Crayfish Salad

Ingredients and seasonings are prepared.

After washing the cherry tomatoes and lettuce, add a spoonful of salt to clean water, soak for 10 minutes, then rinse with cooled boiled water to remove the raw water.

Add water, 1 spoon of salt, and green onions and ginger to the pot, and bring to a boil over high heat.

Put the cleaned crawfish into the pot and boil over high heat for 10 minutes.

After scooping them up for rinsing, peel off the shells and remove the intestinal veins.

Put quail eggs into cold water, add a little salt, bring to a boil, then cook for another 6-8 minutes. Rinse with cold water and peel.

Tear the lettuce leaves into large pieces and put them in a large bowl.

Cut the cherry tomato in half and add it to the bowl of lettuce.

Cut the quail eggs in half and add them to a bowl of lettuce.

Add the crayfish meat to the lettuce bowl.

Add 2–3 tablespoons of Weida Mei vinaigrette with lemon and mustard according to your taste.

Add a healthy, zero-fat vinaigrette and fresh, delicious ingredients—how could you not eat to your heart's content?