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Cold noodles with buckwheat
Step 1 . Wash and soak the Laminaria for more than half an hour.
Step 2 . Peel the white radish and cut it into large pieces. Wash the apple and cut it into thick pieces directly.
Step 3 . Put the kelp, white radish and apple into the soup pot, add water, and stew slowly for two hours.
Step 4 . Two hours later, the white radish has been stewed soft and waxy. Add wood fish flower, add an appropriate amount of salt and a spoonful of raw soy sauce to taste, turn off the fire and stew until warm.
Step 5 . Take out the wood fish flowers and ingredients, and what remains is the soup.
Step 6 . Put buckwheat noodles into the pot with cold water, add a small bowl of cold water after boiling, and continue to boil until cooked.
Step 7 . Take it out and cool it.
Step 8 . Drain buckwheat flour and add ice.
Step 9 . Pour pure water into the refrigerator and refrigerate for standby.
Step 10 . Mix raw soy sauce, cooking wine and white granulated sugar in the ratio of 1:1:1.
Step 11 . Then add Khumbu soup to make cold noodle soup.
Step 12 . Wash the okra and cut off the head and tail.
Step 13 . Let go of the water and fly quickly.
Step 14 . Cool down.
Step 15 . Cut into small pieces.
Step 16 . Drain the buckwheat flour, spread it on the plate, and put okra, poached eggs and seaweed on it.
Step 17 . Tomatoes or yams can also be added.
Step 18 . With chopsticks, buckwheat noodles are dipped into the soup, which is sour and sweet, appetizing, and tastes soft and smooth.
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