buckwheat noodles (qiao mian he le )

buckwheat noodles

Introduction:

"Buckwheat noodle" is one of the famous snacks in Shaanxi. It can be eaten hot in winter and cool in summer. It has the effect of invigorating stomach and relieving heat. It has a long history and is well-known. "

Production steps:

Step 1: prepare materials.

Step 2: soak the dried buckwheat noodles in cold water, boil the water in the boiler, and cook the soaked buckwheat noodles for 1 minute.

Step 3: take out the quickly cooled water and flush it with flowing water several times.

Step 4: shred the cucumber, drain the water and put the buckwheat flour on the cucumber.

The fifth step: red chilli oil, vinegar, mustard oil, garlic juice and oil stir fried with pepper.

Step 6: pour the mixed juice on the buckwheat flour and stir evenly.

Materials required:

Dry buckwheat noodles: 200g

Cucumber: 1

Garlic: 6 petals

Vinegar: 4 tbsp

Spicy oil: 1 tbsp

Salt: right amount

Mustard oil: 1 tbsp

Note: 1, Xi'an local fresh buckwheat noodles, buy home with the above method to mix it, because Beijing has no, I can only use dry instead. 2. When you buy buckwheat noodles in Xi'an, you will send a spoonful of mustard. The taste of mustard is very fragrant and mellow. It's better than bottled mustard oil, and it won't be so strong. 3. The main ingredient of cold buckwheat noodles is mustard, which must not be less. 4. You can add some water into the bowl to dilute the taste of vinegar, because the juice needs more buckwheat flour, and the buckwheat flour will not stick together.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: other

Chinese PinYin : Qiao Mian He Le