This is the first time serving food, please join us, thank you!!!
This dish is sweet, sour and spicy, which is exactly the taste of love. Come, come, cut the crap and serve the food
Sauce lettuce
By AliyaBarrows
Recipe Recommendations
- sweet and sour
- Qiang
- ten minutes
- simple
Steps for Sauce lettuce
1
Cut a large green bamboo shoot into strips, as long as the top bar is as thick as the door bar, and 2-3 centimeters long. It is too thin and uncomfortable.
2
Put 2 teaspoons of sugar.
3
Mix well and marinate first.
4
Place the sugar-sweetened green bamboo shoots in a drainage basket and drain water (15 minutes), then start ingredients.
5
Use 4 tablespoons sushi vinegar.
6
Add 1 teaspoon salt.
7
Whisk 1 teaspoon of sugar at the tip of the pile to melt.
8
Put the drained green bamboo shoots in a container.
9
Pour in the juice and mix well. Set aside.
10
Cut the garlic into minced garlic (I pat it into larger grains, and those who don't eat garlic are easy to pick up).
11
Shred dried peppers, cut more spicy ones you like.
12
Pile the minced garlic on the mixed green bamboo shoots (note that the garlic cannot be spread, it will not be easy to sprinkle with the oil).
13
Add pepper and pepper powder to the piled garlic.
14
Then pile up the shredded chili peppers and remove the heat when done.
15
Heat 2 tablespoons of oil in a super-small stainless steel measuring device, put a bamboo chopstick under it and bubble until it is done for about 1 minute (I use an electric stove, and an open fire may not take so long).
16
The oil is ready, and the exciting thing is here. I carefully carry a small pot of oil. No one is allowed within a radius of ten kilometers. I pour the boiling oil on the piled stir-fried ingredients. There is a sting sound. The fragrance is beautiful.
17
Hurry up and cover and stew, don't let the fragrance run away.
18
Everyone is here, load the plates and serve the table. As much as you can do, you will destroy it, and there will never be a drop left.Sauce lettuce Make Tips
When mixing cold dishes, I like to use sugar instead of salt to make water. The taste of vegetables made with sugar is much better than that made with salt. It is very cool and crispy. I can't remember which chef I learned it from. As for vinegar, I don't like to use white vinegar. I always think it's too industrial. I like to use sushi vinegar myself. The sushi vinegar has been seasoned and just add a little more. I can also use glutinous rice vinegar (the ratio of sweet and sour is 1 tablespoon vinegar to 1 teaspoon sugar). This is my first recipe. I hope friends like it ^_^