150 grams of buckwheat flour, a little salt, water;
Practice
1. Buckwheat flour into a bowl, with warm water into a thin paste. 2. Take the pot of boiling water, pour buckwheat flour paste, stir, after boiling, switch to a small fire to cook a little bit, in the salt seasoning that is complete.
Edit section buckwheat noodles
Buckwheat noodles and a little flour into a ball, find a piece of wood to dig a hole, put a small hole in the bottom of the metal mesh (pressed into the thickness of the noodles depends on the size of the hole), put the dough in the hole, the top of the other cylindrical wood pressure, the pressure out of the noodles directly in the water to cook. The ingredients are stir-fried with minced bamboo shoots, minced cabbage, and minced beef. A little celery is added and the noodles are ready to eat. Tea soba is a sweet and salty sauce made of soba noodles with tea powder, grated ginger, chopped green onion, grated onion, sliced nori, and bonito broth, with a tea aroma and a light sake flavor. Ingredients: dried soba noodles, shredded seaweed, finely chopped green onion, cold shibaicho stock, wasabi sauce Directions: Boil water in a saucepan, put down the soba noodles, add water to boil for a second time and cook until done, remove and immediately rinse with cold water until cold (ice cubes can be added to the water), drain and place on a bamboo-curtained platter, sprinkle a little shredded seaweed on top; shibaicho stock is thinned out with two times as much water, and then served in small bowls, and another handful of finely chopped green onion with wasabi sauce Serve with the cold noodles.
Buckwheat Hot Noodle Dumplings
Main Ingredients
Buckwheat Noodles, Flour
Side Ingredients
Minced Mutton, Zucchini
Seasonings
Salt, Cooking Wine, Chicken Essence, Minced Scallion and Ginger, Egg Drops, Sesame Oil, Dry Starch
Directions:
1, Hot Noodle Dumplings: Mix buckwheat noodles, flour and put it in a bowl. Put in a basin, put 90% hot water with chopsticks and then knead the dough, slightly add cold water and knead softly with a damp cloth cover, molasses 20 minutes; 2, take a vessel into the minced mutton, minced onion and ginger, salt, cooking wine, sesame oil, zucchini wash and remove the seeds and pith, with a rubbed bed rubbed into the wire, slightly marinated in salt for a while to squeeze out the water, put the mutton into the filling with the appropriate amount of chicken mix into the filling to be used; 3, dry starch into the panels for the moorings The dough will be pulled into a small dose, flattened and rolled into a skin, wrapped into the lamb zucchini filling into dumplings, put into the steamer pot with a high flame steam for 15 minutes.
Edit section nutritional knowledge
Buckwheat flour knowledge: buckwheat, belonging to the Polygonaceae, dicotyledonous plants, originating in China, is the only grain Polygonaceae. Buckwheat flour is one of the wheat flour to make pancakes, especially popular in the Americas, France and Eastern Europe. Buckwheat flour nutritional analysis: 1. Buckwheat protein is rich in lysine content, iron, manganese, zinc and other trace elements than the average cereal rich and rich in dietary fiber, is generally 10 times the refined rice, so buckwheat has a good nutritional health effects; 2. Buckwheat is rich in vitamin E and soluble dietary fiber, but also contains niacin and rutin (rutinoside), rutin has a lower body Blood lipids and cholesterol, soften blood vessels, vision protection and prevention of cerebrovascular hemorrhage; 3. Buckwheat contains niacin can promote the body's metabolism, enhance the ability to detoxification, but also has the expansion of small blood vessels and reduce blood cholesterol; 4. Buckwheat is rich in magnesium to promote human fibrinolysis, vasodilatation, inhibit the formation of blood clots, with the anti-embolism, but also conducive to reducing Serum cholesterol; 5. Some of the flavonoid components in buckwheat also has antibacterial, anti-inflammatory, cough, asthma, expectorant effect, therefore, buckwheat is also "anti-inflammatory food" of the name, in addition to these components also has the effect of reducing blood sugar. Buckwheat flour additional information: 1. There are four varieties of buckwheat, they are sweet buckwheat, buckwheat, buckwheat and rice buckwheat. People usually eat buckwheat and buckwheat, the market has "buckwheat flakes", "buckwheat porridge", "buckwheat hanging", "buckwheat bread "and other sales; 2. usually eat fine grains at the same time, often eat some buckwheat is very good for the body. Buckwheat flour for the crowd: the general population can be eaten, for diabetics is more appropriate; 1. suitable for loss of appetite, poor diet, intestinal stagnation, chronic diarrhea, yellow sweating, and summer cholera people to eat; 2. cold spleen and stomach, poor digestion, frequent diarrhea, people with sensitive body should not be consumed. Buckwheat flour therapeutic effects: buckwheat taste sweet, flat; have the benefit of qi, renew the spirit, eyes and ears, descending broad bowel, stomach effects. Buckwheat flour food compatibility: "Food Therapy Materia Medica" book said: "Buckwheat is difficult to eliminate, moving hot wind, should not eat more". Referring to the buckwheat noodles smell sweet and cold. The medical sage Sun Simiao once said "buckwheat noodles sour, slightly cold, food is difficult to consume, long-time food and wind, can not be combined with yellowtail food" ...... >>
Question 2: how to eat buckwheat flour Raw materials
150 grams of buckwheat flour, a little salt, water;
Practice
1. Buckwheat flour into a bowl, with warm water into a thin paste. 2. Take the pot into the water to boil, pour buckwheat flour paste and stir well, after the boil to a small fire to cook a little bit in the salt seasoning that is.
Edit section buckwheat noodles
Buckwheat noodles and a little flour into a ball, find a piece of wood to dig a hole, put a small hole in the bottom of the metal mesh (pressed into the thickness of the noodles depends on the size of the hole), put the dough in the hole, the top of the other cylindrical wood pressure, the pressure out of the noodles directly in the water to cook. The ingredients are stir-fried with minced bamboo shoots, minced cabbage, and minced beef. A little celery is added and the noodles are ready to eat. Tea soba is a sweet and salty sauce made of soba noodles with tea powder, grated ginger, chopped green onion, grated onion, sliced nori, and bonito broth, with a tea aroma and a light sake flavor. Ingredients: dried soba noodles, shredded seaweed, finely chopped green onion, cold shibaicho stock, wasabi sauce Directions: Boil water in a saucepan, put down the soba noodles, add water to boil for a second time and cook until done, remove and immediately rinse with cold water until cold (ice cubes can be added to the water), drain and place on a bamboo-curtained platter, sprinkle a little shredded seaweed on top; shibaicho stock is thinned out with two times as much water, and then served in small bowls, and another handful of finely chopped green onion with wasabi sauce Serve with the cold noodles.
Buckwheat Hot Noodle Dumplings
Main Ingredients
Buckwheat Noodles, Flour
Side Ingredients
Minced Mutton, Zucchini
Seasonings
Salt, Cooking Wine, Chicken Essence, Minced Scallion and Ginger, Egg Drops, Sesame Oil, Dry Starch
Directions:
1, Hot Noodle Dumplings: Mix buckwheat noodles, flour and put it in a bowl. Put in a basin, put 90% hot water with chopsticks and then knead the dough, slightly add cold water and knead softly with a damp cloth cover, molasses 20 minutes; 2, take a vessel into the minced mutton, minced onion and ginger, salt, cooking wine, sesame oil, zucchini wash and remove the seeds and pith, with a rubbed bed rubbed into the wire, slightly marinated in salt for a while to squeeze out the water, put the mutton into the filling with the appropriate amount of chicken mix into the filling to be used; 3, dry starch into the panels for the moorings The dough will be pulled into a small dose, flattened and rolled into a skin, wrapped into the lamb zucchini filling into dumplings, put into the steamer pot with a high flame steam for 15 minutes.
Edit section nutritional knowledge
Buckwheat flour knowledge: buckwheat, belonging to the Polygonaceae, dicotyledonous plants, originating in China, is the only grain Polygonaceae. Buckwheat flour is one of the wheat flour to make pancakes, especially popular in the Americas, France and Eastern Europe. Buckwheat flour nutritional analysis: 1. Buckwheat protein is rich in lysine content, iron, manganese, zinc and other trace elements than the average cereal rich and rich in dietary fiber, is generally 10 times the refined rice, so buckwheat has a good nutritional health role; 2. Buckwheat is rich in vitamin E and soluble dietary fiber, but also contains niacin and rutin (rutinoside), rutin has a lowering of body Blood lipids and cholesterol, soften blood vessels, vision protection and prevention of cerebrovascular hemorrhage; 3. Buckwheat contains niacin can promote the body's metabolism, enhance the ability to detoxification, but also has the expansion of small blood vessels and reduce blood cholesterol; 4. Buckwheat is rich in magnesium to promote human fibrinolysis, vasodilatation, inhibit the formation of blood clots, with the anti-embolism, but also conducive to reducing Serum cholesterol; 5. Buckwheat in some of the flavonoid components also have antibacterial, anti-inflammatory, cough, asthma, expectorant effect, therefore, buckwheat is also "anti-inflammatory food" of the name, in addition to these ingredients also has the effect of reducing blood sugar. Buckwheat flour additional information: 1. There are four varieties of buckwheat, they are sweet buckwheat, buckwheat, buckwheat and rice buckwheat. People usually eat buckwheat and buckwheat, the market has "buckwheat flakes", "buckwheat porridge", "buckwheat hanging", "buckwheat bread "and other sales; 2. usually eat fine grains at the same time, often eat some buckwheat is very good for the body. Buckwheat flour for the crowd: the general population can be eaten, for diabetics is more suitable; 1. suitable for loss of appetite, poor diet, intestinal stagnation, chronic diarrhea, yellow sweating, and summer cholera people to eat; 2. cold spleen and stomach, poor digestion, frequent diarrhea, people with sensitive body should not be consumed. Buckwheat flour therapeutic effects: buckwheat taste sweet, flat; have the benefit of qi, renew the spirit, eyes and ears, descending broad bowel, stomach effects. Buckwheat flour food compatibility: "Food Therapy Materia Medica" book said: "buckwheat difficult to eliminate, moving hot wind, should not be eaten". Referring to the buckwheat noodles smell sweet and cold. The medical sage Sun Simiao once said "buckwheat noodles sour, slightly cold, food is difficult to consume, long-time food and wind, can not be combined with yellowtail food" ...... >>
Question 3: how to eat buckwheat flour Buckwheat flour is generally eaten with room temperature mineral water is the best. But the taste of buckwheat flour has a slightly bitter, you can add sugar appropriately. If you have diabetes, you can add xylitol. If you want to increase the texture, you can add baking powder and eggs, and then pancakes, the taste is good. After getting used to the slight bitterness of buckwheat flour, or will not feel unpalatable. After all, the nutritional value of buckwheat is relatively high. If you buy buckwheat tea, there is no bitter flavor, is wheat flavor. Buckwheat tea is recommended to buy Liangshan, Sichuan Province, "colorful Liangshan brand" buckwheat tea. National trial of raw materials, better quality.
Question 4: buckwheat flour how to make cakes Hello owners
buckwheat flour into a pot with water, eggs, salt stirred into a paste; pan on a slight fire, with a little salad oil to wipe the bottom of the pan, burning hot, with a spoon buckwheat flour paste shaken into the pan with a spatula to smoothen the yellow side of the cooking side after flipping the other side of the cooking that is cooked buckwheat pancakes;
Question 5: how to do buckwheat flour to eat? I have some buckwheat flour at home, do not know how to do eat ... Recommended practices: buckwheat pancakes buckwheat steamed dumplings
Buckwheat pancakes
Ingredients
Main ingredients 30 grams of flour 30 grams of buckwheat flour 30 grams of sorghum flour 40 grams
Accessories Eggs 1 sausage 1 piece of lettuce 1 piece of
Seasonings sweet pasta sauce moderate amount of green onions moderate amount of water 190 grams of vegetable oil little
Buckwheat pancake approach
1. Mix the powders, add water and stir well, until no particles
2. Heat the pan, pour a little oil or grease
3. Pour the batter into the pan, shake the pan, so that the batter evenly sticks to the bottom of the pan
4. Beat an egg, use a spatula to help, so that it is evenly spread on top of the pancake
5. While the egg mixture is not yet solid, sprinkle the chopped green onions on the pancake
6. Sprinkle chopped green onion on the cake
6. When the bottom of the cake is solidified and you are able to shake the cake freely, carefully help with a spatula to reverse it
7. Turn it over and brush sweet pasta sauce on the top
8. Put lettuce and ham hocks on it
9. Roll it up and you are ready
Cooking Tips
1. Mixed grain flour does not have a high degree of viscosity and gluten and therefore is not good for operation, the cake is easy to rot after molding, adding flour, is to increase the viscosity and gluten, easy to operate.
2, the batter to be able to flow freely as appropriate, pour into the pan can be evenly coated with the bottom of the pan without thick.
3, pan oil or drizzle a little, do not too much, resulting in the batter does not hang bottom of the pan.
4, the egg hit, be sure to wait for the cake thoroughly molded, dry, peripheral yellowish, warped, spatula gently pushed, can be found and the bottom of the pan to separate, then use a spatula to turn it, otherwise, the cake molding state is unstable, easy to lead to the failure of the flip, the cake is rotten.
5, vegetables, sauces, and sandwich fritters, are free to grasp, sausage can also be fried in oil beforehand, the flavor is better!
Dietary tips
Human protein consists of 22 kinds of amino acids, of which 14 can be manufactured by themselves, the remaining 8 can not be manufactured by themselves, can only be ingested from food, and various foods contain amino acids of different composition. Some beans, remove the germ of the rice, wheat, its essential amino acid content is less, known as incomplete protein, can not maintain human health alone, must be a variety of food ingredients with each other, to supplement the types of amino acids needed, in order to be used for me.
Buckwheat is rich in lysine, tryptophan, arginine and other 19 amino acids, the body's essential 8 amino acids are also complete. It is highly favored in Japan, and is regarded as an ideal health food, with special health effects on hypertension, coronary heart disease, diabetes, cancer, and so on.
Sorghum flour, has the reputation of natural nutritious food, it contains starch 65.9%-77.4%, protein 8.4%-14.5%, crude fat 2.4%-10.4%, is one of the favorite food. Regular consumption of sorghum flour, beneficial to human health, especially those who suffer from high blood pressure, high white fat, diabetes, etc. Frequent consumption of sorghum flour can play a certain role in assisting medical treatment.
Buckwheat steamed dumplings
Buckwheat in the protein is rich in lysine content, iron, manganese, zinc and other trace elements than the average grain rich, and rich in dietary fiber, is generally 10 times the refined rice. So buckwheat has a good nutritional health effects.
Main Ingredients
buckwheat flour (200 grams) water (160 ml)
Seasonings
beans (appropriate amount) pork (appropriate amount) peanut oil (appropriate amount) soy sauce (appropriate amount) green onions (appropriate amount) salt (appropriate amount) sesame oil (appropriate amount) oyster sauce (appropriate amount) sugar (appropriate amount)
Kitchenware
Steamer
1 Beans Wash and put in the steamer steaming, meat chopped, steamed beans chopped, so the seasoning together into the filling
2 buckwheat flour with a little salt
3 with boiling water to the flour through the flour, flour-water ratio of about 80%. More watery
4 and the dough to wake up for 20 minutes
5 cut into the same size of the dose
6 rolled into a round skin. Put the filling
7 in the middle of the dumpling skin first pinch a
8 from the right side of the pinch fold
9 right side of the pinch 3 folds, and then pinch the left side of the left side and then shaping, steamed dumplings on the done, done the steamed dumplings steamed for about 10 minutes
10 Steamed buckwheat steamed dumplings, very dark oh ... >>
Question 6: The practice of buckwheat flour, buckwheat flour how to do delicious Main Ingredients
Wheat flour
200g
Buckwheat flour
100g
Eggs
1
Rapeseed
1
Crushed peanuts
50g
Diced squash
30g
Ingredients
Oil
Moderate
Salt
3g
Garlic
30g
Chilli pepper
20g
Peppercorns
10g
Sesame oil
Sesame oil
30g
Peppercorns
10g
Fragrant oil
Moderate
Chicken essence
Moderate
Minced coriander
Moderate
Minced green garlic
Moderate
Bone broth
1 bowl
Step by step
1.Ingredients
2. Flour, soba noodles, eggs, salt Together and into a dough
3. garlic paste add the right amount of cold water into the garlic water
4. small fire to the pepper stir fry out of the aroma and then removed
5. dried chili pepper into the pot, in the chili pepper skin slightly colored out of the pot
6. peppercorns with a rolling pin to crush it
7. chili peppers with a minced
8. hot and spicy divided into halves, put into a bowl, a bowl with a bowl of water, a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl with a bowl of water. Put into a bowl, a bowl with pepper powder
9. Put oil in a pot, heat it up, pour it into the spicy powder to make spicy oil
10. Roll the dough into a slice
11. Cut the strips
12. Noodles into a pot, cook
13. Sheng into the noodle bowl, blanch the vegetables in the pot, put them into a bowl, pour in the hot bone broth
Lastly, sprinkle with crushed peanuts, and add it to a bowl
14. p> Finally sprinkled with crushed peanuts, diced mustard greens, chopped cilantro, seasoned with vinegar, garlic water, salt, chicken essence, spicy powder, spicy oil, sesame oil can be
Question 7: How to eat buckwheat flour Cold buckwheat noodles
The main ingredients: buckwheat noodles, chopped scallions, green mustard chili, radish mushrooms, quail eggs, seaweed, etc.
Method:
1, the buckwheat flour boiled, put in the refrigerator Standby;
2, prepare a small plate, put green onion, green mustard, radish puree, raw quail eggs, and then a small cup of cold noodle sauce;
3, soba noodles sprinkled with nori strips, green onion, green mustard, radish puree, quail eggs, together with the cold noodle sauce and mix well, soba noodles with sauce to eat.
Cold buckwheat noodles
Ingredients: 110 grams of buckwheat noodles, an egg, 2 grams of seaweed, 20 grams of green onions, 2 grams of chili powder, 1 tablespoon of oyster sauce, half a tablespoon of vinegar, 1 gram of sugar, 10 grams of peanut oil.
Directions:
1, Boil 800ml water, add soba noodles, cook for 5 minutes, cook the noodles and put them into ice water to cool down, then fish up and drain the water for spare.
2, will be beaten eggs, with peanut oil will be fried into thin slices, cooled and shredded standby.
3, the seaweed cut into thin julienne spare, green onion cut into scallions.
4, 3 tablespoons of water with oyster sauce, vinegar, sugar, boil in the pot to make a drizzle.
5, the soba dish, add shredded egg, seaweed, sprinkled with green onions, chili powder, in the sauce can be served.
Soba noodles steak cake.
Ingredients: 500 grams of fine buckwheat noodles, 1500 grams of water, salt. Seasonings: garlic, chicken essence, sesame oil, chili oil,
vinegar, pepper water each moderate.
Production:
1, buckwheat noodles into the container, put some salt, will be three pounds of water slowly poured into the noodles, while pouring water, while stirring, mixed into a thin paste, do not have particles.
2, will be adjusted to the buckwheat batter, poured into the oil on a large flat plate, pot of water to boil, on the drawer to steam for 15 minutes (can be steamed two drawers), cooled and removed, cut into strips or slices into the plate.
3, such as cold, the first chicken, pepper water, salt mix, pour buckwheat steak cake on the buckwheat, and then put garlic, sesame oil, vinegar, mix well that is.
4, such as stir-fry, onion, ginger stir-fry pan, hot oil into the steak cake, and then add the appropriate amount of bean sprouts, peppers, cucumber slices, etc., soy sauce, chicken broth, vinegar, salt, a small amount of water stir-fry, simmering for a minute to drizzle sesame oil out of the spoon. Features: steak cake soft and tender, salty and spicy, nutrition and health care.
Ice green tea soba (4 servings)
Ingredients: 400 grams of green tea soba, a little white radish, a little green onion, a little kelp, a little seaweed, a little seaweed, a little Japanese mustard.
Directions:
1, soba noodles with salted boiling water until no hard center, cooled with water, while hands kneaded and washed the noodles until the water is clear and then drained.
2, white radish rubbed into the paste and green mustard paste mix, small onion minced, seaweed shredded standby.
3, water, soy sauce, sugar mixed in the ratio of 1:5:0.5 and kelp with boiling and cooled, in a mixing bowl.
4, put the noodles on a plate (or on a small bamboo castor, whether chilled with ice according to personal preference and acceptance), sprinkled with shredded nori and small green onions, green mustard mixed with radish puree garnished next to the noodles dipped in the dressing to eat.
Beef Stir-Fry Soba Noodles (4 servings)
Ingredients: 400g of soba noodles, 250g of beef tenderloin, 1 each of green, red and yellow peppers, 200g of cabbage, a pinch of garlic, and a pinch of spring onion.
Practice:
1, buckwheat noodles cooked with salted boiling water (to determine whether cooked or not there is no hard center shall prevail, but do not be too rotten) with water over the cool, while both hands kneaded the noodles to the water clear. Drain the water and mix with a little salad oil.
2, beef tenderloin, colored peppers, cabbage and garlic were sliced, small green onions sliced. Frying pan is hot, add a little salad oil, the first will be the garlic slowly fry dry on low heat was golden brown fish out, put on a napkin to absorb the grease.
3, beef tenderloin, colored peppers and cabbage slices into the oil to stir-fry, add a little chili soy sauce and tomato sauce (ratio of 1:0.5) stir-fry, sprinkle monosodium glutamate and a little white pepper. When the meat is cooked, add cooked soba noodles mixed with salad oil and stir-fry for a few minutes, serve on a plate and sprinkle with green onions and golden crispy garlic slices.
Japanese-style soba
Ingredients: 1, wet cut soba 2 two; 2, a small amount of dried kohlrabi; 3, a small amount of dried yam; 4, a small handful of spinach; 5, a small amount of shrimp.
Method: wet cut soba noodles in soy sauce soup, cooked in a large bowl, on top of the dry kohlrabi, dry yam and shrimp. Then blanch the spinach in the bowl with the residual juice from the pot and add a little five-spice powder.
Ingredients:Dried soba noodles, shredded seaweed, finely chopped scallions, cold woodchuck broth, wasabi paste.
Directions: Boil water in a saucepan, put down the soba noodles, boil water, add water twice cooked,
immediately rinse cold water to cool (can be added to the water with ice cubes), drained and placed on a plate of bamboo curtains
sprinkled with a little shredded seaweed; Shibaicho broth diluted in two times the amount of water, served in small bowls, and a small handful of finely chopped green onion and wasabi sauce with the cold noodles. sauce together with the cold noodles on the table.
5 cups soba noodles o...... >>
Question 8: How can I eat soba noodles? Soba noodles made from buckwheat are a popular mass food in the Kanto region of Japan because they are nutritious and easy to eat. There are two types of soba: cold soba, hot soba, cold soba is mainly eaten in the summer, "ざるそば"（strainer soba）, "もりそば"（steamer soba）, and hot soba "かけそば"（clear broth soba）, etc.
The first soba is made from buckwheat, and it is a popular food in the Kanto region.
First, the origin and development of soba
Buckwheat is native to Central Asia, has been introduced to Japan in ancient times. Buckwheat is mostly produced in the alpine region, can grow in the barren land, like Japan's Nagano Prefecture, Yamanashi Prefecture are mountainous areas, barren land, is not suitable for planting rice, so the two are Japan's buckwheat production areas. So there since ancient times, the habit of eating buckwheat.
When the Japanese first consumed buckwheat, due to the backwardness of the milling technology, simply cooked buckwheat grains to eat, and this situation lasted for centuries. Kamakura period (1185 ~ 1333 years), China's handmade flour technology was introduced to Japan, Japan has buckwheat flour, so people began to eat buckwheat noodle cake long. At that time, the cost of processing and making buckwheat flour was too expensive for ordinary farmers, so the average family rarely ate buckwheat noodles. As a result, eating buckwheat became synonymous with poverty. Even fifty years ago, in the origin of buckwheat there are people to advise the girls not to marry the family often eat buckwheat people.
According to records, the first appearance of soba (then called "soba-cherry") in historical documents was at the beginning of the Edo period. "Soba kiri" is native to Nagano Prefecture in Japan. The village of Toin, where the legend of Amaterasu Omikami (the Japanese goddess of the sun) has been passed down, has become a sacred place for ascetics of the Noshu sect of Buddhism, and is visited by visitors from all over the country every year. The temple in Toin provided them with food and lodging, and the food they ate was "buckwheat kiri. At that time, "Buckwheat Kiri" was only used to entertain honored guests. The villagers of Toin only ate fresh buckwheat kiri on festivals and during the buckwheat harvest in November every year. It was also a local custom to celebrate the harvest of buckwheat by serving it to married daughters and their husbands at home.
In the Edo period, merchants ate buckwheat noodles on New Year's Eve, and the custom was passed down to the present day of eating "Nenkoshi Soba" (New Year's buckwheat noodles) on New Year's Eve, which includes prayers for a happy year ahead, and hopes to live a long life as long as the long buckwheat noodles. It is also a Japanese custom to give soba to neighbors when they move into a new house.
Second, the history of soba in Tokyo
Soba is a typical food in Tokyo. The source of Tokyo soba is the "soba kiri" of Togain Village in Nagano Prefecture, Japan. Togain soba" was introduced to Edo in the 17th century and became famous as Togain soba, which was a favorite food of the Edo people at that time. The respectful and friendly hospitality of the people of Toin that accompanied Toin soba has been passed down as an Edo-style soba to this day.
When "soba kiri" was first introduced to Tokyo, it was made by a pastry store as a side business. At that time, the main food was steamed soba, which was eaten by boiling and then steaming it, and then putting it on a bucket with hot water. In the years that followed, steamed soba gradually disappeared and was replaced by mori soba. Mori soba is boiled soba, cooled in water, and eaten on a flat bamboo sieve. Around the middle of the 18th century, when soba in clear broth was introduced to the market, it became popular, and noodle shops and stalls dealing with soba in clear broth, as well as street food, rapidly increased in number, and quickly became recognized as an important part of the diet of the general public. Various side dishes such as fried foods, seaweed, eggs, eel and duck meat were gradually added to the soba. By the middle of the 19th century, at the end of the Edo period, more than 700 soba restaurants had opened in Edo.
At the same time, a variant of Mori soba appeared, called shifu soba (浃铯辘饯校). It is a brightly colored soba made by mixing new side dishes such as cherry blossom petals, chrysanthemum petals or green tea with buckwheat flour.
Third, swallowing soba
Chewing things without making a sound is the Japanese dietary code of conduct, eating sound is considered uneducated behavior, but the Japanese people to sob soba is very tolerant, because it is the standard way of eating soba. The reason for this is said to be that when soba was first introduced to Edo, it was eaten by ordinary people. The common people of Edo hated to put on airs and pretend to have a cultured demeanor, and they simply didn't bother with decent manners and simply ate their soba.
Standing to eat is also seen by the Japanese as an uneducated behavior, but eating soba is a different story. Nowadays, with the increasing pace of life, people demand fast and efficient food service, and in order to meet this demand, a small store has emerged that specializes in standing up and eating, called Tachibana ...... >>
Question 9: raw buckwheat flour how to brew and eat It is best to pour the water first and then put the wheat flour
After stirring well
Waiting for the temperature is almost the same time you can eat ah