Chinese Food
Sushijin buckwheat cold noodles
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The ancients said, five grains for nourishment, five fruits for help, five vegetables for filling. Sweater that eat healthy is to comply with the laws of nature. Balanced intake of nutrition. Now you can eat all kinds of vegetables all the year round. But the vegetables in season are the best. The rouge radish and lettuce used in the cold noodles of buckwheat are the freshest vegetables in spring. They are not only crisp and tender, but also nutritious. Lettuce contains many kinds of vitamins and minerals. It has the function of regulating nervous system, especially for the patients with iron deficiency anemia. Rouge radish has the effect of clearing away heat and detoxification, strengthening stomach and eliminating food, resolving phlegm and relieving cough, smoothing Qi and defecating. Buckwheat is rich in vitamin P, which can enhance the elasticity and toughness of blood vessel wall and protect blood vessels. Delicious nutrition is all in one dish. -
Cooking ingredients
Cooking Steps
Step1:In the pot, add water and boil. Boil the buckwheat noodles, turn off the heat, cover and simmer for 3-5 minutes until cooked. Scoop up the noodles twice with ice water. Scoop up again and put in a big bowl. Add 1 scoop corn oil. Mix well to prevent adhesion.
Step2:Wash and shred the carrot, lettuce and purple cabbage. Slice the carmine radish. (if you don't like raw carrots, you can blanch them in boiling water.
Step3:Mix 1 tablespoon vinegar, 3 tablespoons raw soy sauce, 1 tablespoon sesame oil and 1 tablespoon chili oil into the sauce.
Step4:Mix the buckwheat noodles, vegetables and sauce.
Cooking tips:Vegetables can be increased or decreased according to your own preference. Add shredded chicken. Mung bean sprouts and zucchini are also delicious. Can not eat spicy can not add chili oil. But the taste level will be different. There are skills in making delicious dishes.
