Buckwheat flour 150g, a little refined salt and a proper amount of clear water;
working methods
1. Put buckwheat flour into a bowl and stir it with warm water to form a thin paste. 2. Boil the pot with clear water, pour in buckwheat batter and stir well. After boiling, simmer slightly, and then season with refined salt.
Edit this soba noodle
Buckwheat flour is mixed with a little flour. Dig a hole in a piece of wood, put a metal net with holes under it (the thickness of the extruded noodles depends on the size of the hole), put the dough in the hole, press it with another cylindrical piece of wood, and cook the pressed noodles directly in water. Stir-fried with chopped bamboo shoots, radish and beef. Add a little celery powder and you can eat. Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance. Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce. Practice: after the soup pot is boiled, put down the buckwheat noodles, add water for the second time after boiling until cooked, rinse with cold water immediately after taking it out (ice cubes can be added to the water), drain, put it on the bamboo curtain board, and sprinkle a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce.
Buckwheat noodle soup dumplings
condiments
Buckwheat noodles and flour
condiments
Minced mutton and zucchini
condiment
Salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.
Exercise:
1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes; 2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use. 3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes.
Edit this nutrition knowledge
Introduction of buckwheat flour knowledge: Buckwheat belongs to Polygonaceae, a dicotyledonous plant, which originated in China and is the only grain Polygonaceae plant. Buckwheat flour is one of the wheat flour for making pancakes, which is especially popular in the United States, France and Eastern Europe. Nutritional analysis of buckwheat flour: 1. Buckwheat protein is rich in lysine, and trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is rich in dietary fiber, which is 10 times that of ordinary polished rice, so buckwheat has good nutritional and health care functions; 2. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin. Rutin has the functions of reducing blood fat, cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage. 3. Buckwheat contains nicotinic acid, which can promote metabolism, enhance detoxification ability, expand small blood vessels and lower blood cholesterol; 4. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of thrombus, have anti-embolism effect and help lower serum cholesterol; 5. Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also called "anti-inflammatory food", and these ingredients also have the effect of lowering blood sugar. Supplementary information of buckwheat flour: 1. There are four varieties of buckwheat: sweet buckwheat, bitter buckwheat, winged buckwheat and rice buckwheat. People usually eat bitter buckwheat and sweet buckwheat, and there are "buckwheat slices", "buckwheat porridge", "buckwheat hanging" and "buckwheat bread" on the market. It's good for you to eat buckwheat while eating flour and rice. Buckwheat flour is suitable for people: the general population can eat it, which is more suitable for diabetics; 1. Suitable for people with anorexia, poor diet, gastrointestinal stagnation, chronic diarrhea, yellow sweat and malnutrition in summer; 2. People with deficiency of spleen and stomach, poor digestive function, frequent diarrhea and sensitive constitution are not suitable for eating. The dietotherapy function of buckwheat flour: buckwheat is sweet and flat; Benefiting qi, nourishing the mind, benefiting the eyes and ears, reducing qi, relaxing the intestines and strengthening the stomach. Buckwheat flour is the same as food: the book "Dietotherapy Materia Medica" says: "Buckwheat is hard to disappear, so it is not advisable to eat more when heated by hot air." It refers to buckwheat noodles, which smell sweet and cold. Sun Simiao, a medical sage, once said, "Buckwheat noodles are sour, slightly cold and unpalatable. If you eat for a long time, you can't eat with yellow croaker. " > & gt
Question 2: How to eat buckwheat flour?
Buckwheat flour 150g, a little refined salt and a proper amount of clear water;
working methods
1. Put buckwheat flour into a bowl and stir it with warm water to form a thin paste. 2. Boil the pot with clear water, pour in buckwheat batter and stir well. After boiling, simmer slightly, and then season with refined salt.
Edit this soba noodle
Buckwheat flour is mixed with a little flour. Dig a hole in a piece of wood, put a metal net with holes under it (the thickness of the extruded noodles depends on the size of the hole), put the dough in the hole, press it with another cylindrical piece of wood, and cook the pressed noodles directly in water. Stir-fried with chopped bamboo shoots, radish and beef. Add a little celery powder and you can eat. Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance. Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce. Practice: after the soup pot is boiled, put down the buckwheat noodles, add water for the second time after boiling until cooked, rinse with cold water immediately after taking it out (ice cubes can be added to the water), drain, put it on the bamboo curtain board, and sprinkle a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce.
Buckwheat noodle soup dumplings
condiments
Buckwheat noodles and flour
condiments
Minced mutton and zucchini
condiment
Salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.
Exercise:
1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes; 2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use. 3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes.
Edit this nutrition knowledge
Introduction of buckwheat flour knowledge: Buckwheat belongs to Polygonaceae, a dicotyledonous plant, which originated in China and is the only grain Polygonaceae plant. Buckwheat flour is one of the wheat flour for making pancakes, which is especially popular in the United States, France and Eastern Europe. Nutritional analysis of buckwheat flour: 1. Buckwheat protein is rich in lysine, and trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is rich in dietary fiber, which is 10 times that of ordinary polished rice, so buckwheat has good nutritional and health care functions; 2. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin. Rutin has the functions of reducing blood fat, cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage. 3. Buckwheat contains nicotinic acid, which can promote metabolism, enhance detoxification ability, expand small blood vessels and lower blood cholesterol; 4. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of thrombus, have anti-embolism effect and help lower serum cholesterol; 5. Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also called "anti-inflammatory food", and these ingredients also have the effect of lowering blood sugar. Supplementary information of buckwheat flour: 1. There are four varieties of buckwheat: sweet buckwheat, bitter buckwheat, winged buckwheat and rice buckwheat. People usually eat bitter buckwheat and sweet buckwheat, and there are "buckwheat slices", "buckwheat porridge", "buckwheat hanging" and "buckwheat bread" on the market. It's good for you to eat buckwheat while eating flour and rice. Buckwheat flour is suitable for people: the general population can eat it, which is more suitable for diabetics; 1. Suitable for people with anorexia, poor diet, gastrointestinal stagnation, chronic diarrhea, yellow sweat and malnutrition in summer; 2. People with deficiency of spleen and stomach, poor digestive function, frequent diarrhea and sensitive constitution are not suitable for eating. The dietotherapy function of buckwheat flour: buckwheat is sweet and flat; Benefiting qi, nourishing the mind, benefiting the eyes and ears, reducing qi, relaxing the intestines and strengthening the stomach. Buckwheat flour is the same as food: the book "Dietotherapy Materia Medica" says: "Buckwheat is hard to disappear, so it is not advisable to eat more when heated by hot air." It refers to buckwheat noodles, which smell sweet and cold. Sun Simiao, a medical sage, once said, "Buckwheat noodles are sour, slightly cold and unpalatable. If you eat for a long time, you can't eat with yellow croaker. " > & gt
Question 3: How to eat tartary buckwheat powder Generally speaking, it is best to mix it with normal temperature mineral water. However, the taste of tartary buckwheat powder is slightly bitter, so sugar can be added appropriately. If you have diabetes, you can add xylitol. If you want to increase the taste, you can add baking powder and eggs, and then pancake, which tastes good. Accustomed to the bitter taste of tartary buckwheat powder, it will not be uncomfortable. After all, the nutritional value of tartary buckwheat is relatively high. If you buy bitter buckwheat tea, it won't be bitter, but it will taste like wheat. Buckwheat tea suggested buying "Colorful Liangshan Brand" buckwheat tea in Liangshan Prefecture, Sichuan Province. Made of nationally recognized raw materials, with better quality.
Question 4: How to make buckwheat flour? Hello, landlord.
Put buckwheat noodles into a basin, add water, eggs and salt, and stir into a paste; Put the pot on a low fire, wipe the bottom of the pot with a little salad oil, heat it, shake the buckwheat batter into the pot with a spoon, smooth it with a scraper, turn one side yellow, turn the other side over and cook until buckwheat cake;
Question 5: How to eat buckwheat flour? I have some buckwheat flour at home, and I don't know how to do it .. Recommended practices: buckwheat pancakes and steamed dumplings.
Buckwheat pancake
material
Ingredients: 30g of flour, 30g of buckwheat flour and 40g of sorghum flour.
Accessories: egg 1 sausage 1 lettuce 1 slice.
Seasoning, sweet noodle sauce, chives, water, vegetable oil 190g, a little.
Making method of buckwheat pancake
1. Mix the powders, add clean water and stir evenly until there are no particles.
2. Heat the pan, pour some oil or grease it.
3. Pour the batter into the pot and shake the pot to make the batter stick to the bottom of the pot evenly.
4. Beat in an egg and spread it evenly on the cake with a shovel.
5. Sprinkle chopped onions on the cake before the egg liquid solidifies.
6. The bottom of the cake is solidified and the cake can shake freely. Be careful with the shovel, tails.
7. After turning over, brush the sweet noodle sauce on it.
8. Add lettuce and ham.
9. Roll it up.
Cooking tips
1, the viscosity and gluten of miscellaneous grains flour are not high, so it is not easy to operate, and the cake is easy to rot after molding. The purpose of adding flour is to increase viscosity and gluten and facilitate operation.
2, the batter should be able to flow freely, and it can cover the bottom of the pot evenly without being sticky when poured into the pot.
Grease the pan or pour a little into it, but not too much, so that the batter won't hang on the bottom of the pan.
4. Beat in the eggs, wait for the cake to be fully formed, dry, slightly yellow around and inclined. When the shovel is gently pushed, it can be found to be separated from the bottom of the pot. Then turn it over with a shovel. Otherwise, the cake-making state is unstable, which will easily lead to turnover failure and cake rot.
5. Vegetables, sauces and fried dough sticks can be mastered freely, and sausages can also be fried in advance, which tastes better!
Common sense of diet
Human protein consists of 22 amino acids, of which 14 can be made by itself, and the other 8 can't be made by themselves, but can only be taken from food, and the amino acids contained in various foods are different. Some beans, rice and wheat with germ removed have less essential amino acids, which are called incomplete protein and cannot maintain human health alone. A variety of ingredients must cooperate with each other to supplement the types of amino acids needed before they can be used by me.
Buckwheat is rich in lysine, tryptophan, arginine and other 19 amino acids, and 8 amino acids necessary for human body are also complete. It is very popular in Japan and is regarded as an ideal health food, which has special health care effects on hypertension, coronary heart disease, diabetes and cancer.
Sorghum flour has a good reputation as a natural nutritious food, containing 65.9%-77.4% starch, 8.4%- 14.5% protein and 2.4%- 10.4% crude fat, which is one of people's favorite foods. Regular consumption of sorghum powder is beneficial to human health, especially for patients with hypertension, high white fat and diabetes, which can play a certain auxiliary medical role.
Buckwheat steamed dumplings
Protein in buckwheat is rich in lysine, trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is also rich in dietary fiber, which is 10 times that of ordinary polished rice. Therefore, buckwheat has good nutrition and health care functions.
condiments
Buckwheat flour (200g) and water (160ml)
condiment
Beans (right amount) pork (right amount) peanut oil (right amount) soy sauce (right amount) onion (right amount) salt (right amount) sesame oil (right amount) oyster sauce (right amount) sugar (right amount)
kitchenware
steamboat
1 Wash the beans, steam them in a steamer, chop the meat, chop the steamed beans, and mix all the seasonings to form the stuffing.
2 buckwheat flour with a little salt
Boil the flour thoroughly with boiling water, and the ratio of flour to water is about 80%. Comparative draft
4 Proofing the dough for 20 minutes.
Step 5 cut into pills of the same size
6 roll into a round skin. Add the stuffing.
7 pinch one in the middle of the dumpling skin.
Eight from the right.
9 pinch the right side for 30% off, then pinch the left side to shape, and the steamed dumplings will be ready. Steamed dumplings take about 10 minutes.
10 steamed buckwheat dumplings, very dark ... >>
Question 6: The soba noodle is finished. How to eat buckwheat flour?
wheat flour
200 grams
Buckwheat flour
100g
Eggs (of hens)
1
rapeseed
1 tree
Peanut crumbs
50 grams
Zhacai granules
30 grams
condiments
oil
Proper amount
salt
3g
mashed garlic
30 grams
pepper
20 grams
Sichuan pepper
10g
sesame oil
Proper amount
chicken essence
Proper amount
Coriander powder
Proper amount
garlic powder
Proper amount
Big bone soup
1 bowl
step
1. Raw materials
2. Flour, buckwheat noodles, eggs and salt are mixed together to form dough.
3. Add appropriate amount of cold boiled water to garlic paste to make garlic water.
4. Stir-fry the pepper with a small torch and take it out.
5. Put the dried peppers into the pot, and take them out after they are slightly colored.
6. Grind the pepper into powder with a rolling pin.
7. Chopped peppers.
8. Divide half the spicy food into a bowl and add pepper to the bowl.
9. Put oil in the pot, heat it, and pour in spicy powder to make spicy oil.
10. Roll the dough into small pieces.
1 1. Slice
12. Put the noodles in the pot and cook.
13. Put it in a noodle bowl, cook the rape in a pot, put it in a bowl, and pour in hot bone soup.
Finally, sprinkle chopped peanuts, mustard tuber and coriander powder, and add vinegar, garlic water, salt, chicken essence, spicy powder, spicy oil and sesame oil.
Question 7: How to eat cold buckwheat noodles?
Ingredients: buckwheat noodles, chopped green onion, mustard, radish, quail eggs, seaweed, etc.
Exercise:
1. Cook buckwheat noodles and put them in the refrigerator for later use;
2. Prepare a small dish, add chopped green onion, mustard, radish and raw quail eggs, and then add a small cup of cold noodle juice;
3. Sprinkle seaweed strips on buckwheat noodles, and put chopped green onion, mustard, radish and quail eggs into the cold noodle juice and mix well. Serve soba noodles and juice together.
Cold buckwheat noodles
Ingredients: buckwheat noodles 1 10g, one egg, 2g laver, 20g onion, 2g Chili powder, oyster sauce 1 tablespoon, half a tablespoon of aged vinegar, sugar 1g and peanut oil 10g.
Exercise:
1.800ml water is boiled, then buckwheat noodles are added and boiled for 5 minutes. After the noodles are cooked, put them in ice water to cool, then pick them up and drain them for later use.
2. Break up the eggs, fry them into thin slices with peanut oil, and let them cool and shred for later use.
3. Porphyra is cut into filaments for later use, and onion is cut into chopped green onion.
4. Add 3 tablespoons of water, oyster sauce, vinegar and sugar, and boil in a pot to make shower juice.
5. Put the buckwheat noodles in a dish, add shredded eggs and seaweed, sprinkle with chopped green onion and Chili powder, and juice for eating.
Buckwheat flour cake.
Ingredients: buckwheat flour 500g, water1500g, salt. Seasoning: garlic paste, chicken essence, sesame oil, spicy oil,
Appropriate amount of vinegar and pepper water.
Making:
1. Put buckwheat noodles in a container, add some salt, and slowly pour three Jin of water into the noodles, while pouring water, stirring it to make it a thin paste without particles.
2. Pour the prepared buckwheat batter into a greased large flat plate, boil the water in the pot, put it on a drawer and steam it for 15 minutes (it can be steamed in two drawers), take it out after cooling, cut it into strips or slices and put it on the plate.
3, such as cold salad, first mix the chicken essence, pepper water and salt, pour it on the buckwheat cake, then add garlic, sesame oil and vinegar and mix well.
4, such as cooking, onion, Jiang Mo wok, stir-fry oil to scones, add the right amount of bean sprouts, green peppers, cucumber slices, etc. , soy sauce, chicken essence, vinegar, salt and a little water, stew for one minute, and pour out the sesame oil from the spoon. Features: scones are soft and tender, salty and slightly spicy, nutritious and healthy.
Iced green tea buckwheat noodles (4 people)
Ingredients: 400 grams of green tea buckwheat noodles, a little white radish, a little shallot, a little kelp, a little seaweed, a little Japanese mustard.
Exercise:
1. Buckwheat noodles are boiled with salt until there is no hard core, and cooled with clear water. At the same time, rub the noodles with both hands until the water is clear and drain the water.
2. Rub the white radish into the final shape and mix it with the green mustard sauce. Chop shallots and shred laver for later use.
3. Clean water, soy sauce and sugar are mixed according to the ratio of 1:5:0.5, boiled with kelp, cooled and put into a seasoning bowl.
4. Put the noodles on a plate (or on a small bamboo grate, whether it is chilled with ice cubes depends on personal preference and acceptance), sprinkle shredded laver and shredded onion, decorate the side with green mustard mixed with radish sauce, and dip the noodles in seasoning juice.
Beef buckwheat noodles (4 people)
Ingredients: buckwheat noodles 400g, beef tenderloin 250g, 1 pepper, Chinese cabbage 200g, a little garlic and a little shallots.
Exercise:
1. Boil buckwheat noodles with salt (cooked depends on hardness, but not too bad). Cool with clear water and rub the noodles with both hands until the water becomes clear. Drain and mix in a little salad oil.
2. Slice beef tenderloin, colored pepper, cabbage and garlic respectively, and slice onion. Heat the wok, add a little salad oil, slowly fry the garlic slices until golden brown with low fire, take them out and put them on a napkin to absorb oil.
3. Stir-fry beef tenderloin, colored pepper and Chinese cabbage slices in oil, add a little pepper soy sauce and tomato sauce (the ratio is 1:0.5), and sprinkle a little monosodium glutamate and white pepper. When the meat is cooked, add the cooked buckwheat noodles mixed with salad oil and fry for a few minutes. Sprinkle shallots and golden crispy garlic slices on the plate.
Japanese buckwheat noodles
Material: 1, 2 wet-cut buckwheat noodles; 2, a small amount of dried Undaria pinnatifida; 3, a small amount of dried yam; 4, a small handful of spinach; 5, a small amount of shrimp.
Practice: Boil the wet-cut buckwheat noodles in soy sauce soup, put them in a big bowl after cooking, and put dried Undaria pinnatifida, dried yam and dried shrimp on them. Blanch the spinach with the residual juice in the pot, put it in a bowl and add a little spiced powder.
Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.
Practice: after the soup pot is boiled, put down the buckwheat noodles, add the second boiling water after boiling until cooked.
Rinse it with cold water immediately after taking it out (ice cubes can be added to the water). Drain and put on the bamboo curtain.
Sprinkle some seaweed silk on the table; Chai Gaoyu soup is diluted with twice as much water and put into a small bowl. Besides,
Cold noodles with a pinch of chopped green onion and mustard sauce.
5 cups of buckwheat noodles o >>
Question 8: How can I eat buckwheat noodles? Buckwheat flour is made from buckwheat, which is a popular food in kanto region because of its rich nutrition and convenient eating. There are two kinds of buckwheat noodles: cold and hot. Cold buckwheat noodles are mainly eaten in summer, including "ざるそば" (Li Fen buckwheat noodles), "もりそば" (steamed buckwheat noodles) and hot food.
First, the origin and development of buckwheat noodles
Buckwheat originated in Central Asia and was introduced to Japan since ancient times. Buckwheat is mostly produced in cold areas and can grow on barren land. For example, Nagano Prefecture and Yamanashi Prefecture in Japan are mountainous areas, and the land is barren, which is not suitable for growing rice, so they are all buckwheat producing areas in Japan. So there has been a habit of eating buckwheat since ancient times.
When the Japanese first ate buckwheat, they simply cooked it and ate it because of the backward milling technology. This situation lasted for centuries. During the Kamakura period (1 185~ 1333), China's manual milling technology was introduced to Japan, and buckwheat flour was introduced to Japan, so people began to eat buckwheat flour cakes for a long time. At that time, the processing cost of buckwheat flour was too expensive for ordinary farmers, so ordinary families rarely ate buckwheat noodles. Therefore, eating buckwheat has become synonymous with poverty. Even fifty years ago, girls were advised not to marry people who often eat buckwheat at home in the producing area of buckwheat.
According to records, buckwheat noodles (then called "buckwheat noodles") first appeared in historical documents in the early Edo period. "Buckwheat Cut" originated in Nagano Prefecture, Japan. There, there is a legend about the God of Heaven (the Japanese goddess of the sun) circulating in Huyin Village, so it has become a holy place for Buddhist ascetic monks, with pilgrims from all over the country every year. Huyin Temple provides them with room and board, and what they eat is "cutting buckwheat". At that time, "buckwheat cutting" was only used to entertain VIPs. The villagers in Huyin only eat fresh "cut buckwheat" in the festival and harvest season of 1 1 month every year. There is also a local custom to entertain married daughters and their husbands to celebrate the buckwheat harvest.
During the Edo period, businessmen took time to eat buckwheat noodles when they were busy. This habit spread and formed the habit of eating "New Year's Eve" (buckwheat noodles for the New Year in China), which included praying for happiness in the coming year and hoping to live as long as buckwheat noodles. In addition, it is a Japanese habit to send soba noodles to neighbors who have just moved into their new houses.
Second, the history of buckwheat noodles in Tokyo
Soba noodles are the representative food in Tokyo. The source of buckwheat noodles in Tokyo is "buckwheat cut" in Huyin Village, Nagano Prefecture, Japan. /kloc-in the 0/7th century, after the "buckwheat noodles" in Huyin Village were introduced to Edo, they became famous for buckwheat noodles and became the favorite food of Edo people at that time. Accompanied by Hu Yin buckwheat noodles, Hu Yin people's respectful and cordial hospitality has been passed down to this day as Edo buckwheat noodles.
When buckwheat ribs were first introduced to Tokyo, they were made by a pastry shop as a sideline. At that time, the staple food was steamed buckwheat noodles, which were boiled first and then steamed, and then filled with hot water in buckets. In the following years, steamed buckwheat noodles gradually disappeared and were replaced by buckwheat noodles (buckwheat noodles are cooked bridges, cooled with water and eaten on a flat bamboo sieve). /kloc-Around the middle of the 0/8th century, clear soup buckwheat noodles became popular as soon as they were put on the market, and noodle shops and stalls selling clear soup buckwheat noodles and street snacks increased rapidly, which was quickly recognized as an important part of the diet of ordinary citizens. Clear soup buckwheat noodles gradually add various side dishes, such as fried food, seaweed, eggs, eels, duck meat and so on. By the middle of19th century, that is, at the end of Edo, Edo had opened more than 700 buckwheat noodle restaurants.
At the same time, a variety of buckwheat noodles appeared, called variant buckwheat noodles. It is a colorful buckwheat noodle mixed with new side dishes such as cherry petals, chrysanthemum petals or green tea and buckwheat powder.
Third, gobble buckwheat noodles.
It is a Japanese dietary behavior norm not to make a sound when chewing. Making noise while eating is considered as an ill-bred behavior, but the Japanese are very tolerant of eating soba noodles because it is the standard way to eat soba noodles. It is said that buckwheat noodles were originally eaten by ordinary people when they were introduced into Edo. Edo people hate being educated. They don't care about manners at all. They just eat buckwheat noodles.
Eating standing up is also considered uncivilized by the Japanese, but eating soba noodles is another matter. Nowadays, the pace of life is accelerating day by day, and people demand fast and effective food service. In order to meet this demand, a small shop specializing in standing and eating has emerged, called Shili ... >>
Question 9: How to brew raw buckwheat flour is the best way to pour water before putting wheat flour.
Then stir well.
The temperature is almost ready to eat.