Buckwheat Jelly (Ba Gao)
Buckwheat rolled into distinctive shapes, equally suited to cold or hot serving.
Ingredients
buckwheat flour
500 g
fine salt
6 g
cold water
1000 g
soy sauce
50 g
vinegar
50 g
sesame paste
150 g
garlic
25 g
mustard paste
25 g
chili oil
10 g
salted carrot
25 g
Instructions
1
Step 1
Add the salt to 1000 g of cold water in a pot and bring to a boil. Pour in the buckwheat flour and stir with a wooden stick until it forms a dough, then rinse with cold water.
2
Step 2
Wet your hands with cold water and pat the dough into round flat cakes. Use a small knife to cut the cakes into strips and place them in a bowl. Pour the soy sauce, chili oil, vinegar, and garlic juice over the strips. Add the mixed sesame-mustard paste and the shredded salted carrot (grated on a box grater), and serve immediately.
