A bowl of hot and sour tartary buckwheat noodles in summer

Overview

Tartary buckwheat noodles are made from tartary buckwheat as the main ingredient. A certain amount of wheat flour is added and specially ground into ultra-fine flour. The unique nutrients of buckwheat and tartary buckwheat are completely incorporated into the noodles to form fully nutritious noodles. Tartary buckwheat is a plant rich in rutin. Eating one serving of tartary buckwheat noodles (90g) is equivalent to eating a piece of rutin. It has a certain therapeutic effect on high blood pressure and diabetes. The characteristics of tartary buckwheat noodles are: easy to cook, delicious and nutritious.

Tags

• staple food
• home cooking
• summer recipes
• lunch
• students
• black vinegar
• fragrant malatang seasoning
• garlic
• tartary buckwheat noodles
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 A bowl of hot and sour delicious tartary buckwheat noodles in summer

   

2. 2 Strong and refreshing

   

3. 3 Finished product pictures

   

4. 4 Soak the tartary buckwheat noodles in warm water for more than two hours

   

5. 5 Chop the garlic, add black vinegar and mix well

   

6. 6 Heat oil in a pot, add Sichuan peppercorns and fry slowly until fragrant

   

7. 7 Remove the fried dried Sichuan peppercorns

   

8. 8 Add in the fragrant Malatang seasoning and stir-fry

   

9. 9 Pour in the garlic vinegar sauce and cook for two minutes, then turn off the heat

   

10. 10 Drain the buckwheat noodles, take them out and put them on a plate, top with the hot and sour Malatang seasoning, stir evenly and enjoy!

    

11. 11 Serve with some cold dishes!