Pumpkin buckwheat eggs, a combination of low-fat and high-energy salad materials, add some salad dressing and taste not afraid of dryness. If you are afraid of fat, use a half-fat salad. It looks good and delicious. The ladies and sisters in the Ins circle are super loved. ! Summer is coming, really don't try to work for the beauty?
Prepare all the ingredients;
The buckwheat is soaked for half an hour in advance, and the buckwheat will have small buds sticking out after buffing, buckwheat and water are steamed at a ratio of 1:2 or buckwheat cooked like rice;
Cut a half of the pumpkin into a food bag, sprinkle with salt, black pepper and thyme, pour in olive oil, simmer a few times through the food bag, evenly wrap the olive oil on the pumpkin, then enter the oven for 180 degrees and 25 minutes. Bake the pumpkin, the length of the roasting should be adjusted according to the size of the pumpkin;
Eggs cooked boiled eggs, peeled, sliced for use;
Put the pumpkin, buckwheat, and egg on the plate, sprinkle with pine nuts and cranberries, decorate the fresh basil leaves, and squeeze the Heinz small pure salad dressing with only half the fat of the regular salad dressing. Extrusion of beautiful flowers, hurry up! https://detail.tmall.com/item.htm?spm=a1z10.1-b-s.w5003-18487522247.11.28b66e4bSjsQ8b&id=567208471286&rn=04cffc663b2db96bdcfc8d8d17ce633e&abbucket=8&scene=taobao_shop
You can also squeeze it directly on the salad or use a spoon to decorate the western food. Mix well and eat.