How to make delicious buckwheat noodles?

Buckwheat noodles are a common ingredient in our daily life, and there are many ways to cook buckwheat noodles. They can be eaten cold or dry, and different ways of eating them are also different.

Buckwheat noodles made from buckwheat flour are very delicious noodles. Not only do they taste good, but the noodles are also very chewy and refreshing in the mouth. Especially for people with three highs, eating buckwheat is good for your health.

Mai Mian is very good for the body. How to make delicious buckwheat noodles?

Buckwheat noodles recipe

Ingredients: 150g buckwheat noodles, 100g wheat flour, 100g water, 2g salt

Ingredients: 150g mung bean sprouts, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons sesame oil, coriander and chili sauce as needed

practice:

1. First, mix the buckwheat noodles, wheat flour and salt evenly, then gradually add water while stirring until it becomes snowflake-like, then knead it into a ball with your hands.

2. Connect the electric noodle machine to the power supply, adjust it to the first gear of noodle pressing, turn on the machine, flatten the dough with your hands and put it into the noodle pressing machine to press it into large pieces.

Fold it and put it into the dough pressing machine again. Repeat several times until it becomes a very moist dough sheet of uniform thickness. Then adjust the thickness of the dough to your preferred setting and press it once more.

3. Adjust the noodle press to the noodle cutting position, you can choose the wide or thin noodle position, cut the noodles and place them on the screen for later use.

4. Put rice vinegar, soy sauce, sugar, salt, sesame oil and MSG into a small bowl and mix well. Boil water in a pot, blanch the mung bean sprouts first, remove them, boil the water again and add the noodles to cook, remove them

Then rinse with cold water.

5. Drain the cooled noodles, add the prepared sauce and mix well. Then add coriander and chili sauce and mix well.

Tips:

1. Use a noodle press to press the noodles. Add less water to the dough and make it dryer. When pressing, it will not stick together even if you don't use thin noodles. I don't like to use a lot of starch as thin noodles (outside

They are usually sold like this), and will mix up the soup when cooked, and will stick together easily.

How to make delicious buckwheat noodles

Buckwheat noodles are delicious and can be prepared in many ways, such as noodles with soybean paste, hot soup noodles, fried noodles, and sliced ​​noodles. Although buckwheat noodles don't look good in color, they are delicious when paired with sesame sauce or mutton.

The soup has a unique flavor. Here are some buckwheat noodle recipes:

Green mixed buckwheat noodles

Ingredients: buckwheat noodles, mung bean sprouts, cucumber, apple, egg, cooked white sesame seeds, seaweed, minced ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar, chili oil

practice:

1. Cut the cucumber into shreds, remove the heads and tails of the mung bean sprouts, slice the apples, and boil the eggs for later use;

2. Add more water to the pot and bring to a boil. Add appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked (do not cover the lid during the process);

3. Take out the cooked buckwheat noodles, put them in a colander, rinse off the foamy noodle soup with cold water, and then soak them in cold boiled water (you can add ice cubes);

4. Mix ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and chili oil to make a sauce;

5. Take out the buckwheat noodles and drain the water slightly, add cucumber shreds, mung bean sprouts and sauce and mix well. Add egg slices, seaweed and sprinkle with white sesame seeds before serving.

Tips:

1. If you are not used to eating mung bean sprouts raw, you can pick the mung bean sprouts and blanch them in boiling water for about 1 minute;

2. Soak the cooked buckwheat noodles in cold water to make them smoother and more chewy.

3. Regarding the seasonings for cold noodles, the amount of each ingredient in my family is about 1:1. Please adjust according to your taste;

4. Because buckwheat noodles are cool in nature, it is best to add an appropriate amount of chili oil to the sauce (unless you don’t like spicy food);

5. The cucumber and other ingredients can be freely combined , and can be replaced with shredded carrots, shredded chicken, etc.

6. It is best to eat cold noodles immediately after mixing them. Do not leave them overnight, as the noodles will become hard and lose their delicious taste.