The practice of tartary buckwheat flour, 20 ways to make tartary buckwheat flour

Preparation of soba noodles.

Ingredients: tartary buckwheat flour.

Excipients: 1 egg, 15 grams of yam, 3 grams of seaweed, appropriate amount of bonito, 5 grams of seasoning green onion, 10 grams of mustard.

Steps: 1. If you want to make buckwheat noodle sauce, you must first make bonito stock, by first putting 1000 ml of water and 100 grams of bonito flowers into a pot and boiling for 20 minutes;

2. Then use a strainer to strain out the broth;

3. Take 120ml of broth;

4. Then prepare 40ml of Japanese soy sauce, 12 grams of sugar, and 2 teaspoons of mirin;

5. Put all the ingredients into the pot and boil to make the dough juice;

6. Take 50ml of noodle juice and eat it with soba noodles;

7. Next, fry the egg skin, then cut it into thin strips for later use, and finally cook the soba noodles, cook for about 5 minutes until cooked, and then immediately put them in ice water to cool, drain the water and remove them with bonito flowers, seaweed shreds

Eat the chopped green onion as soon as possible after serving it on a plate, otherwise the noodles will lose their elasticity and taste will be affected.

Preparation of buckwheat bread.

Ingredients: 200g of gluten flour, 50g of buckwheat flour, 3g of yeast, 5g of sugar, 4g of salt, 140g of water, 10g of lard.

How to make it: 1. Stir the dry and wet materials until the surface is smooth and elastic, add lard and stir until the dough can be pulled out. Then ferment at room temperature for 50 minutes.

2. Divide into 200g and relax for 40 minutes.

3. Roll the dough round.

4. Put it in a baking tray and ferment at a temperature of 30 and 80% humidity for 50 minutes.

5. After fermentation, sprinkle rye flour on the surface.

6. Draw a leaf-shaped knife edge on the surface of the bread.

7. Put it in the oven and bake at a temperature of 200 steam for about 25 minutes.

Suitable for soba noodles.

1. Diabetics: Experiments have found that only the PMP contained in buckwheat has the effect of preventing and treating diabetes, it can activate pancreatic function, promote pancreatic islet secretion, and reduce blood sugar.

2. Three-high people: because PMP can strengthen the elasticity of capillaries, it also plays a certain role in arteriosclerosis, improving hypertension and preventing cerebrovascular accidents.

3. Children: The protein of buckwheat is higher than that of rice and flour, especially for children growing up, it is more suitable to eat some buckwheat noodles, which are made of lysine and arginine.

Parents will be amazed at how fast their children grow and how smart they are.

From this point of view, buckwheat is indeed a very good staple food, especially suitable for obesity, hypertension, diabetes and middle-aged and elderly people. But soba noodles are cool and easy to hurt.

stomach, so be sure to soak it for a longer time when making it until it is soft, tastes better, and is easier to digest.

There are many ways to make noodles or batter, and here are some of them: one is to mix it with cold water to make a paste, and then pour boiling water to flush it and drink. For a while, I drank it every morning, but it had almost no calories.

I tried, and drinking a big bowl didn't raise my blood sugar at all. The second is to mix it into a paste with cold water, boil the water in a pot, boil the water and then turn the paste into a ball by hand, and then pat it into a cake and put it in to cook. Steps to make noodles; 1.

Bread bucket add water, tartary buckwheat flour, yeast, baking powder 2and noodles 3Knead into a smooth dough 4

Put in the oven to ferment twice as large as 5Hair good noodles 6Take out the rollout 7

Roll up 8Roll well 9Cut 10

Put it in the steamer and let it stand for 10 minutes11Steam on boiling water for 15 minutes 12Remove and serve.

The practice of five wheat flour, first you can put it together with white flour, and then live into noodles, roll into noodles, it has the function of lowering blood sugar is very delicious.

The 20 ways to make tartary buckwheat flour include brown sugar tartary buckwheat cake, fried mung bean tartary buckwheat cake, buckwheat pancake, tartary buckwheat crisp, buckwheat bibimbap, Japanese Nanban duck buckwheat dipping noodles, miso beef buckwheat noodles, French buckwheat noodles, veal steak soba noodles, chicken breast soba noodles, bitter buckwheat burritos, cherry bitter buckwheat pancake rolls, bitter buckwheat steamed dumplings, shredded meat bitter buckwheat porridge, cold bitter buckwheat noodles, bitter buckwheat hot dumplings, traditional bitter buckwheat noodles, bitter buckwheat steamed buns, bitter buckwheat noodle soup, bitter buckwheat cold noodles.

1. Brown sugar bitter buckwheat cake.

Production method: Mix 250 grams of buckwheat noodles with water, knead them on the cutting board, knead them into long strips, cut them into dough, roll them into round breads, and wrap them in brown sugar to form cakes. Heat the pot, put in the bitter buckwheat cake blank, sear until cooked, and it is ready.

2. Fried mung bean bitter buckwheat cake.

Method: Take 500 grams of mung bean noodles and put them in a pot, add cold boiling water and stir into a batter. Wash the carrots and rub them into fine strips.

Mix the minced turnips, five-spice powder, refined salt and 500 grams of bitter buckwheat noodles into the shredded carrots and mix well to form a filling. Heat oil in a frying pan, put an iron ring mold, pour a little mung bean paste with a spoon, add bitter buckwheat and carrot shredded filling, and then pour some mung bean paste, and fry it yellow.

3. Buckwheat pancakes.

Method: Weigh 500 grams of buckwheat noodles, add 2 to 3 eggs, a little soda and salt, and form a hard dough, then add water in batches, and mix into a thick paste. Heat the pan on the stove, coat it with oil, pour in the appropriate amount of batter, lift the pan and rotate it so that the batter evenly spreads all over the bottom of the pan and it will be ready to come out in a few minutes.

4. Bitter buckwheat crisp.

Production method: first add an appropriate amount of brown sugar to water and boil it into brown sugar water, after stopping the fire, add vegetable oil, then add baking powder, stir well, add bitter buckwheat noodles and eggs, take the noodles out of the pot after mixing, let them dry for 8 to 12 hours, and knead them into a dough. Red beans are made into bean paste, add brown sugar, and fry until they can be stacked into a pile of cooked vegetable oil to make a filling.

Wrap the dough in the bean paste and grill it in the oven until the skin is brown.

Tartary buckwheat flour

It is also known as tartary buckwheat powder. Tartary buckwheat powder is made from tartary buckwheat grown in cold and pollution-free areas above 1800 above sea level, and is refined by soaking, shelling, grinding and other processes. Tartary buckwheat pink is dark yellow (the unique color of tartary buckwheat products), the powder is delicate, and can be mixed with wheat flour to make noodles, steamed buns, dumplings, pastries and other foods in daily life.

Hello, buckwheat flour is a kind of pasta that we often eat in our daily life, so the home practice of buckwheat flour has 1, you can make buckwheat noodles. Add warm water to the soba noodles, and the warm water will ensure the toughness of the soba noodles after they are cooked. Stir with water and knead the soba noodles into a smooth dough, knead the dough and place it in a basin to relax for 15 minutes.

After that, roll out the dough into a dough, roll the rolled large dough and cut it into strips. In this way, the soba noodles are simple and delicious. 2. It can be made into buckwheat.

It is best to make buckwheat noodles with warm water, the use of warm water and noodles can make the buckwheat noodles more tenacious and have a better taste, add an appropriate amount of buckwheat noodles to the bowl, stir the buckwheat noodles into a flocculent shape with warm water, and then continue to add warm water, add water little by little, stir while adding, and then stir into a line You can steam it in the pot, and it is done after steaming.

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1. Tartary buckwheat cake, ingredients: 100 grams of tartary buckwheat flour, 15 grams of dried fruits, 20 grams of sugar. Method:

Mix all the raw materials in the ingredients and stir evenly, and pour them into the mold; Preheat the oven at 170 degrees for 5 minutes, put it in, 170 degrees, and bake on the middle heat for 15-18 minutes.

2. Tartary buckwheat honey cake, ingredients: 1 cup of tartary buckwheat flour, 1 cup of flour, appropriate amount of honey, carrots, sesame, germ and yeast. Method:

Put a small amount of honey in warm water and stir well, put it warm, add 3g of yeast to dissolve well; Add 1 cup of bitter buckwheat flour and 1 cup flour, add yeast water and stir finely, and continue to add water until it becomes a slightly flowing paste. If you like sweet, you can add honey to warm water; Thinly sliced carrots. Brush the four walls of the heat-resistant container with thin oil, put carrots at the bottom, pour in the batter, cover it, put it in a pot with hot water, and send it to twice the size; Sprinkle black sesame seeds and germ on the surface of the batter, change to cold water in a pot, and steam for 20 minutes.

It can be uncovered and flipped over every 5 minutes.

3. Tartary buckwheat eggs and/or first cake, ingredients: 4 tablespoons of tartary buckwheat flour, 1 egg, 6 tomatoes. Method: Bitter buckwheat flour mixed with water; Beat the eggs and put them in the tartary buckwheat flour; Heat oil in a frying pan; Pour in the prepared batter and fry until the dough is cooked.

Tartary buckwheat pink is dark yellow in color and delicate in quality, and can be mixed with wheat flour to make noodles, steamed buns, dumplings, pastries and other foods in daily life.

1. It can be mixed with wheat flour to make noodles, steamed dumplings, dumplings, pastries and other foods in daily life.

2. Mix it into a paste with cool water, then pour boiling water to flush and drink.

3. Mix it into a paste with cold water, boil the water in a pot, boil the water and then turn the paste into a ball by hand, and then pat it into a cake and put it in to cook.

Ingredients: 200g tartary buckwheat flour, 4 eggs, 20g brown sugar, 20g white sugar, 20g corn oil, 210g water, 5g baking soda, white sesame seeds.

Method: 1. Dissolve all brown sugar in water. Separate the egg yolk into brown sugar water and put the egg whites in a beating bowl.

2. Add corn oil 1, tartary buckwheat flour and baking soda in turn and mix well, do not stir excessively.

3. Whip the egg whites until wet foaming, and add white sugar in three times during the whipping process.

4. Mix the meringue into the Qinggao tartary buckwheat batter twice.

5. The mixed batter is relatively viscous, and the texture does not disappear.

6. Evenly brush the corn oil 2 on the 9-inch solid bottom cake mold.

7. Pour the batter into the cake mold and use a spatula to prepare and level it. 5cm high falls out of a large bubble.

8. Sprinkle white sesame seeds evenly for garnish.

9. Burn the trapped oven at 160 degrees and preheat it at 150 degrees for 5 minutes. Bake for 20 minutes, cover with foil and bake for another 20 minutes. Buckle demolding.

1. Bitter buckwheat flour:

Buckwheat, also known as triangular wheat, black wheat, flower buckwheat, the main common buckwheat cultivated in China and Tatar buckwheat, the former is called sweet buckwheat, and the latter is called bitter buckwheat. Because the seed of tartary buckwheat contains rutin, it is also called tartary buckwheat. It has the effect of strengthening the spleen and invigorating qi, appetizing and widening the intestines, eliminating food and dissipating stagnation.

It is a good dietary therapy for lowering blood pressure, blood sugar and blood lipids.

Second, the production materials: bitter buckwheat flour, brown sugar, eggs.

3. Specific practices:

1. Put the brown sugar into the lead dust pot, pour in the water, boil, and boil into brown sugar water.

2. Put the brown sugar water into a basin, add peanut oil and baking soda, stir well, add buckwheat noodles, knock in eggs, and take out the dough for 8 to 12 hours.

3. Will.