Practice: Boil Yanmen Gao Qing Tartary Buckwheat Flour for about 8 minutes;

Take out the noodles and spread them for about 3 minutes;

Cut onion into sections and mince garlic for later use;

Stir-fry the onion in the pot, and add seasoning soy sauce, vinegar, minced garlic, sesame seeds, sugar, Korean hot sauce, etc.

Put the dry whole wheat flour into a bowl, pour the fried onions into the bowl together, and add the sauce. Many people like to put sesame sauce and Chili oil, which is super fragrant.

You can sprinkle some shredded cucumber and shredded carrot or parsley, which is refreshing and nutritious;

Adding this kind of noodles mixed with bitter buckwheat in Chunchuan to the New Year's Eve dinner simply increases people's appetite.

2. Spicy chicken noodles

Practice: Boil a pot of water. After boiling, put "half a bag of dried buckwheat noodles" into the pot, close the lid and stew for 10 minute; Then take out the noodles and soak them in cold water for 10 minute (keep the noodles firm);

Boil another pot of water, add chicken legs, add onion, 3 slices of ginger and a little cooking wine; Boil for 5 minutes and take out;

According to the grain of chicken, tear the chicken leg into filaments by hand for later use;

Cut garlic into minced garlic, put it in a bowl, add salt and warm water;

Cut the green pepper into small pieces with a width of 1 cm for later use;

Take a large container, remove buckwheat noodles from cold water and put them in the container (you can leave a little water to prevent the noodles from caking); Adding salt, sugar, vinegar, garlic juice, sesame oil, chili oil, chicken essence, green and red pepper segments and shredded chicken; Stir evenly;

Sprinkle with white sesame seeds and shallots and serve.

3, sweet elbow buckwheat noodles

Practice: blanch the elbow with boiled water for 2 hours until it is cooked and soft, and change the knife to grow thin slices with a width of 5 cm, 3 cm and a thickness of 0.2 cm for later use.

Blanch buckwheat noodles in boiling water, take them out and put them in cold boiling water to cool for later use.

Salt, sugar, monosodium glutamate, vinegar, soy sauce and Chili oil are mixed into a sour and spicy sauce.

Put the buckwheat noodles on a plate, put the elbow slices on it neatly, pour the sauce on it and sprinkle with chopped green onion.