Buckwheat noodles
Overview
When I traveled to Japan a few years ago, my daughter said that their buckwheat noodles were very famous. On the first night we arrived in Japan, we went to eat the buckwheat noodles because of the reputation and ordered a bowl each of us. As a result, the food was hard to swallow...which led to me being obsessed with buckwheat noodles for a long time. We have two bags of buckwheat flour for activities at home. We mainly eat rice here, and occasionally eat some pasta as a dipping sauce, so we have kept it for several months and still haven’t eaten much. To use up these two bags of buckwheat flour, I made some noodles. I heard that buckwheat noodles taste good when used as noodles, so I planned to make noodles this time. It tasted pretty good, but it was a pity that it was knocked over when I was taking pictures. Only the ones in the photo were left. I made it again the next day.
Tags
Ingredients
Steps
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After the buckwheat noodles are cooked, cool them in cold boiled water. You can pour some cooking oil and spread them evenly to prevent them from sticking. The noodles I made this time were cooked in two pots, and this was the second pot that broke into a mess (the first pot was okay).
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Chop garlic and onion into coarse mince.
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Peel off the skin of the celery stems with a paring knife, cut into sections, blanch in a pot of boiling water, remove and drain.
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Boil the shrimps and clams in a pot until cooked, remove and drain.
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Heat oil in a pot, fry peanuts in cold oil until cooked, remove and drain.
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In the oil pan just now, heat the oil and sauté the minced garlic and onion until fragrant.
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Add the crayfish seasoning and stir-fry evenly. Add some boiling water and bring to a boil.
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Put the buckwheat noodles into a bowl, add celery segments, shrimps and clams, pour in the fried sauce and mix well.
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Sprinkle with peanuts.
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Plate and enjoy!
