Babe Pumpkin and Shrimp Warm Salad
Beibei Pumpkin 1 only | Shrimp 100g |
Broccoli 100g | Mushroom 50 grams |
Shiitake mushrooms 50 grams | Avocado 1 |
Salt 2 grams | Black pepper 2 grams |
"Totole" banquet cooking wine 10 grams | "Totole" Three Fresh Chicken Essence Seasoning 5 grams |
Step 1
Wash the Beibei pumpkin and put it in the oven at 200 degrees for 25 minutes Remove heads and shells from shrimps, add in Totole Banquet cooking wine and marinate for 5 minutes Wash and cut the broccoli, boil the broccoli in a pot and blanch it for 1 minute. Wash and cut the mushrooms and mushrooms into pieces. Cut the avocado into pieces and set aside.Step 2
Heat oil in a pan, add shiitake mushrooms, mushrooms, broccoli and shrimps to the pan, add an appropriate amount of Totole Sanxian chicken essence seasoning and salt, stir well and set aside.Step 3
Cut the top of Beibei pumpkin and remove the pulp, place all ingredients on a plate, sprinkle with black pepper, and finally put avocado on top.Step 4
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