First, raw materials
1, main ingredient: dried buckwheat noodles 100g.
2. Accessories: 50g cucumber, 3g salt, 2g monosodium glutamate, 5g soy sauce, 13g vinegar, 2g sugar, 5g sesame oil, 20g millet pepper, 20g shallot and 30g Chili oil.
Second, the operating procedures
1, primary processing and primary cooking of raw materials
Cook dried buckwheat noodles in boiling water, take them out and put them in cold boiling water for thorough cooling. Shred cucumber, mince onion and mince millet pepper for later use.
2. Dish and season into dishes
Put shredded cucumber on the bottom of the plate, and put buckwheat noodles evenly on the shredded cucumber. Mix salt, sugar, monosodium glutamate, soy sauce and vinegar in a bowl, add Chili oil, sesame oil and millet pepper, and stir well to get a sour and spicy sauce. Pour the sauce on buckwheat noodles and sprinkle with chopped green onion.
Third, the key points
1. When the buckwheat noodles are cooked, it is necessary to order cold water several times to avoid boiling, and it should be thoroughly cooled immediately after being cooked.
2, sour and spicy juice must be a little more, the use of sour taste should be "sour but not cold", so the amount of vinegar should not be too much, and the sour taste must be salty to be more harmonious.
Fourth, the characteristics of finished dishes
Bright red in color, salty and spicy, smooth and delicious.
Verb (abbreviation of verb) variety change
Celery mixed with shredded belly, cucumber mixed with fungus
Seasoning method of sour and spicy flavor: put salt, monosodium glutamate, soy sauce and vinegar into a seasoning bowl and mix well, then add red oil and sesame oil and mix well.
Application: This taste is spicy, salty and refreshing, but it is lighter and more delicious, with a good flavor. It can be used with other compound spices. It is best used in summer and autumn. It can be used with wine and rice.