Diced lettuce with bean sprouts
Introduction:
"This dish still uses the red oil that my mother taught me to make. Also, this dish is prepared for my picky children. Spring is the season of vitamin B2 deficiency. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Eating soybean sprouts is good for the growth and development of teenagers and the prevention of anemia. Often eat soybean sprouts have brain, anti fatigue, anti-cancer effect. The yellow bean sprouts, with crisp green bamboo shoots and red peppers, are bright in color and crisp in taste. With the slightly spicy red oil, they are very appetizing and children like them. "
Production steps:
Step 1: blanch the bean sprouts with a little salt and water.
Step 2: peel the lettuce and set aside.
Step 3: cut into cubes.
Step 4: add boiling water and blanch slightly. (I use boiled soybean water)
Step 5: remove and cool.
Step 6: cut the red sweet pepper into small cubes.
Step 7: add red oil.
Step 8: add appropriate amount of salt.
Step 9: a little light soy sauce.
Step 10: add a little vinegar.
Step 11: a little sesame oil.
Step 12: mix well.
Materials required:
Soybean sprouts: right amount
Lettuce: right amount
Red pepper: right amount
Soy sauce: right amount
Sesame oil: right amount
Salt: right amount
Red oil: right amount
Vinegar: right amount
Note: 1, bean sprouts must be blanched. 2. The lettuce can be blanched slightly in the pot and quickly cooled out of the pot to keep the crispness.
Production difficulty: simple
Process: mixing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Huang Dou Ya Ban Wo Sun Ding
Diced lettuce with bean sprouts
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