finely. Place in a saucepan, pour cold water and cook over low heat for 5 minutes. Then add the sorted and washed millet, add sugar, salt and cook the porridge for 15 minutes. Add nuts 5 minutes before the end of cooking. Season the hot porridge with butter, stir and serve.

Rutaberry and potato porridge

• 0.3 liters of milk
• 400 g rutabaga
• 800 g potatoes
• 150 g onions
• 60 g butter margarine or butter

Mashed potatoes are prepared from boiled rutabaga and potatoes, seasoned with onions and milk fried in butter or margarine.

Guryevskaya porridge with apricots

• 100 g semolina
• 4 glasses of milk
• 0.5 cups chopped walnuts
• 300 g apricots or 200 g dried apricots
• 2 tbsp. spoons of sugar
• 2 tbsp. spoons of butter
• 2 eggs
• vanilla sugar
• powdered sugar
• berries, candied fruits for decoration

Cooking method: Bring milk to a boil, add salt. Then, stirring, add semolina in a thin stream. Cook viscous porridge, cool slightly. Grind the yolks with sugar, beat the whites into foam. Add the mashed yolks, whites, vanilla sugar, and nuts to the porridge one by one, stirring gently. Cut the apricots into halves, remove the pits. (Wash the dried apricots and cut into large pieces.) Finely chop the butter.

Place a layer of porridge in a greased pan. Top it with halves of apricots (or dried apricots), pieces of butter, sprinkle with powdered sugar, and cover with a layer of porridge. Bake the porridge for 15-20 minutes in an oven heated to 200°. Ready dish garnish with berries, fruits, candied fruits, sprinkle with powdered sugar and serve in the same bowl in which it was prepared.

Barley porridge with potatoes

150 g barley groats, 1 liter of water, 500 g of potatoes, 0.5 liters of milk, salt Rinse the groats, put in boiling water and cook. Peel the potatoes, cut into small pieces and add to the cereal at the end of cooking. Make sure that the porridge does not burn. Add milk little by little and add salt to taste. Serve the porridge with cracklings or sour cream and onion sauce.

Crushed oatmeal porridge

• 4 glasses of milk
• 2 cups cereal
• 1 teaspoon salt
• 1-3 tbsp. spoons of butter

Pour crushed oatmeal into boiling milk, add salt and cook over low heat, stirring for 20-30 minutes until thickened. Add oil to the porridge.

Semolina porridge with cranberry juice

• 0.4 liters of cream
• 200 g semolina
• 100 g cranberries
• 1.1 liters of water and juice
• 150 g sugar

The cranberries are crushed and the juice is squeezed out. The pomace is poured with water and boiled. The resulting broth is filtered, sugar is added and brought to a boil. Semolina is diluted with cranberry juice, poured into boiling syrup and a thick semolina porridge is brewed. The hot porridge is poured onto baking sheets, allowed to cool, cut into portions and served with cream.

Viscous semolina porridge with carrots

• 0.25 liters of milk
• 200 g semolina
• 0.5 liters of water
• 30 g butter
• 250 g carrots
• 50 g sugar
• 40 g butter

Raw carrots are grated or finely chopped and stewed with butter. Place salt and sugar in a bowl of boiling water, heat to a boil, add cereal and, stirring, cook at low boil for 15 minutes. Add hot milk and carrots to the finished porridge, mix and place the pan in the oven for 20-25 minutes. Serve the porridge with a piece of butter.

Enjoy your meal!