This is a refreshing and delicious summer salad with a bit of bitterness. The most bitter thing in this dish is grapefruit, but the sauce made with grapefruit juice will be delicious, and the bitter salad will be able to get rid of the greasy effect.
Cut the flesh and peel the grapefruit, then cut the flesh into a bowl for later use.
Squeeze the grapefruit pulp and peel off a portion of the juice into a bowl for later use.
Cut the red onion and cut the red onion into a red onion head and grab it. (You can also put the cut red onion head into the box and shake it apart.)
Add the appropriate amount of bitter tea oil to the fried onion head, and then put the shallots in the pan and fry until crispy. Wait until the red onion head is fried until golden and remove it. (Fry the onion ring while keeping it lightly, so that it is evenly heated.)
Deep-fried suede, put the mink in a pan and fry until it is close to golden. Remove it and put it on the kitchen paper to drain the oil for later use. (When the mink is close to the color, you can remove it and continue to conduct heat.)
Add a small amount of white vinegar to the boiling water pot and put the shrimp into it.
In the ice town, the simmered shrimps are placed in ice water.
Cut the lettuce and cut the lettuce into a bowl and set aside.
Make a sauce Add the Italian spice, olive oil, salt, and black pepper to the grapefruit juice and mix well.
Shelling the chilled shrimp to the head and shelling, the shrimp retain the shell of the shrimp tail.
Use a knife to cut the shrimp back to the head, and cut the cut shrimp into the sauce bowl and mix well.
Assembling the processed shrimp into a lettuce bowl, topping the sauce, adding the grapefruit pulp, and finally mixing the ingredients in the bowl.
Put the salad into a finished bowl and sprinkle with crispy shallots and suede.
1. After adding vinegar in the boiling water pot, the shrimp will be boiled. The acetic acid will make the protein mature faster, the shrimp will be smoother and brighter, the shrimp will be more fresh and the shrimp shell will be more easily peeled off. When the shrimp is boiled, the body of the shrimp is just 90° and the ripeness is just right. 2, chilled shrimp after scalding, can make the temperature of the shrimp drop rapidly to maintain a smooth taste.