How to make buckwheat noodles and flour delicious, what buckwheat flour is made of

Ingredients: Buckwheat Flour (200g), Wheat Flour (150g), Refined Salt (2g), Water (170ml); Excipients: Parsley (100g), Red Pepper Strips (30g), Yellow Bell Pepper Strips (30g), Spring Bamboo Shoot Strips (30g), Onion Strips (50g), Ginger Strips (10g), Pork Belly Strips (80g).

Kitchen utensils: non-stick pans, cooking pots, woks.

Mix buckwheat flour with wheat flour and add a little salt to mix well.

Then use water to close the dough, and the dough can be moderately soft and hard.

After the dough is ready, cover it with a wet towel and relax for 10 minutes.

Once the dough is relaxed, take it out and roll it out with a rolling pin into a centimeter-thick sheet.

Cut the rolled dough sheet 5 cm wide.

Then cut it into small noodles.

Roll the small noodles one by one into a noodle fish.

Bring water to a boil in a pot and boil the fish until it floats on the surface, then cook for another 3 minutes to remove it.

Then cool the fish with water and set aside.

Heat the wok on the heat and pour in a little oil, add the shredded pork belly and stir-fry, stir-fry the shredded meat with oil, then add the shredded ginger and stir-fry until fragrant.

Then pour in the onion strips and spring bamboo shoot strips and stir-fry, stir-fry the raw and cook in Shao wine and soy sauce.

Pour in the noodle fish and stir-fry over high heat, fry the noodle fish thoroughly and season with a little salt and monosodium glutamate.

Mix the flavor, pour in all the ingredients and stir-fry evenly.

Stir-fry the ingredients until they are raw, then cook in a little balsamic vinegar and stir-fry well.

Wait for the vinegar to evaporate a little and then it can be taken out of the pot.

Ingredients: 450g of flour

Soba noodles 50g

5 g of dry yeast and 5 g of sugar

Salt 1 g salad oil.

280ml of warm water (the temperature cannot exceed 40 degrees).

Step 1Mix the flour, soba noodles, dried yeast, sugar, salt, and salad oil.

Step 2Add warm water, stir into cubes, knead into a smooth dough, cover with plastic wrap and let it ferment for 5 minutes.

Step 3: Roll out the dough into two squares (I don't think the second kneading is in place) Step 4: Roll it into a long round bar.

Step 5: Use a knife to cut the steamed bun into a green blank.

Step 6Put it in a steamer basket covered with gauze, cover and let it ferment for 30 minutes.

Step 730 minutes after the hair.

Step 8: Bring the water to a boil on high heat, turn to medium heat, steam for 5+13 minutes, turn off the heat and simmer for 5 minutes.

Buckwheat flour is buckwheat flour.

Buckwheat is the only dicot plant of the family Lycotyledon used for grain, which originated in China. Buckwheat flour is one of the wheat flours used to make crepes and is especially popular in the Americas, France and Eastern Europe. It has a good nutritional and health care effect.

Buckwheat belongs to the genus Fagopyrum of the Polygonaceae family, and there are two main cultivars: sweet buckwheat (Fagopyrum esculentum moench, also called common buckwheat) and bitter buckwheat (Fagopyrum tararicum gaerth, also called tartare buckwheat). China is a major producer of buckwheat, and the distribution of buckwheat is extremely wide, among which sweet buckwheat is mainly distributed in Inner Mongolia, Gansu, Shanxi and other provinces and regions, and tartary buckwheat is mainly distributed in Yunnan, Sichuan, Guizhou and other provinces in the southwest region.

Buckwheat is an important medicinal and edible food resource, and its seeds are rich in protein, vitamins, minerals and a variety of bioactive substances, such as inositol, tocopherol, carotenoids, phytosterols, squalene, vitamins, glutathione and melatonin. Studies have shown that most of the active ingredients in buckwheat are found in the husk and bran. Buckwheat protein is rich in lysine components, iron, manganese, zinc and other trace elements are richer than ordinary grains, and rich in dietary fiber, which is 10 times that of general refined rice, so buckwheat has a good nutritional and health care effect.

Soba noodles are a traditional specialty noodle dish in Northwest China, and a specialty of Longnan, Longdong, and Longxi in Gansu. Buckwheat is grown in large quantities in Gansu, and there are many ways to eat it, using buckwheat flour and water, and thin noodles cut into a dough, and then cooked and eaten. Serve with a variety of different condiments.

During the Northern Wei Dynasty, the "Qi Min Yao Shu and Miscellaneous Tales" recorded soba noodles, which originated in China and later spread to Japan, the Korean Peninsula and other places.

Buckwheat flour is made of buckwheat, and the buckwheat flour obtained after crushing it by a mill, the buckwheat flour contains 75% starch, but due to the poor viscosity of more amylose, the flour is white, it is slightly yellow after cooking, and the starch after being raised is white or colorless.

Buckwheat flour can generally be eaten as buckwheat noodles. This is suitable for buckwheat noodles and white noodles to be combined, and you can also make dumplings, and then you can make dumplings, or screw noodles! Some places have this, some don't, I like to eat, you can go to the supermarket to buy it, and it's generally sold!

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.