Buckwheat is a kind of grain grown in hebei, Shanxi, Inner Mongolia and other alpine areas, and eating buckwheat often has many benefits for the human body. The most common method of buckwheat is to make buckwheat wontons, which are most famous in Shaanxi. Of course, it can also be made into buckwheat noodles, which are common in Qingyang, Gansu and Yan'an, Shaanxi. Buckwheat as a coarse grain, low gluten, to directly and into the dough to make noodles is very difficult, made of noodles once boiled easy to break. The most common is to add white noodles to increase the tendonity. Of course, if you do not add white noodles, you can also add elm bark powder, lime water and other noodles. Today, I teach you a new approach to the noodles:
First: Prepare some soba noodles, add a small amount of alkali noodles to them, and beat in 1 egg. Add a small amount of warm water, live into a soft and suitable dough, and let it sit for 20 minutes. If you make hand-rolled noodles, the noodles should be hard.
Boil water in a pot, press the dumplings with a dough machine, and fish out the cold water after three boils.
I made cold mixed dumpling noodles, which were best eaten this summer. Preparation of cold sauce: garlic mashed into puree, add chili oil, salt, mustard, sesame oil, balsamic vinegar, soy sauce and mix well.
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