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Could you tell me the process of making buckwheat flour into buckwheat noodles?

Add flour and a little salt to the buckwheat flour, warm water and form a tenacious dough to cover the wet cloth. Roll the dough into a large skin for a while, sprinkle the flour and fold the dough into thick strips, cut it into thin strips and boil it into a boiling water pan for 3 minutes to remove and cool. Mix with chili sauce and vegetarian sauce. I hope it will be helpful to you. I hope you will adopt it.

The practice of buckwheat noodles wheat flour mixed with buckwheat noodles and alkali mixed with water, because buckwheat noodles do not have any fine silk, so it is recommended to have more water, so it is convenient to make. Put the stirred noodles into the machine, adjust the machine to the maximum gear, shake the handle and begin to make. At first, the dough was not very shaped, a small piece. Put small pieces of noodles together and shake the handle.

Practice: put buckwheat flour into a bowl and mix it into a thin paste with warm water. Bring the pot to the boil, pour in the buckwheat flour paste and stir well. after boiling, cook slightly over low heat and season with refined salt.

What is the practice of handmade buckwheat noodles?

Buckwheat noodles are delicious. It would be great if you could make them yourself. Grind buckwheat into flour, if you want to do it yourself, you can find a graphite, push it by hand, stir the flour with the right amount of water, until the dough becomes smooth, roll out the dough with a rolling pin, try not to break the dough, the thinner the better, then cut it into filaments with a knife and sprinkle some flour to prevent sticking together.

Material: soba noodles: 200g, high gluten flour: 200g, egg: 1, salt: 2g, water: right amount. Put soba noodles, high gluten flour, eggs and salt into a bowl, slowly add water and mix well to form a smooth and hard dough. Cover with plastic wrap and wake up for half an hour. Roll out the waking dough into large pieces and sprinkle with flour. Fold it in half and sprinkle another layer of flour.

150 grams of buckwheat flour, 150 grams of high-gluten flour, 3 grams of salt, 85 grams of water, 1 production step of eggs: 150 grams of buckwheat washed and dried, ground into powder with a cooking machine. Mix 150 grams of high gluten flour and 150 grams of buckwheat flour. Add 3 grams of salt to 85 grams of water, stir well, add an egg, and pour into the flour. Knead well and wake up for 20 minutes. Knead the waking dough for a while and roll it into slices. Press the noodles into noodles with a noodle machine.

Put soba noodles, high gluten flour, eggs and salt into a bowl, slowly add water and mix well to form a smooth and hard dough. Cover with plastic wrap and wake up for half an hour. Roll out the waking dough into large pieces and sprinkle with flour. Fold it in half and sprinkle another layer of flour. Fold it in half, cut it into thin shreds evenly with a knife, and shake off the extra dry noodles before the noodles. Homemade buckwheat noodles, whether cold or soup noodles are quite good.

To make pure buckwheat noodles, first skillfully mix flour and buckwheat flour in a container, then gradually add the right amount of water and stir with chopsticks or fingers until a delicate piece of dough is formed. Next, let the dough rest for about 15 minutes to fully wake up. After the dough is relaxed, take it out and knead it with both hands until the surface of the dough becomes as smooth as a mirror.

Practice 1, pour buckwheat flour into water and stir with chopsticks into a full floc (the noodles must be hard) and then knead into a ball, and the dough will wake up for 15 minutes. 2, put the dough into the noodle machine, press it into a piece from thick to thin, feel sticky and spread powder on both sides and then press. Press again and again in gear 1 and 2, fold and press into smooth dough in gear 1 and 4. 4. Press the noodles to press the noodles, put the noodles into the fine noodles and turn on the switch, press out the noodles and sprinkle with flour.

The practice of buckwheat noodles.

1. Pour the flour and buckwheat flour into a container, stir well with water, stir into small pieces, mix into dough and wake up for about 15 minutes. Take out the dough and knead it smooth again, roll the dough into a medium-thick crust, sprinkle with dry flour, fold the dough like a stacked fan and cut it into strips. A delicious homemade buckwheat noodle is ready.

2. Main ingredient: soba noodles 400g; excipients: warm water first synthesize soba noodles into dough. Then roll into a large crust and sprinkle it with a layer of flour. Then fold in half and sprinkle a layer of flour. A 50% discount will be fine. If you cut it into thin strips with a knife, the salt must be even. Pick it up from one side, shake the flour and cook it.

Raw material preparation: soba noodles 80g, flour 350g, the right amount of water. Mix the flour with buckwheat flour in a bowl, add cold water and knead well. Cover the noodles. The noodles should be as hard as possible, and the harder the noodles are, the better the noodles will be. Wake up for about half an hour, start rolling noodles, roll out evenly, sprinkle dry powder, do not adhere. Cut the noodles, shake the noodles, distribute the dry powder evenly, put the cut noodles together, roll out the noodles, and eat as much as you want.

4. Pour the buckwheat flour into a large bowl. Slowly pour warm water into the flour and stir with chopsticks. According to the texture and humidity of the flour, you can gradually control the amount of water. Generally speaking, soba noodles's water ratio is 2:1, that is, two parts of flour and one part of water. Stir the flour and water until the dough begins to form. Then knead the dough by hand and knead all the dry flour into the dough.

5. Cold buckwheat noodles: first cook soba noodles in clear water, then remove them and cool them in ice water, then fish them into a bowl and eat them with a little dip. The entrance is cold and refreshing.

What are the production methods of home version Jingbian chopped buckwheat noodles?

1. Jingbian chopped buckwheat noodles is a traditional pasta in Jingbian County, Shaanxi Province, which is famous for its unique flavor and production technology. The home version of Jingbian chopped buckwheat noodles is made as follows: preparation materials: first of all, buckwheat flour, water, salt, eggs, green vegetables, carrots, fungus, mushrooms and other ingredients need to be prepared. Buckwheat flour can be bought in the supermarket or online.

2. Jingbian chop buckwheat noodles: chop buckwheat noodles, which is expensive in the word "chopping". Knead the noodles into dough, roll them out with a rolling pin on the noodle case, and cut the noodles with a knife when they are a little thicker than white noodles. Minced noodle knife shape is special, the blade is about 2 feet long, inch wide, as thick as a kitchen knife, the blade is downward, and two wooden handles are arranged at both ends of the back. When chopping noodles, lift arms over elbows and hold two handles in both hands.

3. Jingbian chopped buckwheat noodles: chopping buckwheat noodles is expensive in one word "chopping". Knead the noodles into dough, put them on the dough box and roll them out one by one with a rolling pin. When it is thicker than the white noodle, chop the noodles with a knife. The noodle cutter has a special shape. Its blade is about 2 feet long, inches wide and as thin as a kitchen knife, with a downward blade and two wooden handles at both ends of its back. When cutting noodles, lift your arms and elbows and hold both handles with both hands.

4. to make chopped buckwheat noodles, first mix the buckwheat noodles well, roll them to a little thicker than the noodles, and then use a 2-foot-long special knife with double handles to cut the noodles from front to back, accurately symmetrical, turning the noodles, if the silver filaments fly. After chopping, cook the noodles in the pot, add mutton custard, with chopped onions and parsley, taste fresh and smooth, and the noodles are delicious.

How about raw buckwheat noodles?

First of all, raw buckwheat noodles can be made into cold dishes. Boil raw soba noodles in water, remove and drain water, add appropriate amount of seasoning such as soy sauce, vinegar, sesame paste, and then match some vegetables such as shredded cucumber and carrots, stir well and serve. This is both healthy and delicious, suitable for summer heat. Secondly, raw buckwheat noodles can also be cooked with other ingredients. For example, it can be paired with some meat or seafood to make fried noodles or soup noodles.

The method of making raw buckwheat noodles is very popular because of its diversity and ease of operation. First of all, to make buckwheat noodles, you need to mix the buckwheat noodles with light alkali water and knead them until smooth, then press them into long strips through the river leaking bed and quickly put them into boiling water to form smooth noodles.

Soba noodles is a kind of fine noodles cut into dough with buckwheat flour and water. Rich in nutrition, convenient and quick to eat, it is a popular popular food in northern Shaanxi.

The correct way to find the noodles with buckwheat noodles!

1. First pour the right amount of soba noodles into the basin. Add half a bowl of cold boiled water, add salt and stir well. Salt is added to make the noodles more elastic. Pour in a small amount of water one by one and stir with chopsticks at the same time (note: add water drop by drop while stirring to avoid adding too much water at one time). Keep stirring the batter with chopsticks. If there is not enough water, continue to add and stir drop by drop.

2. Materials for preparing noodles: buckwheat noodles, white noodles, corn starch, salt, edible alkali and water. Take a dry, oil-free basin and put buckwheat noodles and white noodles on both sides of the basin at 1:1. On one side of the buckwheat noodles, add the right amount of salt and edible alkali. On one side of the white flour, add corn starch, the amount of starch is about 1/10 of the white flour, can also be increased by an appropriate amount.

3. Scoop buckwheat flour and white flour into the basin, buckwheat flour and white flour at 1:1, a little more white flour is also OK. Add two tablespoons of edible alkali noodles to the white noodles and add the right amount of starch (potato starch or sweet potato starch, about 1/10 of the white noodles). Pour a little bit of boiled water on soba noodles and stir it quickly with chopsticks.

4. the steps for making buckwheat dough are as follows: prepare buckwheat flour and the right amount of water. Buckwheat flour and water can be used in a general proportion, usually the ratio of flour to water is 1:1. Pour the buckwheat flour into a large bowl. Slowly pour in the right amount of water and stir with a fork or chopsticks. You can pour less water first and add it gradually so as not to add too much at one time. Stir the flour and water until a loose dough is formed.

5. Mix buckwheat flour with salt, add water and knead to form a smooth dough. Cover with plastic wrap and let stand for 30 minutes. Roll the dough into moderately thick pieces, then cut into strips. The noodles will be 2 cm wide and cut longitudinally into small even squares. Take a small piece of dough, flatten it, put it in the palm of your hand, and rub it into a round strip with your thumb. The finished bar is in the shape of a round strip.

6. Second, the ratio of buckwheat noodles to white noodles is generally 1: 3, buckwheat one white three. It can also be one-to-one, half and half. Note that there are too many buckwheat noodles, and the noodles are easy to be knotted. The steps to stir-fry buckwheat noodles: put the white noodles and soba noodles into the basin at 3:7, put in water and form a dough, then let stand for 10 minutes. Noodles. When finished, twist it into a round strip 10 centimeters long. Dip it in the water, put it into the sieve hole of the bed, and press the noodles into the boiling water pan.