Raw purple kale

Raw materials: 200 grams of purple kale, 8 grams of cucumber, 8 grams of red pepper, salt, monosodium glutamate, sugar, chili oil.

Practice: wash and break the purple kale into pieces; cucumber, red pepper washed and cut into circles, standby. Pour the purple kale, cucumber, red pepper into the container, seasoned with salt, monosodium glutamate, sugar, chili oil and mix well.

Mushroom Prawn Salad

Ingredients: 100 grams of boiled prawns, 30 grams of mushrooms, 30 grams of cucumber, 20 grams of tomatoes, 20 grams of kale, 1 orange, salt, sugar, white pepper, olives, pickled cucumber, onion, mayonnaise.

Practice: peel and shred cucumber, shred purple kale, wash and cut tomatoes. Peel the orange and divide into flaps. Mix the portobello mushrooms, shredded cucumber, tomato chunks, shredded purple kale, and orange petals, and stick the cooked shrimp on the side of the bowl. Make a salsa for dipping with mayonnaise, chopped olives, chopped onions, chopped pickles, salt, sugar and white pepper.