Avocado and shrimp salad

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 2

Mode Reference

Mode: Steam  
Temperature: 120°C  
Time: about 20 minutes

Nutrition Analysis (per 100g)

Energy: 108.2 kcal  
Carbohydrate: 23% | 6.5g  
Protein: 30% | 8.1g  
Fat: 47% | 5.7g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Quinoa: 20g
• Water: 100g

Part B

• Peeled shrimp: 100g
• Cucumber: 80g
• Carrot: 80g
• Onion: 50g
• Light soy sauce: 15g
• Cooking wine: 10g

Part C

• Ground black pepper: 0.5g
• Avocado: 180g
• Salt: 2g
• Olive oil: 5g
• White vinegar: 2g
• Lemon juice: 1g

Cooking Steps

Step 1/4

Prepare the ingredients according to the required ingredients. Soak the quinoa in water for half an hour in advance, cut the carrots into slices, shred the onions, and cut the cucumbers and avocados into cubes;

Step 2/4

Put the quinoa and water into a bowl, put it on the second level of the machine, fill the water tank with water, Set the Mode Reference settings on the appliance and start cooking.

Step 3/4

Add cooking wine and light soy sauce to the shrimps and marinate them for 10 minutes. Then blanch the shrimps, cucumbers, carrots and onions in boiling water until cooked. Remove and drain the water and put them into a bowl.

Step 4/4

Add the drained quinoa and all of Part C to the bowl, mix well and serve.