Fresh seasonal vegetable party Thai seafood seasonal vegetable salad(qing shuang de shi shu pai dui tai shi hai xian shi shu sha la )

Fresh seasonal vegetable party Thai seafood seasonal vegetable salad

Introduction:

"There was a lot of seafood left in the last paella, and it would be stale if you didn't eat it. Originally, I thought about making shrimp into fruit shrimp balls and cuttlefish into mustard cuttlefish. But the fish and foie gras in the afternoon French meal class were really boring. So, a fresh salad with all kinds of vegetables at home is simple and nutritious. My seafood is shrimp and cuttlefish, vegetables are okra, asparagus, carrots, Cherry Radish, in fact, not limited to the ingredients, as long as fresh, of course, the most important thing is to like, really do not have to choose those propaganda is particularly perfect but let yourself hate, your heart does not like, how can your body like it? Thai sauce is mainly sour and spicy, hot pepper can be fresh pepper ring, can also be dry pepper noodles; sour can be replaced by lemon juice, can also be replaced by white vinegar, fish sauce is very necessary, because it is already very salty, usually do not add salt. Finally, sprinkle some of your favorite herbs, mint, coriander and nine storey pagoda. Today I add Faxiang. "

Production steps:

Step 1: remove the head and shell of the shrimp, keep the last shell and tail, and draw a knife from the back to remove the sand line.

Step 2: remove the viscera and black membrane of cuttlefish and wash it.

Step 3: cut the cuttlefish tube with a knife and put a flower knife on it.

Step 4: cut the edible part of asparagus into sections.

Step 5: boil water in a pan and add a little salt.

Step 6: add cuttlefish, blanch it slightly, and cool it in cold water.

Step 7: blanch and cool the shrimp.

Step 8: blanch okra and asparagus to cool.

Step 9: cut half of the lemon into crescent petals and squeeze out half of the lemon juice.

Step 10: slice carrot and Cherry Radish.

Step 11: mix minced garlic, fish sauce, monosodium glutamate, frankincense, lemon juice, sugar and chili noodles into salad juice.

Step 12: mix the salad juice into the salad.

Materials required:

Cuttlefish: 1

Shrimp: 5

Asparagus: 5

Okra: 5

Cherry Radish: 3

Carrot: Half Root

Lemon: 1

Minced garlic: 3 G

Fish sauce: 10ml

Sugar: 10 g

MSG: 1g

Chili noodles: 3 G

Frankincense: 5g

Note: 1. Do not eat pepper can not add pepper, pepper ring can also be used to replace pepper powder. 2. Vanilla can choose coriander and mint, which are more authentic. 3. The blanching time of vegetables and seafood should not be too long. Salt or oil should be added to the water. After blanching, cool water should be put in immediately. When it is cool, remove and filter the water. To maintain the taste and color.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Qing Shuang De Shi Shu Pai Dui Tai Shi Hai Xian Shi Shu Sha La