How to make cold lettuce
In the past 10 days, hot topics on the entire network have focused on summer diet, healthy life and the production of Kuaishou cuisine. As a refreshing and appetizing summer cold dish, cold lettuce has attracted widespread attention. This article will combine structured data to introduce in detail the production method of cold lettuce, and attach a table of relevant ingredients and steps to facilitate readers to quickly grasp it.
1. Preparation of ingredients
| Food name | Dosage | Remark |
|---|---|---|
| Lettuce | 1 stick (about 300 grams) | Choose fresh and tender green lettuce |
| Minced garlic | 2 flap | Can be increased or decreased according to taste |
| Soak soy | 1 tablespoon | Low-salt soy sauce is recommended |
| Balsamic vinegar | 1 tablespoon | Rice vinegar can also be replaced |
| White sugar | 1 teaspoon | Used to improve freshness |
| sesame oil | 1 teaspoon | Enhance the fragrance |
| Chili oil | Appropriate amount | Optional, add according to your taste |
| Salt | a little | Used for pickling lettuce |
2. Production steps
| step | Detailed description | Things to note |
|---|---|---|
| 1. Lettuce treatment | Peel the lettuce and cut into thin strips or slices | Pay attention to evenness when chopping, and the taste is better |
| 2. Pickled | Mix well with a little salt and let it sit for 10 minutes | Don't be too salty |
| 3. Squeeze water | Squeeze the pickled lettuce shredded with water | Make sure the lettuce tastes crispy |
| 4. Seasoning | Add minced garlic, light soy sauce, balsamic vinegar, sugar, sesame oil, and chili oil and mix well | Seasonings can be added in batches and taste them |
| 5. Refrigerate | Put the mixed lettuce in the refrigerator for 15 minutes | Better taste after refrigeration |
| 6. Install the plate | Take it out and serve it with a little sesame seeds or coriander. | Other side dishes can be added according to your preferences |
3. Tips
1.Lettuce selection: The skin of fresh lettuce is smooth, green in color, and elastic when pressed. If the lettuce is too old, the taste will be harder.
2.Knife skills: Try to keep the lettuce even when cutting shredded, so that the degree of marination and taste will be more consistent. If the knife is not good, you can use a grater to assist.
3.Flexible seasoning: The seasoning of cold lettuce can be adjusted according to personal preference. If you like spicy and sour flavors, you can add more vinegar and chili oil. If you like light flavors, you can reduce the amount of seasoning.
4.Save method: It is recommended to eat cold lettuce on the same day. If you can’t finish it, you can seal it and store it for 1 day, but the taste will be slightly worse.
IV. Nutritional value
| Nutritional ingredients | Content (per 100 grams) | effect |
|---|---|---|
| Calories | 14 kcal | Low calorie, suitable for people who lose weight |
| Dietary fiber | 1.2 g | Promote digestion and prevent constipation |
| Vitamin C | 4 mg | Strengthen immunity |
| Potassium | 212 mg | Regulate blood pressure |
V. Conclusion
Cold lettuce is a simple and easy-to-make, refreshing and appetizing summer cold dish. It is very suitable for serving wine or serving rice. Through the structured data in this article, I believe everyone has mastered the key steps and techniques for making cold lettuce. Why not try this healthy and delicious cold dish while the summer is hot!
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