Sea Shrimp and Avocado Salad──private Dish of Fish Kitchen

by Fish kitchen

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Sea shrimp meat is not only high in protein, but also rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A. The magnesium contained in it has an important regulatory effect on heart activity and can well protect the cardiovascular system.

Avocado, also known as avocado and butternut, is known as forest cream. It contains protein, dietary fiber, vitamins, minerals and other nutrients. It has the functions of providing energy, anti-oxidation, regulating blood vessels, and improving constipation.

The sea shrimp and avocado salad launched by Yuer Kitchen is a very nutritious salad dish. The exquisite and creamy and rich taste of avocado and the Q bomb of Shanghai shrimp can transform the taste and taste..."

Sea Shrimp and Avocado Salad──private Dish of Fish Kitchen

1. Ingredients: 8 sea prawns, 2 avocados, 3 eggs, 1 cucumber, corn kernels, salad dressing, mustard, salt, vegetable oil, and original potato chips.

2. Pretreatment of ingredients: 1. Wash the eggs and put them in a pot to boil;

3. Boil for 4 minutes, take it out and peel it for later use;

4. Add a little vegetable oil and salt to the pot, add corn kernels after boiling the water;

5. Take it out after cooking and drain the water for later use;

6. Put the sea prawns into the pot and cook;

7. Cook, remove and drain the water for later use;

8. Food material processing: 1. Wash the cucumbers and cut them into corn kernel-sized cucumbers;

9. Head and shell the sea prawns, take out the prawn meat, and dice six;

10. Dice the egg white, reserve one egg yolk;

11. Cut the avocado vertically from the middle;

12. Take out the pulp with a stainless steel spoon;

13. One of them was cut into diced avocado.

14. Method: 1. Put diced avocado in a bowl;

15. Add corn kernels;

16. Add diced sea prawns and egg whites;

17. Add diced cucumber;

18. Add an appropriate amount of salad dressing and a little wasabi;

19. Stir evenly.

20. Plate.

21. The flavours of sea prawns and avocado are fused, and the fishy smell of sea prawns is masked with the fragrance of cucumber.

22. Use a little wasabi to reduce the heavy aroma of the salad dressing.

23. The color is attractive and prosperous.

24. The exquisite, creamy, plump texture of avocado and the Q-bomb of Shanghai prawns can create a wonderful texture and taste.

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