Buckwheat bowl
Overview
The food made from buckwheat flour has a slight sweetness, the eating method is similar to the jelly, and the texture is thicker than the jelly. Mixed with cucumber shreds and made my lunch. 250 grams of buckwheat flour and 540 grams of water, I made 3 bowls of bowls. I don’t know if my little pig likes it.
Tags
Ingredients
Steps
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Add a little salt and five-spice powder to the buckwheat noodles. After mixing evenly, pour in water and mix into a smooth dough. Increase the kneading time to make the dough stronger.
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After the dough is kneaded, start adding water to the dough. Use your fingers to make a hollow in the middle of the dough and pour in water.
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When you start kneading, the dough is very thin and cannot be shaped.
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Knead for a while and it will take shape again.
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Continue to add water to the dough,
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The dough cannot be shaped and becomes sticky. Change from kneading to mixing.
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Continue to add water and stir the noodles until the buckwheat noodles are very sticky.
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Until the remaining water is added to the batter, no lines will form when scooping up the batter with a small spoon.
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Place the container in a steamer and heat it together.
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After the water boils, scoop the batter into a bowl so that the height of the batter is about 1 inch.
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Steam over medium heat for 25 minutes.
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After taking it out of the pan, cool it slightly and unmold the wrist rest into cold boiling water.
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After cooling, take out the wrist rest, slice it, grate the cucumber, and mix with vinegar, light soy sauce, garlic paste, and spicy oil according to your taste.
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It’s time to eat!
