How to make cold noodles soy sauce, 0 oil and low calorie, refreshing and refreshing, and don't worry about long meat if you eat too much? We like cold dishes with sauce and little seafood with sauce, don't we? Juice is rich and colorful. It tastes clean, refreshing and appetizing. Cooking cold noodles with juice is also super delicious, but it is fresher than the more common cold noodles. Today, I will share a cold rice noodle with you. It tastes a little spicy, without a drop of oil, and it is very fragrant.

The buckwheat noodles I use to make fresh noodles, with shredded cucumber, shrimp and raw eggs, are full of nutrition and low in calories. You can eat raw materials during weight loss. If you eat too much, you don't have to worry about raw meat. The method is simple. Do a good job of hot pot side dishes and sauces, and then cook a fresh noodle, which belongs to the kind of simple Aauto faster video. Very suitable for cooking in summer.

The first step is to prepare food in advance. Proper amount of buckwheat noodles, a little fresh shrimp, 2 raw eggs, cucumber 1 root, small pepper, garlic, shallots and more than half of green lemon.

The second step is to cook the eggs, cool them and divide them into two halves for later use. Peel the shrimp, remove the shrimp line, and keep the shrimp for later use. Slice cucumber, mince onion, mince pepper and mince garlic for later use. Start preparing the sauce. Take an empty bowl, add minced garlic and pepper, squeeze some lemonade and then add 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 3 tablespoons of monosodium glutamate, 3 tablespoons of salt, 3 tablespoons of rice vinegar and 1 tablespoon of oil.

Pour half a bowl of cold boiled water and stir until the salt melts. At this time, you can taste it. If you feel a little weak, you can add some salt appropriately. The fried sauce can be kept in the freezer for half an hour, and it will be fresher when eaten later. Pour a proper amount of water into the pot and bring it to a boil. Then put a onion section and a piece of ginger in the pot. After boiling again, put the shrimps into the pot, pour in a teaspoon of rice wine and a teaspoon of salt, cook until the shrimps fade, and take them out for later use.

Gradually cook noodles. Pour the right amount of water into the pot to boil, and put the buckwheat vermicelli into the pot to cook until it is perfect. Soak steamed fresh noodles in cold water. Take a bowl, first scoop a proper amount of seasoning juice on the plate, then add buckwheat noodles, then add shredded cucumber, raw eggs and shrimps, and finally sprinkle a small amount of cooked white sesame seeds and shallots to serve.