4 blue diamond shrimps, 1 protein, 2 comprehensive salad leaves, 1/4 red onions, a little fresh mint, 1 teaspoon white powder, 1 tablespoon white wine vinegar, a little salt, a little white pepper and 3 tablespoons extra-grade olive oil.

working methods

Shell and tail shrimp, remove intestinal mud, mix well with salt, white pepper, white powder and egg white, and marinate for about 30 minutes.

Wash the salad leaves, drain and tear them to the size of your mouth. You can match salad leaves according to your personal preference and convenience. Common radish vines, lettuce, red leaf lettuce, sesame leaves and tender spinach leaves.

Put some oil in the hot pot, add shrimp and sprinkle a little salt and pepper to taste. After frying, take it out and cool it for later use.

Oranges and grapefruit are bitter because they have white fruit powder, so avoid white fruit powder after peeling and only take pulp. Shred red onion, soak in ice water for about 15 minutes, and then filter out.

Liquor vinegar, olive oil, orange juice, salt and pepper are made into oil vinegar sauce (the ratio of olive oil to liquor is 1:3), and then mixed with all the materials.

Mix all the ingredients well, add shrimp and sprinkle with chopped fresh mint leaves.