Accessories: soy sauce10ml, balsamic vinegar 5ml, sesame oil 5ml, appropriate amount of Chili oil, a little cooked sesame seeds, 3g of sugar and 3g of salt.
Steps:
1, food map, this recipe uses Zhongyu buckwheat vermicelli, with buckwheat flour content higher than 20%. Compared with ordinary vermicelli, protein content is higher and GI value (glycemic index) is lower, which is very suitable for people who need to control blood sugar or lose weight.
2. First, shred the zucchini, sprinkle 3g salt, let it stand for 20min and then squeeze out the water.
3. When pickling shredded zucchini, prepare other ingredients. Cut carrots into shreds (or wipe them with steel wire) and blanch them in boiling water for half a minute.
4. When pickling shredded zucchini, prepare other ingredients. Cut carrots into shreds (or wipe them with steel wire) and blanch them in boiling water for half a minute.
5. After the water is boiled, add a spoonful of oil and salt, put the buckwheat noodles in the pot and cook for 3 minutes, remove the supercooled water, drain and add a spoonful of sesame oil and mix well to prevent the noodles from sticking together.
6. Making sauce: Mix balsamic vinegar and soy sauce, and add minced garlic and sugar.
7. Code zucchini, carrots and shredded chicken on buckwheat noodles, pour the sauce on them and mix well. Add Chili oil according to personal taste and sprinkle with sesame seeds.
8, with a glass of lemonade, it is a refreshing and healthy meal!
9, delicious and delicious!