I have always been keen on cold salad dishes. After I have been groping for it, I will slowly realize the fun of making food. Today I share a cool summer spicy dish - cold lettuce
A long strip of lettuce is peeled, washed, sliced or shredded, and the water is dried. (If it is sliced, try to cut it thinner, too thick and too tasteful)
Open the medium fire, after the pan is slightly hot, put a few dried red peppers in the pot and stir fry (to prevent the fried paste), dry until the pepper is partially dark and turn to a small fire, continue to stir fry until the flavor gradually fades out. About half of the peppers turned black and the fire broke off.
Then the chopped peppers are chopped, the Chongqing word is called the spicy shell, the ginger and garlic are chopped, and the chopped green onions are not forgotten.
Half a teaspoon of salt is marinated in lettuce leaves. The longer the lettuce is, the softer it is. I like the crispy taste. It is usually marinated for less than 10 minutes, then the marinade is poured off.
After the marinated water is poured out, you can taste the saltiness first, put the appropriate salt, half a spoonful of sesame oil, half a spoonful of vinegar, half a spoonful of soy sauce, half a spoonful of white sugar, and a little bit of pepper powder. If it is heavy, you can Add a little homemade oily sea pepper. Then add the chopped green onion and garlic to the lettuce and mix well. Then you will be satisfied and taste your cool spicy food with great expectation!
1. The pepper must be turned into a small fire after a little blackening, and the whole process is continuously stir-fried. The whole process is just 10 seconds. 2. When pickling lettuce with salt, the time is not too long, especially if you don't eat it immediately. If you lose the crispy feeling, you will lose the smell of fragrance. It is the best time to eat immediately after mixing well~