Main ingredients

An appropriate amount of buckwheat flour

An appropriate amount of flour

Accessories

An appropriate amount of salt

An appropriate amount of oil

Method/steps

1

Add an appropriate amount of white flour to the buckwheat noodles, and mix with warm water to form a flocculation Shape

2

Continue to add water, stir with chopsticks, and form a ball in one direction. Then add water little by little and stir in one direction. When it becomes a paste, add a small amount of water again. , continue to stir until it forms a thread.

3

Spread oil on the plate and put the mixed noodles on the plate evenly.

4

Steam over high heat for fifteen minutes. After steaming, cool down again

5

Mob some oil on the chopping board. Pour out the cool bowl holder and cut it into diamond shapes

6

Put cold water in the basin, add salt, light soy sauce, vinegar, green onion and coriander, mix well. Put the cut bowl holder in. You can also add some cucumber shreds according to your own taste, which will taste better.

Extended information

Buckwheat noodle bowl is a kind of traditional pasta with Yulin characteristics in northern Shaanxi. It is also called "bowl ball" in the dialect. Bowl support is made by kneading buckwheat noodles and water together, heating it to make a porridge paste, and then letting it cool. When eating, pour vinegar, garlic, and special non-spicy chili, then cut it with a knife, and it is ready to eat.

Tianjin Jixian Buckwheat Bowl Tuor (tuor 2 sounds)

The buckwheat is peeled and turned into grits. Soak the grits in water the day before to soften them and turn them into a paste. , filter it carefully, pour it into a bowl and steam it in a basket. Stir it once with chopsticks and steam it until it is cooked.