Buckwheat Cold Noodles

Buckwheat Cold Noodles

　　Ingredients:  300g buckwheat cold noodles, 20g crispy yellow soybeans, 20g pickled radish, a suitable amount of diced mustard greens, and fried peanuts. Seasonings:  A suitable amount of chili oil, sesame oil, Sichuan pepper oil, soy sauce, vinegar, MSG, ginger juice, garlic water, cilantro, and chopped scallions. Preparation Method:  Mixing. Shell the buckwheat, grind it into powder, then mix it with water and an appropriate amount of alum water to form a smooth batter. The ratio of buckwheat powder to water is 1:4. Cook the mixture in a pot over low heat until done, then pour it into a basin to cool and set into buckwheat cold noodles. Cut the noodles into small diamond-shaped pieces and arrange them on a plate in the shape of a chrysanthemum. Top with crispy yellow soybeans, fried peanuts, pickled radish, diced mustard greens, cilantro, and chopped scallions. In a small bowl, mix chili oil, sesame oil, Sichuan pepper oil, soy sauce, vinegar, ginger juice, garlic water, and MSG to make a dressing, then drizzle it over the noodles. Flavor Profile:  Spicy, fragrant, refreshing, thirst-quenching, cooling, and heat-reducing. Technical Tips:  The ratio of buckwheat powder to water must be accurate, and the amount of alum water should not be excessive. (Anshun)