Buckwheat rice noodles with hot and sour sauce

Dinner has always been an important meal of the day for Chinese people. After a busy day, going home to enjoy delicious food in the evening is the motivation for a busy day. Buckwheat rice noodles with hot and sour sauce are easy to make. They do not take too much time and can achieve the goal of balanced nutrition, which meets the taste requirements of the general public.

1. Cut the chili pepper and green pepper into circles. Chop ginger; cut cucumber into shreds; cut coriander into sections; tear kimchi into thin pieces; blanch mung bean sprouts in boiling water for ten seconds, remove and drain for later use. ,

2. Boil the eggs and cut them in half.

3. Add soy sauce, vinegar, salt, and white sugar to two small bowls of boiled water to make juice. Squeeze half a lemon juice into the mixture and mix well.

4. Add green and red pepper rings and minced ginger to the juice to soak out the flavor, and the hot and sour juice is ready.

5. Put the buckwheat rice flour into boiling water and cook for five or six minutes, stirring from time to time to prevent it from sticking together, then turn off the heat and simmer for four or five minutes. Remove the rice noodles without hard core.

6. Rinse the rice noodles in ice water twice and drain.

7. Put the rice noodles in a bowl, top with braised beef, mung bean sprouts, cucumber shreds, eggs, kimchi shreds, pour hot and sour sauce on it, sprinkle with coriander and you can eat.

8. Let’s eat!

Do you know how to eat buckwheat rice noodles with hot and sour sauce? When eating buckwheat rice noodles with hot and sour sauce, it is best to keep it simple, not too diverse or too complicated, and the temperature should not be too high, otherwise it will lead to a decline in quality and the nutrition of the food cannot be guaranteed.