Ingredients: 10 prawn, 1 50g broccoli,/kloc-0 squid, 1/3 lettuce,100g corn kernels (cooked) and100g green beans (cooked), 3 tablespoons.
Accessories: 2 grams of salt and a few drops of vegetable oil.
1, prepare the required materials.
2. Broccoli is broken into small flowers, lettuce is soaked in light salt water for 10 minute, washed and torn into pieces. Squid peels off a layer of skin, prawn peels off its head and shell, and keeps its tail. After removing the shrimp line, slice the shrimp back with a knife for easy eating.
3. Cut the squid open with a knife, draw a cross knife on the inside of the squid, and then cut it into pieces. If you can't cut the cross knife, you can cut it directly into strips. The cutting knife is for beauty.
4. Boil the pot with water, pour in a few drops of oil, blanch the broccoli until the color turns dark green, remove it and put it in cold water for cooling, remove it and control the water for later use.
5. Blanch the green beans and corn kernels for 5 minutes and remove them for use.
6, add water to the pot to boil, add prawns, simmer until the prawns turn red, roll them up, and remove the water for use.
7. Boil the water, add the squid pieces, cook until the squid rolls, remove and cool in cold water, remove and control the water.
8. Put broccoli, lettuce, corn kernels, green beans, prawns and squid into a basin, and add salad dressing to season the seafood salad.
9. Stir well with chopsticks and serve.