Air Flow Moves From High Pressure To Low Pressure Buckwheat Noodles

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Buckwheat Noodles

Serves 3

Wheat flour is gluten-free, making it a good choice for anyone with gluten sensitivity or celiac disease. Buckwheat is not a cereal but a fruit seed related to rhubarb and sorrel. It is full of nutrients and has a nice nutty taste. Buckwheat also has a low glycemic index. A diet containing buckwheat has been linked to a reduced risk of high blood pressure, and this is due to its rich supply of flavonoids, especially rutin, which contains catechins from green tea and polyphenols from red wine, not found in other grains. or beans, but buckwheat contains large amounts.

The key to their powerful cancer-fighting abilities is their wholeness with buckwheat because rutin supplements alone are not as effective. Flavonoids are phytonutrients that protect against disease by enhancing the activity of vitamin C and acting as antioxidants. Buckwheat contains about 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improves blood flow and nutrient delivery while lowering blood pressure; A perfect combination for a healthy cardiovascular system. Buckwheat is also high in insoluble fiber (4.5 g/cup) which helps women avoid gallstones. Researchers believe that insoluble fiber not only speeds up the passage of food through the intestines, but also reduces bile acid secretion (contributing to an overactive gallbladder), increases insulin sensitivity, and lowers blood fat.

Soba noodles are the original Japanese noodles made from wheat flour. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best when made fresh by hand from wheat flour and water. Traditional Tokyo-style soba noodles consist of 8 parts buckwheat to 2 parts wheat flour. The recipe below tells you how to make the noodles but you can buy the dried form from the supermarket as long as you make sure they are buckwheat noodles without any added preservatives. Noodles are easy to make once made twice. If you have kids ages 4 or older, this is a great weekend activity for them. Once made, these noodles can be refrigerated for up to two days, as long as you dust them generously with wheat flour during the making process to prevent them from sticking, and store them in an airtight container.

So go, go to Japan!

Ingredients for making Homemade Noodles:

230 g/8 oz. wheat flour

60 grams / 2 oz. Whole wheat flour

1/2 tsp. unrefined salt

6 fluid oz. of water

Ingredients for the finished dish:

Homemade stock made from chicken, fish or shrimp or chicken, fish or shrimp chunks

1 tbsp. Sesame oil

1 tsp Japanese soy sauce

Unrefined salt to taste

Chopped lettuce, prepare only when the dish is almost ready to preserve the vitamin C content.

Method:

Sift both the flour and salt into a mixing bowl. Place your hands on the surface to break it up and then slowly add water until the right consistency is achieved. Form a paste with your fingers as you slowly mix all the dough together to form a sticky ball. Unlike wheat, buckwheat absorbs water easily. The goal of this step is to prepare the entire mixture in just 10 seconds (or as quickly as possible!). Form the dough into a ball. Divide into 3 equal portions (one serving per portion). Work with one part at a time. Cover the other two parts with a lightly damp cloth or wrap in cling film to prevent them from drying out.

Dust with a very generous amount of finely ground wheat flour and flatten the dough with a rolling pin to a thickness of approximately 1.5-2 mm. Dust with more finely ground wheat flour to prevent sticking and place in a pasta maker to get ribbon/spaghetti noodles. The settings on the pasta machine for dough thickness should be number 1 (thickest); No need to put the dough through the machine multiple times, just once to get the same thickness.

If you don’t have a pasta machine, don’t divide the dough, but work the dough to stretch it as much as possible. Then roll out to the required thickness as above, dust generously with fine wheat flour, fold the dough twice, then cut noodles approximately 1.3mm wide with a sharp knife. It’s more tedious so it’s better to invest in a pasta making machine!

It is very important to boil a large amount of water for each serving. Boiling time depends on the thickness of the noodle. To cook a regular thickness of soba, you will need about one and a half minutes. And if the soba is thick, you will have to cook it longer. Make sure the noodles are fully cooked, not al dente like Italian pasta. If the noodles are not boiled long enough, they will be very difficult to eat. Don’t worry if the noodles start to stick together before cooking. Place noodles in water without separating them; They will be released into the water. Drain the cooked noodles through a colander, and briefly place the noodles in a bowl of cold water to stop the cooking process.

Drain the noodles well and return to the pot with a little homemade chicken, fish or shrimp stock. These noodles can be served with chicken, fish or shrimp. In this case, boil the chicken or fish in a small amount of water (do not overcook; the meat will be too tough), add the drained noodles. Add some sesame oil, Japanese soy sauce and coarse salt (if needed). Remove from the pan and add some chopped lettuce and red pepper flakes if desired. Serve hot.

These noodles can also be served with any other sauce dish, for example fish curry! Incredibly delicious!

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