Required ingredients

Soba 1 catty, nine vegetables 1, 4 eggs, seaweed 1

Seasoning salt, cooking oil

Step 1: Buckwheat flour added to warm water at about 60 degrees Celsius, stirred with chopsticks to form a noodle lumps, and then underhand to put the noodles, kneaded into a smooth surface, and let it rise for 20 minutes standby.

Step 2: Remove the rotten leaves from the nine vegetables, soak in lightly salted water for 10 minutes or more, then rinse under running water for 2 minutes, drain and cut into nine vegetables.

Be sure to mix the eggs in a bowl and fry them in a pan over low heat, using chopsticks to break them up.

Step 3: Put the nine vegetables into a bowl, add the cooled eggs, a small handful of seaweed, add the right amount of salt, cooking oil and mix well.

Nine vegetables itself is relatively fresh, it is not appropriate to add soy sauce, soy sauce, thirteen spices, five spice powder and other spices, will mask the flavor of the ingredients themselves, remember to add only refined salt, and to take into account the salinity of the seaweed.

Step 4: the buckwheat noodles are well risen, kneaded into long strips, cut into larger doses than the boiled dumplings, rolled out into a dough with nine vegetables and egg filling, kneaded into buckwheat steamed dumplings.

Soba noodles are rich in nutrients, protein, fat higher than wheat flour and rice; protein content is higher than corn flour, fat content is lower than corn flour. Buckwheat noodles are rich in dietary fiber, containing iron, manganese, zinc and other minerals, is very ideal for roughage food.