Refreshing Seasonal Vegetable Party - Thai Seafood Seasonal Vegetable Salad
2024-04-13 10:13:39 478
![Refreshing Seasonal Vegetable Party - Thai Seafood Seasonal Vegetable Salad](https://i3.meishichina.com/attachment/recipe/2017/10/11/20171011150770896468513.jpg?x-oss-process=style/c640ms)
Last time, there was still a lot of seafood left in the seafood meal. If you don't eat it, it will not be fresh. I originally planned to make shrimp into fruit Shrimp balls balls and cuttlefish into mustard cuttlefish. But in the afternoon, the fish and goose liver in the French meal class were really boring. So, a fresh salad, together with various seasonal vegetables at home, was simple and nutritious< Br>
Details of ingredients
Technique
Steps to make Refreshing Seasonal Vegetable Party - Thai Seafood Seasonal Vegetable Salad
- 1. Remove the head and shell of the shrimp, keep the last shell and tail, and cut from the back to remove the sand line.
- 2. Remove the internal organs, remove the black film, and wash the squid clean.
- 3. Cut open the cuttlefish tube with a knife and place a flower knife on top.
- 4. Take the edible part of asparagus and cut it diagonally into sections.
- 5. Boil water in a pot and add a little salt.
- 6. Add cuttlefish and blanch slightly, then add cold water and let it cool.
- 7. Boil and scald the shrimp too cold.
- 8. Okra and asparagus are also blanched and cooled.
- Cut half of the lemon into crescent petals, and squeeze out the lemon juice for later use.
- 10. Cut carrots and cherry radishes into slices.
- 11. Mix minced garlic, fish sauce, monosodium glutamate, chopped French incense, lemon juice, sugar, and chili noodles into salad sauce.
- 12. Mix the salad juice into the salad.