Cold Buckwheat Head

Name: Cold Buckwheat Head
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Buckwheat; 25g Red chili; Some Chives; 20g White garlic; 10ml Soy sauce; 6ml Balsamic vinegar; a little sesame oil; 8g salt; 8g Sugar; 3g Chicken noodles; 15ml Cooking oil; 4g pepper

by Sweet talk

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The buckwheat head is white and transparent, the skin is soft and the meat is waxy, it is crispy and has no residue, and the aroma is strong. Since ancient times, it has been regarded as a good meal on the table. Its bulbs and tender leaves can be fried and cooked, and the bulbs can be vinegared, salted, honeyed and processed into pickled vegetables, which are made into cans for export.

Cold Buckwheat Head

1. Ingredients preparation

2. Wash the buckwheat head and shred it, add salt and grab it by hand

3. Marinate for 10-15 minutes until it tastes delicious, then wash off the salty taste with cold boiled water

4. Prepare garlic, chili and chives for later use

5. Add chopped green onion, garlic, light soy sauce, balsamic vinegar, sugar, and chicken powder to the bowl

6. Mix well to make a juice

7. Add the hot oil in the wok to the peppercorns and cook until the peppercorns are fragrant

8. Add the burned pepper oil, while the flowers are added to the mixed juice

9. And mix well for later

10. Add the washed buckwheat shreds to the deep basin, add the chili shreds, and then pour the mixed juice

11. Wear disposable gloves, just grab it with your hands

12. Cover the mixed buckwheat with plastic wrap and put it in the refrigerator for 2 to 3 hours before eating. It tastes better. Mix with sesame oil when you eat.

Tips:
1. In order to pursue the taste, cold dishes are particularly refreshing and appetizing after being refrigerated. As for the refrigeration time, it can be shortened.
2. Sesame oil is used for sesame oil.