1. Crisp and refreshing, simple and delicious.
2. The ingredients are ready.
3. Peel the lettuce and cut into sections, and cut into filaments.
4. Add appropriate amount of salt, grasp well, let it stand for 15-20 minutes to let the lettuce out of water. , The lettuce pickled in this way is crisp and delicious.
5. Squeeze it dry and put it in a bowl (you can pinch one to taste, if it is too light, add a little salt, if it is too salty, use drinking water to squeeze it dry) squeeze the lettuce and add the red pepper.
6. Add sugar (only a little bit can hardly taste the sweetness, just to enhance the freshness and neutralize the sourness of the vinegar), light soy sauce, balsamic vinegar, and minced garlic, stir well.
7. The adjusted juice is drizzled on the shredded lettuce.
8. Drizzle with sesame oil.
9. Sprinkle with black sesame seeds.
Tips:1. The balsamic vinegar is used.
2. What I did this time was not enough for water. Many people suggested to blanch water. It depends on personal preference to adjust.
3. If you want to blanch the water, add a little salt after the water is boiled, and quickly blanch the lettuce and pick it up. It is best to put it in cold water or ice water for a bit more crispy taste.
4. If you put chili powder, you can use boiling oil to pour it on it to make it more fragrant.
