Name: Buckwheat Scissor Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: bowl Buckwheat flour; bowl Flour; Some water; 1 tomato; A Loofah; Some Small bean sprouts; 3 pieces Dried Tofu; Some Fungus; Some shallot; 2 egg; A carrot; Some oil; Some salt; Some Oyster sauce; Some Soy sauce; Some Vinegar; Some Five spice powder

Buckwheat Scissor Noodles

by Miira

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Shaanxi Food: Buckwheat Scissor Noodles! The beautiful whole grains are matched with seasonal vegetables. They are rich in taste and full of nutrition. It is necessary to eat some whole grains! Home practice, for your reference! "

Buckwheat Scissor Noodles

1. Soba noodles and wheat flour are mixed at a ratio of 1:1.

2. Make a dough of moderate hardness and let it rise for 30 minutes, knead it three times in the middle.

3. The required side dishes are ready.

4. Change the knife to spare.

5. Pour oil into the pan and fry tofu for color.

6. Pour in loofah, carrots and fungus and stir fry.

7. Add tomatoes one by one.

8. Finally, add small bean sprouts, salt, five-spice powder, light soy sauce and stir fry evenly.

9. Add enough water to boil one by one.

10. Boil in another pot, and cut the dough into the pot with scissors.

11. After adding twice, all the water floated out.

12. The noodles are too cold in cold water to make the noodles more chewy.

13. Control water for later use.

14. Pour into the soup and boil.

15. Break the two eggs into the pot and boil. Do not stir them randomly.

16. Wait for the egg flowers to float slowly, add salt and vinegar to taste.

17. An authentic Shaanxi cuisine, please taste it.

18. Finished picture.

19. Finished picture.

Tips:
1. The dough is moderately soft and hard.
The 2.1:1 ratio is just right.
3. This approach is applicable to all kinds of miscellaneous grains and noodles.