Diced lettuce with bean sprouts

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