Soba noodles taste good, the nutritional value is also very high, its practice has a variety of things, such as fried noodles, hot soup noodles, fried noodles, knife-shaved noodles, picking tip, dial fish, but also can be wrapped, steamed buns, pancakes, etc., buckwheat noodles look poor color, but with it made into steak cake or noodles, accompanied by sesame sauce or mutton broth, a distinctive flavor.

Soba noodles are delicious, but and the noodles are so difficult qaq ...... many little darling did not master the skills of and noodles, resulting in and out of the soft sticky noodles, no way to make buckwheat noodles. Therefore, the beautiful and kind editor will teach you two methods and soba noodles!

Method 1: Chopstick blending method

(Recommended for home use, using chopsticks to avoid getting flour and water on your hands)

1. Pour the flour into a clean, waterless, oil-free mixing bowl, and use chopsticks to dig a small hole in the center of the flour.

2. Slowly pour an appropriate amount of water into the small dug hole, and using the chopsticks, rake the dry flour from the edge of the small hole towards the water in the small hole.

3. Use the chopsticks to mix the dry flour into the water and the water well, forming a fine wadding with lots of dry flour.

4. Set the mixture aside and slowly pour in the water in small portions over the dry flour.

5. Use chopsticks to mix the remaining dry flour with the cold water and blend well, forming snowflakes with grape-like flakes in the basin.

6. Using your hands, knead the snowflakes and grapes together to form a smooth dough.

Method 2: Hand Mixing Method

(Recommended for restaurants, suitable for making large quantities of larger portions of dough)

1. Place the flour in a mixing bowl and use chopsticks or your hand to poke a hole in the center of the flour, and pour an appropriate amount of water into the hole.

2. Place your hands palms facing each other, with your fingers inserted into the outer edges of the flour where the flour meets the wall of the bowl. Use your hands to pick up the flour from the outside to the inside, from the bottom up, and push the picked up flour into the water in the small hole in the center.

3. Use your hands to plunge the flour and water over the water to form a snowy, grape-shaped wadding.

4. Poke holes in the remaining dry flour and pour in the water in small batches.

5. Repeat steps 2 and 3, mixing all the dry flour with the water in the small holes to form snowflake-shaped with grape-shaped flakes.

It is not very difficult ah ~ in fact, in addition to the pasta skills, more importantly, arm strength! I often home relay and noodles, each time kneading kneading less than two minutes to give up qaqq...... you want to make delicious gluten noodles, you have to exercise their biceps and triceps!