How to eat buckwheat noodles? Thank you.

Raw materials: buckwheat flour 150g, a little refined salt and a proper amount of clear water;

Practice: 1. Put buckwheat flour into a bowl and stir with warm water to make a thin paste. 2. Boil the pot with clear water, pour in buckwheat batter and stir well. After boiling, simmer slightly, and then season with refined salt.

Buckwheat noodles

Buckwheat flour is mixed with a little flour. Dig a hole in a piece of wood, put a metal net with holes under it (the thickness of the extruded noodles depends on the size of the hole), put the dough in the hole, press it with another cylindrical piece of wood, and cook the pressed noodles directly in water. Stir-fried with chopped bamboo shoots, radish and beef. Add a little celery powder and you can eat. Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance. Buckwheat noodle soup dumplings

Ingredients: buckwheat flour, flour

Accessories: minced mutton and zucchini.

Seasoning: salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.

Exercise:

1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes;

2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use.

3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes. Assorted buckwheat noodles Ingredients: buckwheat noodles, dried mushrooms, vegetables, carrots and onions.

Ingredients: salt, chicken powder, soy sauce, cooking oil.

Exercise:

1. Soak mushrooms, wash and slice.

2. Wash the vegetables and cut them into sections;

3. Wash carrots, peel and shred;

4. Wash and dice onions;

5. Make a pot of water, boil the water and cook the noodles. When the noodles are eight ripe, take them out, cool them in cold water, then take them out and control the moisture, add a little cooking oil and mix well to make them not stick to each other.

6. Heat the wok with oil. Stir-fry the minced onion until fragrant. Add carrots and mushrooms and stir fry. Then add vegetables, salt, chicken powder and soy sauce to taste. Finally, add noodles and stir well to serve. Cold buckwheat noodles

Ingredients: buckwheat noodles 1 10g, one egg, 2g laver, 20g onion, 2g Chili powder, oyster sauce 1 tablespoon, half a tablespoon of aged vinegar, sugar 1g and peanut oil 10g.

Exercise:

1.800ml water is boiled, then buckwheat noodles are added and boiled for 5 minutes. After the noodles are cooked, put them in ice water to cool, then pick them up and drain them for later use.

2. Break up the eggs, fry them into thin slices with peanut oil, and let them cool and shred for later use.

3. Porphyra is cut into filaments for later use, and onion is cut into chopped green onion.

4. Add 3 tablespoons of water, oyster sauce, vinegar and sugar, and boil in a pot to make shower juice.

5. Put the buckwheat noodles in a dish, add shredded eggs and seaweed, sprinkle with chopped green onion and Chili powder, and juice for eating.

Buckwheat flour cake.

Ingredients: buckwheat flour 500g, water1500g, salt. Seasoning: garlic paste, chicken essence, sesame oil, spicy oil,

Appropriate amount of vinegar and pepper water.

Making:

1. Put buckwheat noodles into a container, add some salt, slowly pour 3kg of water into the noodles, and at the same time, pour water into the noodles, and stir until it becomes a thin paste without particles.

2. Pour the prepared buckwheat batter into a greased large flat plate, boil the water in the pot, put it on a drawer and steam it for 15 minutes (it can be steamed in two drawers), take it out after cooling, cut it into strips or slices and put it on the plate.

3, such as cold salad, first mix the chicken essence, pepper water and salt, pour it on the buckwheat cake, then add garlic, sesame oil and vinegar and mix well.

4, such as cooking, onion, Jiang Mo wok, stir-fry oil to scones, add the right amount of bean sprouts, green peppers, cucumber slices, etc. , soy sauce, chicken essence, vinegar, salt and a little water, stew for one minute, and pour out the sesame oil from the spoon. Features: scones are soft and tender, salty and slightly spicy, nutritious and healthy.

Iced green tea buckwheat noodles (4 people)

Ingredients: 400 grams of green tea buckwheat noodles, a little white radish, a little shallot, a little kelp, a little seaweed, a little Japanese mustard.

Exercise:

1. Buckwheat noodles are boiled with salt until there is no hard core, and cooled with clear water. At the same time, rub the noodles with both hands until the water is clear and drain the water.

2. Rub the white radish into the final shape and mix it with the green mustard sauce. Chop shallots and shred laver for later use.

3. Clean water, soy sauce and sugar are mixed according to the ratio of 1:5:0.5, boiled with kelp, cooled and put into a seasoning bowl.

4. Put the noodles on a plate (or on a small bamboo grate, whether it is chilled with ice cubes depends on personal preference and acceptance), sprinkle shredded laver and shredded onion, decorate the side with green mustard mixed with radish sauce, and dip the noodles in seasoning juice.

Beef buckwheat noodles (4 people)

Ingredients: buckwheat noodles 400g, beef tenderloin 250g, 1 pepper, Chinese cabbage 200g, a little garlic and a little shallots.

Exercise:

1. Boil buckwheat noodles with salt (cooked depends on hardness, but not too bad). Cool with clear water and rub the noodles with both hands until the water becomes clear. Drain and mix in a little salad oil.

2. Slice beef tenderloin, colored pepper, cabbage and garlic respectively, and slice onion. Heat the wok, add a little salad oil, slowly fry the garlic slices until golden brown with low fire, take them out and put them on a napkin to absorb oil.

3. Stir-fry beef tenderloin, colored pepper and Chinese cabbage slices in oil, add a little pepper soy sauce and tomato sauce (the ratio is 1:0.5), and sprinkle a little monosodium glutamate and white pepper. When the meat is cooked, add the cooked buckwheat noodles mixed with salad oil and fry for a few minutes. Sprinkle shallots and golden crispy garlic slices on the plate.

Japanese buckwheat noodles

Material: 1, 2 wet-cut buckwheat noodles; 2, a small amount of dried Undaria pinnatifida; 3, a small amount of dried yam; 4, a small handful of spinach; 5, a small amount of shrimp.

Practice: Boil the wet-cut buckwheat noodles in soy sauce soup, put them in a big bowl after cooking, and put dried Undaria pinnatifida, dried yam and dried shrimp on them. Blanch the spinach with the residual juice in the pot, put it in a bowl and add a little spiced powder. Miso beef buckwheat noodles raw materials: beef tendon 225g, buckwheat noodles 300g g.

Accessories: 50 grams of kelp (fresh), 0/50 grams of tofu (south)/kloc-,0/5 grams of mushrooms (fresh)/kloc-,and 30 grams of firewood.

Seasoning: bean paste 100g, sugar 10g, pepper 5g 1. Slice beef tendon, blanch and wash for later use;

2. Cook buckwheat noodles for later use;

3. Add bean paste, 10g sugar, 5g Chili paste and 25g fish fillets into 1500ml stock, and stir well to make miso soup;

4. Add beef tendon slices and simmer for about 40 minutes;

5. After the beef tendon slices are cooked to taste, add kelp, tender diced tofu and fresh mushrooms to boil, and then add the cooked buckwheat noodles to serve;

6. sprinkle 1.5 grams of wooden fish slices to taste when eating. Tips for making miso beef buckwheat noodles: buckwheat noodles are the noodles selected in this noodle; Bean paste is miso, that is, Japanese bean paste or lobster sauce.