Colorful fat-reduced buckwheat cold noodles

Preparation ingredients: Pleurotus eryngii, cucumber, Chinese cabbage, mung bean sprouts, carrots, shrimps, eggs, chicken legs and buckwheat noodles.

Step:

After the buckwheat noodles are cooked, pass them through cold water.

Peel the chicken leg and put it in cold water. Add ginger and cooking wine and cook (about 2 minutes).

put the cooking oil and salt in hot water and blanch the vegetables for 1 minute.

blanch the mung bean sprouts in hot water for 1 minute.

put olive oil in a hot pan and fry the shrimps and shredded carrots.

shredded Pleurotus eryngii is fried.

spread the egg liquid into an omelet and cut it into shreds.

How to make the juice:

1: Boil some hot oil on minced garlic, chopped green and red peppers, chopped onion, white sesame seeds and Chili powder to stimulate the fragrance.

2: add two spoonfuls of soy sauce, two spoonfuls of oil, one spoonful of aged vinegar, a little sugar substitute, a little sea salt and black pepper and mix well. Finally, add a slice of lemon and coriander.