Everyone has probably tasted pearl buckwheat and sweet and sour buckwheat, and they can be used directly as a platter. Here are some methods of cooking buckwheat that I have compiled. I hope it will be helpful to everyone!

The specific methods of cooking buckwheat are as follows:

Sweet tempeh How to make sour buckwheat head:

Materials Rongqi buckwheat head, tempeh, red pepper, shredded pork

Method

1. Cut the buckwheat head into shreds and drain. Finely chop the red pepper.

2. After the oil pan is heated, first pour in the tempeh and saute until fragrant; then pour in the chopped red pepper and shredded pork, stir-fry, then add an appropriate amount of cooking wine, and then pour in the shredded buckwheat noodles. Or watch, stir-fry all the ingredients together for three to five minutes to remove the water.

How to make shredded squid with buckwheat head:

Ingredients: half dried squid, some buckwheat heads, some carrots

Method

1. Dried squid Cut into shreds and soak in boiling water until soft

2. Drain the water, stir-fry, remove to plate and set aside

3. Fry shredded carrots in oil pan

4 .Add buckwheat shreds or slices (sweet and sour buckwheat must be soaked in water)

5. Add squid shreds

6. Add coriander segments before serving

Buckwheat How to make fried pork slices:

Ingredients: Lean meat, fresh buckwheat, chili, water starch, a little salt, chicken essence

Method:

1. Cut the lean meat into thin slices , add salt, chicken essence, water and starch, mix well, put the hot oil pan and stir-fry twice quickly (sprinkle some water to make the fried meat tender and not stuck in the teeth), scoop it up, put it in a bowl and set aside.

2. Heat the pot, add oil, chili pepper, and a little salt (the chili pepper tastes good) and stir-fry for a few times. Add the cut buckwheat heads and stir-fry until they become soft and change color. Add salt, fried meat slices, chicken essence, and a little water. (You can also add some soy sauce) Stir fry twice quickly and remove from the pan and serve.

How to pickle buckwheat heads with vinegar:

Ingredients

600 grams of buckwheat heads, 200 grams of water, 1/2 tsp of salt, 150 grams of fine sugar, 200 grams of white vinegar ㏄

Method

1. Wash the buckwheat heads, remove the head, tail and outer membrane, add a little salt (excluding the amount), mix well, marinate for about 30 minutes, then drain and set aside. .

2. Take a small pot, add water and bring to a boil. Add salt and fine sugar and cook to dissolve. After cooling, add white vinegar and mix well.

3. Take a glass bottle, add the buckwheat heads from step 1, then pour the vinegar from step 2 into the marinade, and seal the lid for about 3 months.