Ingredients

Ingredients: 150 grams of buckwheat noodles, 100 grams of wheat flour, 100 grams of water, 2 grams of salt. Ingredients: 150 grams of mung bean sprouts, 2 tablespoons of rice vinegar, 1 soy sauce tea spoon, 1 tea spoon of sugar, 1 tea spoon of salt, 1/2 tea spoon of MSG, 2 tea spoon of sesame oil, appropriate amount of coriander and chili sauce

Method

1. First put the buckwheat Mix the flour, wheat flour and salt evenly, then gradually add water while stirring, until it forms a snowflake shape and then roughly knead it into a ball with your hands.

2. Connect the electric noodle machine to the power supply, first adjust it to the dough pressing level 1, and after turning it on, flatten the mixed dough with your hands and put it into the noodle machine for the first time to crush into large pieces. Stack these relatively broken pieces and put them into the dough press again. Repeat several times until it becomes a very moist dough sheet with a consistent thickness. Then adjust the thickness of the dough to your favorite level, and finally press it again.

3. Adjust the noodle machine to the cutting position, you can choose the wide or thin noodle position, cut out the noodles and put them on the curtain for later use.

4. Put rice vinegar, soy sauce, sugar, salt, sesame oil and MSG into a small bowl and mix thoroughly. Boil water in a pot. First blanch the mung bean sprouts and take them out. Boil the water again and start cooking the noodles. When cooked, take it out and put it in cold water.

5. Drain the cooled noodles, add the prepared sauce and mix well, then add the coriander segments and chili sauce and mix well.