Buckwheat noodles have a high nutritional value, with very low fat content and containing a variety of nutrients required by the human body. Eating a moderate amount of buckwheat noodles regularly is not only very beneficial for body regulation but also has a good effect on weight loss and slimming. There are many ways to make buckwheat noodles, and the buckwheat sauce noodles are relatively simple to make and nutritious.

How to make buckwheat sauce noodles

Prepare the ingredients: 400g pork belly, three tablespoons of Korean soybean paste, half a onion, half a carrot, half a cucumber.

Buckwheat flour 80g, high-gluten flour 170g, water 80g, oil 5g, salt 5g (my buckwheat flour is not very dark).

Three tablespoons of Korean soybean paste (the best with Korean fried sauce), two tablespoons of soy sauce, one tablespoon of dark soy sauce, and one tablespoon of white sesame seeds are added to the bowl.

Add a little water to disperse it.

Separate the fatty and lean parts of the pork belly, add cooking wine and black pepper, marinate for 15 minutes; chop the carrots and onions and set aside.

Pour some hot oil into the pot and stir-fry the pork belly until it turns transparent.

Add onions and carrots and stir-fry for 2 minutes.

Pour the previously mixed sauce into the bowl.

Stir-fry over low heat, add a bowl of water and simmer for 5-8 minutes to thicken the sauce. (Salt is basically not needed, taste it and add a little more if it’s not salty enough.)

Buckwheat flour 80g, high-gluten flour 170g, water 80g, oil 5g, salt 5g, mix into a very hard dough.

It can be made into small pieces, but according to my experiment, making them into small balls is the best.

If you don’t have a noodle press, skip these three steps and buy ready-made buckwheat noodles instead.

Sprinkle a little dry starch to prevent sticking.

Add it to the pot as soon as possible, this is quite hard and durable for boiling, so it is recommended to boil it for a longer time.

Pouring sauce over it after chilling is the best, with a very弹牙 texture, it can be eaten cold or hot.

Pour the fried sauce over it.

The禁忌 of eating sweet potato leaves is to avoid eating them together with cold food ingredients, otherwise it may stimulate the gastrointestinal tract.

The leaves of sweet potatoes themselves belong to a cold food ingredient. If they are eaten together with other cold food ingredients, it may have an impact on health and is not beneficial to health, such as seafood, ice-cold fruits, and so on.

The nutritional components in sweet potato leaves are relatively abundant, containing vitamin C and B vitamins with protein, which can supplement the nutrients needed by the body and achieve the effect of improving the body’s immune ability and resistance. At the same time, the dietary fiber in sweet potato leaves can accelerate the peristaltic function of the gastrointestinal tract.

Beef is a kind of meat we often eat, and eating beef regularly is helpful for the synthesis of human muscle tissue. There are many parts of beef, and different parts of beef are suitable for different dishes. For example, when making filling, you can choose tendons and meaty parts, choose parts with both fat and lean, and if it is braising, it is best to choose tender meat parts for better taste.

1. What beef is used for filling?

Use short brain, neck head, Hali Ba, and other parts for filling, which have both fat and lean, dry and solid meat texture, easy to beat soy sauce, and a 15% higher filling rate than tender meat parts.

2. What beef is used for braising?

The chest meat is crisp and tender after cooking, fat but not greasy; the bow寇 has many tendons and less meat, becomes transparent and beautiful after cooking; the rib has a lot of tendons and muscles, becomes loose and tender after cooking; the shank meat is bright in color, and becomes fresh, tender, and soft after cooking. These parts of meat are more suitable for braising, boiling,扒, and stewing.

3. What beef is used for stir-frying?

For sautéing, stir-frying, and frying, it is best to use lean and tender meat, such as tenderloin, external spine, upper brain, Sancha, Zi Gai, Langtou, and other meats.

4. Which part of the cow is suitable for hotpot?

There are still many parts of beef suitable for hotpot, such as belly meat and breast meat, which have a rough texture but good bite, rich flavor, and can be used for grilling, stir-frying slices, hotpot, and braising.

5. Which part of beef is the best for braising?

There are actually many parts of beef suitable for braising, such as shank meat, kidney meat, bow mouth meat, buttock meat, tail root meat, breast meat, and external spine meat, etc. These parts of beef account for more than 70% of the whole cow.

6. Which part of the beef is suitable for stir-frying?

The tenderloin is best cooked, and the hind leg meat is also suitable for cooking.

Many families buy potatoes to eat. For convenience, people often buy a lot of potatoes at one time, so they often encounter a phenomenon, that is, potatoes sprout after being stored for a long time, especially in spring when potatoes are very prone to sprout. Many people have heard the saying that sprouting potatoes should not be eaten. So why should sprouting potatoes not be eaten?

The sprouting, greenish, and moldy potatoes indicate that a large amount of solanine is present inside. Eating them can easily lead to food poisoning. Moreover, the nutritional composition inside the sprouting potatoes has changed, and their nutritional value has decreased. It is recommended to discard them. Especially for pregnant women and children, who have special physical conditions, they should never be eaten.

The toxic component in sprouting potatoes is solanine. Solanine is a toxin found in sprouting, greenish, and rotting potatoes. Good quality potatoes contain only 10 milligrams of solanine per 100 grams, while the amount of solanine in greenish, sprouting, and rotting potatoes can increase by 50 times or more. Eating a small amount of solanine may not necessarily cause harm to the human body, but if one consumes 200 milligrams of solanine (about half a pound of greenish, sprouting potatoes), it may lead to illness. The incubation period of solanine in the human body ranges from tens of minutes to several hours, with the main symptoms being itching and burning sensation in the throat, gastroenteritis, and in severe cases, hemolytic jaundice. Therefore, it is a common culinary knowledge that one should never eat sprouting and rotting potatoes.

If the potatoes have just started to sprout and only the skin is slightly green, and it is felt that it is a waste to discard them, they can be eaten after some processing.

There are many ingredients in daily life that can cause food poisoning, such as raw broad beans, daylilies, or sprouted potatoes. The main cause of food poisoning caused by potatoes is that potatoes with green or sprouts contain a large amount of solanine, a type of biotoxin produced by potatoes to protect the young sprouts. Eating a small amount of this toxin has no toxic effect on the human body, and most of the toxins will be decomposed after thorough heating. However, the solanine in sprouted potatoes is greatly exceeded, and if the intake of toxins exceeds 200mg, poisoning symptoms may occur.

From a nutritional perspective, even if the sprouted corner is peeled off, there is still a risk of food poisoning. However, any problem must be considered comprehensively in terms of quantity. Generally, it is not possible to eat enough potatoes to cause food poisoning. Therefore, if a large potato has a small sprout, it is not a problem to eat the part after removing the sprout. She further illustrates that in the past, people often stored potatoes and were reluctant to throw them away even if they sprouted, and there were also many cases of eating potatoes after removing the sprouts. From life experience, it can be known that this practice will not cause any problems. However, if the surface of the potato is severely moldy or turns green, or if a potato has several sprouts, it should be discarded without hesitation. Such potatoes, even after removing the sprouts, even if there is no risk of poisoning, have little nutrition and taste left, and have no value for eating.

What should you do if you still worry about the health risks even after removing the sprouts from the potatoes? Senior Nutritionist Zhang Dongmei offers her suggestions: ‘Potatoes with sprouts are best not to be eaten, but if you feel sorry to throw them away, you can soak the potatoes to be eaten in water after removing the sprouts, and it will be safer to blanch them before eating. Additionally, adding a little vinegar during cooking can accelerate the destruction of solanine and prevent it from causing harm to the human body.’ Also, when cooking potatoes, it is advisable to cook them for a few more minutes to make them as cooked as possible and not to eat undercooked potatoes.

Remove the sprout parts when peeling.

If the potatoes have not sprouted much, or the green parts are not very large, the sprouts and green parts can be deeply removed during peeling. By eating the other parts, the content of solanine in the edible part can be reduced.

Soak the thinly sliced or shredded potatoes in water before cooking.

Potatoes with sprouts can be peeled, the sprout parts removed, and then sliced or shredded. They should be soaked in clean water for 1 to 2 hours before being stir-fried into dishes. It is best to add a certain amount of vinegar to the soaking water to promote the decomposition or dilution of solanine, reduce the content of solanine in the edible part, and make the potatoes absorb water, becoming tender and crisp, with a better taste.

In many areas in southern China, chili is an indispensable seasoning. Chili can adjust the taste and color of dishes, making the food taste better. In fact, eating chili appropriately can also supplement rich nutrition, help solve constipation problems, increase appetite, etc. Today, we introduce the soy sauce pickled chili, and below we will introduce the detailed preparation method.

Chili peppers pickled in soy sauce do not need to be selected with very beautiful colors, because after pickling in soy sauce, even the most beautiful colors will become unattractive. Although there is no requirement for color when pickling chili peppers in soy sauce, we still need to choose fresh chili peppers with good taste, appropriate spiciness, and thick flesh, such as green peppers or red peppers.

First, wash the selected chili peppers with clean water, spread them in a cool and ventilated place to dry the surface moisture of the chili peppers, then cut off the inedible parts such as the stems, and then cut a slit lengthwise. This can shorten the pickling time of the chili peppers, allowing the chili peppers to quickly absorb the flavors in a short period of time.

You can also choose not to remove the stems, not to cut any slits, wash the chili peppers clean, dry the surface moisture after air-drying, and then pickle them whole. This is also acceptable, but the pickling time for the chili peppers needs to be extended appropriately.

Ingredients:

5 jin of processed fresh chili peppers, use enough soy sauce to just cover the chili peppers.

Auxiliary materials:

Salt 2 liang, ginger slices 1 liang, star anise 1 liang, Sichuan peppercorns 1 liang, MSG 1 liang, sugar 1 liang, vinegar 1 liang.

Preparation:

Preprocess the fresh chili peppers in advance, boil the soy sauce for a roll and let it cool completely, and then crush the star anise.

Cooking steps:

1. Put the processed fresh chili peppers into the jar (you can also use other containers, but they must all ensure that there is no oil or unboiled water inside the container). First, sprinkle a layer of salt at the bottom of the jar, then add a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, and several slices of ginger with each layer of chili peppers.

2. After all the chili peppers are put into the jar, spread the remaining salt, Sichuan peppercorns, star anise, and ginger slices on top of the chili peppers. Then sprinkle in MSG and sugar, and finally pour in vinegar and soy sauce to just cover the chili peppers.

3. Seal the jar mouth and place it in a cool and ventilated place for at least seven days or more.