Oh, buckwheat is rich in nutrients. I not only have the one you want, but also other ones. Hahaha, I hope you like it. Let’s enjoy the delicious food together. Buckwheat, also known as triangular wheat, wheat, and flower There are two main types of buckwheat cultivated in my country: ordinary buckwheat and Tartary buckwheat. The former is called sweet buckwheat, and the latter is called tartary buckwheat. Because the seeds of tartary buckwheat contain rutin, it is also called Luxi tartary buckwheat. Buckwheat is the seed of the Polygonaceae plant and is distributed and cultivated throughout the country, especially in the north. Nutritional analysis 1. Buckwheat protein is rich in lysine, and trace elements such as iron, manganese and zinc are richer than ordinary cereals. It is also rich in dietary fiber and has good nutritional and health effects; 2. Buckwheat is rich in vitamin E. and soluble dietary fiber, and also contains niacin and rutin (rutin). Rutin can reduce human blood fat and cholesterol, soften blood vessels, protect vision and prevent cerebral vascular bleeding; 3. The niacin contained in buckwheat can promote The body's metabolism, enhances detoxification ability, and also has the effect of dilating small blood vessels and lowering blood cholesterol; 4. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrinoprotein, dilate blood vessels, inhibit the formation of clots, and has anti-embolic effects. , is also helpful in lowering serum cholesterol; 5. Certain flavonoids in buckwheat also have antibacterial, anti-inflammatory, cough-relieving, antiasthmatic, and expectorant effects. Therefore, buckwheat is also known as an "anti-inflammatory food." In addition, these ingredients also have The effect of lowering blood sugar. 1. Ingredients for buckwheat and black fish dumplings: 200 grams of flour, 1,000 grams of fresh black fish, 250 grams of buckwheat noodles, 1 egg, appropriate amounts of sugar, onion and ginger juice, refined salt, starch, monosodium glutamate, chopped green onion, minced ginger, rice wine, and cooked lard. . Preparation method: Break the egg white into a bowl, add refined salt and starch to make an egg powder paste. Slaughter the fresh black fish, remove impurities, wash and scrape off the fish meat, chop into minced fish meat, add it to the egg powder paste and mix well. Heat the wok over medium heat, heat the oil until it is 50% hot, add the minced fish meat, wait until the minced fish meat changes color, remove and control the oil. Heat the wok, add chopped green onion, sugar, water, monosodium glutamate, minced ginger, refined salt, and rice wine. After boiling, thicken with starch, pour in the minced fish and stir-fry, remove from the pan and put on a plate, which is the filling. Wash the remaining skeleton and skin of the black fish after scraping the flesh. Heat the wok, add water, green onion and ginger juice, hot lard, add black fish skeleton and skin, cook over high heat until the soup is milky white, add refined salt to taste, and take the fish soup. Mix buckwheat flour and wheat flour evenly, add boiling water and blanch them into snowflake noodles, sprinkle with a small amount of water, knead until smooth, and make 60 dough balls. Roll them into round skins, fill them with fillings, and shape them into crescent-shaped dumplings. Heat the soup pot and cook the dumplings. Put the black fish soup into a large soup bowl and add the cooked dumplings. Medicinal use: staple food, dosage is voluntary. Description: Invigorating the spleen and diuresis, nourishing blood and replenishing deficiency, clearing away heat and dispelling wind; effective in treating chronic nephritis, chronic prostatitis, migraine, vertigo, anemia, neurasthenia, dystrophic edema, and urinary tract infection 2. Sesame paste and buckwheat cold Noodle ingredients: buckwheat noodles, green peppers, mushrooms, mung bean sprouts, beef, sesame paste, salt, sesame oil, pepper oil, minced garlic, seafood soy sauce. Preparation method: Boil the buckwheat noodles until there is no hard core, add the mushrooms and mung bean sprouts to the water, put the cooked noodles into a container, then pour some oil, mix well, and let cool naturally. Take out an appropriate amount of sesame paste and put it into a container, then add seafood soy sauce, vinegar, minced garlic, chili oil, peppercorn oil, sesame oil, and salt, stir well, and pour into the noodles. 3. Buckwheat pancake ingredients: crust - buckwheat noodles, flour, starch. Fillings: white radish, dried mushrooms, mung bean sprouts, coriander. Preparation method: ① Cut radish and shiitake mushrooms into shreds, salt bean sprouts and coriander, squeeze out water, boil in water until translucent, take out. Add sesame oil, half a spoonful of chopped green onion, half a small spoonful of garlic paste, and a little ginger paste, stir, stir-fry for 2 minutes, and remove from the pan. ② Add 3 tablespoons of flour, 3 tablespoons of cornstarch, 1 egg white, salt and appropriate amount of water to the buckwheat flour, and mix into a thin batter. Grease the pan with oil, pour the batter, and spread it into thin pancakes. Buckwheat pancakes are rolled in all the fillings and served with sauce. 4. Ingredients for cherry buckwheat pancake rolls: 15 grams of wheat flour, 50 grams of tartary buckwheat flour, 35 grams of cherries Seasoning: 3 grams of salt, 75 grams of milk 1. Sieve the low-gluten flour and mix it with the buckwheat flour and salt. Add milk and use a spatula to mix evenly into a batter; cut the cherries in half and remove the seeds, set aside. 2. Pour 2 tablespoons of batter into the pan, and use the back of the spoon to spread the batter into a thin disc shape. Fry over low heat for about 1 minute. Arrange the cherries before the surface is completely fried. Then roll the pancake into a cylindrical shape and continue frying for 1 minute to fix the overlap. Preparation method: Make the pie crust into 12 round slices with a diameter of 7.5 cm. Frying heat/time: low heat/2 minutes.

Appreciation period: Refrigerate the cherries for 2 days. You can use blueberries, seedless grapes, or strong-flavored fruits such as strawberries, mangoes, kiwis, and bananas. The flavors are all good! 5. Traditional soba noodles [raw materials/seasonings] Soba noodles 1 Bundle (100g) Ginger paste 1 tsp minced green onion 1 tsp wasabi 1 tsp shredded seaweed A little soba sauce 1/2 cup [Production process] (1) Put the buckwheat noodles into boiling water and blanch for about 5~ After 7 minutes, pick it up with a ladle and quickly put it into cold water and wash it with your hands to remove the sticky liquid on the noodles. Drain the water and place it on a bamboo net, and then put shredded seaweed on the noodles. Reserve the scalding water for later use. (2) Put the sauce into a small bowl, add ginger paste, minced green onion, mustard and other ingredients according to your personal taste, and mix evenly. (3) Use chopsticks to pick up some noodles, put the noodles into a small bowl with the sauce, and let the last 1/3 of the noodles be dipped in the sauce from step (2) before putting it into your mouth. After eating the noodles, add the noodle scalding water from step (1) to the remaining sauce, mix well and serve as soup. 6. Buckwheat Noodle Steak Cake This article comes from: When reprinting, please indicate that this article comes from Yunke Xiaoge hzzccn Ingredients: Buckwheat noodles. carrot. Salt, soy sauce, vinegar, sesame paste, mustard, dried chili pepper, garlic. Operation: 1. Cut the carrots into shreds, add a little salt and marinate for a few minutes, pound the garlic into a puree, put it into a small bowl, add sesame paste, vinegar, soy sauce, salt, mustard and mix well and set aside. Put the dried chili pepper into the pot and stir-fry. , take out and chop it, pour a little hot oil to make chili oil; 2. Take a container, put in the buckwheat noodles, add a little salt and mix well, use boiling water to make the noodles, steam them in a steamer, take them out and cut them into slices, and place them on the On the plate, arrange carrot shreds around it, pour sesame sauce and chili oil on it. 7. A pack of buckwheat cold noodles, a pack of Japanese kimchi, a can of cold soy sauce, a pack of seaweed strips, a pack of sesame seaweed (the kind used for bibimbap), and a bottle of sake (not essential). Method: Wash the green onions, cut them in half, and then mince them; take a handful of noodles (three handfuls in a pack), boil a pot of water, boil it for three minutes and drain the water twice (that is, add a small cup of water to cool down after the water boils) After the dough is ready, cool it in cold water with ice cubes, and then put it on a plate. Arrange the condiments on a plate. The ratio of soy sauce to water is one to one. I will use three more ice cubes. Then it's fine. The finished product looks like this and can be paired with sake and barley tea. 8. Ingredients for green mixed soba noodles: buckwheat noodles, mung bean sprouts, cucumbers, apples, eggs, cooked white sesame seeds, seaweed, minced ginger and garlic, sesame oil, balsamic vinegar, light soy sauce, sugar, and chili oil. Operation: 1. Cut the cucumber into shreds, remove the heads and tails of the mung bean sprouts, slice the apples, and cook the eggs for later use; 2. Add more water to the pot and bring to a boil, add an appropriate amount of buckwheat noodles and cook for 4-5 minutes until cooked (do not cook halfway) Cover the lid); 3. Take out the cooked buckwheat noodles, put them in a colander, use cold water to rinse off the foamy noodle soup, and then soak them in cold boiled water (you can add ice cubes); 4. Take ginger garlic paste, sesame oil, balsamic vinegar, Mix light soy sauce, sugar, and chili oil to form a sauce; 5. Drain the buckwheat noodles slightly, add cucumber shreds, mung bean sprouts, and sauce and mix well. Before serving, add egg slices, seaweed, and sprinkle with white sesame seeds. Can. 9. Assorted buckwheat noodles Ingredients: buckwheat noodles, dried shiitake mushrooms, green vegetables, carrots, onions Ingredients: salt, chicken powder, light soy sauce, cooking oil Method: 1. Soak the dried shiitake mushrooms, wash and remove the stems and slice them; 2. Wash the green vegetables Cut into sections; 3. Wash the carrots, peel and shred them; 4. Wash and dice the onions; 5. Make a pot of water, boil the noodles and cook them until they are eighty-cooked, take them out and cool them in cold water. Then drain out the water, add a little cooking oil and mix evenly so that they do not stick to each other, and set aside; 6. Heat the oil in the wok, add the diced onions and stir-fry until fragrant, add the carrots and shiitake mushrooms and continue to stir-fry. Then add the green vegetables, add appropriate amount of salt, chicken powder, and light soy sauce to taste. Finally, add the noodles, stir evenly and serve. 10. Buckwheat Noodle Steak Cake Ingredients: Buckwheat Noodles Accessories: Carrot Seasoning: Salt, soy sauce, vinegar, sesame paste, mustard sauce, dried chili pepper, garlic Cooking method: 1. Cut the carrots into shreds, add a little salt and marinate for a few minutes. Smash the garlic into a puree, put it into a small bowl, add sesame paste, vinegar, soy sauce, salt, and mustard paste, mix thoroughly and set aside. Add the dried chili peppers to the pot and stir-fry them, remove them and chop them into pieces, and pour a little hot oil to make chili oil; 2. Take a container, add buckwheat noodles, add a little salt, mix well, use boiling water to make noodles, steam them in a steamer, cut them into slices, place them on a plate, surround them with shredded carrots, and pour sesame sauce and chili oil on them. . Features: Flexible and refreshing, sour, spicy and fragrant. 11. Refreshing buckwheat noodles Ingredients: 100 grams of dry buckwheat noodles, a handful of coriander (coriander), a little shredded carrots, a little chopped peanuts, light soy sauce, balsamic vinegar, white sugar, minced garlic, salt, and appropriate amount of chili oil.

Method 1. Fill a pot with cold water, add soba noodles and cook together. After boiling, add cold water twice until the noodles are soft and have no hard core. 2. Pick up the cooked noodles and soak them in cold boiling water for 5 minutes, then remove and place on a plate. 3. Add various seasonings and side dishes to the noodles and mix well. This noodle is prepared with a sweet and sour slightly spicy flavor which is the most refreshing. 12. Mix Qiaomai Cold Noodles Ingredients: 1 piece of buckwheat jelly, 200g of cabbage kimchi, 1 onion, 3 pieces of garlic, 1 tablespoon of sesame, 2 tablespoons of sesame oil, 1.5 tablespoons of soy sauce, 1 piece of seaweed. Operation: (1) Cut the buckwheat jelly into two and cut into 7mm thickness. (2) Pick out the stuffing from the cabbage kimchi and cut into shreds, and mince the onion and garlic. Roast the pan-fried seaweed and mash it into pieces. (3) Add the prepared onions, garlic, sesame seeds, and sesame oil to the soy sauce to make a seasoning sauce. (4) Put the dehydrated kimchi and jelly in a large bowl, add the seasoning sauce and mix well. Serve in a bowl and sprinkle with seaweed. 13. Buckwheat porridge process: Cooking Taste: Clear fragrance Ingredients: Buckwheat (100g) Accessories: Chicken legs (50g) Potatoes (100g) White lentils (20g) Carrots (20g) Seasonings: Salt (2g) Soy sauce (10g) Category: Fast Food/Staple Food 1. Wash the mustard rice and drain the water. 2. Cut the chicken legs into small pieces; peel the potatoes and cut into small pieces; cut the carrots into slices. 3. Pour an appropriate amount of water into the pot, add mustard and cook for 20 minutes, remove and drain. 4. Pour all the seasonings (4 cups of stock, 10 grams of low-salt soy sauce, 2 grams of salt) into the pot and bring to a boil. Add mustard rice, chicken thigh slices, potatoes, carrots, and lentils and cook for 20 minutes. 5. Cook until all the ingredients are soft and ready to serve. 14. Edamame and buckwheat porridge Ingredients: 100 grams of brown rice, 50 grams of buckwheat Accessories: 30 grams of edamame Seasoning: 1 gram of salt Method: 1. Wash the brown rice and buckwheat, and soak them in cold water for 2 to 3 hours respectively; 2. Take them out Drain and put it into the pot, add the stock and an appropriate amount of cold water, first bring to a boil over high heat, then reduce to low heat and cook until thoroughly cooked; 3. While cooking the porridge, take out the edamame kernels and wash them; 4. Put them in another pot, Add appropriate amount of cold water, cook and set aside; 5. When the porridge is cooked, add cooked edamame kernels, add salt to taste, and serve. 15. Ingredients for mushroom and buckwheat porridge: Main ingredients: fresh mushrooms (2 pcs), buckwheat rice (80g), red rice (100g) Seasoning: oil (1 tablespoon), salt (1 tablespoon) Cooking process 1 Remove the fresh mushrooms Wash the stems and cut into thin strips; rinse the red rice and buckwheat rice and set aside. 2 Pour 6 bowls of water into the pot, add red rice and buckwheat rice and stir evenly. 3. Cover and bring to a boil over high heat, then uncover and cook over low heat for 45 minutes. 4. Use a spoon to stir the bottom of the pot from time to time to prevent the rice grains from sticking to the pot and burning. 5 Add shredded shiitake mushrooms and mix well, pour in 1 tablespoon of oil and add appropriate amount of boiling water to dilute the porridge base. 6 Continue cooking over low heat for 10 minutes, add 1 tablespoon of salt to taste, and serve. Tips: 1. Fresh shiitake mushrooms should be used to cook porridge. Dried shiitake mushrooms have a stronger aroma. If used to cook porridge, they will steal the flavor and cover up the fragrant and sweet taste of buckwheat porridge. 2. The skin of buckwheat rice processed from new buckwheat is white or white-green, while the skin of buckwheat rice processed from old buckwheat is brownish yellow. Using new buckwheat rice to cook porridge can make the porridge bottom fresh and sweet. 3. Buckwheat is divided into bitter buckwheat and sweet buckwheat. Generally, sweet buckwheat rice and sweet buckwheat flour are sold in supermarkets. Sweet buckwheat flour is white, while bitter buckwheat is light green. 4. Buckwheat rice cannot be eaten with crucian carp and yam, otherwise discomfort symptoms will occur. 5. During the cooking process of buckwheat porridge, a large amount of water will evaporate. Boiling water should be added from time to time to dilute the porridge base to prevent the porridge from thickening and sticking to the pot. 16. Rock Sugar Pineapple Buckwheat Porridge Ingredients: Buckwheat, glutinous millet, glutinous rice, pineapple (canned fruit), wolfberry Method: 1. Wash buckwheat, millet, and glutinous rice and soak in water for one hour. Cut pineapple into small cubes. 2. Put water and pineapple juice in a pot, bring to a boil, add buckwheat, millet, and glutinous rice, bring to a boil over high heat, then reduce to a simmer and simmer. 3. When the porridge is simmered for 20 minutes, add pineapple, wolfberry and rock sugar. After continuing to simmer for 10 minutes, open the casserole and stir continuously until the porridge becomes sticky. You can start eating~~~~17. Sesame Buckwheat Cake Ingredients: 50 grams of flour, 50 grams of sesame seeds, 500 grams of buckwheat flour, 20 grams of egg white, 6 grams of alkali (dissolve with water). Preparation method: Add 350 grams of buckwheat flour to flour fertilizer and warm water, mix into dough, and ferment. Put the egg whites in a bowl and stir well. Add lye to the fermented dough, mix in the remaining buckwheat flour, and knead it into a smooth dough. Roll it into a thick round cake. Use a knife to press out shallow patterns on the surface of the cake.

Heat the pan over high heat, brush both sides of the cake with egg white liquid, stick a layer of sesame seeds on it, pour it into the pan, cover it and fry over low heat until both sides of the cake are golden brown and take it out of the pan. Medicinal use: staple food, dosage is voluntary. Description: Nourishes the liver and kidneys, softens blood vessels, lowers blood pressure and lipids; has curative effects on Alzheimer's disease, arteriosclerosis, hypertension, hyperlipidemia and other diseases. 18. Luffa soba noodles Ingredients: buckwheat noodles, loofah, garlic, lean pork shreds, dried shrimps, wolfberry Method: 1. Soak the wolfberry and dried shrimps separately in hot water. 2. After the water boils, add the buckwheat noodles and wolfberry, and when cooked, remove and set aside. 3. Slice the garlic, peel the loofah and cut into bite size. 4. After the pan is heated, add garlic slices and shredded pork and stir-fry briefly. Add luffa, water and dried shrimps and cook until the luffa is cooked and the soup is released. 5. Add the cooked buckwheat noodles and wolfberry, and turn off the heat after boiling. Practical tips: 1. Buckwheat noodles can be replaced with other types of noodles. 2. A little amount of shrimp skin is enough, but not too much. 3. You can also add fish balls and other ingredients. 19. Japanese soba noodles Features: Buckwheat noodles full of rich flavor, simple ingredients, and the soft and smooth texture of the noodles. Ingredients: 1 handful of soba noodles, 50c.c. of bonito soup, 20c.c. of sesame paste, 10c.c. of mirin, 5c.c. of soy sauce, 5g of shredded seaweed, 20g of shredded cucumber, and 20g of shredded egg. Method: 1. Blanch the buckwheat noodles until cooked, take them out, cool them and set aside. 2. Mix the bonito soup, sesame paste, mirin and soy sauce into the container and stir until thick. 3. Cut the fresh cucumber, seaweed and egg skin evenly into shreds, place them on the noodles, and sprinkle with sesame seeds to enhance the flavor. 20. Ingredients for beef bone marrow fried noodles: 500 grams of buckwheat flour, 20 grams of walnut kernels, 10 grams of melon seeds, 150 grams of beef bone marrow oil, 40 grams of sesame seeds, appropriate amounts of sugar and sweet-scented osmanthus. Preparation method: Put the buckwheat flour into the wok, stir-fry over low heat for a few minutes, remove and finely grind, and sift back to the original pot. Put the beef bone marrow oil in another pot, heat it until it is 80% hot, pour in the fried noodles and mix well. Fry the sesame seeds and walnut kernels over low heat. Soak the walnut kernels to remove their skins, dry them and grind them into fine powder. Add them to the cooked fried noodles with the sesame seeds and melon seeds and mix well. Add sugar osmanthus to cold water to make a sauce. Put the fried noodles in a bowl, use boiling water to make a thick paste, add sugar and osmanthus juice, mix well. Medicinal use: as an accompaniment to meals, in any amount. Description: It nourishes the kidneys and marrow, invigorates the spleen and dampness, activates blood and strengthens the brain; it is effective in treating neurasthenia, amnestic syndrome, menopausal syndrome, and Alzheimer's disease. 21. Ingredients for buckwheat and black fish dumplings: 200 grams of flour, 1,000 grams of fresh black fish, 250 grams of buckwheat noodles, 1 egg, appropriate amounts of sugar, onion and ginger juice, refined salt, starch, MSG, chopped green onion, minced ginger, rice wine, and cooked lard. . Preparation method: Break the egg white into a bowl, add refined salt and starch to make an egg powder paste. Slaughter the fresh black fish, remove impurities, wash and scrape off the fish meat, chop into minced fish meat, add it to the egg powder paste and mix well. Heat the wok over medium heat, heat the oil until it is 50% hot, add the minced fish meat, wait until the minced fish meat changes color, remove and control the oil. Heat the wok, add chopped green onion, sugar, water, monosodium glutamate, minced ginger, refined salt, and rice wine. After boiling, thicken with starch, pour in the minced fish and stir-fry, remove from the pan and put on a plate, which is the filling. Wash the remaining skeleton and skin of the black fish after scraping the meat. Heat the wok, add water, green onion and ginger juice, hot lard, add black fish skeleton and skin, cook over high heat until the soup is milky white, add refined salt to taste, and take the fish soup. Mix buckwheat flour and wheat flour evenly, add boiling water and blanch them into snowflake noodles, sprinkle with a small amount of water, knead until smooth, and make 60 dough balls. Roll them into round skins, fill them with fillings, and shape them into crescent-shaped dumplings. Heat the soup pot and cook the dumplings. Put the black fish soup into a large soup bowl and add the cooked dumplings. Medicinal use: staple food, dosage is voluntary. Description: It strengthens the spleen and diuresis, nourishes blood and nourishes deficiency, clears away heat and expels wind; it is effective in treating chronic nephritis, chronic prostatitis, migraine, vertigo, anemia, neurasthenia, dystrophic edema and urinary tract infection. 22. Ingredients for steamed buckwheat noodles: 490 grams of buckwheat flour, appropriate amounts of soy sauce, vinegar, minced garlic, chili oil, and sesame paste. Preparation method: Make 8 dough buns from buckwheat flour. Mix sesame paste with water. Place the buckwheat flour cakes in the steamer basket, wait until the water in the steamer boils, then put the basket into the steamer for 30 minutes and let cool. Cut the buckwheat noodles into 0.3 cm thick strips, put them in a container, mix them with soy sauce, vinegar, sesame paste, minced garlic, and chili oil. Medicinal use: staple food, dosage is optional. Explanation: It strengthens the spleen and promotes dampness, eliminates accumulation and widens the intestines; it is effective for chronic gastritis, miscarriage, malnutrition, chronic prostatitis, urethritis, and habitual constipation.