1. When making buckwheat noodles, you must add some white flour, and the best ratio is 1: 1.
2. Add a little salt and alkali when mixing flour, and the specific dosage of salt and alkali is 0.02% of the weight of flour respectively.
3, and good dough, be sure to simmer for 30 minutes.
material
Buckwheat flour 1 50g, high gluten flour150g, salt 3g, water 85g, and egg1.
Production steps:
1. 150g buckwheat is washed, dried and ground into powder by a cooking machine.
Mix 2.150g high-gluten flour and150g buckwheat flour.
Add 3 grams of salt to 3.85 grams of water, stir well, add an egg and pour it into the mixed flour.
4. Knead well, cover and wake up for 20 minutes.
5. Knead the dough for a while and roll it into small pieces.
6. Press into noodles with a noodle machine.
Tips:
1. The ratio of flour to buckwheat flour can be adjusted by yourself, but not too much buckwheat flour. More noodles are not enough.
2. Salt and eggs are added to make noodles more gluten-free. If you want gluten-free, noodles don't need water, just use eggs. 300 grams of flour, about 3 eggs is enough.
3. The drier the dough, the better, and the noodles made in this way are even less gluten-free.
I usually cook more, then divide it into about 80 grams (one serving), put it in the refrigerator and take it when I eat.
How to eat buckwheat noodles: cut a tomato into pieces, beat three egg whites and appropriate amount of salt evenly, and prepare to heat in a non-stick pan. I use a non-stick pan made of medical stone, spray a little olive oil into the beaten eggs, and then pour in tomatoes to continue frying. After the fried tomatoes and eggs are mixed together, add a little boiling water, add appropriate amount of oyster sauce and soy sauce, stir well, and then take out the pot. In addition, after the water is boiled, add buckwheat noodles to cook, remove and mix in tomatoes and eggs.