Low-fat Salad
by Jun Yang JY
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash cucumbers and carrots, and a hard-boiled egg.
2. Cut carrots into flower pieces.
3. Break the organic cauliflower into small pieces.
4. Boil the shrimp for later use.
5. Blanch the carrot and organic cauliflower in a pot of boiling water.
6. Too cold, add a little salt to taste and set aside.
7. Cut the cucumber into thin slices and the hard-boiled egg into thin slices.
8. Put all the ingredients in the plate and sprinkle some crushed black pepper.
9. Pour the salad juice.
10. Let's eat!
11. Finished picture!
12. Finished picture!
