Ingredients: buckwheat noodles (90- 100g/ 1 serving), kelp, laver, white sesame seeds and shallots.

Seasoning: thick soy sauce, peanut butter, Muyu flower, honey, mustard.

Material preparation:

Cook a proper amount of white sesame seeds, pay attention to the heat when stirring, and don't burn the sesame seeds;

Wash shallots with ice water, cut into powder, and shred seaweed.

Cooking process:

1, noodle cooking: After the water is boiled, add buckwheat noodles, cook for five minutes, remove and ice with ice water.

2. Soup-making: put 500ml of water into the sea to boil, and add the Muyu flower imported from Japan after the water is boiled; Boil for half an hour with low fire, then turn off the fire and let it stand for half an hour to make the Muyu flower soup more delicious; Standing and filtering to obtain seafood soup.

3. Seasoning: Take 100 ml seafood soup, add 50 ml thick soy sauce and 30 ml honey to make instant sauce.

Delicious reminder:

1, noodles should not be cooked too hard, because noodles will harden when put in ice water. If the noodles are cooked slightly soft, they will be slightly hard after being put into ice water, and the hardness of the noodles is just right;

2. Among authentic Japanese cold noodles, the Japanese will choose Beijing onions, but considering the eating habits of Shanghainese, it is better to choose green onions;

3, when cooking seafood soup, be sure to use a small fire, never use a big fire, otherwise the soup will easily become turbid;

4. When preparing the sauce, if the taste is salty, you can put more thick soy sauce. If you like sweet sauce, you should add more honey.

The last step-fried cold noodles

Eggs 1

Bread crumbs, a little sugar

Exercise:

1. Dip a layer of egg liquid and bread crumbs evenly on the cold noodles.

2. Heat the oil in the pot on medium heat, slowly fry the cold noodles until golden brown, and take out and drain the oil.

How to eat: Add mustard into the sauce, then add peanut butter, chopped green onion, white sesame and shredded seaweed, mix well, and then soak the fried buckwheat cold noodles in the sauce to taste.