2, put the buckwheat flour in a bowl, and then prepare two bowls of water, flour and water ratio of 1:2, made out of the soft and hard cold powder just right.
3, frying pan with water, high heat to boil the water.
4, the buckwheat flour sprinkled into the pot of boiling water, never put a hand in, to evenly spread into, to prevent knots into dry flour lumps.
5, sprinkle the flour at the same time, use chopsticks quickly in one direction, constantly stirring the batter. The purpose of stirring the batter is to spread the raw flour and keep it from forming lumps.
6, so slowly all the flour sprinkled into the pan, high heat stir until the dough no raw flour, no flour lumps, and then turn to medium heat and stir until the dough bubbles can be.
7, and then stir the dough to cover the pot, reduce the heat and simmer for 10 minutes, simmering.
8: Spoon the cooked buckwheat dough into a flat pan, flatten it out, and let it cool.
9, then, the cooled buckwheat noodles out of the block, inverted on the board, with a knife cut into 3 millimeters thick long strips, so that buckwheat cold noodles on the shape.
10, and then peeled garlic pounded into garlic paste, put in a bowl, add flavorful fresh soy sauce, balsamic vinegar, sesame oil, made of sauce. Cucumber cut into julienne, parsley cut into minced spare.
11, and then cut the buckwheat cold noodles into the plate, and then do a good job of sauce, poured in a bowl of buckwheat cold noodles, and then add the cucumber, cilantro, you can enjoy, cool, smooth and refreshing.