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Materials for making miso beef buckwheat noodles;

Ingredients: 225g beef tendon, 300g tartary buckwheat flour.

Accessories: 50 grams of kelp (fresh), 0/50 grams of tofu (south)/kloc-,0/5 grams of mushrooms (fresh)/kloc-,and 30 grams of firewood.

Seasoning: bean paste 100g, sugar 10g, and pepper 5g.

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The method of miso beef buckwheat noodles;

1. Slice beef tendon, blanch and wash for later use;

2. Cook buckwheat noodles for later use;

3. Add bean paste, 10g sugar, 5g Chili paste and 25g fish fillets into 1500ml stock, and stir well to make miso soup;

4. Add beef tendon slices and simmer for about 40 minutes;

5. After the beef tendon slices are cooked to taste, add kelp, tender diced tofu and fresh mushrooms to boil, and then add the cooked buckwheat noodles to serve;

6. sprinkle 1.5 grams of wooden fish slices to taste when eating.

Tips for making miso beef buckwheat noodles;

The noodles are buckwheat noodles. Bean paste is miso, that is, Japanese bean paste or lobster sauce.

Grams of food stage

Buckwheat powder: The book "Dietotherapy Materia Medica" says: "Buckwheat is difficult to disappear, and it is not suitable to eat more when heated by hot air." It refers to buckwheat noodles, which smell sweet and cold. Sun Simiao, a medical sage, once said, "Buckwheat noodles are sour, slightly cold and unpalatable. If you eat for a long time, you can't eat with yellow croaker. " . It can be seen that buckwheat is cold and yellow croaker is fat, both of which are indigestible foods. Try to avoid eating them together.