Avocado Shrimp and Potato Chips Salad

Avocado Shrimp and Potato Chips Salad

1. Wash the glass bottles and put them in the steaming oven.

2. Select the disinfection function, set 120°C, and disinfect for 13 minutes.

3. Pour milk into a bowl, add yogurt fungus powder and mix well.

4. Pour the milk into the sterilized bottle and place it in the steaming oven.

5. Select the fermentation function, set 35°C, and wait for 10 hours.

6. After 10 hours, take out the fermented yogurt and put it in the refrigerator for later use.

7. Wash the shrimps and put them on a plate, and put them in the steaming oven.

8. Fill the steamer water tank with water.

9. Turn on the steaming oven at 100 degrees and steam for 10 minutes. After steaming, take it out and let it cool.

10. Cut half of the steamed shrimp into small pieces for later use.

11. Cut the cucumber, avocado, and mango into roughly the same size.

12. Pour the cucumber, avocado, mango and shrimp cubes into the mixing bowl.

13. Add homemade low-fat yogurt and mustard sauce, stir all the ingredients well.

14. Place the potato chips on a plate, and use a spoon to place the shrimp, vegetable and fruit cubes coated with low-fat yogurt sauce on the potato chips.

15. Finally, put the whole shrimp garnish on the surface and start eating.

16. Finished product display.

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Tips:

1. When fermented yogurt does not add fine sugar, the calories are lower. Those who like to eat sweet can also add fine sugar to the milk before adding the yogurt bacteria powder.
2. The remaining yogurt should be consumed as soon as possible and stored in a cold storage, otherwise it will easily deteriorate.
3. Add a little salt to enhance the taste when mixing the shrimps, vegetable and fruit grains.