Ingredients
Main ingredients
Shrimp
75g
Lychee
200 grams
Accessories
Virgin olive oil
5 grams
Green mustard
3 grams
p>Salad dressing
15g
Red leaf lettuce
20g
Bitter chrysanthemum
30g
Steps
1. Prepare the accompanying vegetables: bitter chrysanthemum and red-leaf coral lettuce.
2. After cleaning, soak in light salt water for 10 minutes, then remove and control the water for later use.
3. Use kitchen shears to cut the side dishes processed in step 2 into large and small pieces suitable for eating, and place them on a salad plate.
4. Prepare the lychees. This is a seasonal salad. When the season changes, other fruits can be used.
5. After peeling the lychees, soak the nuts in light salt water.
6. In the seasoning bowl, add salad dressing and green mustard, between them The ratio is 5:1.
7. Mix well and it will be the salad dressing for this dish. In fact, if you just use vegetable ingredients to make salads, you don’t need to add wasabi. Shrimp are used here. In order to remove the fishy smell and disinfect them, a small amount of wasabi is added.
8. Prepare 75~100 grams of shrimp. For the shrimp method, please refer to "Fresh Shrimp Shelling + Shrimp Pickling"?
9. Boil water in a pot over high heat. When the water temperature reaches 90 degrees (shrimp eye water), pour in the shrimp from step 8. Cook until the shrimps change color and are about 9 minutes cooked, then quickly pick them up.
10. Place the scooped shrimps into ice water made of cold boiled water and ice cubes and let them cool down.
11. Finally, pour the lychees soaked in light salt water and the cooled shrimps into a leaky sieve to control the water and set aside.
12. Put the lychees and shrimps from step 11 into the seasoning bowl from step 7, add a little olive oil and mix well with the salad dressing.
13. Put the shrimps and lychees mixed with salad dressing into the salad bowl prepared in step 3, and arrange it slightly.