Buckwheat noodle

Buckwheat noodle

Introduction:

"Tianmeilaopu yuqiaomai is a time-honored buckwheat noodle shop in Kyoto, Japan. It only selects kunbu soup from Hokkaido. The noodles are strong and can't be forgotten after a bite. Although we don't have such good ingredients, we can't have less than one ingredient. The instant when the noodles are boiled, iced, soaked and touched with the lips and teeth is as crisp as a firecracker. It's gentle and delicate, but it doesn't have a trace of tardiness. "

Production steps:

Step 1: prepare all the ingredients

Step 2: Chop shallots

Step 3: Boil salt under water, wash yam and put it into water, simmer for 5 minutes

Step 4: Chop shallots

Step 5: peel, grind into yam mud, add a little edible oil and mix well

Step 6: another pot, boiling water boil, buckwheat flour water, medium heat for 2 minutes

Step 7: take out the noodles quickly, wash them with cold water, cool them in ice water, drain them and put them into a bamboo plate

Step 8: put the green onion on the bamboo plate, open a small hole for the quail egg with scissors, put it on the green onion, pile a little mustard beside it, and add kunbu soy sauce

Materials required:

Buckwheat noodles: 2 bundles

Quail egg: 1

Shallot: 1 pinch

Yam: 1 Section

Mustard: moderate

Kunbu skipjack sauce: 1 small bowl

Precautions: 1. Buckwheat noodles must not exceed 2 minutes, otherwise it will be rotten and chewy after soaking in ice water. 2. Use mini scissors to poke a hole in the quail egg and cut it slowly.

Production difficulty: simple

Craft: Skills

Production time: one day

Taste: salty and fresh