Materials
Raw materials: buckwheat noodles, mutton, potatoes, parsley, refined salt, monosodium glutamate, soy sauce, red oil, vegetable oil.
1000 grams of buckwheat, 300 grams of water, a little lye.
Method of production
Method one
Noodles in addition to buckwheat flour, there are edible alkali and salt. They will be in a certain proportion and well, in a large porcelain basin kneaded into a dough. The dough should be kneaded just right, it is best to knead to the dough spread out, around the edges have a sense of curling up inside, and then covered with a cage cloth put aside to let the face wake up, the cage cloth must be covered tightly, otherwise the surface of the billet is easy to chaffing, do not come out of the noodles do not look good and not tasty. Wake up the noodles on the board again and evenly kneaded gluten, and then the dough according to the need to divide into fist-sized doses, each dose of about a bowl of noodles, placed in the basin standby. Doing noodles is commonly known as rolling noodles, its tool is called noodles bed, is a diameter of about 15 centimeters at the bottom of the cylindrical iron pipe like a sieve, into the agent, with a long arm with a wooden pier on the top of the force pressure, agent through the bottom of the sieve mesh is squeezed into a thin strip, is the noodle.
Method two
Pour buckwheat into the basin, mix it with water, and then mix it with alkaline water, and knead it. Put the bed on a pot of boiling water, pull a piece of noodles to fill the bed into the eyes of the bed, with a hand to press the bed handle, and press the noodles into a strip, fall into the pot of boiling water, cook and fish out that is.
The noodles are strong and flavorful, but cold and not easy to digest.
Method three
1. buckwheat noodles with clean water (spring plus 2.5 kg, 3 kg in winter) and lime clean water, eggs, soybean meal fully kneaded and kneaded, and then buckwheat dough kneaded into strips, put into the press hole machine, inserted into the press rod press, the noodles that is, from small holes in the pressure, cut off the pot, cooked that is.
2. Bowl seasoning (50 bowls, the same below): 750 grams of white soy sauce, 750 grams of red oil, 12 grams of monosodium glutamate (MSG), 25 grams of pepper, 250 grams of sprouts, 150 grams of green onion, 7.5 kilograms of fresh soup.
3. homemade beef stuffing: (1) ingredients: beef (net) 2 kg, 500 grams of bamboo shoots in water, celery stems 1,000, Pixian 250 grams of soybean, edamame 50 grams of chili pepper 10 grams of chili noodles, 100 grams of white soy sauce, 10 grams of ginger, 50 grams of cooking wine, 600 grams of vegetable oil, 15 grams of Sichuan salt.
(2) remove the tendons of beef and chopped into mung bean-sized particles, put salt (10 grams) and mix well. Celery washed and cut 0.6 cm long small short section, add salt (5 g) code flavor in addition to astringent water. Bamboo shoots cut into green dots large particles, boiling water blanch after rinsing and drying. Douban, black beans chopped fine, with oil (100 grams) stir-fried until crispy.
(3) frying pan cleaned and placed on high fire soil, under the vegetable oil (500 grams) burned to seven mature, put the meat particles and ginger stir-fried loose, bright oil, under the bamboo shoots and seasonings stir-fried to taste, color, and then add celery stir-fry evenly from the pot that is completed.
4. Pork stuffing: (1) Ingredients: 3 kg of fat and lean meat, 850 grams of hydrated yucca slices, 250 grams of white soy sauce, 40 grams of Sichuan salt, 100 grams of sweet sauce, 50 grams of cooking wine, 500 grams of mixed oil, 5 grams of pepper, 3 grams of monosodium glutamate (MSG).
(2) pork and yucca slices evenly cut into nail slices size. Wash the frying pan and put on the fire, the oil cooked into the meat slices stir-fried, bright oil, into the ingredients to stir-fry well, mixed into the soup, the juice from the pot.
Eating method: the bowl of seasonings blended well, mixed with fresh soup, fish into the buckwheat noodles, topped with bashfulness can be
Method: buckwheat noodles and dough, with buckwheat beds pressed into thin strips into the pot. Cooked, fished in a large bowl, topped with diced lamb, diced potatoes and other ingredients fried into the shame that is made
Features: tough and refreshing, spicy and slightly acidic.
Eating method
There are two ways to eat buckwheat noodles, one is to eat hot, the other is to eat cold.
Generally eat cold in the summer, seasoned salt, vinegar, mustard, garlic sauce, sesame sauce and red oil chili, sometimes master mustard under the ruthless some, a chopstick entrance, not by the body a tremor, as if the seven six gods are through, is a good thing to dispel summer heat.
Winter is mostly eaten hot, in the noodles bowl poured with bashful and hot bone broth, and then sprinkled into the pepper, coriander, shredded garlic and seaweed, eat up the soup fresh gluten, body comfort.
Food Characteristics
Noodles, the ancient name of "river leakage". Yuan dynasty agronomist Wang Zhen "book of agriculture, buckwheat": "After the northern mountains, the counties a variety of treatment to remove the hulls, grinding into noodles or for soup cakes." Li Shizhen, "Compendium of Materia Medica," said: "Joe wheat is the most wide intestinal gas, so it can refine the intestinal and gastrointestinal dregs of stagnation, and treatment of stagnation, dysentery, abdominal pain, on the gas of the disease." Because of buckwheat cold, so the Hancheng saying: "buckwheat cool Ye along, can not be separated from the three good blend, oil splash chili, garlic, mustard." Buckwheat heat shrinkage aluminum, the original soup with seasoning, mutton bashfulness Xin pepper."
Noodles made of buckwheat buckwheat noodles, buckwheat in all cereals known as the most nutritious food, rich in starch, protein, amino acids, vitamin P, vitamin B1, B2, rutin, magnesium, total flavonoids. And buckwheat contains essential amino acids. More fixed call is buckwheat noodles, the Internet is also rumored to be Qiaomian Wo Luo Qiaomian live buckwheat Hao Luo.? [3]?
Nutritional value
Noodles made of buckwheat noodles, buckwheat in all cereals is known as the most nutritious food, buckwheat food on the balance of lipids, glucose metabolism plays an excellent role in regulating the buckwheat, this is because buckwheat is a set of nutrition, health care, medical care in one of the multi-functional grain species.? [4]?
Protein
Buckwheat high in protein, its protein contains 18 amino acids, especially rich in lysine. Buckwheat contains linoleic acid, linoleic acid is the human body can not synthesize fatty acids, which has the effect of lowering blood lipids, change the type of fatty acids in cholesterol and promote enzyme catalysis. Buckwheat contains human metabolism indispensable calcium, iron, zinc, magnesium, selenium and other 13 trace elements, and contains chlorophyll, picric acid, cellulose and a full range of B vitamins, especially rich in niacin and rutin J (VP), rutin is not contained in other food crops, is the treatment of diabetes, hypertension, cardiovascular and cerebrovascular sclerosis, prevention of brittle microvascular hemorrhage of the effective drugs.
Buckwheat rice
Fat
Buckwheat fat content is high, 2.1% to 2.8%, at room temperature in solids, yellowish-green, odorless, unlike the general cereal grains. Buckwheat fat component is better, containing 9 fatty acids, the most highly stable, antioxidant unsaturated fatty acids, oleic acid and linoleic acid, accounting for 87% of the total fatty acids.
Vitamins
Buckwheat flour contains a large number of vitamins: vitamin B1, vitamin B2, vitamin PP, vitamin P, of which the B vitamins are rich. Vitamin B1 and vitamin PP significantly higher than rice, vitamin B2 is also higher than wheat flour, rice and cornmeal 1 to 4 times, have to promote growth, improve digestion, prevention of inflammation, buckwheat also contains vitamin B6, buckwheat vitamin B6 is about 0. 02 mg / gram. Also in buckwheat contains stearic acid, myristic acid and unknown acid. Stearic acid is 2.51%, myristic acid is 0.35%
Trace elements
Buckwheat flour contains a variety of mineral nutrients, human function and food nutrition has attracted attention. It is known that buckwheat is an important source of essential nutrients such as magnesium, potassium, calcium, iron, zinc, copper, selenium and other mineral elements. High content of magnesium, potassium, iron to demonstrate the nutritional health functions of buckwheat flour.
Frequent consumption of buckwheat food on the health of middle-aged and elderly people, and help children's growth and intellectual development, many experts call for more food grains, especially more food buckwheat food, in order to reduce the incidence of modern diseases.