Tartary buckwheat flour in oyster sauce

Tartary buckwheat flour in oyster sauce

Introduction:

"Living in Zhangjiakou, I have added two favorite staple foods, one is naked oats, the other is the tartary buckwheat I eat today. This kind of semi-finished tartary buckwheat flour, which is made into dough, is usually eaten as cold powder. If the father-in-law's stomach is not good, he will heat it up and eat it. Unexpectedly, the effect is really good. "The disease that has not been ill in Shangyi is called health preservation; the disease that is wanted in TCM is called health care; the disease that has been ill in Xiayi is called medical treatment." Tartary buckwheat has the triple effects of health preservation, health care and food therapy. Suitable for all ages

Production steps:

Step 1: wash tartary buckwheat flour with water

Step 2: after washing, let go of the water and take it out

Step 3: cut into small strips

Step 4: cut onion, ginger and garlic, and prepare rape

Step 5: heat the oil in a pan and stir fry with onion, ginger and garlic

Step 6: add a bowl of water, soup is better

Step 7: after the water boils, put in the small rape

Step 8: add tartary buckwheat flour

Step 9: add salt

Step 10: pour in proper amount of oyster sauce to make it fresh

Step 11: stir well to get out of the pot

Materials required:

Tartary buckwheat flour: two

Brassica napus: 50g

Oil: right amount

Salt: right amount

Oyster sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: this kind of tartary buckwheat flour has been prepared, which is mostly used as cold powder in the local area. This hot soup tartary buckwheat flour is also very good to drink, but it can't be boiled for a long time

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh