Shifang Buckwheat Noodles [Sichuan Shifang Specialty]

What is Shifang buckwheat flour? Authentic Sichuan Shifang Specialty: Shifang Buckwheat Noodles

Summary:Do you want to know what Shifang Buckwheat Noodles are? This article is a detailed introduction to the local specialty of Shifang, Sichuan Province - Shifang Buckwheat Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shifang Buckwheat Noodles. The full text takes about 5 minutes to read, mainly including the basic introduction of Shifang Buckwheat Noodles and their nutritional value? What are the product characteristics of Shifang buckwheat noodles? The production method of Shifang buckwheat noodles and the awards and honors of Shifang buckwheat noodles

Basic Introduction to Shifang Buckwheat Noodles

Shifang Buckwheat Noodles is one of the famous snacks in Shifang and a popular green fast food among the masses. It is mainly made from buckwheat flour. According to the Institute of Health, Chinese Academy of Medical Sciences, buckwheat flour contains more amino acids than wheat flour and rice, and is also rich in vitamins and minerals. It also contains components such as chlorophyll and rutin that other grains do not have

What are the product characteristics of Shifang buckwheat noodles

1. Handmade buckwheat noodles. Knead buckwheat flour and toppings into a dough for later use, eat as you please. Its taste is unique, with a combination of numbing, spicy, sour, and hot flavors

Secondly, "Fangfeng" brand dry buckwheat noodles. Made from refined flour of bitter buckwheat and sweet buckwheat, with a scientific formula, soft and refreshing, easy to carry, and a shelf life of six months. The method of consumption is similar to instant noodles. Soak the Chuan in boiling water for 10 minutes, then change it to hot water according to its softness and hardness, and add seasoning before consumption. Both home and travel are suitable

Method of making Shifang buckwheat noodles

Mix buckwheat noodles with a small amount of flour into a ball, dig a hole in a piece of wood, and place a metal mesh with small holes underneath (the thickness of the pressed noodles depends on the size of the holes). Place the dough in the hole and press it with another cylindrical piece of wood on top. The pressed noodles are directly boiled in water. Stir fry minced bamboo shoots, diced cabbage, and minced beef as ingredients. Just add a little celery powder and you can eat it. Tea buckwheat noodles are made by adding tea powder to buckwheat noodles, ginger paste, chopped scallions, onion paste, and seaweed slices, mixed with a sweet and salty sauce made from fresh soup boiled with mackerel. They have a tea aroma and a light aroma of sake. Ingredients: dried buckwheat noodles, shredded seaweed, chopped scallions, cold woodfish broth, mustard sauce. Instructions: After boiling water in a pot, put down the buckwheat noodles, add water twice until cooked, immediately rinse with cold water until cool (ice cubes can be added to the water), drain and place on a bamboo covered plate, sprinkle with a small amount of seaweed; Dilute the Chai Yu Gao Tang with twice the amount of water, put it in a small bowl, and then serve a small amount of finely chopped scallions and wasabi sauce with cold noodles<37

It's similar to making noodles

Awards and honors of Shifang buckwheat noodles

National patent number: 95113096X, won the "Chengdu Recommended Product Gold Award" in 1995, and the title of "Sichuan Province Popular Product" in 1996