2. Put water in the pot and bring it to a boil.
3. Sprinkle buckwheat flour into the boiling water in the pot. Never hold it in one hand and spread it evenly to prevent the formation of dry flour bumps.
4. While spreading flour, use chopsticks to quickly follow one direction and constantly stir the batter. The purpose of mixing batter is to disperse raw flour and prevent it from forming bumps.
5. Slowly sprinkle all the flour into the pot like this. When there is no flour in the dough and no dough bulge, turn to medium heat and stir until the dough bubbles.
6. Cover the stirred dough and simmer for 10 minutes.
7. Then spoon the cooked buckwheat noodles into a flat plate, spread them out and let them cool.
8. Then, take out the cooled buckwheat noodles, buckle them upside down on the chopping board, and cut them into 3 mm thick strips with a knife, and the buckwheat noodle jelly will be formed.
9. Peel garlic and mash it into garlic paste, put it in a bowl, and add fresh soy sauce, balsamic vinegar and sesame oil to make a sauce. Shred cucumber and cut coriander into powder for later use.
10. Then, put the cut buckwheat bean jelly into a dish, pour the prepared sauce on the buckwheat bean jelly in a bowl, and add shredded cucumber and chopped coriander.