Shrimp double salad
By VicentaLakin
In contrast to traditional Western salads, I prefer simple Chinese blends that preserve the diversity and colour of the salads, do not require salad sauce or other Western sauce, but rather use the simple sauces required for Chinese blends - salt, rice vinegar, garlic paste and black peppers - to highlight its original taste, maintain its healthy taste, simple and casual, and delicious. Let's see what my Shrimp Twins salad uses。
Recipe Recommendations
- base shrimp 250 grams
- asparagus 200 grams
- baby corn 200 grams
- small tomatoes of 5
- onion appropriate amount
- egg white half a
- ginger slices appropriate amount
- garlic appropriate amount
- rice vinegar appropriate amount
- cornflour appropriate amount
- olive oil appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- salty and sweet
- mix
- ten minutes
- simple
Steps for Shrimp double salad
1
Shrimp is washed out of the shell and the line is removed from the second or third section of the back
2
Shrimp-treated dry moisture, with salt, powder, egg rinse and ginger tablets, and pick and pick
3
It's cold and cold
4
It's hot in the open water
5
(b) Directly immersed in cold water with ice
6
And then the smelt of shrimp is burned in open water
7
(b) To make a small section of corn and platinum cleavers, and to add corroded shrimp, tomatoes and onions to a container
8
Add appropriate quantities of salt, garlic paste, white vinegar and black peppers
9
It's fine
10
Put it in the salad bowl。Shrimp double salad Make Tips
1. First, prepare the shrimp: remove the shells, use a toothpick to pick out the black vein from the back of the shrimp (between the second and third segments), rinse and pat dry. Then, marinate with salt, ginger slices, cornstarch, and egg white, mixing well.
2. For the vegetables, do not cut them beforehand; blanch them whole to prevent nutrient loss. When blanching, add a pinch of salt and a few drops of oil to the water. Blanch the corn shoots briefly in cold water and remove. Blanch the asparagus until it turns bright green, then immediately plunge it into iced water to soak for a few minutes. Afterwards, remove and cut them into suitable-sized pieces.
3. Once all the ingredients are ready, season them with salt, white vinegar, minced garlic, and black pepper. I personally prefer a light flavor, but you can adjust the seasonings to your own taste.