Japanese Kunbu High Soup Buckwheat Noodles
2024-04-04 18:39:22 2737
![Japanese Kunbu High Soup Buckwheat Noodles](https://i3.meishichina.com/attachment/recipe/2021/04/01/2021040116172489604158197577.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
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.