Method of baking buckwheat noodles 1
In addition to buckwheat flour, the main components of Lehe are edible alkali and salt. Mix them evenly according to a certain proportion, put them into a large porcelain basin and knead them into dough. Knead the dough properly, preferably until the dough is scattered and the surrounding edges feel rolled in. Then cover the cage cloth and put it aside to wake up. The cage cloth must be tightly covered, otherwise the surface of the dough will be easily burnt, and the noodles will not look good and taste bad. Knead the dough evenly on the chopping board again, then divide the dough into fist-sized doses as needed, each dose is about a bowl of noodles, and put it in a basin for later use. Making Lehe is commonly known as rolling Lehe, and its tool is called Lehe bed. It is a cylindrical iron pipe with a diameter of about 15cm and a bottom like a sieve. After releasing the medicine, press it hard with a long-arm wooden chopping board, and squeeze the medicine into a slender strip through the mesh of the bottom sieve. [2]
Method 2 for baking buckwheat noodles
Pour buckwheat noodles into a basin, mix them evenly with water, then add alkaline water, knead them evenly and become firm. Put Lehe bed on the boiling water pot, grab a noodle and put it in the eye of Lehe bed, press the handle of Lehe bed with your hand, press out the noodles into strips, throw them into the boiling water pot, and take them out after cooking.
Strong muscles and a good mouth, but a cold is not easy to digest.
Method 3 for baking buckwheat noodles
1. Buckwheat noodles (2.5 kg in spring and 3 kg in winter) are added with purified water, fully kneaded with purified lime water, eggs and soybean powder until cooked, then the buckwheat dough is kneaded into strips, put into a hole pressing machine, inserted into a pressing rod, and the noodles will be extruded from small holes, cut off and cooked.
2. Seasoning in the bowl (based on 50 bowls, the same below): white soy sauce 750g, red oil 750g, monosodium glutamate 12g, pepper noodles 25g, sprouts 250g, chopped green onion 150g and fresh soup 7.5kg.
3. Homemade beef stuffing: (1) Ingredients: 2 kg of beef (clean), 500 g of water-soaked bamboo shoots, celery stalks 1 thousand, 250 g of Pixian watercress, 50 g of douchi, pepper noodles 10 g, and white soy sauce1.
(2) Cut the beef into mung bean-sized particles, add salt (10g) and mix well. Wash celery and cut into small pieces 0.6 cm long. Add salt (5g) to remove astringent water. Cut bamboo shoots into green particles, blanch them in boiling water, rinse them off and drain them. Chop watercress and lobster sauce and fry in oil (100g) until crispy.
(3) Wash the wok, add Wanghuotu, add vegetable oil (500g) and cook until it is 70% mature, add meat and Jiang Mo and stir fry, polish the oil, add bamboo shoots and seasonings and stir fry until it is tasty, color, and then add celery and stir fry evenly.
4. Pork stuffing: (1) Ingredients: 3 kg of fat and lean meat, 850g of Shuifa Yulan tablets, 250g of white soy sauce, 40g of Sichuan salt, 0/00g of sweet noodle sauce/kloc-0, 50g of cooking wine, 500g of mixed oil, 5g of pepper noodles and 3g of monosodium glutamate.
(2) Slices of pork and magnolia officinalis are evenly cut into the size of nail slices. Wash the wok and put it on the fire. Add oil and cook, stir-fry the meat slices, brighten the oil, stir-fry all the ingredients, add fresh soup and collect the juice.
How to eat: Mix the seasoning in the bowl, add the fresh soup, scoop in the buckwheat noodles, and drizzle with SAO Zi.
Methods: Buckwheat flour and dough were pressed into thin strips with Lehe bed. When cooked, remove from a large bowl and pour with diced mutton and diced potatoes.
Features: tough and refreshing, spicy and slightly sour.
Edible method
There are two ways to eat buckwheat noodles, one is hot and the other is cold.
Generally eaten cold in summer, mixed with refined salt, balsamic vinegar, mustard, garlic juice, sesame paste and pepper with red oil. Sometimes the master takes some mustard too hard, and when he eats chopsticks, he can't help shivering all over, as if all seven things are connected. Relieving summer heat is a good thing.
In winter, we often eat it while it is hot. In the Lehe bowl, you pour the seeds of Sao and hot bone soup, then sprinkle with pepper, coriander, shredded garlic and seaweed to make the soup tender and tender.