Red Shrimp Salad with Vinaigrette
1.
Prepare ingredients: red shrimp and chicken chop
2.
Wash the prepared vegetables and set aside
3.
Wash the red shrimp, use a toothpick to pick out the shrimp thread from the seam between the backs of the shrimp, and gently pull it.
4.
Put an appropriate amount of water in a small pot, add sliced ginger, boil on high heat, add the red shrimp, cook for 4 minutes on medium heat, quickly remove the cooked red shrimp, do not cook the shrimp for a long time to prevent the meat from getting old
5.
Put a thin layer of water in a flat-bottomed non-stick pan, bring to a boil over medium heat, add the thawed black pepper chicken chop
6.
Don’t turn the chicken chop in a hurry after putting it in. Fry for 2 minutes and turn it over. Continue to cook for 2 minutes until the surface is slightly browned, and you can start the pan.
7.
Peel off the old skin of the asparagus, blanch it and remove it, soak it in cold water for later use
8.
Cut the water radish into thin slices, cut the cherry tomatoes into four pieces, tear the bitter chrysanthemum by hand, and put all the asparagus after cooling down into the seasoning bowl
9.
Fried chicken chop, cut into small cubes
10.
The cooked red prawns are peeled, heads, tails are kept, and all are placed in a seasoning bowl
11.
Drizzle with Mediterranean vinaigrette, mix well and serve
Tips:
1. Be sure to thaw the chicken chop in advance before putting it in the pan. If you don't want to eat too tender chicken, you can put a little more water; if it is not a non-stick pan, you can add a few drops of vegetable oil in the water;
2. Be sure to boil the red shrimp in an underwater pot. The effect is best when it is cooked for 4 minutes. The shrimp tastes fresh and sweet. If it is cooked for a long time, the meat will become hard.
