Chinese Food
Buckwheat noodles with green bean sprouts and leek
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As a northerner, especially like pasta. But refined pasta is not only bad for weight loss, but also bad for blood sugar control. Among the noodles in my family's reserve, there are not only vermicelli, spaghetti and cereals, but also buckwheat noodles. Buckwheat flour is suitable for mixing with some simple seasoning. It is very light and delicious. It can also help reduce the intake of oil and salt. It is a very healthy food. Today, I'm bringing you bean sprouts, leek and buckwheat noodles. Mung bean sprout contains a certain amount of vitamin C. and leek is rich in dietary fiber. It can promote intestinal peristalsis and prevent constipation. Put mung bean sprout, leek and buckwheat flour together and mix them with seasoning. It's a buckwheat salad that is very suitable for summer.
Cooking ingredients
Cooking Steps
Step1:Raw material
Step2:Bring hot water to the pot. Put the mung bean sprouts in the pot and cook for 1 minute. Then put them in cold water and cool them
Step3:Heat hot water in the pot. Put in buckwheat flour and cook it. Then mix it with sesame oil
Step4:Slice leek. Slice peppe
Step5:Mix the sauce ingredients together. Mix wel
Step6:Spread buckwheat noodles on the plate. Add mung bean sprouts, leek and pepper. Drizzle with sauce
Cooking tips:1. Mung bean sprouts should not be blanched for too long. On the one hand, in order to keep the crispy taste, on the other hand, try to reduce the loss of vitamins; 2. Because of the addition of soy sauce, there is salt in the soy sauce. There is no need to add salt to make dishes delicious.
