Buckwheat Mash
1.
The ratio of buckwheat flour to wheat flour is 1:1.
2.
Add water to make a paste.
3.
The consistency is as shown in the figure.
4.
Stir in one direction evenly, without particles, and wake up for half an hour.
5.
Put water in the pressure cooker and boil it to make a dough. The bottom of the pressure cooker does not have a thick paste, so you don’t need to cover the pot during the whole process.
6.
Slowly add the batter.
7.
Stir in one direction.
8.
Bring to a high heat and turn to a low heat to simmer, stirring all the way, so that the bottom cannot affect the taste.
9.
Making a spoiler is a personal effort, for a delicious bite, I also fight it! Turn off the heat after forty minutes, and the aroma has come.
10.
Grease the plate so that it is easy to take when eating.
11.
Put it in and out of the tray and let it cool.
12.
Extremely Beautiful!
13.
Green onions, coriander, oil, salt, light soy sauce, vinegar, oily pepper, ginger powder, make a red oil sour soup.
14.
After being thoroughly cooled, the knife can be changed to a cold dressing with a unique flavor.
15.
Add a bowl of garlic sauce and drizzle it! The shallots must be sautéed with hot oil.
16.
Soups and cold salads are great.
Tips:
You don't need to change the knife for soup and food. You can dip the knife with water when changing the cold salad to prevent sticking! Wish you be happy!
