Recipe: Three-color buckwheat chickpea salad

Home Cooking Recipe: Three-color buckwheat chickpea salad

Notes:

Recently, hot pot, casserole, skewers, barbecues have been eaten so much, and the intestines are sticky. It is also good to mix the refreshing salad and clear the stomach. After the chickpeas have been cooked, the powder is simmered. After the three-color buckwheat is cooked, the QQ bombs are mixed. The vegetables and fruits are really delicious. You don’t have to worry about getting fat when you eat a big pot.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash vegetables and fruits, cut off the spare

    Wash vegetables and fruits, cut off the spare

  2. Home Cooking Recipe: Chickpeas soaked in water one night in advance, and boiled in the pot for 15 minutes the next day. Wash the three-color buckwheat, add twice the water, boil the fire on a large fire, cover and cook for fifteen minutes, then turn off the heat and mix well, cover the lid for 15 minutes. Vinegar juice = 15g lemon juice + 45g olive oil + salt, black pepper, honey (just according to your own taste, it is best to taste before mixing)

    Chickpeas soaked in water one night in advance, and boiled in the pot for 15 minutes the next day. Wash the three-color buckwheat, add twice the water, boil the fire on a large fire, cover and cook for fifteen minutes, then turn off the heat and mix well, cover the lid for 15 minutes. Vinegar juice = 15g lemon juice + 45g olive oil + salt, black pepper, honey (just according to your own taste, it is best to taste before mixing)

  3. Home Cooking Recipe: Mix all ingredients and mix well.

    Mix all ingredients and mix well.


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