Shrimp Double Bamboo Salad

Name: Shrimp Double Bamboo Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Kewei Shrimp; 200g asparagus; 200g Baby corn; 5 Small tomatoes; Some onion; 1/2 Egg white; Some Sliced ginger; Some garlic; Some Rice vinegar; Some Corn flour; Some olive oil; Some Black pepper; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Compared with traditional Western-style salads, I prefer simple Chinese-style dressings, retaining the variety and rich colors of the salad, without the need for salad dressing or other western-style dressings, but using simple seasonings required for Chinese-style dressings ----Salt, rice vinegar, minced garlic and black pepper to highlight its original flavor and maintain its healthy and light taste. It is simple and casual, and its deliciousness is not compromised.

Let's take a look at the ingredients used in my "Shrimp Double Bamboo Salad". "

Shrimp Double Bamboo Salad

1. Wash the shrimps and remove their shells, and pick out the shrimp threads from the second and third nodes on the back of the shrimp;

2. Control the moisture of the processed shrimp, add salt, cornstarch, egg white and ginger slices, pick it up and marinate;

3. Pot corn shoots under cold water, blanch them and remove them;

4. Blanch the asparagus in boiling water;

5. Soak the blanched corn shoots and asparagus directly in cold water with ice cubes;

6. Put the delicious shrimps in boiling water and boil them;

7. Cut the corn shoots and asparagus into small pieces, add the blanched shrimp, small tomatoes and shredded onions, and put them in a container;

8. Add appropriate amount of salt, minced garlic, white vinegar and black pepper;

9. Stir evenly;

10. Put it in a salad bowl.

Tips:
1. Prepare the shrimp first: remove the shells of the shrimp, use a toothpick to pick out the shrimp thread from the second and third sections of the back of the shrimp, wash and control the water, add salt, ginger, cornstarch and egg white to pick up and marinate;

2. Don't unknife the vegetables first, put them in the blanching water to avoid loss of nutrients; add some salt and a few drops of oil when blanching the water, blanch the corn shoots in a pan under cold water, and pick them up; add the asparagus and remove the color. , Put it directly into cold boiled water with ice and soak for a few minutes; then take it out and decompose it into suitable size segments;

3. After preparing all the ingredients, add salt, white vinegar, minced garlic and minced black pepper to taste; I personally prefer a lighter taste, if you don’t like it,

You can add a bit more flavor, as everyone likes.