Orange shrimp salad

1

Put all seasonings in a bowl and mix well to make salad dressing.

2

Soak the vermicelli in boiling water for 10 minutes, cook the peas in a boiling water pot, remove and cool; drain the water, mix in half of the prepared salad dressing and marinate for 20 minutes.

3

Wash the red pepper, remove the stalks and seeds, and cut into diamond-shaped slices.

4

Cut the cucumber horizontally into two sections, remove the middle flesh, and slice it.

5

Peel the oranges and cut them into corners.

6

Remove the shells and lines from the shrimps, leave the tails and make into shrimp balls; blanch them in boiling water until cooked, and remove them.

7

Pour shrimps into ice water until cool through and drain.

8

In a large bowl, mix the cucumber slices, orange corners, red pepper slices, vermicelli, shrimp, and peas well, and pour with appropriate amount of salad dressing.

1. If you don't like to eat oranges, you can also use this method to replace oranges with mangoes and pineapples, and you can make them into Xiangmang salad shrimp and pineapple salad shrimp. 2. Vinegar sauce can be varied in variety. As long as the combination is reasonable, the food can be vividly rendered anytime and anywhere. If it is seafood, it can be paired with French mustard and garlic; if it is meat, you can add some brandy to the vinaigrette sauce. 3. Seafood and vitamin C can be eaten at the same time under normal dietary conditions. There have been previous reports that seafood and vitamin C cannot be eaten at the same time. However, according to the latest research by food experts, food poisoning can occur only if you consume excessive seafood (more than 3 kilograms) together with vitamin C. Therefore, as long as you have a normal diet, seafood and vitamin C can be eaten together.