Soba palatability is good, there are a variety of practices, such as fried noodles, hot noodles, fried noodles, knife-cut noodles, picking the tip, dial fish, but also can be wrapped, steamed buns, pancakes, etc., buckwheat noodles look poor color, but with it made into a steak cake or noodles, accompanied by sesame sauce or mutton broth, a distinctive flavor.

Soba noodles

Ingredients: buckwheat noodles, mung bean sprouts, cucumbers, apples, eggs, cooked white sesame seeds, seaweed, ginger and garlic, sesame oil, sesame vinegar, soy sauce, sugar, chili oil.

Practice:

1: cut the cucumber into julienne strips, mung bean sprouts remove the head and tail, apple slices, boiled eggs and spare;

2: pot with more water to boil, put the appropriate amount of buckwheat noodles and cook for 4-5 minutes to cook (halfway through the lid do not cover);

3: the cooked buckwheat noodles out of the funnel, put in a cool water to rinse off the foamy noodle broth, and then soak in the cold white water (can add ice);

4: take ginger and garlic paste, sesame oil, sesame vinegar, soy sauce, sugar, chili oil and mix well into the sauce;

5: buckwheat noodles out a little dry water, add cucumber shreds, mung bean sprouts, seasoning sauce and mix well, before serving, add slices of eggs, seaweed, sprinkled with white sesame seeds can be.

Tips:

1: not accustomed to eating raw mung bean sprouts, you can pick the mung bean sprouts into the boiling water blanch for about 1 minute;

2: Cooked buckwheat noodles soaked in cool water, the purpose is to make the noodles more smooth and more sinewy;

3: About the seasoning of the cold noodle, I have a variety of dosage of roughly 1:1, according to the tastes of the people to adjust their own;

3: I'm not sure if you want to eat the noodles, but I'm sure that you can find the right amount.

4: because of the soba cool, the sauce is best to add the right amount of chili oil (except for those who do not like spicy);

5: inside the cucumber and other ingredients can be free to combine, can be replaced with shredded carrots, shredded chicken and so on;

6: cold noodles are best mixed now eaten, do not leave it overnight, the noodles will be hardened and lose the wonderful taste.

Fried Mixed Soba

Main ingredients: buckwheat noodles, dried mushrooms, bok choy, carrots, onions Ingredients: salt, chicken powder, soy sauce, cooking oil

Practice: ⒈ ⒈ dried mushrooms soaked, cleaned and de-tipped slices;

Pecks of bok choy wash and cut into segments;

Wash carrots, peel and shred;

Sung and diced onion;

Sung and diced;

Sung and diced;

Sung and diced onion;

Sung and diced;

Sung and diced;

Sung and diced;? [2]?

Carefully make a pot of water, boil the water and cook the noodles, cook the noodles to eight mature, put them into cool water to cool down, and then pull out and dry the water, add a little cooking oil and mix well, so that they do not stick to each other, put aside;

Select optional frying pan with oil to heat up the onion sunglasses, put in the carrots and mushrooms continue to stir-fry, and then put in the greens, add the right amount of salt, chicken powder, soy sauce to taste, and finally put in the noodles, sunglasses, sliced and diced. Lastly, add the noodles and toss to coat evenly to remove from the pan.

Chicken Breast Mushroom Macaroni Main Ingredients: Chicken Breast, Ingredients: Green Onion, Ginger, Shiitake Mushroom, Tofu, Seasoning: Wine, Soy Sauce

Steps to Make:

1) Cut the chicken breast into small pieces, and marinate it with minced ginger and cooking wine for 15 minutes. Soak the shiitake mushrooms and cut into julienne strips or small pieces, and cut two pieces of oily tofu into small pieces.

2) In a pot with ready-made low-salt chicken broth and water (I prefer a 1:1 ratio, I find it a bit hard to accept all the chicken broth, but not if it's homemade, lol), bring to a boil, add the chicken, shiitake mushrooms, and tofu, and cook for 5 minutes, skimming off the froth with a spoon while cooking, and then scoop a spoonful of miso paste (miso paste, miso paste, etc.) in a small bowl. Miso sauce, Miso) in a small bowl, ladle in a measured spoonful of the broth from the pot to thin it out, then pour the sauce into the broth, taste and decide if it needs more sauce to taste, sprinkle with chopped green onion, and turn off the heat. If you wish, you can crack in two eggs and poach them while the soup is cooking.

While the soup is cooking, cook the noodles in a separate pot, and when they're done, pull them out, drain them, and serve them in bowls with the soup mixture poured on top.