Hello everyone, I'm Amanda. Welcome to Amanda Tastes.
It has been long since the last season of Amanda Tastes.
So today I'll teach you make a very simple chive buckwheat cake.
To begin the Second Season programs.
Next step is to prepare the buckwheat powder.
You can buy it from the market.
But I prefer to make the powder by myself.
Because buckwheat is easily to be oxidized.
The fresh power will have a good fragrance.
Grind the buckwheat like this. Use your finger to pinch it.
If it feels like flour, it's OK.
Now wash the chives and drain them.
Cut them.
Sprinkle some salt.
Water will come out from the chives.
Now you can gently knead it.
And then knead it forcibly.
To squeeze out the vegetable juice.
The chives will become soft.
The juice is all squeezed out.
Add an egg.
Pour a big spoon of sesame oil.
A pinch of white pepper.
Stir evenly.
Add buckwheat powder.
Add some water.
The proportion of chives, buckwheat powder and water.
Depends on you. You can make some adjustment.
The paste is like this.
A thick paste.
Now turn on the heat.
Pour some oil in the pan.
Put several spoons of paste.
Use the big spoon to press the paste.
To make a cake.
Turn to low heat, and cover the pot.
Fry for about 2-3 minutes.
Turn over it.
Fry for another 2 minutes.
Then turn over again.
When both sides become gold, you can take it out.
Cut into small pieces before eating.
It's a very simple chive buckwheat cake. You can eat it directly.
But I prefer to make a sauce.
Mash a garlic.
Add a spoon of fried pepper sauce.
I mentioned it when making cold rice noodle.
You can click the link aside.
Or search 'Liang Pi'.
Then add light soy sauce and vinegar.
Stir evenly.
Put these simple and seasonal food together.
Can make a delicious chive buckwheat cake.
Combine with a spicy and sour sauce.
You can get,
The fresh tastes of chives and buckwheat.
Hope you like this simple dish.
Thanks for watching.
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See you next week. Bye bye.