Wash the red pepper and cut it into pieces obliquely.
Add water to the pot, and put the buckwheat noodles together at this time.
Turn off the fire when the fire is boiling, and simmer for about 5 minutes without opening the lid until the noodles can be easily pinched off.
Take out the buckwheat noodles, drain the water, pour a tablespoon of olive oil and mix well, then add 2 tablespoons of rice vinegar (30ml), 2 teaspoons of light soy sauce (10ml), 1 teaspoon of sugar (5g), a little salt and 1 teaspoon of Chili oil and mix well, then add a handful of pepper slices, shredded cucumber and cooked white sesame seeds and mix well.
five
If you eat it in summer, you can cook the buckwheat noodles and cool them with cold water, then mix them with seasonings and ingredients, refrigerate them for half an hour, and sprinkle with white sesame seeds before eating.
Since ancient times, buckwheat has been an indispensable dish in Japanese eating habits, and it is also a kind of food that Japanese people often eat.
Cold soup buckwheat noodles
By: the spirit of dance
Buckwheat noodle material: buckwheat flour 300g flour 200g salt 5g water 190g.
Accessories: lunch meat, carrots, eggs, Pleurotus eryngii and lettuce
Practice:
1 Put all buckwheat flour materials into a blender and knead them into a ball, or knead them by hand.
2 repeatedly pressed into sheets by a dough press, and then pressed into strips.
It takes about 15 minutes to make a large plate of noodles.
This amount is enough for breakfast for a large family of five people.
5 Then prepare auxiliary materials, peel lettuce and carrot and slice them, slice the lunch meat, wash the Pleurotus eryngii and slice it, and prepare boiled eggs. When the eggs are boiled and soaked in cold water for a few minutes, they can be easily shelled, and then cut into thick slices for later use.
Then we started to cook noodles. When the water in the deep pot is boiled, put 1 teaspoon of salt.
7 Then put the buckwheat noodles into the boil and wait until the water boils again 1 min.
Then take it out, put it in cold water, cool it and take it out.
9 Put Pleurotus eryngii, luncheon meat, carrots and lettuce on the other side of the baking tray and fry until fragrant.
10 Add boiled soup or boiled water to a large bowl, add some salt, chicken essence and a few drops of sesame oil to taste, and add some Chili oil to the heavy taste, just to suit your taste.
1 1 Then put the cold noodles in, and put all the accessories on them. They are red and green, nutritious and delicious, and people can't help but drool when they serve.
12 noodles are smooth, and a bowl is nutritious and full.