Soba is a coarse grain, often used with water and dough cut into thin noodles called buckwheat noodles. It is nutritious, easy and quick to eat, and is a popular mass food in northern China.
Then how to buckwheat noodles and noodles it:1, put flour in the pot, put the right amount of salt, a bowl of flour put half a spoon salt on the line. When you have more salt, the noodles will be thick and not easy to stretch, less salt, the noodles will be long and thin, but it will be easy to break without strength.
2, and the noodles with room temperature water can be, a little bit of water, with chopsticks in a clockwise direction to stir and noodles.
3, and the noodles and pay attention to the posture, standing upright, feet apart into a Dingzhi step, the upper body slightly bent forward, easy to force.
4, move quickly, and the noodles and even and not pinch powder particles, and after the hands do not touch the noodles, the noodles do not touch the basin. In our hometown there is a saying that the noodle light, basin light, hand light, refers to the three elements of the noodle and good.
The way to make buckwheat noodles.
The most common practice of buckwheat noodles is to make noodles, with ordinary noodles like soup or water with brine to eat, but buckwheat noodle practice is not only this, love noodles good at eating noodles in the north people with buckwheat noodles to make a variety of food, such as such as noodles in deep-fried sauce, hot soup noodles, fried noodles, noodles, cut noodles, ticking, dial fish, but also can be wrapped in stuffing, steamed buns, pancakes, and so on. Soba noodles are also very popular in Japan, often used to make cold noodles, before I also posted an issue of my hometown buckwheat cold noodles in the headlines, you are interested in also can go to see.
Today, we will first introduce you to a simple way to make buckwheat noodles:
Ingredients: buckwheat noodles, mung bean sprouts, cucumber, eggs, cooked white sesame seeds, seaweed, ginger and garlic paste, sesame oil, sesame vinegar, soy sauce, sugar, chili oil.
1: cut the cucumber into julienne strips, mung bean sprouts blanched, boiled eggs standby;
2: pot with more water to boil, put the appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked (do not cover halfway through the lid);
3: Cooked buckwheat noodles out, put in a funnel with cool water to rinse off the foam noodle broth, and then immersed in cool white water (can be added to the ice);
4
5: the buckwheat noodles fished out slightly dry water, add cucumber shreds, mung bean sprouts, sauce and mix well, before serving with egg slices, seaweed, sprinkled with white sesame seeds can be.