After cooling in a cool place, stack the two pieces, place them in a bowl, use a knife (the width of the blade is about 5 mm curved) to cut into grid blocks, pour sesame sauce, and add vinegar, ginger, Season with sesame seeds, chili peppers, minced garlic, sesame oil, etc., and eat with toothpicks. 1. Add salt and five-spice powder to the buckwheat noodles.
2. Knead the dough with cold water and you will feel that the dough slowly softens from hard to soft (ignore my fat hands and thick arms).
3. Then use cold water to slowly simmer the dough (the written word is to dilute it), and dilute it until it can form a continuous liquid batter after being picked up with chopsticks. My mother said that you must not mix the noodles directly into batter, otherwise the bowl will not taste chewy.
4. Ladle the batter into the plate. Of course, the bowl holder should be placed in the bowl, but that consumes gas and is not easy to cook. Let’s use a plate instead. (Pay attention to the line of batter in the picture, there is no line)
5. Put it in a steamer and steam for 30 minutes.
6. Let cool, then put it in the refrigerator for a while and it's ready.
7. Turn over and look at it. Most of the ones you buy in street markets are of this shape, with the smooth side visible to others. The indispensable ingredients when eating are mature vinegar and minced garlic. Of course, if you like spicy food, you can add Lao Gan Ma or something like that. You can also marinate it. Egg skins, shredded kelp, and dried tofu are all good marinades.
8. Two ways to eat:
NO.1 Use a knife to cut the bowl into diamond-shaped pieces directly on the plate, and pour the seasoning and marinade on it. Use bamboo skewers or toothpicks to pick and eat.
NO.2 Carefully lift the entire bowl holder from the bottom of the plate, cut into strips or slices and mix with seasonings and marinades. Warm reminder from the China Eat Network Recipe Collection: Bowls are mostly eaten cold. They can be cut into strips or eaten with a knife in the bowl. Minced garlic, chili, and good vinegar are the main seasonings, and minced ginger and sesame oil are also added. The first crop of chili peppers are selected, dried in the sun, ground into fine powder, and heated with sesame oil. Add a little green onion. When the green onion turns yellow, pour in the chili powder and stir evenly with an iron spoon. More oil and less chili will form a thick slurry. Put it into a bottle or bowl and set aside.
In severe winter, it is often fried with bean sprouts. Put some oil in the frying pan and wait until the oil smokes. Add the green onions, and when the green onions turn yellow, add the bean sprouts. Fry the bean sprouts until they are 80% cooked and pour them into a bowl where they are cut into pieces. Pour in garlic, vinegar, and chili, sprinkle with salt, minced ginger, and MSG. Pour into the bowl and serve. Sometimes mixed with haggis. Wantuo is edible in all seasons and is suitable for all ages. It tastes tough and mellow, and has become a common snack for people, especially children and students. The nutritional components of buckwheat are mainly rich in protein; B vitamins; rutin-strengthening blood vessel substances; mineral nutrients; rich plant cellulose, etc.
1. Regular consumption of buckwheat is not likely to cause obesity, because buckwheat contains plant protein with high nutritional value and good balance. This protein is not easily converted into fat in the body, so it is not easy to cause obesity.
2. PMP contained in buckwheat has the effect of preventing and treating diabetes. It can activate pancreatic function, promote pancreatic islet secretion, and lower blood sugar.
Do not eat too much buckwheat at one time, otherwise it will easily cause indigestion. People with weak spleen and stomach, poor digestive function, and frequent diarrhea should not eat it.