Buckwheat cold noodles
Overview
Buckwheat Cold Noodles It’s a hot day, so I like to make cold noodles. It’s cool to eat and saves trouble. Today I’m making cold buckwheat noodles. The ratio of buckwheat noodles to flour is 1:1. Buckwheat noodles contain 70% starch, 7%-13% protein, only 2%-3% fat, and are also high in phosphoric acid and linoleic acid, which are beneficial to the human body. Eating buckwheat regularly can reduce blood fat and cholesterol in the human body, and plays an important role in preventing and treating high blood pressure and heart disease. It is a good medicine for the treatment of cardiovascular disease. People like to eat cold food in summer, which is prone to heat-humidity and affects the spleen and stomach. Therefore, people in summer have a bad appetite and feel tired after eating less, so it is very beneficial to add some ginger juice to cold noodles.
Tags
Ingredients
Steps
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Prepare flour and soba noodles at a ratio of 1:1, add a little salt
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Add cold water and knead into a hard dough, let it rest for 30 minutes (you may cook more if you have time)
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Press into noodles using a dough press
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Mix the sesame paste with an appropriate amount of cold boiled water and mix well. Chop the ginger into fine pieces and mash it with a stone mortar. Add a little cold boiled water and mix well. Mash the garlic cloves into minced garlic and add a little cold boiled water and mix well
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Chop the Chinese toon pickles into fine pieces. Fried Sichuan peppercorn oil: Pour light soy sauce into a small bowl, heat the oil pan, pour an appropriate amount of oil, add Sichuan peppercorns and fry until smoking, pour into a bowl of light soy sauce to prepare Sichuan peppercorn oil. Cut the cucumber into thin strips.
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After the soba noodles are cooked, cool them with cold boiling water and add various toppings.
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Finished product
