Shrimp and bamboo shoots salad

Shrimp and bamboo shoots salad

Introduction:

"Compared with the traditional western style salad, I prefer the simple Chinese style mixed vegetables. I keep the characteristics of diverse varieties and rich colors in the salad. I don't need salad dressing or other western style sauces. Instead, I use the simple seasonings needed by the Chinese style mixed vegetables -- salt, rice vinegar, minced garlic and black pepper to highlight its original flavor and keep its healthy and light taste. It's simple and casual, and delicious Discount. Let's take a look at what ingredients I choose for my "shrimp and bamboo shoots salad."

Production steps:

Step 1: wash and shell the shrimp, and pick out the shrimp thread from the second and third section of the shrimp back;

Step 2: control the water content of the treated shrimp, add salt, cornmeal, egg white and ginger slices, and marinate them;

Step 3: put the corn shoots into the pot in cold water, blanch them and take them out;

Step 4: blanch asparagus in boiling water;

Step 5: soak the blanched corn asparagus and asparagus in cold boiled water with ice;

Step 6: blanch the shrimp in boiling water;

Step 7: cut the corn asparagus and asparagus into small pieces, add the boiled shrimps, small tomatoes and shredded onion, and put them into a container;

Step 8: add appropriate amount of salt, garlic, white vinegar and black pepper;

Step 9: stir evenly;

Step 10: put it in a salad bowl.

Materials required:

Prawn: 250g

Asparagus: 200g

Corn shoots: 200g

Small tomatoes: 5

Onion: right amount

Egg white: half

Ginger slices: right amount

Garlic: right amount

Rice vinegar: right amount

Raw powder: appropriate amount

Olive oil: right amount

Black pepper: moderate

Salt: right amount

Note: 1. First deal with the shrimp: remove the shrimp shell, pick out the shrimp thread from the second and third section of the shrimp back with toothpick, control the dry water after washing, add salt, ginger, raw meal and egg white, and then marinate; 2. Do not remove the knife first, put the whole vegetables into the boiling water to avoid the loss of nutrients; when blanching, add a little salt and a few drops of oil, put the corn shoots into the pot in cold water, blanch and pick up; asparagus Put it into the cold boiled water with ice and soak it for a few minutes; then take it out and decompose it into sections of appropriate size; 3. After all the materials are ready, add salt, white vinegar, garlic and black pepper to taste; I personally prefer light taste, if not, add some heavy taste, whatever you like.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet