Crisp lettuce with chili oil

Crisp lettuce with chili oil

Introduction:

"I like to make some small dishes, especially pickled vegetables. It's really good to drink porridge or wine in the morning. Pickles should be an essential part of our daily life. It's a pleasant taste to drink porridge early and put a plate of crisp or sweet and sour pickles at dinner. I like the green color of lettuce, crisp taste, and the unique fragrance of lettuce. Autumn lettuce is on the market. It's bought, cooked, pickled and made into various dishes. It's refreshing and appetizing. Today, instead of making pickles, simply marinate the lettuce strips, and then use pepper oil to make the lettuce taste crisp and delicious. I always insist that Chinese prickly ash oil and lettuce are the best partners, because the taste of Chinese prickly ash oil and lettuce can be more delicious and outstanding. "

Production steps:

Step 1: peel the lettuce and cut into thin strips.

Step 2: marinate the lettuce with a little salt for 20 minutes, because the lettuce is salted and crisp.

Step 3: clean green and red pepper and cut into small pieces.

Step 4: pickled lettuce, pour out the pickled water.

Step 5: pour in a teaspoon of cold vinegar.

Step 6: pour in the right amount of zanthoxylum oil and mix well.

Materials required:

Lettuce: moderate

Green and red pepper: moderate

Refined salt: right amount

Zanthoxylum oil: right amount

Cold vinegar: right amount

Note: 1, lettuce with salt killed water, modulation of lettuce oil delicate, crisp taste.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy