Cooking Steps

1. 

   Step1:First of all, prepare all kinds of vegetables, chicken breast, eggs, etc. clean and drain water for standb

2. 

   Step2:Add some water into the pot. Add chicken breast, ginger slices and onion sections. Boil cooking wine, turn to medium low heat and cook for about 10 minutes. Remove chicken breast and cool water, then drain it for standby. The eggs can be boiled together for standby in this step

3. 

   Step3:Cut cabbage and lay it evenly on the bottom of the bow

4. 

   Step4:Cut cucumber into 2 mm thin slices broccoli, pick small flowers and corn grains, blanch them, boil them, cut tomatoes, cut flowers, cut knives and cooked eggs into four parts. With an egg cutter, you can also slice chicken breast and use a rolling pin to loosen it according to its pattern. Then tear it into silk and set it up in the way you like

5. 

   Step5:Then mix the oil and vinegar juice. I use the camellia seed oil. I can use olive oil, corn oil and other light oil. Olive oil should be more fragrant

6. 

   Step6:Prepare a bowl. Add two spoons of camellia seed oil and one spoonful of balsamic vinegar (the old vinegar that I usually fry at home. It's said that fruit vinegar and black vinegar taste better. I specially bought Italian black vinegar in cat supermarket and waited for the goods to try). One spoonful is delicious. One spoonful is honey. A little salt. A little black pepper is crushed. A little sesame is cooked

7. 

   Step7:After all the seasoning is added, stir it fully. Here, you can stir it more to make the oil and vinegar fully emulsified. If there is a manual eggbeater, it's better to operate it. Almost beat it to the picture so that the more viscous liquid is OK

8. 

   Step8:Then pour the mixed vinegar and oil on the prepared sala

9. 

   Step9:Delicious low-fat chicken breast salad is ready to be eate