Spring buckwheat fragrant pear salad & bottled with balsamic vinegar juice, buckwheat slightly crispy, pear in the salad is best to eat 1 tablespoon = 15ml 1 tsp = 5ml
Boiled buckwheat: boil the boiled water in a small pot, put the washed buckwheat in and cook for 15 minutes, remove the water for use (suitable for cooking a small amount of buckwheat, if you want to cook a lot of buckwheat, use a rice cooker like rice) Buckwheat and water 1:1, then simmer for 10-20 minutes after tripping. Fresh peas are also boiled in a boiling water pot for about 8 minutes, and the cold water is ready for use.
Wash the salad and drown the water: Wash all the vegetables, tear the big leaf lettuce into small pieces and put the bitter chrysanthemum into the vegetable bucket (I use IKEA) to clean the water. This step is very important. Salad salad without too much water, the salad juice will adhere better to it, and will not flow to the bottom of the dish along the water.
Cut the purple cabbage and carrots into thin filaments, cut the cherry radishes in half and slice them, cut the pears in half, do not cut into the nucleus, and then cut the other parts, and cut the sliced pear slices.
Put balsamic vinegar, olive oil, dijon mustard, black pepper, brown sugar, salt into the bottle, cover, shake, shake and shake
Plate, first spread the salad, then put the purple cabbage carrot radish, then put the buckwheat pea pea nuts, and finally drip the juice, open to eat ~