Ingredients: buckwheat noodles, chopped green onion, mustard, radish, quail eggs, seaweed, etc.

Exercise:

1. Cook buckwheat noodles and put them in the refrigerator for later use;

2. Prepare a small dish, add chopped green onion, mustard, radish and raw quail eggs, and then add a small cup of cold noodle juice;

3. Sprinkle seaweed strips on buckwheat noodles, and put chopped green onion, mustard, radish and quail eggs into the cold noodle juice and mix well. Serve soba noodles and juice together.

Cold buckwheat noodles

Ingredients: buckwheat noodles 1 10g, one egg, 2g laver, 20g onion, 2g Chili powder, oyster sauce 1 tablespoon, half a tablespoon of aged vinegar, sugar 1g and peanut oil 10g.

Exercise:

1.800ml water is boiled, then buckwheat noodles are added and boiled for 5 minutes. After the noodles are cooked, put them in ice water to cool, then pick them up and drain them for later use.

2. Break up the eggs, fry them into thin slices with peanut oil, and let them cool and shred for later use.

3. Porphyra is cut into filaments for later use, and onion is cut into chopped green onion.

4. Add 3 tablespoons of water, oyster sauce, vinegar and sugar, and boil in a pot to make shower juice.

5. Put the buckwheat noodles in a dish, add shredded eggs and seaweed, sprinkle with chopped green onion and Chili powder, and juice for eating.

Buckwheat flour cake.

Ingredients: buckwheat flour 500g, water1500g, salt. Seasoning: garlic paste, chicken essence, sesame oil, spicy oil,

Appropriate amount of vinegar and pepper water.

Making:

1. Put buckwheat noodles in a container, add some salt, and slowly pour three Jin of water into the noodles, while pouring water, stirring it to make it a thin paste without particles.

2. Pour the prepared buckwheat batter into a greased large flat plate, boil the water in the pot, put it on a drawer and steam it for 15 minutes (it can be steamed in two drawers), take it out after cooling, cut it into strips or slices and put it on the plate.

3, such as cold salad, first mix the chicken essence, pepper water and salt, pour it on the buckwheat cake, then add garlic, sesame oil and vinegar and mix well.

4, such as cooking, onion, Jiang Mo wok, stir-fry oil to scones, add the right amount of bean sprouts, green peppers, cucumber slices, etc. , soy sauce, chicken essence, vinegar, salt and a little water, stew for one minute, and pour out the sesame oil from the spoon. Features: scones are soft and tender, salty and slightly spicy, nutritious and healthy.

Iced green tea buckwheat noodles (4 people)

Ingredients: 400 grams of green tea buckwheat noodles, a little white radish, a little shallot, a little kelp, a little seaweed, a little Japanese mustard.

Exercise:

1. Buckwheat noodles are boiled with salt until there is no hard core, and cooled with clear water. At the same time, rub the noodles with both hands until the water is clear and drain the water.

2. Rub the white radish into the final shape and mix it with the green mustard sauce. Chop shallots and shred laver for later use.

3. Clean water, soy sauce and sugar are mixed according to the ratio of 1:5:0.5, boiled with kelp, cooled and put into a seasoning bowl.

4. Put the noodles on a plate (or on a small bamboo grate, whether it is chilled with ice cubes depends on personal preference and acceptance), sprinkle shredded laver and shredded onion, decorate the side with green mustard mixed with radish paste, and dip the noodles in seasoning juice.

Beef buckwheat noodles (4 people)

Ingredients: buckwheat noodles 400g, beef tenderloin 250g, 1 pepper, Chinese cabbage 200g, a little garlic and a little shallots.

Exercise:

1. Boil buckwheat noodles with salt (cooked depends on hardness, but not too bad). Cool with clear water and rub the noodles with both hands until the water becomes clear. Drain and mix in a little salad oil.

2. Slice beef tenderloin, colored pepper, cabbage and garlic respectively, and slice onion. Heat the wok, add a little salad oil, slowly fry the garlic slices until golden brown with low fire, take them out and put them on a napkin to absorb oil.

3. Stir-fry beef tenderloin, colored pepper and Chinese cabbage slices in oil, add a little pepper soy sauce and tomato sauce (the ratio is 1:0.5), and sprinkle a little monosodium glutamate and white pepper. When the meat is cooked, add the cooked buckwheat noodles mixed with salad oil and fry for a few minutes. Sprinkle shallots and golden crispy garlic slices on the plate.

Japanese buckwheat noodles

Material: 1, 2 wet-cut buckwheat noodles; 2, a small amount of dried Undaria pinnatifida; 3, a small amount of dried yam; 4, a small handful of spinach; 5, a small amount of shrimp.

Practice: Boil the wet-cut buckwheat noodles in soy sauce soup, put them in a big bowl after cooking, and put dried Undaria pinnatifida, dried yam and dried shrimp on them. Blanch the spinach with the residual juice in the pot, put it in a bowl and add a little spiced powder.

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after the soup pot is boiled, put down the buckwheat noodles, add the second boiling water after boiling until cooked.

Rinse it with cold water immediately after taking it out (ice cubes can be added to the water). Drain and put on the bamboo curtain.

Sprinkle some seaweed silk on the table; Chai Gaoyu soup is diluted with twice as much water and put into a small bowl. Besides,

Cold noodles with a pinch of chopped green onion and mustard sauce.

5 cups of buckwheat noodles, 400g of radish, salt 1 teaspoon, a small amount of chopped green onion, sesame 1 teaspoon and a small amount of lard.

Exercise:

(1) Buckwheat noodles are soaked in water and foamed.

(2) Wash and shred the radish. Blanch this with boiling water, remove the water, and mix the chopped onions, salt and sesame seeds to make stuffing.

(3) Put oil in the pot, scoop a spoonful of buckwheat flour (1) and fry it to a diameter of 10cm.

(4) Spread (3) on the chopping block, put the filling of (2) into a round shape, and grasp both ends to prevent the vegetables from falling off.

(5) Dip in seasoning sauce when eating. Also known as package cake.

(6) Steamed adzuki beans can also be used as stuffing.

Buckwheat noodle soup dumplings

Ingredients: buckwheat flour, flour

Accessories: minced mutton and zucchini.

Seasoning: salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.

Exercise:

1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes;

2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use.

3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes.

Features: the skin is elastic and the stuffing is delicious.

Beef buckwheat cold noodles

Raw materials: buckwheat noodles; 500 grams of fresh beef, cut into 5 pieces on average, washed; Shredded cabbage and shredded pickles; Half a boiled egg; Appropriate amount of Chili noodles and cooked sesame seeds; Soy sauce, vinegar, sesame oil and monosodium glutamate; One apple (or pear), seeded and shredded; A cucumber, shredded; Two carrots; An onion; A few garlic cloves, mashed.

Exercise:

1. Put the beef in the pot and cook it over high heat, skimming the foam from time to time; When cooked, add salt and some soy sauce, and change the fire; Wash carrots and scallions, scrape off the skins of carrots, bake them with scallions on low fire, and cook them with beef in a pot;

2. Take out the cooked beef, let it cool, and cut it into chunks four fingers long and two fingers wide against the beef fiber;

3. Filter out the impurities in the beef soup, thoroughly cool it, and pour in some vinegar (you can put a little sugar in the soup according to your personal taste), which is cold noodle soup;

4. Take some Chili noodles, add garlic paste, a little salt and a spoonful of cold noodle soup to make a thick sauce. 5. Boil buckwheat noodles in a clear water pot until they are transparent, take them out and cool them with cold water, then put them in a bowl and wash them into cold noodle soup; Put shredded pickles on the noodles, pour a spoonful of sauce, put shredded apples, shredded cucumbers, sliced beef and boiled eggs.

Cold noodles pay attention to clear soup-beef soup must be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.

Buckwheat is sweet and cool, and has the effects of clearing away heat and toxic materials, benefiting qi and moistening intestines. But buckwheat should not be eaten for a long time, let alone with pork and alum.