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Buckwheat noodles are made through pressing the buckwheat flour through stone mill. They can be served either hot or cold. If It Is served cold, flavor it with salt, vinegar, mustard, garlic sauce and hot chili. If It Is served hot, warm it up in the hot soup and scoop it up and top it with stir-fried vegetables and meat. Buckwheat noodles taste a little bitter but delicious and they are beneficial all the year round for its antipyretic nature.
Flavor: sour and spicy
Raw material:
Buckwheat flour 600g, mutton 600g, caraway 120g, scallion 10g, ginger 5g, salt 6g, pepper 2g, vinegar 6g, monosodium glutamate 3g, red pepper 25g.
How to cook:
1. Put buckwheat flour into a salver, add little hot water in, knead again and again, and make it into dough.
2. Clean caraway, scallion and ginger, cut into small pieces. Mash red pepper into powder and put in a bowl, and then sprinkle hot oil on it.
3. Cleanse the mutton, cut into small pieces, and then put into a casserole, add scallion, ginger and refined salt, cook until its cooked.
4. Put the prepared dough on chopping board, cut into pieces and then make into noodles.
5. Put water into a big pan, after it is boiled, put noodles in. About 10 minutes later, take out and add monosodium glutamate, mutton soup, pepper powder, vinegar and caraway. And then you can enjoy it.
There are three ways of making noodles:
The first is to roll the ready dough into round and long noodles and boil it in water, and then serve it with thick gravy. The second is to roll the ready dough into flat noodles and boil it into water, served with thick gravy. This method is also called Bomian. The third method is to pare it with a knife into thin sheets and boil it in water. Buckwheat noodles are slim, white, pliable and delicious with faint fragrance.
