Crisp pastry crust, delicious and not afraid of fat

Dear friends in the fat loss period,

How about the first few fat-reducing meals?

This time I recommend a crispy cup of shrimp and vegetables

Rich and nutritious fillings,

With crispy crust,

The little one,

Carbs, protein, and vitamins are all complete.

Rich taste,

Perfectly soothes the carbohydrate-wrapped stomach,

Not afraid of gaining weight if it tastes delicious~

Ingredients

2 burritos / 1 avocado / half tomato /

Half a mango / half an onion / an amount of coriander /

Half a lemon / salt to taste /

Black pepper to taste / chopped parsley (for garnish)

Shrimp:

6 shrimps / appropriate amount of salt /

Moderate amount of black pepper / Moderate amount of olive oil

tool

Oven / cooking basin /

Cutlery / Brush / Fork / Liulian Cake Mold

step

▲1. Weigh and prepare all the ingredients for later use.

▲2. Wash the shrimp, open the back and remove the shrimp thread, add salt, black pepper, and olive oil to marinate for 10 minutes.

▲3. Brush a layer of oil on the surface of the frying basket, and place the shrimps evenly on it.

▲4. Put the frying basket into the middle layer of the food light machine, and bake at 180 degrees for 8 minutes with the air frying function, and then take it out for later use. (You can put a baking pan on the lower layer to prevent slagging)

▲5. Take out the pulp of the avocado, mash it with a fork, add lemon juice to prevent oxidation and discoloration, add salt and black pepper to taste.

▲6. Finely chop onion and coriander, dice tomatoes and mango, add them to pureed avocado, mix well and set aside.

▲7. Preheat the food light machine to 170 degrees in advance, cut the burrito into four equal parts, cut the corners of each small portion, put it into a six-link cake mold, put it in the food light machine and bake for 10 minutes to set the shape.

▲8. Put the avocado filling into the burrito crispy cup, put the shrimp on it, sprinkle with chopped parsley and serve.

▲9. It's so fragrant, I can't stop talking~