Prawn Salad with Avocado
1.
Wash the double-color pepper, remove the stalks, remove the white flesh, and shred.
Wash the lettuce and tear it with hands into 3 cm square pieces.
Wash the shrimps and soak in water, add a teaspoon of cooking wine.
Cut the avocado and scoop out the flesh along the edge with a spoon, making it as complete as possible.
Boil water in a pot, put eggs in a boil, keep boiling for 9 minutes, turn off the heat and simmer for 5-8 minutes.
Chubby roasted sesame salad dressing in the refrigerator.
2.
Spread the lettuce on the bottom of a bowl, sprinkle with crushed black pepper and very little salt.
The advantage is that the salt makes the lettuce water out, and the crushed black pepper can play a role in pickling. At the same time, during the production process, other materials are not directly contacted with the container, so as to avoid heat conduction that will cause the temperature of the material to rise and affect the taste.
3.
Wash and drain the colored pepper shreds and spread on top of the lettuce.
Cut the avocado into 1 cm pieces and spread over the shredded peppers.
4.
Put 2 grams of salt in the pan for the shrimps, cook them and put them at room temperature.
Pour into a salad bowl and sprinkle some crushed black pepper.
Pour 50ML of Kewpie Roasted Sesame Salad Sauce into the salad twice, stirring while pouring.
5.
Pour the mixed salad into the plate.
Boiled eggs, rinse in cold water, lightly peel and cut into petals.
Put it in a salad or put it in a salad.
Tips:
1. The avocado is dark brown and has a slightly soft texture when pressed by hand.
2. Don't cook the eggs for too long. The yolk is tight. It will be very dry when you make a salad, which will affect the taste.
3. The quick-frozen medium-sized shrimps I used, and fresh shrimps can be used, but the texture and taste are not improved.
3. Shrimp is not big, it should match the type of ingredients, especially the palatability.
4. This taste can still be combined with vinaigrette and the taste is also very good.
