Since last week's holiday, hangzhou's temperature has rocketed up, setting a new record every day, yesterday's maximum temperature has soared to 34 degrees Celsius, proper summer, most people will have no appetite in the dry and hot temperature (I don't, I am not), as a cook, I don't want to hang around the fire (it is me), so I choose the refreshing and fast cold soba noodles. There is no process of making here, because it is too simple, the sauce: beef sauce, snow vegetable shredded meat, soy sauce, vinegar, less sugar, sesame oil, soba noodles boiled for three minutes, fished out, left to dry and mixed. When it comes to Japanese noodles, perhaps many people first think of Japanese ramen with a simple soul under the rich appearance, and if Japanese ramen is regarded as the skilled "old drama bone" of the Japanese noodle industry occupies an unshakable position, then I think that for friends who love "little freshness", "soba noodles" is a unique classical literary atmosphere of "fresh school" also has a charm that cannot be underestimated.
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Buckwheat noodles will also vary according to the proportion of buckwheat flour added, of which the higher the proportion of buckwheat flour, the more concentrated the buckwheat flavor of the noodles, and because the pure buckwheat flour itself is poorly tendonized and insufficiently elastic, it is easy to break when making the noodles, and the taste after cooking is coarse and dry; and the soba noodles after adding wheat flour increase the elasticity of the noodles, and the taste will be more delicate and smooth. In addition, from the appearance, the noodles made of pure buckwheat flour will be darker in color, and in general, they will be thicker than those mixed with wheat flour. Soba noodles prepared by adding duck meat and shallots on the basis of clear soup soba noodles will also be called "Nanban muck" or "Nanman", which means "green onion" here. Today, the uncle went down to the kitchen to teach you to make beef soba noodles, I hope you have fun eating
Beef, peppers, white onions, soy sauce, sake, soba noodles, seaweed, green onions, eggs, cooking oil to taste
1, first of all, the beef water rinse surface blood water, and then with a whole chopped white onion together with a pressure cooker simmered soft, so that the tendon part of the soft sticky slip, especially comfortable, prepare a portion of beef, add some stewed meat soup, add soy sauce, sake and a little rock sugar to boil, and then cut a little onion shreds and pepper shreds and stew for a while, the soup is ready;
2, and then put the soba noodles boiled in water, the habit of boiling noodles, I still like to put a little salt in the boiling noodles, the water after boiling the noodles can be used to boil a hot spring egg, the specific method can look at the specific method of the hot spring egg boiled egg water wave egg, of course, to eat the yolk raw, to choose eggs with raw food conditions;
3, finally put the soba noodles through the ice water first, so that the noodles are more smooth and smooth, seaweed crushed or seaweed to add a slight refreshing salty fresh, I also like to tear a little onion shredded to accompany you can eat on the table ~ ~
The smooth and mellow beef soba noodles with a strong taste are ready, so if you like it, you can try it yourself
Uncle tips
1, the soup should not be too much, can be slightly more salty than the general drink, so that the taste is enough when eating with noodles;
2, pour a pot of ice cold taro, slowly eat this set, Jiangnan tide rainy season, can also become better.