Fig salad

Fig salad

Introduction:

"In a year, only at the end of summer and the beginning of autumn can we find these figs, with kiwifruit pulp, bean crispness and goat cheese embellishment. Who can say that this is not an" egg milk "with excellent color and art?"

Production steps:

Step 1: choose the fig with natural red and yellow gradients

Step 2: remove both ends of the bean and wash it

Step 3: break into three sections

Step 4: blanch the beans in boiling water

Step 5: scoop up with a leaky spoon

Step 6: quickly put it into ice water to cool down

Step 7: when cool, drain and sprinkle with salt and olive oil

Step 8: wash and cut figs

Step 9: cut into fan-shaped, peel and take meat

Step 10: take out the flesh of kiwifruit and cut it into pieces

Step 11: soak the flower tea in boiling water and take only the petals

Step 12: mix the beans, kiwifruit and fig together, sprinkle with the scented tea and cheese, and finish

Materials required:

Fig: 3

Concanavalin: 1 handful

Kiwifruit: 1

Scented tea: right amount

Goat cheese: moderate

Salt: right amount

Olive oil: right amount

Note: concanavalin will be poisoned if it is not cooked. I cooked it for about 3 minutes. It is just right. It has a sweet taste and a sweet aroma of kiwi fruit, so I don't need sugar

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet