This is How You Should Eat Salad in Summer | Asian Mango Chili Sand
1.
Cut the washed red bell peppers, mushrooms, round lettuce and peeled green mango into equal-sized pieces.
2.
Slice green onions and finely chop coriander, onion and garlic.
3.
Start a frying pan, heat up the pan, pour in a little vegetable oil, stir-fry the mushrooms, add a little salt and black pepper to taste, stir-fry the water out and put it in a salad bowl.
In the same pot, add a little vegetable oil, add onions, garlic, and green onions. Stir fry the aroma, pour in the red sweet pepper, add about 20ml light soy sauce. Then add a little salt and pepper to taste and turn off the heat. Pour into a salad bowl, cool with the mushrooms, and set aside.
4.
Make the sauce: Pour light soy sauce, rice wine, lemon juice, honey, and sesame oil into a small bottle, seal and shake well.
5.
After cooling the vegetables in the salad bowl, pour mango, lettuce, and coriander. Finally, top with the sauce, stir evenly, and then serve.
6.
Before serving, you can rub some pieces of lemon for decoration, which is not only fragrant and beautiful, but also beautiful.
7.
Adding a hard-boiled egg is a full-bodied and nutritious meal.
Tips:
1. It is best to choose green mangoes for mangoes, which are fragrant and rich, with firm flesh, which is very suitable for salads.
2. Add a little salt when frying mushrooms to get the moisture in the mushrooms.
