Making method of buckwheat noodle
The invention discloses a making method of buckwheat noodle. The making method comprises the steps that buckwheat is taken and processed into buckwheat flour, and then the buckwheat flour is evenly mixed with warm water and kneaded into a dough shape for use; pickled Chinese sauerkraut is soaked wit...
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| creator | ERIHEMU |
| description | The invention discloses a making method of buckwheat noodle. The making method comprises the steps that buckwheat is taken and processed into buckwheat flour, and then the buckwheat flour is evenly mixed with warm water and kneaded into a dough shape for use; pickled Chinese sauerkraut is soaked with clear water, and cut into thin shreds together with a certain amount of scallion and ginger, freshpork is taken out and cut into shreds, and then the pickled Chinese sauerkraut, the scallion, the ginger and the pork are poured into a pot together for stir-frying, clear water is added, and stewingin low heat is conducted; and chicken and a chicken skeleton are taken out for cleaning and poured into the pot, then the scallion, the ginger, garlic, salt are added, stewing in warm water is conducted for 24 hours until the color of soup is nearly white, when meat and bones are tender, leftover materials are fished out, prepared chicken soup is made into Chinese sauerkraut marinade, buckwheat flour dough is taken and pu |
| format | Patent |
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The making method comprises the steps that buckwheat is taken and processed into buckwheat flour, and then the buckwheat flour is evenly mixed with warm water and kneaded into a dough shape for use; pickled Chinese sauerkraut is soaked with clear water, and cut into thin shreds together with a certain amount of scallion and ginger, freshpork is taken out and cut into shreds, and then the pickled Chinese sauerkraut, the scallion, the ginger and the pork are poured into a pot together for stir-frying, clear water is added, and stewingin low heat is conducted; and chicken and a chicken skeleton are taken out for cleaning and poured into the pot, then the scallion, the ginger, garlic, salt are added, stewing in warm water is conducted for 24 hours until the color of soup is nearly white, when meat and bones are tender, leftover materials are fished out, prepared chicken soup is made into Chinese sauerkraut marinade, buckwheat flour dough is taken and pu</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191227&DB=EPODOC&CC=CN&NR=110613090A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191227&DB=EPODOC&CC=CN&NR=110613090A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ERIHEMU</creatorcontrib><title>Making method of buckwheat noodle</title><description>The invention discloses a making method of buckwheat noodle. 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The making method comprises the steps that buckwheat is taken and processed into buckwheat flour, and then the buckwheat flour is evenly mixed with warm water and kneaded into a dough shape for use; pickled Chinese sauerkraut is soaked with clear water, and cut into thin shreds together with a certain amount of scallion and ginger, freshpork is taken out and cut into shreds, and then the pickled Chinese sauerkraut, the scallion, the ginger and the pork are poured into a pot together for stir-frying, clear water is added, and stewingin low heat is conducted; and chicken and a chicken skeleton are taken out for cleaning and poured into the pot, then the scallion, the ginger, garlic, salt are added, stewing in warm water is conducted for 24 hours until the color of soup is nearly white, when meat and bones are tender, leftover materials are fished out, prepared chicken soup is made into Chinese sauerkraut marinade, buckwheat flour dough is taken and pu</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Making method of buckwheat noodle |
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