Accessories: water

Seasoning: salt, spiced powder.

Add salt and spiced powder to buckwheat noodles.

Cold water and dough, you will feel the dough change from hard to soft (ignore my fat hands and thick arms).

Then spread the dough slowly with cold water (in written language, it is diluted) until it can form a continuous liquid batter after being stirred up with chopsticks.

Mom said, never mix the noodles directly into batter, so the taste of the dishes will be weak.

Scoop the batter onto the plate. Of course, the saucer should be put in a bowl, but it takes a lot of gas and is not easy to cook. Let's use plates instead. Notice the line of batter in the picture, it doesn't stop. )

Steam in a steamer for 30 minutes.

Let it cool, and then put it in the refrigerator for a while.

Turn it over and see, most of the things bought in the street market are in this shape, and the smooth side is for people to see. Old vinegar and minced garlic are essential when eating. Of course, if you like spicy food, you can add Laoganma or something. It can also be pickled. Egg skin, kelp and dried bean curd are all good marinades.

Two ways to eat:

1 directly cut the bowl holder into diamond-shaped pieces on the plate with a knife, and pour the seasoning and marinade. Pick and eat with a bamboo stick or toothpick.

Practice of Buckwheat Bowl Support in Shanxi Province

NO.2 carefully pick up the whole bowl of tray from the bottom of the tray, cut it into strips or blocks, and mix with seasoning and marinade.