Buckwheat flour?

Buckwheat flour is also called bitter buckwheat powder. Buckwheat flour is often used to make various pasta and cakes. Buckwheat flour is rarely liked by people with three highs. Buckwheat flour is a very common ingredient. Most people who like to eat pasta have eaten noodles made from buckwheat flour. Pasta made with buckwheat flour not only has a good texture, but also tastes great. Here are other ways to cook buckwheat flour.

1. Pull the fish: Put buckwheat flour in a bowl and stir it into a thick paste (thinner than pancake flour) with warm water. When the water in the pot boils, use chopsticks or a rice spatula to pull the fish from the edge of the bowl into the boiling water pot. It will look like small fish. After the pot boils, take it out and serve it with hot soup. Eat it right after pulling it out.

2. Pancake: Make the dough leavened and kneaded, roll it out, sprinkle with minced meat, chopped green onion, chopped ginger, five-spice powder, a little salt, or just add sesame paste, spread oil on the outside, roll it out thinly and fry it. It will be tender on the inside and crispy on the outside, very fresh and delicious.

3. Instant noodles: also known as dried noodles, available in various markets and easy to eat. If you want to eat hot noodles, bring an appropriate amount of water to a boil, then add the instant noodles into the pot and stir with chopsticks until the water boils. Keep the water in the pot at a slight boil until the noodles are cooked. Drain the noodles and pour in the delicious soup with minced meat, green onions, ginger, garlic, sesame oil and an appropriate amount of fermented dried vegetables. If you want to eat cold noodles, first cool the boiling water to about 50 degrees, soak the instant noodles for about 20 minutes, wait until they are softened, drain the water, add the seasonings you like and mix them together. If you don't want to soak them, you can steam the instant noodles in a steamer with boiling water for a quarter of an hour, then dry them and add seasonings before eating.

4. Jelly: First, mix the buckwheat flour with warm water to make a thin paste. Put an appropriate amount of cold water in the pot. Bring it to a boil over medium heat. Slowly pour the paste into the boiling water pot, stirring with a spoon (to prevent sticking to the pot) while pouring, until cooked. Then put it in a bowl or basin to cool, pour it out after cooling, cut it into strips or small pieces, and eat it with vinegar, oil and other condiments.

Types of Buckwheat Flour

Buckwheat flour is actually a kind of flour ground from buckwheat noodles. There are three types of buckwheat flour: sweet buckwheat flour, bitter buckwheat flour, and black buckwheat flour. Whether it is sweet, bitter or black buckwheat flour, their nutritional value is very high.

Buckwheat is also known as triangle wheat, black wheat, and flower buckwheat. The main two species cultivated in my country are common buckwheat and Tatar buckwheat. The former is called sweet buckwheat and the latter is called bitter buckwheat. Because the seeds of bitter buckwheat contain rutin, it is also called rutin bitter buckwheat. Black bitter buckwheat is the best among buckwheat. So we divide buckwheat into three categories: ordinary buckwheat - sweet buckwheat, the king of coarse grains - bitter buckwheat, and the king of grains - black bitter buckwheat.

Tartary buckwheat flour contains 61.5% more protein, 56.9% more fat, 3.16 times more vitamin B2, 13.6 times more vitamin P (rutin), and 1.62% dietary fiber than sweet buckwheat flour, which is 60.31% higher than sweet buckwheat flour, 1.7 times that of wheat flour, and 3.5 times that of rice. Tartary buckwheat flour contains bitter substances while buckwheat flour does not, so the nutritional value of bitter buckwheat flour far exceeds that of buckwheat flour.

Black buckwheat is hailed as the "king of grains" by today's nutrition community. The wild rare black buckwheat, also known as "black pearl buckwheat", has a dark black shell and extremely high nutritional value. It grows in the high-altitude and cold areas of Liangshan Prefecture at an altitude of more than 3,000 meters without any pollution sources, and is more precious than bitter buckwheat.