1, practice 1:

Ingredients: 500 grams of buckwheat jelly, two cucumbers and six cloves of garlic.

Production method:

(1) Cut bean jelly into small strips.

(2) Shred cucumber.

(3) Put minced garlic, Laoganma, vinegar, salt, sugar and soy sauce.

(4) stir evenly and take out.

2. Practice 2:

Ingredients: appropriate amount of buckwheat and water.

Production method:

(1) A proper amount of buckwheat grits is soaked in cold water.

(2) Knead by hand to wash out the batter.

(3) all washed and used.

(4) Brush the bottom of the pot with oil (it is best to use a pressure cooker or a thicker pot).

(5) stir a small amount of batter with a rolling pin,

(6) Add the batter bit by bit until it is cooked, medium fire, (too much fire will make it paste)

(7) When it is cooked, pour it into a basin and eat it when it is cold.

3. Practice 3:

Ingredients: egg 1 piece, carrot12, cucumber12, buckwheat flour150g.

Production method:

(1) Prepare a proper amount of buckwheat noodles.

(2) Wash carrots, peel them and cut them into shreds.

(3) Wash cucumber, peel and cut into shreds.

(4) Spread the eggs, cool and cut into shreds.

(5) Prepare a proper amount of iced sour plum soup.

(6) Boil the buckwheat noodles in hot water, take them out and dry them.

(7) Put the buckwheat noodles in ice water to be too cold.

(8) Pour sour plum soup into buckwheat noodles.

(9) Add a little green mustard.

(10) Add a little soy sauce.

(1 1) Add shredded eggs.

(12) Add shredded carrots and shredded cucumbers.

(13) stir evenly.