Recipes tagged "Buckwheat head"

8 recipes found

Spicy buckwheat

Buckwheat heads are a specialty of Jiangxi. They mainly help digestion and increase appetite. They taste crunchy, spicy and delicious, and go very well with meals. Two kinds of peppers are used for pickling because the beauty pepper is juicy and the color of the pickled buckwheat is better.

Side dishes Gan cuisine
Amy fruit

Amy fruit, a special snack in Jiangxi and Gannan. The methods are different, and the material used is mugwort. Every year in the spring of March, mugwort is lush and it is also the peak season for eating Amy fruit.

Snacks Home cooking
Stir-fried buckwheat head with meat

Learn how to cook Stir-fried buckwheat head with meat with Hot dishes and Home cooking.

Hot dishes Home cooking
Fried buckwheat with dried radish

Learn how to cook Fried buckwheat with dried radish with Hot dishes and Home cooking.

Hot dishes Home cooking
Buckwheat fried eggs

Buckwheat has a unique flavor in spring. It is fresh and slightly spicy. It is naturally the best match with eggs. You can smell the fragrant aroma when fried eggs with buckwheat are put into the pot. Come and try it together.

Hot dishes Home cooking
Stir-fried Twice-cooked Pork with Buckwheat Head

Learn how to cook Stir-fried Twice-cooked Pork with Buckwheat Head with Hot dishes and Home cooking.

Hot dishes Home cooking
Hometown stir-fry

Nutritional value and uses of buckwheat heads are rich in nutrients. Each kilogram of edible part contains 16 grams of protein, 6 grams of fat, 80 grams of carbohydrates, 7 grams of ash, 640 mg of calcium, 320 mg of phosphorus, 210 mg of iron, 140 mg of vitamin C, 0.2 mg of thiamine, 1.2 mg of riboflavin, and 8 mg of niacin.

Vegetarian dishes Home cooking
Method for pickling sweet and sour buckwheat with garlic moss

This method of pickling buckwheat heads was taught by my mother. Because Sister Xin bought too few buckwheat heads, she added some garlic moss and marinated it together. The marinating time was originally ten days before it could be eaten, but later Sister Xin forgot about it. The finished product was taken two months later. Although it had been stored for a long time, Sister Xin ate it yesterday. I liked it. The taste and texture were very good. After soaking for so long, it is still sweet and sour and crispy. It is really rare!

Cold dishes Side dishes