China has the traditional two or four solar terms, Beijingers have the custom of winter solstice dumplings and summer solstice noodles, and every year on the day of the summer solstice, they will choose to eat noodles, whether it is northern flavor noodles or southern flavor noodles are popular. After living in Beijing for a long time, the living habits are also slowly following the customs, and some corresponding foods will be prepared for the corresponding festivals.
Today is the summer solstice of course to eat noodles, noodles eat a lot of methods, common are: fried sauce noodles, brine noodles, whistle noodles, stewed noodles, fried noodles, mixed noodles, oil noodles, chicken soup noodles, etc., each different method of noodles have its own unique taste. In hot weather, I like to have a bowl of refreshing noodles, which is not only simple and easy to make, but also appetizing and reducing the fire, and take advantage of the festival to quickly bring a bowl of delicious soba noodles to the family.
Ingredients to prepare:
Ingredients: 200g buckwheat flour, 100g water, 2g salt, a pinch of corn flour
Marinade ingredients: 2 shiitake mushrooms, 1 spoonful of soybean paste, 50g of beef, 1/2 cucumber, a little bell pepper, 1/2 spoon of light soy sauce, a little starch, a little salt, 3 to 5 drops of rice wine juice, a little black pepper, and an appropriate amount of cooking oil
Preparation Method:
1: Put the prepared buckwheat flour and salt on the silicone pad, dig a small pit in the middle, add water to the small pit in batches, and stir with chopsticks or scraper while adding
2: Knead the dough until smooth, cover with plastic wrap or damp cloth and let it sit for about 15 to 20 minutes
3: Use a rolling pin to roll out the kneaded dough into a thin and thick dough, and sprinkle a little corn flour as hand flour during the rolling process to prevent the dough from sticking together
4: Roll up the rolled dough in a folded manner
5, with a knife cut into thick and uniform noodles, noodles and thickness and width according to their favorite taste to master, like to eat chewy noodles recommended to roll thick and cut wider, like to eat soft and soft noodles, it is recommended to roll thin and cut fine, noodles cut after scattering on the silicone pad
6, gas stove on fire, pour the appropriate amount of water into the pot (the amount of clear must be enough, less water noodles are not easy to disperse after the pot), wait for the water to boil the pot and then put the noodles
7: Turn off the heat and simmer for about 3 minutes, remove the cold water and drain it
8. Use the free time to cook the noodles to start preparing the marinade: shiitake mushrooms, cucumbers, bell peppers are washed and diced separately, and the beef is rinsed with water and diced
9: Add the prepared starch, soy sauce, salt, rice wine juice and a little water to a small bowl and mix well for 2 to 3 minutes
10: Heat the gas stove, prepare a clean wok of stir-frying, pour in the appropriate amount of cooking oil after the pot is heated, and when the oil is warm to 6 to 70% heat, put in the diced shiitake mushrooms and stir-fry slowly
11: Sauté the surface of the mushrooms for about a minute or so and stir-fry to bring out the aroma
12: Add 1 small bowl of boiling water and simmer for 3 to 5 minutes
13: Stir-fry the beef over high heat until the beef is cooked through, sprinkle with a little black pepper and mix well
14: Place the drained noodles on the prepared plate
15: Pour the sautéed shiitake mushroom beef juice over the noodles, sprinkle with prepared cucumbers and bell peppers and serve
Tips:
1. The amount of buckwheat flour and water is appropriately increased or decreased according to the different water absorption conditions of the flour
2, I make this noodle is using buckwheat flour, no addition of ordinary flour taste is very good, the only drawback is fragile, we recommend adding a third of the ordinary flour in the process of making
3, there is no corn flour at home, replace the hand flour with ordinary flour
4, soybean sauce is salty, when making brine, you need to pay attention to the amount of salt