Cuiban buckwheat noodles
Ingredients: buckwheat noodles, mung bean sprouts, cucumbers, apples, eggs, cooked white sesame seeds, seaweed, ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil.
Exercise:
1: shred cucumber, remove the head and tail of mung bean sprouts, slice apples and cook eggs for later use;
2: Add more water to the pot to boil, add appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked (don't cover it halfway);
3. Take out the cooked buckwheat noodles, put them in a colander, rinse off the foam in the noodle soup with cold water, and then soak them in cold boiled water (ice cubes can be added);
4: Mix ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil into sauce;
5: Take out buckwheat noodles and control the water slightly. Add shredded cucumber, mung bean sprouts and sauce and mix well. Add egg slices, seaweed and white sesame seeds before eating.
Intimate reminder:
1: If you are not used to eating green bean sprouts raw, you can pick them and blanch them in boiling water for about 1 minute.
2. Boiled buckwheat noodles are soaked in cold water, in order to make noodles smoother and more gluten-free;
3. As for the seasoning for cold noodles, the dosage in our family is about 1: 1. Please adjust it according to your own taste.
4: Because buckwheat noodles are cool, it is best to add a proper amount of Chili oil to the sauce (except not spicy);
5: Cucumber and other ingredients can be freely combined, that is, shredded carrots, shredded chicken, etc.
6. It is best to eat cold noodles now, not overnight. Noodles will harden and lose their good taste.
Assorted buckwheat noodles
Ingredients: buckwheat noodles, dried mushrooms, vegetables, carrots and onions. Ingredients: salt, chicken powder, soy sauce, cooking oil.
Practice: 1. Soak dried Lentinus Edodes, washing and slicing;
4. Wash and cut vegetables;
3. Wash, peel and shred carrots;
4. Wash and dice onions; ? [2]?
5. Make a pot of water, cook the noodles after boiling, take out the noodles when they are cooked to 80% maturity, put them in cold water for cooling, then take them out and control the water to dry, add a little edible oil and mix them evenly so that they don't stick to each other for later use;
[6] Heat the oil from the pan, stir-fry the diced onion until fragrant, add carrots and mushrooms and stir-fry, then add vegetables, add appropriate amount of salt, chicken powder and soy sauce to taste, and finally add noodles and stir well to serve.
Chicken breast, mushroom and wheat flour Main ingredients: chicken breast, ingredients: onion, ginger, mushrooms, oily tofu, seasoning: cooking wine, soy sauce.
Practice steps:
1) Cut the chicken breast into small pieces and marinate it with Jiang Mo and cooking wine 15 minutes. Shred the soaked mushrooms or small pieces, and cut two pieces of oil tofu into small pieces.
2) Add ready-made low-salt chicken soup and water to the pot (I prefer the ratio of 1: 1, which makes it a little unacceptable to use up chicken soup, but I won't feel this way if I cook it myself, hehe), and then put the chicken pieces, mushrooms and oil tofu into the pot and cook them together for about 5 minutes. When cooking, skim the froth with a spoon and take a small bowl. If you like, you can knock in two eggs while cooking the soup and cook them into poached eggs.
When cooking soup, put the noodles in another pot, take them out after cooking, drain them, put them in a bowl and pour the soup on them.