1. Prepare the ingredients used.
2. Soak and wash the purple cabbage, shred and set aside.
3. Add fine salt and salad oil to the pot, blanch the shrimps for half a minute, and control the water out of the pot for later use.
4. Then wash and pick the cabbage, carrots and parsley.
5. Put the seasonal vegetables into a bowl, and put the blanched shrimps into the bowl.
6. Put the salad dressing into the piping bag and squeeze it evenly on the surface of the seasonal vegetables and shrimps.
7. In this way, a portion of seasonal vegetables and shrimps is complete.
