Buckwheat cold noodles practice is as follows:

Tools/materials: 200 grams of buckwheat flour, 1000 milliliters of water, salt, scallions, cilantro, cucumber, minced garlic, soy sauce, vinegar, chili oil.

1, buckwheat flour into a large bowl, slowly add water, adding and stirring, so that the buckwheat flour fully dissolved, forming a paste.

2, prepare a pan, add the right amount of water, bring to a boil, pour the filtered buckwheat paste into the pan, stirring over medium-low heat until the paste becomes thick.

3, on a large plate spread a layer of plastic wrap, pour the thick buckwheat paste on the plastic wrap, use a spatula to spread it into thin slices, and then put it into the refrigerator for about 2 hours until solidified.

4, take out the refrigerated buckwheat cold noodles, with a knife cut into appropriate size pieces.

5, prepare minced garlic, soy sauce, vinegar, chili oil and other seasonings, cut buckwheat noodles into a bowl, add chopped scallions, cilantro, cucumber and other side dishes, drizzled with seasoning, mixing can be eaten.