Buckwheat flour is a coarse grain with rich nutrition and delicious taste. There are many ways to eat buckwheat flour. Buckwheat bean jelly is a traditional snack in Binxian county, which is cool, refreshing, smooth and delicious. Put buckwheat flour into a bowl, and then prepare clear water. The ratio of buckwheat flour to water is 1:2, and the bean jelly is just soft and hard. Pour the salt into warm water and stir to melt. Put the two kinds of flour into a pot, slowly add about 120g of water, stir while pouring, and then knead into dough. Mix it with sugar water, and the taste is mainly sweet. What I want to introduce to you today is the method of making buckwheat jelly in Qingyang, Gansu. Buckwheat is a coarse grain with high nutritional value and can also be fried. If fried, add seasoning, minced garlic, red pepper, garlic leaves and oyster sauce. Don't have a taste. While spreading flour, use chopsticks to quickly follow one direction and constantly stir the batter. The purpose of mixing batter is to disperse raw flour and prevent it from forming bumps. Blood sugar will not rise immediately, rice flour is absorbed quickly after eating, and blood sugar rises mainly, so all patients with sugar diseases buy buckwheat flour to eat.

Stir slowly in one direction at a constant speed until it is thick, cover it and simmer for three minutes. Put the rolling pin down and lift it up so that the powder juice will not break. Pour buckwheat naan into the net bag, and then tie the net bag tightly. If there is no net bag, you can also put buckwheat flour on the chopping board, crush it in 4 cups of Qiao Mai noodles with a rolling pin, add salt water, roll it out in a dough press, cook it in boiling water, and then float it in the basket with cold water. Buckwheat bean jelly is a local snack in summer, which is made of buckwheat and water. It's usually cold. It can also be fried and made into soup. Cooling and relieving summer heat after eating can stimulate appetite, refresh the mind, promote fluid production and relieve summer heat, and cool and reduce fire. At the same time, it has the function of reducing blood fat. Buckwheat noodles are made into thick paste with cold water, steamed in a pot for 40 minutes, taken out and cooled, cut into strips, and mixed with a juice and soy sauce.