There are many types of vegetables in vegetable salad, but the amount of each is not large. After purchasing the raw materials, if some of the raw materials are large, you can put them in fresh-keeping bags and store them in the refrigerator, and take out one at a time. Just use small portions;

Purple cabbage and carrots can be eaten raw or blanched in water before being mixed with food; broccoli and asparagus need to be blanched in boiling water before they can be eaten. But when blanching in boiling water, the time should not be too long; food should be processed according to the different characteristics of each vegetable; blanched food needs to be cooled with cold water, which can not only maintain the color of the ingredients, but also make the taste of the ingredients more crisp and tender ;

You can go to the supermarket to buy ready-made salad dressing for salad dressing. If you want to lose weight, it is recommended to use Duoma's method. Just salt and fresh lemon juice can be seasoned;

1. First prepare various ingredients to make this kind of vegetable salad. It is better to prepare more types of vegetables and richer colors, so that they look better when mixed together; remove the heads and shells of the white shrimps Remove shrimp threads, peel carrots, and wash them together with other vegetables;

2. Clean some vegetables and need to be processed. For example, cut broccoli into small florets, carrots into slices, and asparagus. You can directly break it into small pieces by hand. These three vegetables need to be blanched in boiling water;

3. Boil a pot of boiling water, put a little salt in the water, put the asparagus segments into the pot and cook for 30 seconds. Then add the broccoli and finally the carrots, then use a slotted spoon to take them out;

4. Take out the blanched vegetables and soak them in a cold water basin. Change the cold water again to cool down the vegetables quickly and make them more crispy and tender;

5. Cook the shrimps in a pot of boiling water, then put them in cold water to cool. After cooling, the shrimps will have a firm texture. Tender;

6. Drain the excess water from the cooled vegetables and put them in a large bowl. Then tear the purple cabbage and lettuce into small pieces and put them in the bowl. Cut the tomatoes into small pieces. Put the slices in and sprinkle with appropriate amount of salt;

7. Cut a fresh lemon into half, squeeze out the lemon juice and pour it on the vegetable salad;

8. Put the shrimps on top, the same goes for putting the shrimps first and then drizzling lemon juice;

9. Mix evenly with chopsticks, and you can start eating. Isn’t such a vegetable and shrimp salad beautiful and nutritious? Woolen cloth.

Whether it’s breakfast or dinner, have a big bowl of delicious vegetable and shrimp salad and you can lose weight healthily this summer!