1. Cut the washed carrots and cucumbers into shreds, and cut the washed onions into 5 petals. The organic cauliflower stalks are shredded and blanched, soaked in ice water, and drained for later use.
2. Put in a little oil, cooking wine, salt and chicken powder to beat the eggs into egg liquid
3. Heat the pot over a low heat and pour in the egg mixture, spread out into egg skins and take out, shred and set aside
4. Then fry pigeon eggs in a small fire (no oil is needed). Served after frying
5. Boil the water in a pot, boil the soba noodles, and see that the noodles have no white core.
6. Soak in the ice water prepared in advance, then remove and drain
7. Seasoning: boil with light soy sauce + oyster sauce + sugar, let cool, squeeze in mustard and vinegar, mix well
8. Pour in the drained soba noodles and mix well
9. Take a plate and put a lotus leaf soaked and washed in salt water
10. Put on the mixed soba noodles
11. Put on egg peel shreds, cucumber shreds, carrot shreds, and organic cauliflower stalk shreds
12. Put pigeon eggs and onions on top and it’s OK~ Isn’t it perfect?
Tips:You can put seasonal vegetables as you like~
