How to make buckwheat noodles

Buckwheat noodles are made from buckwheat flour and water, and are also a type of noodle. This kind of pasta is very nutritious and easy to eat. Buckwheat is more productive in high-altitude areas and has a very high palatability. It can be made into noodles with soybean paste, hot noodles, fried noodles, and sliced ​​noodles, etc. Therefore, it is loved by people in northern Shaanxi. Many people like to eat buckwheat noodles, but this kind of noodles must be kneaded first. How to knead buckwheat noodles?

First, how to knead the dough for buckwheat noodles ? Kneading the dough means adding liquid such as water, milk, eggs, etc. to the powdered buckwheat flour, mixing the dry flour and water together to make the flour sticky and form a smooth dough. I believe that even people who have never played with dough have heard of the three standard lights of dough: hand light, basin light, and surface light. The three-step water-adding method can make the entire dough-kneading process clean and neat, achieving the effect of smooth dough, smooth basin, and smooth hands.

Second, the specific operation is : in order to avoid an imbalance in the ratio of water to flour when kneading the dough, you cannot add enough water at once. Instead, pour the flour into a basin or on a panel, dig a groove in the middle, pour the water slowly into the groove, and stir slowly with chopsticks. When the water and flour are fully mixed and the water is absorbed by the flour, rub the dough repeatedly with your hands to make the flour into many small dough pieces, commonly known as snowflake noodles. In this way, water will not flow everywhere because the flour does not have time to absorb the water, and your hands and basins will not be sticky with batter, making the operation inconvenient. Then, sprinkle water on the snowflake surface and stir it with your hands to make it into small lump-shaped dough, called grape noodles. At this time, the flour has not absorbed enough water and is quite hard. You can knead the dough together into a lump, wipe off the batter on the basin or panel, dip your hands in some water to wash off the flour on your hands and sprinkle it on the dough. You can then use both hands to knead the dough into a smooth dough.

Third, the amount of water the dough absorbs varies depending on its purpose. Taking 75 flour or Fuqiang flour as an example, for every 500 grams of buckwheat flour, the dough for noodles requires 180-200 ml of water, the dough for dumplings requires 200-210 ml of water, and the fermented dough for buns requires 225-250 ml of water. In the first step, add 60%-70% water, in the second step, add 20%, and finally add enough water.

How to knead buckwheat noodles? Use chopsticks to mix noodles (this method is recommended for families who use less noodles. Using chopsticks to mix noodles can avoid getting flour and water on your hands). Pour the flour into a clean, water-free and oil-free kneading bowl. Use a chopstick to make a small well in the center of the flour. Slowly pour an appropriate amount of water into the dug hole. Use chopsticks to scoop the dry flour from the edge of the small hole into the water in the small hole. Use chopsticks to mix the dry flour and water thoroughly and evenly to form fine flour flocs with a lot of dry flour.