The production of buckwheat noodle bowl saucer, the homely practice of bowl saucer

After cooling in a cool place, stack the two pieces, place them in a bowl, use a knife (the blade is about 5 mm wide and curved) to form a grid block, pour sesame paste, and serve with vinegar, ginger, sesame seeds, chili, garlic paste, sesame oil, etc., and eat with a toothpick. 1. Add salt and five-spice powder to the buckwheat noodles.

2. Cold water and noodles, you will feel that the dough is slowly and soft from hard to soft (ignore my fat hands and thick arms).

3. Then use cold water to slowly peel the dough (written language is to dilute it), and dilute it to the point that it can form a liquid batter with chopsticks. Mom said that you must not mix the noodles directly into a batter, so that the bowl will not taste glutenous.

4. Scoop the batter into the plate, of course, the bowl tray should be put into the bowl, but that is gas expensive and not easy to cook, let's use the plate instead. (Pay attention to the line of batter in the picture, keep the line).

5. Put it in the steamer and steam it for 30min.

6. Let it cool, then put it in the refrigerator for a while.

7. Take a look at it, most of the people bought in the street market are this shape, and the smooth side is shown to people. When eating, it is indispensable to eat aged vinegar and minced garlic, of course, if you like spicy food, you can add Lao Gan Ma or something. It can also be marinated, egg skin, kelp shreds, and dried tofu are all good marinades.

8. Two ways to eat:

Cut the bowl tray into diamond-shaped pieces directly on the plate with a knife and pour the seasoning marinade. Pick and eat with a bamboo or toothpick.

Carefully rub the whole tray from the bottom of the plate, cut into strips or slices and mix with the marinade. Warm tips for Chinese food network recipes: The bowl is mostly cold food, cut into strips, and eaten with a bowl knife, with garlic, chili pepper, and good vinegar as the main seasonings, and also with minced ginger and sesame oil.

The pepper is made of head stubble, dried and ground into fine powder, and heated with sesame oil. Put in a little green onion, when the green onion is yellow, pour in chili powder, stir well with an iron spoon, the oil is more and the chili pepper is less, then it becomes a thick slurry, put it into a bottle and bowl for later use.

In the severe winter season, it is fried with bean sprouts. Put some oil in the stir-fry scoop and wait until the oil smokes. Put in the green onion, the green onion is yellow, pour the bean sprouts in, fry the bean sprouts until eighty percent pour them into the bowl of cut pieces, pour garlic, vinegar, chili, sprinkle with salt, ginger, monosodium glutamate, pour into the bowl and eat.

Sometimes it is also mixed with haggis and stir-fried. The bowl is eaten in all seasons, suitable for all ages, and it tastes tough and mellow, and has become a common snack for people, especially children and students. The nutritional content of buckwheat is mainly rich in protein; B vitamins; Rutin vascular-strengthening substances; mineral nutrients; Rich in vegetable cellulose, etc.

1.Regular consumption of buckwheat is not easy to cause obesity, because buckwheat contains high nutritional value and well-balanced plant protein, which is not easily converted into fat in the body, so it is not easy to cause obesity.

2.The PMP contained in buckwheat has the effect of preventing and treating diabetes, it can activate pancreatic function, promote pancreatic islet secretion, and lower blood sugar.

Buckwheat should not be eaten too much at one time, otherwise it is easy to cause indigestion. People with spleen and stomach deficiency, poor digestive function, and frequent diarrhea should not eat.

Shanxi buckwheat noodle bowl tray method is really simple, a bowl of buckwheat noodles, a basin of water, a steamed and mixed, strong and refreshing.

The homely recipe for the bowl tray is as follows:Ingredients: 150 grams of soba noodles.

Excipients: appropriate amount of salt, 3 cloves of garlic, 1 cucumber, 2 green peppers, 2 teaspoons of sesame paste, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sesame oil.

1. Add salt to the soba noodles and mix evenly, add water and stir in one direction.

2. Stir into a paste and let stand for a few minutes (the batter is thick and the chopsticks are smooth and linear).

3. Pour the resting buckwheat batter into a shallow dish (150 grams of buckwheat flour can make 2 servings).

4. Put it in the steamer, steam on high heat and steam over medium heat for 20 minutes.

5. Take out the steamed bowl tray and let it cool naturally.

6. After cooling, buckle it upside down and cut it into diamond-shaped pieces.

7. Prepare some side dishes. Pat the cucumber and cut it into cubes, and cut the pepper into small rings.

8. Press the garlic into minced garlic.

9. Add a little salt, light soy sauce, fragrant vinegar and sesame oil to the sesame dukongqing sauce, and then add boiled water little by little to make it smooth.

10. Put the cut bowl tray with cucumbers, pepper rings, adjusted sesame paste and minced garlic into the bowl, and mix well when eating.

11. If you like spicy, pour in 1 tablespoon of chili oil at the end.

The bowl tray is a local specialty snack with a soft and refreshing taste, which can be served as an appetizer or snack. Here's how to make the bowl saucer at home:

Ingredient list: 200 grams of flour.

A pinch of salt. Vinegar to taste. Light soy sauce to taste.

Chopped green onion to taste. 2 taels of pork belly.

Soy sauce to taste. Production Steps:1Put the flour and starch in a 10:1 ratio into a hail bowl, add salt and an appropriate amount of water, and make a thin paste.

2.Chop the pork belly into minced pieces, stir-fry in a pan, and add an appropriate amount of soy sauce to taste.

3.Pour the prepared batter into the pan, add the sautéed minced pork belly and stir well.

4.Pour the batter into a shallow dish and steam for 20 minutes.

5.Once out of the pot, cut the bowl tray into a diamond shape with a knife, drizzle with light soy sauce, vinegar and chopped green onion and serve.

There are many ways to make bowl trays, the above is a more homely practice, the taste is smooth, simple and easy to make old and rough balance, can be used as a family appetizer or snack.

The preparation and steps of the bowl tray are as follows:

Ingredients: buckwheat flour, star anise, ginger slices, water, garlic paste, aged vinegar, light soy sauce, monosodium glutamate, salt, shredded cucumber, white sesame seeds, chili oil.

Specific methods: 1. Make a seasoning water first, pour water into the pot, add two pinched star anise and a few slices of ginger, boil directly on high heat, boil the water in the pot and then cook on low heat for about 5 minutes, then add salt to the pot, turn off the heat after stirring evenly, and our seasoning water will be boiled, filter it out with a strainer and let it cool for later use.

2. Now start to mix the noodles, add buckwheat flour to the basin, this buckwheat flour does not contain sugar, the nutritional value is very high, and then add warm seasoning water into the noodles in stages, add a small amount of water, stir with chopsticks, let the buckwheat noodles slowly absorb the seasoning water, stir the buckwheat noodles into a ball, continue to add the seasoning water, and keep stirring in the same direction to make the batter strong, as long as this can stir out the gluten in the buckwheat noodles, stir for about ten minutes, continue to add seasoning water to the basin to stir, Until the soba noodles are dissolved into a batter by the seasoning water, this is the key to making the saucer, and finally stir it into this state, and let it stand for about half an hour, adding about 700g of seasoning water to 500 grams of buckwheat.

3. Next, make a garlic water, press some garlic paste into a bowl, add salt, then add cold boiled water and stir well, this garlic water is ready, take another bowl, pour aged vinegar into the bowl, add some light soy sauce, add a spoonful of monosodium glutamate, add a small amount of cold boiled water and stir evenly, this vinegar water is ready.

4. Rub some cucumber shreds for later use. Turn the pot to low heat after heating, pour a small bowl of white sesame seeds into the pot and stir-fry, fry the sesame seeds, turn off the heat after frying, and put them directly into the bowl to cool, pour the white sesame seeds into the blender and break them after cooling, and pour them into the bowl for later use.

5. Prepare 3 shallow plates, then scoop a spoonful of batter and pour it into the plate to spread out, the amount of batter determines the thickness of the bowl tray, then boil a pot of water, put the 3 plates into the steamer and steam them for 10 minutes.

6. After steaming, take out the plate and put it in a basin of cold water to cool after steaming, and after it is cool, use the handle of the spoon to draw a circle along the edge of the bowl holder, so that the bowl holder is separated, and the bowl holder is very strong.

7. Next, cut the bowl tray, cut it into strips with a knife, put it into the bowl after cutting, add cucumber shreds, add garlic water and vinegar water, add two spoons of chili oil, add seasoning water, and finally add the stirred sesame seeds, stir evenly and you can start eating, our bowl tray is ready.

The most authentic way to make a buckwheat bowl tray is as follows:Ingredients: 150 grams of soba noodles.

Excipients: salt, garlic, cucumber, green pepper, sesame paste, sesame oil, light soy sauce, vinegar.

1. Add salt to the soba noodles and mix evenly, add water and stir in one direction.

2. Stir into a paste and let it stand for a few minutes. (The batter is thick and the chopsticks are smooth and linear) <>

3. Pour the resting buckwheat batter into a shallow dish. (150 grams of buckwheat flour can be made into 2 servings) <>

4. Put it in the steamer, steam on high heat and steam over medium heat for 20 minutes.

5. Take out the steamed bowl tray and let it cool naturally.

6. After cooling, buckle it upside down and cut it into eggplant-shaped pieces.

7. Prepare some side dishes. Pat the cucumber and cut it into cubes, and cut the pepper into small rings.

8. Press the garlic into minced garlic.

9. Add a little salt, light soy sauce, balsamic vinegar and sesame oil to the sesame paste, and then add boiled water little by little to make it smooth.

10. Put the sliced bowl tray with cucumber, pepper rings, adjusted sesame paste and minced garlic into the bowl, and mix well when eating.

11. Xihuai Brigade is spicy, and finally pour in 1 spoon of chili oil.

The most authentic way to make a buckwheat bowl tray is as follows:

First, add salt and five-spice powder to the source of buckwheat noodles. Mix the dough with cold water, and you will feel that the dough is slowly becoming softer and harder. Then use cold water to slowly dilute the dough until it can form a liquid batter that can be picked up with chopsticks.

Scoop the batter into a plate, of course, the tray should be put into the bowl, but that is gas-intensive and not easy to cook, so use a plate. Put it in a steamer and steam for 30 minutes. Allow to cool and refrigerate for a few moments.

Other gastronomic practices of buckwheat noodles:

1.Buckwheat noodles cat, hail ruler cherry blossom ears. Mix the white flour buckwheat noodles, gradually add water to the trap stove many times and mix it into a flocculent shape, knead the dough smoothly and roll it into a strip of index finger thickness and wake up for 10 minutes, the thin strip is sandwiched between the middle finger of the index finger, and the right hand pulls the dough the size of the thumbnail every time, and puts it on the thickest part of the left palm, and the right thumb holds down and pushes forward.

After the water is boiled, add the cat's ears, cook it for 1 minute, remove it and put it on a plate, add the fried tomato paste, chili oil, cucumber shreds, and stir evenly.

2.Buckwheat noodles steamed buns. Melt 5g of yeast with a little warm water and let it sit for a few minutes.

Kitchen machine 2 gear, add yeast water first, then add water, until the dough is mixed together and form a ball, the dough should not be too dry, if there is more water, you can add a little flour, knead it to 4 gears and knead it smoother. Boil water in a steamer, put the water in the cage drawer after boiling, turn off the heat after 25 minutes, and open the lid after 3 minutes, and the smell of buckwheat will come to your face.

Ingredients to be prepared for the buckwheat bowl saucer: buckwheat flour, white flour, salt, water, and oil. Be careful not to steam for too long. There are a total of four steps, and the following is the detailed operation of the buckwheat bowl tray:

Step 1: Mix with warm water.

Add an appropriate amount of white noodles to the buckwheat noodles and mix them with warm water to form a flocculent.

Step 2: Stir.

Add water and stir with chopsticks to form a ball. Add water little by little and stir in one direction to form a paste. Continue to stir and transport in a line.

Step 3: Anoint.

Grease the plate, put the noodles on the plate, and steam for 15 minutes. Grease the board and pour out the tray to cool.

Step 4: Cut into diamond shapes.

Cut into diamond shapes. Put cool boiled water in a basin, add salt, light soy sauce, vinegar, green onions, coriander, and mix well. Place the sliced bowl tray. Add seasonings and side dishes according to personal taste.

Buckwheat noodle bowl tray is a kind of traditional noodle dish with special characteristics of Yulin in northern Shaanxi, and is also called "bowl ball" in dialect. The bowl tray is kneaded together with buckwheat noodles and water, heated and boiled into a porridge paste, and it is made after cooling. When eating, pour vinegar, garlic, special non-spicy chili, and then cut it with a knife to eat.

Take a look at how to make a bowl tray of fried buckwheat noodles.

Ingredients needed to make fried buckwheat noodle bowl tray (Shanxi cuisine):Ingredients: a buckwheat noodle bowl.

Excipients: 1 teaspoon of bean paste, 2 shallots.

Steps for stir-frying buckwheat noodle bowl tray (Shanxi cuisine):1.Raw materials: Daixian buckwheat noodle bowl saucer, 2Slices, 3Pour oil into the pan and fry on low heat.

4.Add the bean paste and continue to stir-fry at low temperature.

Tan Dou Hu let stop 5Add the shallots and continue to stir-fry, remembering that the temperature should be low, otherwise it will be mushy.

6.Remove from pan and serve. Spray incense.

Ingredients: 150g of soba noodles, appropriate amount of water, appropriate amount of sesame paste, appropriate amount of garlic, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sesame oil, appropriate amount of balsamic vinegar, appropriate amount of red oil.

1. Add water to the buckwheat flour and stir.

2. Stir until it is thick and smooth, and use chopsticks to pick up the batter and slide it down quickly into a thin line.

3. Brush a layer of cooking oil in a bowl and pour in the adjusted buckwheat batter.

4. Put it in the steamer, and turn off the heat for 10 minutes after steaming.

5. Let the steamed buckwheat bowl cool naturally. It can be easily removed by sliding a spoon around the edges.

6. After taking it out, put it upside down in a bowl and cut it into diamond-shaped blocks with a knife.

7. Take a bowl, put in two spoons of sesame paste, a little salt and monosodium glutamate, add sesame oil and mix thoroughly.

8. Add some balsamic vinegar and mix thoroughly.

9. Finely chop the garlic.

10. Pour the sesame paste directly into the diamond-shaped buckwheat bowl.

11. Add minced garlic to the buckwheat bowl with sesame paste. Add red oil and serve.