[Sichuan cuisine] cold lettuce-You Are Foodie

By Drew
82

[Sichuan cuisine] cold lettuce

Lettuce is our favorite vegetable from childhood. It is needless to say that it is nutritious. In winter in Chongqing, lettuce grows well. Its leaves are green and its stems are tender. It tastes crispy and juicy. It can be used with many food ingredients. It can be fried, sliced, boiled, cold mixed, dried or pickled. On the hot pot table in Chongqing, lettuce is a frequent visitor.In Shandong, lettuce has been planted more and more in recent years. The seasons are somewhat different from those in the south. In spring, the yield is the highest. Lettuce grows stronger and tastes less tender. But it's good to have something to eat. 😜

Main Ingredients

Lettuce 1

Auxiliary Ingredients

Millet pepper A little (or red chopped pepper) (dish decoration)
monosodium glutamate few
White sugar few
Sesame oil A little (sesame oil)
capsicol A tspful
zanthoxylum oil few
Chinese prickly ash noodles few
The soy sauce A little
salt A little
garlic 2
scallion 1

Step 1 . Lettuce leaves.

Step 2 . Peel off the skin with a knife, and remove the old white tendon on the rod, otherwise it will affect the taste. The lettuce in the south is relatively tender, so it doesn't have the problem of old white tendons.

Step 3 . Cut into thin slices after washing.

Step 4 . Then cut into even filaments.

Step 5 . Put salt, a little soy sauce, pepper noodles, pepper oil, pepper oil, sesame oil, sugar, monosodium glutamate, garlic rice and mix well. Put chili oil as much as you like.

Step 6 . Sprinkle with scallions and chopped millet pepper or red chopped pepper for decoration. You can also sprinkle a little white sesame.

Step 7 . Finished products, very refreshing cold dishes.

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Cooking Steps