Cold buckwheat noodles practice: shred cucumber, remove the head and tail of mung bean sprouts, slice apples and cook eggs for later use. Add more water to the pot to boil, add appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked. Take out the cooked buckwheat noodles, put them in a colander, rinse off the foam noodle soup with cold water, and then soak them in cold water. Mix ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil to make sauce. Take out buckwheat noodles, slightly control the moisture, add shredded cucumber, mung bean sprouts and sauce, mix well, and add egg slices, laver and white sesame seeds before serving.
Stir-fried buckwheat noodles: soaked dried mushrooms, washed and sliced. Wash the vegetables and cut them into sections. Wash, peel and shred carrots. Wash and dice onions. Make a pot of water, boil the noodles until they are 80% cooked, take them out, cool them in cold water, then take them out to control the moisture, add a little cooking oil and stir them evenly so that they don't stick to each other. Heat oil in a wok, stir-fry chopped green onion until fragrant, add carrots and mushrooms and stir-fry, then add vegetables, add appropriate amount of salt, chicken powder and soy sauce to taste, and finally add noodles and stir well to serve.