Japanese Kunbu High Soup Buckwheat Noodles

2024-04-04 18:39:22 2730

Japanese Kunbu High Soup Buckwheat Noodles

Details of ingredients

  • buckwheat flour150g
  • Eggs1 piece
  • Ham2 pieces
  • Kunbu1 piece
  • Wood fish flower1 piece
  • White Radish1 piece
  • appleHalf a piece
  • edible oila little
  • Scallions1 piece
  • Mirin a little
  • Seaweeda little
  • Japanese soy sauce1 small spoon

Technique

  • difficultybeginner
  • workmanshipcook
  • tasteLight
  • timean hour

Steps to make Japanese Kunbu High Soup Buckwheat Noodles

  • 1. Wash the white radish and apples and cut them into thick pieces.
  • 2. Dip Kunbu's hair in clean water.
  • 3. Put the soaked Kunbu and white radish in a pot and boil with water for about ten minutes, then add apples and cook for about five minutes.
  • 4. Add seasoning and soy sauce and cook for a few more minutes. Finally, sprinkle a handful of wood fish flowers, turn off the heat, cover and simmer for a while.
  • 5. The cooked broth also turns the color of the carrots transparent.
  • 6. Pour out the broth and put it into a bowl for later use.
  • 7. Add water to the pot and add buckwheat flour, then pour cold water into the pot.
  • 8. Cook until the buckwheat flour has no hard core.
  • 9. Remove and cool, then rinse with water.
  • 10. Soak in clean water for later use.
  • 11. Now fry a heart-shaped egg and brush a thin layer of oil inside and outside the bottom of the mold.
  • 12. Heat the pan, add a little cooking oil, and put the mold into the pan and add oil.
  • 13. Beat in an egg and simmer slowly over low heat.
  • 14. Cover the pot and simmer for two to three minutes. Turn off the heat.
  • 15. Take a bowl and add a small spoonful of salt, a little cooking oil, and scallions to it.
  • 16. Add the cooked broth.
  • 17. Boil the water again and heat the buckwheat flour in boiling water.
  • 18. Don't take too long, wait for it to boil again and then remove it.
  • 19. Multiply into the bowl.
  • 20. Put on ham, eggs, and some seaweed to start.
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