Ingredients: buckwheat flour 500g, water1500g, salt.

Seasoning: garlic paste, chicken essence, sesame oil, spicy oil, vinegar and pepper water.

Features: scones are soft and tender, salty and slightly spicy, nutritious and healthy.

Making:

1. Put buckwheat noodles into a container, add some salt, slowly pour 1500g water into the noodles, and stir while pouring water to make a thin paste without particles.

2. Pour the prepared buckwheat batter into an oiled flat plate, boil the water in the pot, steam it in a drawer for 15 minutes (two drawers can steam it), take it out after cooling, cut it into strips or slices and put it in a plate.

3, such as cold salad, first mix the chicken essence, pepper water and salt, pour it on the buckwheat cake, then add garlic, sesame oil and vinegar and mix well.

4, such as cooking, onion, Jiang Mo wok, stir-fry oil to scones, add the right amount of bean sprouts, green peppers, cucumber slices, etc. Add soy sauce, chicken essence, vinegar, salt and a little water, stir well, stew for one minute, and pour out the sesame oil from the spoon.

This was really tried later, but it was not as complicated as the above process. But I don't know if the noodles are bad or the heat is not good. It's sticky and tasteless. I happened to see a small vendor in the food market, but it was hard and had no taste of hometown at all. Later, one was rare and the other was hygienic, so I gave up.