How to eat buckwheat noodles
1, as breakfast, it's very good, and the bone soup tartary buckwheat is delicious. Coarse grain products are soft and delicious, resistant to cooking, non-deforming, non-sticking and convenient to cook. Try a few more times. It is delicious. Clean, convenient, easy to cook, does not raise blood sugar, very good staple food!
2. Do it once after receiving it, just cook it for 10 minute, take it out and put it in cold water.
3. Put some vegetables and olive oil, and it won't stick when mixed.
4. Finally, make the brine with meat, and it will be OK as soon as it is poured clean. Summer is refreshing and not greasy, which is very good. It's cold, just eat it while it's hot.
How about buckwheat noodles?
Tartary buckwheat noodles look very green, which is reassuring. In the current environment with many food problems, what we need most is simple processing of food, not those foods with more than N kinds of flavoring agents and preservatives.
The pickles in Zhouzhuang are boiled and I prepared the toppings. I wonder if that's what the north said.
This is a classic dish in Jiangnan, baked with bran mushrooms, black fungus and day lily.
Comments on buckwheat noodles
Advantages: convenient and fast food, which does not raise blood sugar, can also be eaten by dieters, which is healthy!
Disadvantages: I don't know if I cooked it. The taste is not very strong. I used to like buckwheat cold noodles, but that seems very strong.