Beijing style buckwheat noodles(jing wei qiao mai mian tiao )

Beijing style buckwheat noodles:

Raw materials for making Beijing style buckwheat noodles:

Buckwheat noodles, eggs, sugar, salt, oil, carrots, mushrooms (canned), radish, bean sprouts, juices (soup, soy sauce, sweet wine).

Processing steps of Beijing buckwheat noodles:

First, heat the soup in the sauce, then add soy sauce and sweet wine to boil, and remove the fire to cool;

2. Cut carrots into thin slices, carve them into petals, add a little soup, salt and sugar, and cook them in advance;

3. Beat the eggs, season with sugar and salt, add oil into the frying pan, spread the egg liquid into a cake, roll it into a roll, and cut it into pieces;

4. Rub the radish into mashed radish, gently squeeze out the water, and mix it with Tricholoma clumps to form the stuffing;

5. Blanch the bean sprouts with boiling water and take them out;

6. After the buckwheat noodles are cooked, use cool water to drain the water, put it into the utensils, sprinkle more turnip mushroom stuffing on the buckwheat noodles, add carrot petals, egg rolls and bean sprouts, and finally pour the juice.

The characteristics of Beijing buckwheat noodles are as follows

It is suitable for diabetics.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jing Wei Qiao Mai Mian Tiao