Thai seafood and vegetable salad
Ingredients: lemon,asparagus,okra,carrots,cherry radish,shrimp,cuttlefish,MSG,minced garlic,sugar,chili noodles,fish sauce
Recipe Recommendations
- cuttlefish in 1
- shrimp 5 rats
- asparagus of 5
- okra of 5
- cherry radish of 3
- carrots half a
- lemon one
- minced garlic 3 grams
- fish sauce 10ML
- sugar 10 grams
- MSG 1 grams
- chili noodles 3 grams
- hot and sour
- mix
- ten minutes
- ordinary
Steps for Thai seafood and vegetable salad
1
Remove the head and shell of the shrimp, keep the last shell and tail, and draw a knife from behind to remove the sand line.
2
Remove the internal organs and black membrane of cuttlefish and wash them thoroughly.
3
Cut the cuttlefish tube with a single knife and apply a flower knife to it.
4
Take the edible part of the asparagus and cut it obliquely into sections.
5
Boil water in the pan and add a little salt.
6
Add cuttlefish and blanch slightly, add cold water to cool.
7
The shrimps are also blanched and overcooled.
8
Okra and asparagus are also blanched and overcooled.
9
Cut half of the lemon into crescent slices, squeeze out the lemon juice on the other half.
10
Cut carrot and cherry radish into slices.
11
Mix minced garlic, fish sauce, monosodium glutamate, chopped French spices, lemon juice, sugar, and chili noodles into salad dressing.
12
Stir the salad dressing into the salad.Thai seafood and vegetable salad Make Tips
1. Those who don't eat peppers can not add peppers, or you can use chili rings to replace chili powder. 2. Vanilla can be made of coriander and mint to be more authentic. 3. Blanch vegetables and seafood for too long. Add salt to the water, or add some oil. Immediately after blanching, put in cold water. Remove and drain when it cools. Only in order to maintain the taste and color.