Today I have time to make soba noodles to eat, which is the food of my hometown and the healthy and nutritious food of today, because of its low sugar and low fat, it is very popular with everyone.
I use the method of my hometown, soba noodles mixed with some white noodles (white noodles are wheat flour, the proportion of the two according to personal preferences, buckwheat noodles, eat hard, I usually are a quarter to a third of the buckwheat noodles), like hand-rolled white noodles, good, wake up and knead well, roll out into slices of noodles and cut into noodles.
Rolled out soba noodles
Cut the soba noodles
Pour sesame oil into a wok and heat it, put the onion ginger garlic stew pot, add a little green pepper, put in the pork diced pepper noodles and fry until they change color, then add the cut potato strips, add water to boil, when the potatoes are cooked, put in the buckwheat noodles, stir with chopsticks while putting, wait for the noodles to float to the surface of the soup, add diced tomatoes, stir evenly off the heat, a pot of fragrant hometown buckwheat noodles are ready, full of aroma, smell want to drool.
The soba noodles to be cooked
A bowl of soba noodles with a full range of colors and flavors
A bowl of fragrant hot soba noodles under the belly, full of happiness, full of memories.
Buckwheat is a flour made from buckwheat, which is mostly produced in the eastern, western and northern alpine regions of China. Buckwheat has a short growth period and does not require much rainy soil, and can be grown in water, slope or mountain. Planting is also relatively hassle-free, and there is generally no need to weed seedlings after planting, but the yield is relatively low and it is not edible. Therefore, buckwheat used to be planted when other crops were not suitable for planting. Generally, some buckwheat seeds are also sprinkled in the field, and they are harvested after autumn, sometimes selling for money and sometimes grinding noodles to eat. But no matter how you do it, from buckwheat to soba noodles are not popular with the people, because soba noodles are not good to eat alone, and they have to be mixed with white noodles (wheat flour) to be delicious. However, in the previous northwest region, white noodles were rare and rarely eaten, so without the advantage of white noodles, so buckwheat noodles became an unpopular food, coupled with the fact that people in the past did not understand food nutrition, nor did they understand the nutritional value of buckwheat, soba noodles have naturally been snubbed.
Buckwheat in the summer flowering period
Buckwheat flowers
After the reform and opening up, there have been more exchanges with countries around the world, and I know that the Japanese especially favor Chinese soba noodles because buckwheat is not only comprehensive in nutrition, but also has the functions of lowering sugar, lowering fat, lowering cholesterol, antioxidants, anti-aging and scavenging free radicals. As a result, some people began to seize the business opportunity to process soba noodles and export them to Japan.
In recent years, the number of diabetics in China has increased year by year, and the low-sugar and low-fat soba noodles have changed from the original Cinderella to the princess, and the value has doubled. People are beginning to feel that the previously unpopular soba noodles are also health foods with extremely high nutritional value.
The Northwest Region Catering Department has also moved the traditional soba noodle practice and eating method to the hotel restaurant, such as: soba noodle dumplings, soba noodle dumplings, soba noodles nest head, soba noodle noodles, soba noodles, etc.; while in the south, although supermarkets also have soba noodles and soba noodles for sale, but the restaurant operates very few cooked food, and you can only make it yourself if you want to eat soba noodles.
Often eat rice noodles, occasionally eat a meal of hometown soba noodles, change the taste, nostalgia, full of happiness.