Prepare all required ingredients;
Lee Kum Kee Thin Salt Oyster Sauce has zero fat and reduced salt compared to traditional oyster sauce. It is usually used for stir-frying, making sauces, or directly poured on cold dishes, which can bring richness to the dishes. The Lee Kum Kee Thin Salt Soy Sauce has zero added preservatives and a 25% reduction in salt, making it a very delicious dish.
Cook the hard-boiled eggs to your liking, remove the shells and cut them in half Reserve;
Soak the broccoli in salt water and break it into small pieces, cut the mushrooms with a knife, slice the cucumber and crispy lotus root, cut the small tomatoes in half, mince the garlic, slice the lemon, cut the coriander and millet into small pieces and set aside;
Remove the heads and shells of the fresh shrimps and cut the backs for later use;
Purch up a pot of water, blanch the shrimps and take them out. Pour another pot of boiling water, add a little salt, and cook the shrimps. Blanch flowers, shiitake mushrooms, lotus root slices and konjac knots, then remove and drain;
Put the broccoli, lotus root slices, shiitake mushrooms, shrimps, lotus root slices, konjac knots, lemon slices, cherry tomato and cucumber slices, and eggs into a large bowl and let cool;
Prepare the sauce: put minced garlic, spicy millet, coriander, and cooked white sesame seeds into a cup, pour in balsamic vinegar and Lee Kum Kee thin salt oyster sauce;
Pour in Lee Kum Kee thin salt light soy sauce and ice mineral water;
Mix the juice completely evenly Then pour it into a large bowl of vegetables;
Soak for ten minutes and serve La;
Refreshing and delicious without any burden, leave the task of losing fat this summer to Lee Kum Kee Bar!
