Wheat flour100g

Buckwheat flour 30g

Ginger slices 1 piece

Octagonal 1

A little salt

Recipe practice:

1. raw materials: wheat flour100g, buckwheat flour 30g, and proper amount of water.

Seasoning: ginger slices, star anise 1, a little salt.

2. Tools for production: 1 large diameter plate, 1 small shallow plate, 1 shallow diameter bowl.

3. Boiling process of seasoning water:

1. Put a proper amount of water into the pot.

4.2. Add 1 sliced ginger and 1 sliced star anise.

5.3. Bring the fire to a boil and turn it down for about 10 minutes.

6.4. Add a proper amount of salt, cook for 1 min until the salt is dissolved in water, and turn off the fire.

7.5. Pour the cooked seasoning water into a small bowl and let it cool until the water is cool.

8. Production technology of bald noodle sauce:

1. Pour the wheat flour and buckwheat flour into the basin.

9.2. Mix the two kinds of flour evenly with chopsticks.

10.3. Slowly pour in the cooled seasoning water.

1 1.4. Stir the flour at the edge with chopsticks to make the flour absorb water and completely blend with water to form snowflake-like flour wadding.

12.5. Open your right hand and grab the snowflake-shaped flour wadding.

13.6. Knead all the flour into dough.

14.7. Continue to knead the dough by hand to make it "sticky" (also called "noodles").

15.8. Until the dough is bright and handy and does not stick to the basin (that is, the so-called "three light" dough).

16.9. Press a small hole in the middle of the smooth dough with your fingers.

17. 10. scoop 1 tbsp of seasoning water and pour it into the small hole.

18. 1 1. Lift the dough edge by hand and turn it back to the hole.

19. 12. The edge of the dough is wrapped with water in the small hole, and the dough is kneaded by hand. In the process of kneading dough, the dough will get wet when it meets water, and it will stick to the basin and hands when kneading dough.

20. 13. After repeated kneading, the moisture will gradually decrease until the dough fully absorbs the moisture, and then it becomes a "three light" dough. At this time, the dough is soft and moist.

2 1. 14. Press a small hole in the middle of the smooth dough with your fingers, and repeat steps 9 ~ 13 to continue kneading the dough, and so on for several times.

22. 15. After many times of "adding water-kneading dough-adding water", the dough gradually loses its strength and is not easy to form.

23. 16. Continue to add 1 tbsp seasoning water to the basin.

24. 17. Continue to knead the dough that has lost gluten by hand.

25. 18. Continue to add 1 tbsp of seasoning water to the basin, and repeat the steps of 17 ~ 18 until the unformed dough is completely dissolved in water to form batter.

26. 19. But if you scratch in the batter by hand, you can also see whether there are large pieces of dough that are soluble in water.

27.20. Don't add water to the basin at this time, and continue to rub the pimples in the batter with your hands.

28.2 1. Until all papules are dissolved in water and form a thin paste. Grasp it in the paste with your hands, and it is also a thin paste without any bumps.

Face.

29.22. Beat a few times in one direction with chopsticks to make the batter thicker and let it stand for 30 minutes.

30. The steaming process of the bowl:

1. Put a proper amount of water into the pot.

3 1.2. Set the steaming rack, put the shallow bowl on the steaming rack, and steam until the bowl is hot.

32.3. Take out the bowl and dry the water vapor in the bowl with a dry rag.

33.4. Scoop three spoons of batter with a small spoon and put it in a bowl.

34.5. Cover the bowl with plastic wrap.

35.6. Put the bowl with batter back into the steamer, cover it and steam for 20 ~ 25 minutes.

36.7. When the color of the batter in the bowl turns from white to black and the surface of the batter solidifies, immediately take out the bowl while it is hot and put it in a basin filled with cold water for cooling.

37.8. Put the handle end of the stainless steel spoon into the gap between the bowl and the dough and gently touch it.

38.9. Put the dough upside down on a large-diameter plate.

39. The steamed bald bowl is as thin as a silver ring and as thick as a bowl. The color is slightly dark but bright, shaking up and down in the air. The "bowl holder" is soft ~

40. How to eat wrist rest: cold salad

Ingredients: steamed baldy or * * *, cucumber and carrot.

Seasoning: cooking oil, pepper, garlic, Shanxi mature vinegar, salt and Chili oil.

Cold mixing process: 1. Steam the head bowl and cool it.

4 1.2. Cut the dishes into diagonal strips with a knife.

42.3. Wash cucumbers and carrots with clear water and cut them into filaments.

43.4. Cut the bald bowl and put it into the seasoning basin.

44.5. Cut shredded cucumber and shredded carrot on it.

45. Cool the cooked sauce. (The cooking method of sauce points to Shanxi: coarse grains need to be "eaten standing (dipped in it)"-Shanxi sorghum noodles dipped in paste (with black bean vinegar sauce))

46. Pour the sauce on the ingredients in the seasoning basin.

47. Stir well with chopsticks.

48. Add chopped parsley pieces and mix well.

A catty of buckwheat can make several bowls. The making of bowls is very particular. First of all, the wheat grains should be purified, the dried buckwheat should be ground to remove impurities and dust, and the straw should be wiped clean with a wet cloth. Wet cloth has to be changed several times before it can be wiped off. When wet, the kneaded wheat grains are put back into the mill for peeling, then screened with a fine reed, and the residue on the screen is winnowed off; the powder grains with skins are put into the mill for grinding again, peeled after the reed, and the wheat grains peeled twice are put into the mill for screening. After that, add a proper amount of salt and ginger powder to the flour, stir it into hard dough with cold water, then add a little cold water to knead it into even noodle hardness, and keep rubbing it hard to wake it up. The dough is bright. After it is "proofed" by hand, it should be continuously kneaded with a little cold water and diluted into a thick paste. Then, water is added in the same direction from time to time by hand, and the paste is continuously stirred and diluted until it can be hung on the spoon bowl. After the batter is mixed, put it in a bowl. Bowls are mostly fine porcelain, especially those with shallow bottom and small volume. Before putting the batter into the bowl, steam the bowl in a pot, wipe off the soda in the bowl with a wet cloth, and scoop the batter into the bowl. Each bowl is only 80% full. Steam it with strong fire. Steam for about 20 minutes and it will be cooked. Take the bowl out of the pot while it is hot, stir it quickly in one direction with double chopsticks, spread it on the edge of the bowl mouth to make the bowl concave, and put it in a cool place to cool it into a bowl holder. How to eat dishes is mostly cold food, which can be cut into strips or stabbed with a bowl knife. Garlic paste, pepper and vinegar are the main seasonings, and Jiang Mo and sesame oil are also added. The pepper is stubbled, dried, ground into fine powder and heated with sesame oil. Add a little onion, and the onion will turn into Huang Shi. Pour in Chili powder and stir well with an iron spoon. When there is more oil than pepper, it will turn into a thick paste and put it into bottles and bowls for later use. In severe winter, it is often fried with bean sprouts. Put some oil in the frying pan until the oil smokes. Add the onion, and when the onion turns Huang Shi, pour in the bean sprouts. Stir-fry the bean sprouts until they are 80% cooked, and pour them into the diced bowl. Pour garlic, vinegar and pepper, sprinkle with salt, Jiang Mo and monosodium glutamate, and pour into a bowl. Sometimes it's mixed with mutton offal. Bowl tray is suitable for all ages, tough and mellow, and has become a regular snack for people, especially children and students.

How much water should be put into a bowl of buckwheat noodles, and whether it is necessary to put white flour. Buckwheat bowl tuo is a very common folk food in northern Shaanxi. Almost every county and town has restaurants or food stalls for sale. Ordinary people even cook their own food for every household. This is because buckwheat is generally produced in northern Shaanxi. In the practice of production and life for thousands of years, people in northern Shaanxi have been constantly exploring the methods of intensive cultivation of coarse grains. Among many buckwheat foods, buckwheat noodles have distinct characteristics, such as soft and chewy, mellow and delicious, never tired of eating, and always fresh.

There is a special introduction to this kind of food in Shaanxi cooking ceremony, but the name is "northern Shaanxi buckwheat noodle bowl group" The entry says, "There are two preparation methods: buckwheat noodles preparation method. Buckwheat noodles are made into dough with warm water, put into a basin, then rubbed repeatedly with hands dipped in water, then rubbed with water until they can be hung into a line, scooped into a bowl, steamed in a cage, taken out and cooled in cold water. Preparation method of buckwheat flour. Put buckwheat noodles in a pot, sprinkle with a little cold water, soak for about 10 minutes, pour them on the table and roll them into a paste, then put them in the pot, gradually add cold water, knead them into a paste with your fists, filter them with a fine sieve (the paste is thick enough to be hung on a spoon), pour them into a bowl, steam them in a cage for 10 minutes, stir them with chopsticks for a few times, and then steam them. When eating, cut the bowl into thin slices with a knife, put it into the bowl, and add chopped green onion, sesame paste, ginger rice, refined salt, soy sauce, vinegar, mustard, mashed garlic and chili pepper oil. If you add some spicy lamb liver, it tastes better. "

How much buckwheat flour can a catty of buckwheat grind into? A kilo of buckwheat can grind 3-4 buckwheat noodles. This is uncertain. First, it depends on the quality of buckwheat, dryness and wetness and other reasons. Generally, it is around three or two, and some people say that seven or eight is two, which is a bit exaggerated.

If possible, hope to adopt it.

Buckwheat noodles supported by buckwheat bran bowl

150g

condiments

Clean water

Proper amount

Sesame paste

Proper amount

garlic

Proper amount

salt

Proper amount

monosodium glutamate

Proper amount

sesame oil

Proper amount

Aromatic vinegar

Proper amount

capsicol

Proper amount

step

1. Ingredients: buckwheat flour, water.

2. Add water to buckwheat flour and stir.

3. Stir until it is thick and smooth without particles. Stir the batter into thin lines with chopsticks and slide down quickly.

4. Brush a layer of cooking oil in the bowl and pour in the prepared buckwheat batter.

5. Put in a steamer, steam after SAIC for 10 minutes, and turn off the fire.

6. Steamed buckwheat bowls are naturally cooled. You can slide the spoon beside it and take it out easily.

7. After taking it out, put it upside down in a bowl and cut it into diamond-shaped pieces with a knife.

8. Take a bowl, add two spoonfuls of sesame paste, a little salt and monosodium glutamate, add sesame oil and mix well.

9. Add some balsamic vinegar and mix well.

10. Garlic powder

1 1. Pour the prepared sesame paste directly into the rhombic buckwheat bowl.

12. Add minced garlic into buckwheat bowl with sesame sauce. Add red oil.

13. The buckwheat noodle bowl was smooth.

How much is a catty of buckwheat noodles? I saw some 8 yuan Jin in the supermarket. I recommend it.

Xiangzhima buckwheat noodles

You can buy buckwheat noodles in the big supermarket. You can add any vegetables you like or have at hand.

material

75g of sesame, 225g of dried buckwheat noodles, 2 tablespoons of Italian black vinegar, 2 tablespoons of white sugar 1 tablespoon, 2 tablespoons of soy sauce 1 2 tablespoons, garlic cloves 1 petal, chopped into powder, black sesame oil1tablespoon, 5 onions, 275g of chopped green onion.

working methods

1. Preheat the oven to 190℃.

2. Pour sesame seeds into a rimmed baking tray and bake in the oven for 10 to 12 minutes until the edges of sesame seeds turn golden.

At the same time, take a large pot, add water, put a little salt, and boil the water. Cook the noodles for 5 to 6 minutes, or until the noodles are cooked to the right hardness. Take out the noodles and let them pass through cold water. Drain the water and put it on a plate for use.

4. In a The Mixing Bowl, mix black vinegar, sugar, soy sauce, minced garlic, sesame oil and chopped green onion. Then pour the mixture on the noodles and stir well. Sprinkle with roasted sesame seeds and mix in broccoli. It is best to leave the mixed noodles at room temperature for 30 minutes before eating.

Depending on where you are, pure buckwheat noodles are about 6.5-7.0 yuan/kg. This is from Shanxi, and other places are not clear.

I don't know how many Jin of buckwheat and tartary buckwheat are produced per mu.

Buckwheat (scientific name: Buckwheat? Monch. ), alias: buckwheat, rye, triangle wheat, etc. Panicum miliaceum. The stem is erect, 30-90 cm high, branched on the upper part, green or red, with longitudinal edge, hairless or with * * * *-like protrusion on one side along the longitudinal edge. The leaves are triangular or ovoid, 2.5-7 cm long and 2-5 cm wide, with a conical top and a heart-shaped base, and * * * * shaped protrusions along the veins on both sides.

Buckwheat is a short-term crop, which likes cool and humid, and is not resistant to high temperature, drought, wind and frost. Buckwheat is distributed in most parts of China, and also in Asian and European countries.

How much is a catty of buckwheat? The market price of buckwheat is about 1.2 ~ 1.5 yuan, but the prices in each market are different. Buckwheat originated in China and has a long cultivation history and rich experience. Distributed in most parts of China, there are four cultivated varieties: buckwheat, tartary buckwheat, winged buckwheat and rice buckwheat, among which buckwheat and tartary buckwheat are two main cultivated varieties.

Planting prospect

(1) Both planting scale and output have increased.

Due to the drought in the main producing areas in the 20 16 planting season, other crops could not be planted, and farmers were forced to choose buckwheat. In 20 16, the planting area rose to 6.09 million mu, up 58.00% year-on-year. In terms of total output, the output of 20 16 buckwheat is 400,000 tons. The yield of buckwheat 20 16 increased by 48.82% compared with 20 15. Due to drought, the yield per mu decreased in that year, and the increase of yield was lower than that of planting area. By province, the sown area of 20 16 in Inner Mongolia was 3.05 million mu, up by 31.67% year-on-year. The total output was 6.5438+0.8 million tons, down by 7.07%. The yield per unit area was120kg/mu, and the yield was reduced by 29.4 1%. The planting area in Shaanxi Province is 2.4 million mu, up 78.35% year-on-year. The total output was 6.5438+0.8 million tons, up 654.38+0.67.56% year-on-year. Shaanxi's yield per unit area150kg/mu increased by 50%.

Buckwheat can be divided into "sweet buckwheat" and "bitter buckwheat"

Buckwheat is more expensive than sweet buckwheat.

Buckwheat can be divided into "yellow buckwheat" and "black buckwheat".

Black bitter buckwheat is more expensive than yellow bitter buckwheat.

So black tartary buckwheat is the best. As for the convenient price, it is hard to say.