1. Prepare the necessary ingredients
2. Open the back of the shrimp, blanch the shrimp glands and set aside, cut the peach into pieces, soak the vermicelli until soft, drain the water and set aside
3. Put all the ingredients in the salad plate, pour in truffle oil, truffle seasoning, salt, black pepper to taste, mix well and serve
Tips:Introduce several classic and edible salad dressings|
|Vinegar sauce|
45ml of olive oil, 15ml of white wine vinegar, 5g of black pepper, 5g of honey, and a suitable amount of salt in a small airtight jar. Shake well.
|Thai Sweet Chili Sauce|
100g pineapple, 5 cloves of garlic, 3-5 millet peppers, 10ml lemon juice, 15ml fish sauce
After mixing, use a food processor to make a puree
|Citrus Vinaigrette|
Olive oil 45ml, freshly squeezed orange juice 30ml, lemon 15ml, white vinegar 5ml, orange zest 1g,
1g lemon zest, 2g salt, 4g freshly ground black pepper, 1 chopped red onion, mix all the ingredients and shake well
