Soy Bean Sprouts Mixed with Diced Lettuce

Name: Soy Bean Sprouts Mixed with Diced Lettuce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Soy sprouts; Some lettuce; Some Red pepper; Some Soy sauce; Some sesame oil; Some salt; Some Red oil; Some Vinegar

by A Apple Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This dish still uses the marked oil that my mother taught me to make.
Also, this dish is prepared for my picky eaters. Spring is the season for vitamin B2 deficiency. Eating more soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts is beneficial to the growth and development of adolescents and the prevention of anemia. Often eating soybean sprouts has brain-building, anti-fatigue and anti-cancer effects.
The yellow bean sprouts, the crisp green bamboo shoots, the dots of red pepper, the bright color, the crisp taste, and the slightly spicy flavor of the red oil, are very appetizing, and children like it. "

Ingredients

Some Soy Sprouts
Some Lettuce
Some Red Pepper
Some Soy Sauce
Some Sesame Oil
Some Salt
Some Red Oil
Some Vinegar

Soy Bean Sprouts Mixed with Diced Lettuce

1. Soy bean sprouts are boiled thoroughly with a little salt and blanched water.

Soy Bean Sprouts Mixed with Diced Lettuce recipe

2. Peel lettuce and set aside.

3. Cut into small cubes.

4. Add in boiling water and blanch slightly. (I used blanched soy water)

5. Fish out too cold.

6. Cut red bell peppers into small cubes.

7. Add red oil.

8. Add the right amount of salt.

9. A little light soy sauce.

10. Add a little vinegar.

11. A little sesame oil.

12. Just mix well.

Tips:
1. Soybean sprouts must be blanched.

2. The lettuce can be slightly blanched in the pot, and the lettuce will cool quickly when it comes out of the pot to keep it crisp.