How to make buckwheat noodles, how to make buckwheat noodles

Haha, it's very simple to go home and ask Mom.

Here's how to make noodles from buckwheat noodles:Ingredients: high-gluten flour, buckwheat flour.

Excipients: salt, water.

Specific steps: 1. Add an appropriate amount of buckwheat flour to the high-gluten flour, the ratio is 4:1, and add a little salt to increase the gluten of the flour.

2. Prepare an appropriate amount of cold water, the dough made with cold water and noodles is hard enough, and the finished product is stronger.

3. Mix the flour and salt in the large bowl evenly, then pour a small amount of cold water many times, stirring the flour until there is no dry flour, knead it into a hard dough, and the surface is uneven and there are a few cracks as the best.

4. Buckle a plate and let stand for about 30 minutes.

5. After waking up, knead the dough repeatedly until the surface of the dough is smooth, and then roll it into large flakes.

6. Fold into wide strips and then cut them into noodles with uniform thickness, and the thickness can be adjusted according to your preference.

7. Pick it up along the top layer first, then shake the noodles, and the handmade buckwheat noodles are ready.

Method: 1. Mix the soba noodles and flour thoroughly and put them in a basin, put in ninety percent hot boiling water, stir them with chopsticks, and then knead them into a dough, knead them with cold water to soften, cover them with a damp cloth, and blanch them for 20 minutes;

2. Take a little minced mutton, minced green onion and ginger, salt, cooking wine, sesame oil and mix well, wash the zucchini and remove the seeds, then marinate it with salt for a while to squeeze out the water, put it into the mutton filling, add an appropriate amount of chicken essence, mix well to form a filling, and then knead it into buckwheat noodles;

3. Make a pot of water, boil the noodles after the water is boiled, boil the noodles until they are eight mature, take them out, put them in cold water to cool, then remove the dry water, add a little cooking oil and mix evenly to make them not sticky, and then they can be eaten.

Buckwheat noodles are prepared with buckwheat salad, oats, chrysanthemum, buckwheat and egg pancakes.

1. Buckwheat salad

Ingredients: 100 grams of soba noodles, 5 shrimps, 2 quail eggs, 3 slices of lettuce, 2 slices of purple cabbage, 1 2 tomatoes, 1 2 limes. Excipients:

1 tbsp white sesame seeds, 1 tbsp sugar, 1 tbsp rice wine, 3 tbsp brewed soy sauce, 1 tbsp chopped onion, 4 tsp lemon juice, sesame oil.

1. Boil the soba noodles in boiling water for 3 minutes, remove them and drain them in cold water.

2. Boil the quail eggs and peel them for later use.

3. Put the shrimp in boiling water with a little salt and blanch for 1 minute, remove and set aside.

4. Cut the lime into corners, tear the lettuce into small slices, shred the purple cabbage, and cut the tomato into cubes for later use.

5. Mix 1 tablespoon of white sesame seeds, 1 tablespoon of sugar, 1 tablespoon of rice wine, 3 tablespoons of brewed soy sauce, 1 tablespoon of chopped onion, 4 teaspoons of lemon juice and 1 tablespoon of sesame oil to make white sesame paste.

6. Arrange the ingredients, pour in the well-mixed white sesame sauce and mix well.

2. Oats, chrysanthemum, buckwheat and egg pancakes

Ingredients: a handful of instant oatmeal, a little chrysanthemum, a handful of buckwheat noodles, a chai egg, and a millet pepper. Excipients: salt to taste, a spoonful of mush, corn oil to taste.

1. Wash the chrysanthemum and cut it into small pieces, and cut the millet pepper into small pieces.

2. A handful of soba noodles.

3. Put chrysanthemum and millet pepper in a bowl, beat an egg, and season with an appropriate amount of salt.

4. A spoonful of muddy soup boiled in the morning. If there is no confusion, you can replace it with water. (Polena, we're called muddle here).

5. Stir into a thick yogurt paste.

6. Grab a handful of ready-to-eat oats.

7. Stir well. 8. Heat an appropriate amount of oil in a pot and pour in the batter.

9. Spread the circle with a spatula, turn from low heat to medium-low heat.

10. Wait for the batter to solidify, shake the pan to avoid the bottom of the pancake powder.

11. Look at the bottom of the cake frequently, and when it appears, add brown evenly and turn over. Drizzle a little oil over the pan as well, so that the pancakes are crispier.

12. Color evenly on both sides, turn off the heat and serve.

13. If you like a more crispy focus, shovel it and fry it for a while.

14. Millet pepper, appropriate amount of salt, light soy sauce, rice vinegar, sesame oil and dipping sauce.

15. It can be served as a whole.

16. Bulk trays can also be shoveled.