Lettuce leaves with pepper

Lettuce leaves with pepper

Introduction:

"Lettuce is no more ordinary home vegetables, lettuce has a special fragrance, slightly bitter, chewy and full of fragrance, fresh and tender taste, light green color, like Jasper general, making dishes can be meat or vegetable, cold or hot, crisp taste, is a very nostalgic vegetable. 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. Generally, the roots and stems of lettuce are used for food, and the leaves of lettuce are often thrown away. It's a pity to see the green lettuce leaves thrown away. In fact, the lettuce leaves can also be used for food, and the taste is fresh and tender: I feel that the taste of lettuce leaves is comparable to that of Youmai vegetables, but the cost performance of lettuce leaves is the highest. Originally, lettuce leaves are just the leaves to be discarded. Fried lettuce, I like to put zanthoxylum oil or use Zanthoxylum instead, I always insist that zanthoxylum oil and lettuce is the best partner, because with zanthoxylum oil, the taste of lettuce can be more delicious and outstanding. "

Production steps:

Step 1: choose Tender lettuce leaves.

Step 2: remove the old yellow leaves of lettuce leaves, and wash them clean.

Step 3: Chop ginger and garlic, cut dry red pepper into sections.

Step 4: add oil to the pan, heat the oil, add minced garlic and ginger, and saute until fragrant.

Step 5: put in the red pepper section, stir fry over low heat until fragrant.

Step 6: first put in the older lettuce leaves, stir fry.

Step 7: after the color changes, put in the lettuce leaves.

Step 8: pour in a small amount of zanthoxylum oil to improve the taste.

Step 9: stir fry a little, add salt and stir well.

Materials required:

Tender lettuce leaves: appropriate amount

Dry red pepper: appropriate amount

Oil: right amount

Refined salt: right amount

Zanthoxylum oil: right amount

Ginger: moderate

Garlic: right amount

Note: 1, lettuce leaves choose slightly tender, fry time again subdivision: old leaves, tender leaves into the pot separately. 2. Stir fry lettuce leaves in high heat and quickly to prevent lettuce leaves from turning black. Lettuce, an annual or biennial herb, originated from the Mediterranean coast. It was introduced into China through western Asia in the early 7th century and widely cultivated in various places. Lettuce can be divided into stem and leaf. The former is cultivated all over the country, while the latter is more cultivated in the south. It is one of the important vegetables in spring, autumn and winter. Stem lettuce is made from leaf lettuce through long-term breeding. The edible part is mainly flower stem, and the tender taste is edible. Its stem is as fat as asparagus, and its meat is tender, so it is also called "lettuce". The varieties of lettuce can be divided into round leaf and pointed leaf according to their leaf shape. Lettuce with round leaves, long obovate leaves, thick stem, thicker middle and lower parts, thinner ends, good quality. The quality of lettuce with pointed leaves is not as good as that with round leaves. Generally, lettuce should be thick and short, straight, not bent, and neat in size; its skin is thin, crisp, and water is sufficient; its strips are not wilting, not hollow, and there is no rust on the surface; it does not have yellow leaves, rotten leaves, aging, and no moss; it has the best quality if it is clean and has no soil. The stem of lettuce is big, crisp and tender. It tastes delicious and fragrant. The stems and leaves of lettuce can be used for cooking.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy