Buttered pumpkin salad
By VicentaLakin
It's too hot to use anything in the fridge
Recipe Recommendations
- Green shrimp 200g
- avocado one
- Gherkin 1 piece
- asparagus
- pumpkin 200g
- chili powder appropriate amount
- minced garlic appropriate amount
- cooking wine a little
- salt a little
- pepper a little
- olive oil appropriate amount
- full-fat yogurt 100g
- honey 10g
- mint leaves 10g
- cumin powder a little
- lemon juice
- pepper a little
- sweet and sour
- roast
- ten minutes
- simple
Steps for Buttered pumpkin salad
1
(b) The availability of key materials
2
Shrimp is washed, extra water is drained from the kitchen with paper, pepper powder, garlic, a little wine, a little salt, pepper powder
3
(b) Combination of pickled spares
4
(b) Shrimp pickles, processing pumpkins and berylliums, where I bake, where the pumpkins cut small pieces of skin, and the beaks take root, and put a little salt, pepper powder, olive oil on the grill, and the oven is preheated 180 degrees, with a 15-minute roasting to the pumpkins' surface wrinkle
5
Creams go to the nuclei, and cucumbers are replaced
6
Then we'll take the bottom pan and put an appropriate amount of oil and heat in it, and we'll fry the shrimp so that it's ready
7
And then fix the mint eugar sauce, and those who don't like mints can change it
8
Last set together, soy sauce, done。Buttered pumpkin salad Make Tips
1. The ingredients listed are for two servings. Therefore, to make a single serving, all ingredients should be halved;
2. If you prefer a lower-fat version, use less avocado, boil the pumpkin and asparagus, and use low-fat yogurt for the sauce, if you think it necessary.