1, put buckwheat flour into a bowl, and then prepare clear water. The ratio of buckwheat flour to water is 1:2, and the jelly is just soft and hard.

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 powder pimples.

4. While spreading buckwheat flour, quickly stir the batter in one direction with chopsticks to disperse the raw buckwheat flour.

5. Slowly sprinkle buckwheat flour into the pot. When there is no raw buckwheat flour in the dough, turn to medium heat and stir until the dough bubbles.

6. Cover the stirred buckwheat dough with the lid and simmer for 10 minute.

7. Then spoon the cooked buckwheat noodles into a flat plate, spread them out and let them cool.

8. 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, put the cut buckwheat bean jelly into a dish, then pour the prepared sauce on the buckwheat bean jelly in the bowl, and then add the shredded cucumber and coriander powder. Buckwheat bean jelly is ready, full of color and flavor!

The practice of buckwheat jelly is similar, but the variety of ingredients is diversified. According to everyone's taste, you can add cucumber. Silk, carrots? Silk, made into colorful buckwheat jelly; You can also fry minced meat and vegetables together to make buckwheat jelly; You can also put buckwheat jelly in the soup to make soup, which is very delicious.