Materials

Buckwheat dough raw materials: 30 grams of buckwheat flour, 70 grams of wheat flour (all-purpose flour), 50 grams of warm water, 1/4 teaspoon of salt.

Ingredients for side dishes: 80 grams of chicken breast, 1/2 cucumber, 1/2 carrot.

Seasoning for boiled chicken: 1 piece of ginger, 10 pieces of Sichuan peppercorns.

Cold noodle seasoning: 2 cloves of garlic, 1 tablespoon of aged vinegar, 2 tablespoons of sesame paste, appropriate amount of mustard, 1 tablespoon of sesame sesame oil, 1/4 teaspoon of salt, 3 tablespoons of chicken broth.

Method

How to make buckwheat noodles:

1. Prepare 30 grams of buckwheat flour. (Huixin’s intimate tip 1: Buckwheat flour should be available at the multigrain flour counters of large supermarkets).

2. Prepare 70 grams of wheat flour (all-purpose flour).

3. Put buckwheat flour and wheat flour in a mixing bowl and stir evenly with chopsticks (Huixin’s intimate tip 2: The maximum ratio of buckwheat flour and wheat flour should not exceed 1:1, otherwise the noodles will be slightly chewy. Difference).

4. Prepare 50 grams of warm water and add 1/4 teaspoon of salt (Huixin’s tip 3: You must use warm water when making buckwheat flour dough. You can also use cold water in summer. The purpose of adding salt is to increase the consistency of the dough. Gluteny, the prepared buckwheat noodles are not easy to break).

5. Pour the prepared salt water into the flour in batches, and use chopsticks to stir the flour and water evenly after each addition of water, until a sandy gnocchi forms (Huixin Tip 3: The amount of water used varies depending on the method of making buckwheat noodles. I made buckwheat noodles and the dough needs to be slightly softer when pressed with tools; if you make hand-rolled buckwheat noodles, reduce the water consumption by 5 to 10 grams).

6. Knead all the gnocchi together with your hands to form a smooth dough, and set aside for 20 to 30 minutes.

The pressing process of buckwheat noodles:

1. Divide the battered buckwheat dough into several equal portions, put one portion into the mold, and cover the panel cover.

2. Put enough cold water into the pot and bring to a boil over high heat.

3. Hold the barrel body with your right hand and the handle of the rocker with your left hand. Move the mold above the pot. While rotating the rocker to the right, squeeze out the noodles and drop them into the boiling water pot. In this way, The noodles will not stick to each other.

4. Drop the noodles into the pot, spread them out with chopsticks, and cook over high heat for 2 to 3 minutes until the noodles are cooked.

5. The cooked noodles are tough enough to be picked up with chopsticks and will not break.

6. Put the removed noodles into cold water to cool down.

Preparation process of cucumber, carrot and chicken:

1. Wash and cut half of the cucumber into shreds.

2. Wash half the carrot, peel it and cut into shreds.

3. Wash the chicken breast and put it in the pot, add enough cold water to cover the surface of the chicken, and add ginger and peppercorns.

4. Cook over high heat for 10 minutes, until you feel resistance inside the chicken when you pierce it with chopsticks, but you can penetrate the chicken with chopsticks a little harder.

5. Turn off the heat, cover the pot, and let the chicken continue to simmer in the pot for 10 minutes until the inside of the chicken is cooked.

6. Let the cooked chicken cool and tear it into shreds with your hands.

The preparation process of mustard sesame sauce and garlic sauce:

1. Put 2 tablespoons of sesame paste in a bowl, and add 2 tablespoons of the cooled soup left over from cooking the chicken.

2. Use a spoon to stir in one direction so that the sesame paste absorbs water and "releases" it, then add 1 tablespoon of sesame sesame oil.

3. Add 1 tablespoon of mature vinegar.

4. Use a spoon to stir evenly in one direction and squeeze in an appropriate amount of mustard.

5. Use a spoon to stir in one direction. If the sesame paste is thick, add another 1 tablespoon of chicken stock until the sesame paste is slightly thick and can be drained.

6. Peel two cloves of garlic and put them in a small bowl. Add 1/4 teaspoon of salt.

7. Use a rolling pin to pound the garlic into minced garlic.

8. Put a small amount of cooking oil in the pot, add peppercorns and dried red pepper segments, and fry over low heat until fragrant.

9. Pour the fried pepper and sesame oil on the minced garlic, and with a "squeak" sound, the aroma of garlic hits your nose.

10. After preparing the above process, put the cooked noodles in a bowl, pile up the side dishes, and pour in sesame sauce and minced garlic.