Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce

by Purple Bean

4.8 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

I like eating tartary buckwheat, because it is a sanjiang food, and it protects the liver, stomach, and eyes. Absolutely healthy food. What’s a bit depressing is that every time I publish special dishes, I’m thinking why there are no Hebei dishes. I don’t know the whole Hebei, but there are so many special snacks in Zhangjiakou. It's rare in other places, but unfortunately it doesn't have its own line. "

Ingredients

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce

1. Soak the instant tartary buckwheat noodles in 50 degrees warm water for 15 minutes

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

2. Prepare seasoning, green pepper, celery, ginger, garlic

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

3. Mince the green pepper and celery

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

4. Minced ginger and garlic

5. Put the oil in a pan, and fry all the ingredients in the pan until the oil is hot.

6. Add a spoonful of oyster sauce

7. Add salt and stir-fry, then serve

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

8. Put the soaked tartary buckwheat noodles on the plate

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

9. Just pour the fried ingredients on

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

10. Served with our Sichuan-specific broad bean petals, mix well and eat, it’s really fragrant

Tartary Buckwheat Noodles with Green Pepper and Oyster Sauce recipe

Tips:

What I specifically introduced here is the small round onion on the noodles, maybe many people don’t know it, it’s called Tuan Onion, and we like to put it in Douban made by our hometown. It's delicious. Broad douban is a seasoning made by every family in our hometown. The broad douban mentioned here is called Fu Douban in our hometown. It is not the same as the bean paste of a certain county commonly used by everyone. Ours is made with fermented broad douban. There are shredded ginger, garlic, green onion, chili, pepper, huh, it's really really fragrant. It is a must-have seasoning for every family in our hometown.

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