Japanese Chinese cold noodles

Ingredients: 60 grams of buckwheat noodles, half a thin cucumber, 30 grams of carrots, 2 strips of crab roe, 2 pieces of ham, 2 eggs, sesame sauce 1 tablespoon, glutinous rice 1 tablespoon, half a tablespoon of soy sauce, 2 tablespoons of black vinegar, mustard 1 teaspoon, and chicken soup/kloc-0.

Practice: shred ham, cucumber and carrot, shred crab roe by hand, beat eggs in a bowl, and mix all sauce ingredients; When the noodles are cooked in boiling water, rinse them with cold water and drain them. Fry the egg paste into egg skin and cut them into shreds, and then you can start to set the plate. Put the noodles in the middle, pour the sauce on them, and then cover the shredded ingredients on the cold noodles respectively. Whether the plate is good or not depends on the matching of these colors.