Cold buckwheat noodles are cold side dishes of 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. Below, I will bring you a complete set of methods for cold tartary buckwheat noodles for reference only, hoping to help you.

The method of cold-mixed buckwheat noodles Materials 1 main ingredients

Buckwheat flour 150g

Cucumber 1 root

Persimmon 1 piece

seasoning

Proper salt content

Proper amount of vinegar

Garlic 3 cloves

Chili sauce 1 tablespoon

The practice of cold buckwheat noodles

1. Prepare instant buckwheat noodles and cover them with boiling water. It takes 20 to 30 minutes. If it takes too long, you can soak them until they are slightly soft and then boil them in water.

2. Soak until there is no hard heart, and pass it twice with cold water.

3. Cut persimmons at will and shred cucumbers.

4. Take out the soaked buckwheat noodles and put them on the persimmon cucumber, add a spoonful of Laoganma and a proper amount of salt.

5. I forgot to pat the bowl material, pat the garlic cloves at the end, add the delicious white vinegar as the bowl material, and pour the bowl material on Laoganma.

6. Stir all the ingredients in the basin together, and the delicious and refreshing cold buckwheat noodles will be served.

The practice of cold-mixed buckwheat noodles materials 2 materials

Ingredients

Proper amount of tartary buckwheat flour

ingredients

Appropriate amount of auricularia auricula

seasoning

Proper amount of soy sauce

Proper amount of vinegar

A little monosodium glutamate

Garlic right amount

A little pepper

A little millet pepper

A little sesame oil

Appropriate amount of Chili oil

A little sugar

The practice of cold-mixed buckwheat noodles

1. Cook buckwheat noodles first. Buckwheat noodles need to be cooked more than ordinary noodles. (It's a bit heavy! ) Cook it, pick it up and put it on a plate, stir it up with chopsticks to dissipate the heat, and when the noodles are almost cold, put some sesame oil and Chili oil in it and mix well, so that the noodles will not become hard or soft.

2. Add the side dish fungus (you can also add bean sprouts, shredded green bamboo shoots and shredded carrots).

3. seasoning. Add soy sauce, vinegar, monosodium glutamate, glutinous rice noodles, a little sugar, and then cut some millet spicy and mix with garlic. Pour it on the plate and mix well to eat!