Due to the high fiber content in soba noodles, it is not sticky and difficult to form, so it needs to be paired with white noodles to make food, which is also a common feature of coarse grains.
Prepare 120g of plain flour, 60g of buckwheat flour, 1 egg, a little salt, about 30g of water and form a hard dough (the amount of two people), seal and let rise for 1 hour. Because the dough is hard, it is not easy to knead smooth at first, but it is much easier to knead it after a few minutes, and it can be repeated several times in the middle of the process, and the dough will become smoother and smoother.
Divide the dough into two parts, put one of them on the cutting board, sprinkle some dry powder, and roll out with a rolling pin.
Once all two portions are rolled out, the dough sheet is sprinkled with dry powder and folded and cut into thin strips.
Boil water in a pot, give you a little trick, add a little salt to the water to increase the toughness of the noodles to prevent breakage, and then drop a few drops of cooking oil to prevent the noodles from sticking, after the water is boiled, put the noodles into the noodles, boil and pour in cold water, boil again and then pour in cold water, after boiling again, take out the noodles and put them in cold boiled water to cool, and then remove the water to control drying.
Prepare your favorite vegetables, chicken thighs or chicken breasts after cooking, tear them into strips, and then adjust the sauce according to your taste, salty, fragrant and spicy.
