Soybean sprouts mixed with diced lettuce

Soybean sprouts mixed with diced lettuce

Overview

This dish still uses the red oil that my mother taught me to make. Also, this dish is prepared for my picky eater. Spring is the season when vitamin B2 deficiency is most common. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Eating soybean sprouts is of great benefit to the growth and development of adolescents and the prevention of anemia. Eating soybean sprouts regularly has brain-building, anti-fatigue, and anti-cancer effects. The yellow bean sprouts are paired with crisp green diced bamboo shoots and dots of red peppers. The color is bright, the taste is crisp, and the slightly spicy red oil is very appetizing. Children like it.

Tags

Ingredients

Steps

  1. Boil the soybean sprouts with a little salt and cook until thoroughly cooked.

    Soybean sprouts mixed with diced lettuce step 1

  2. Peel the lettuce and set aside.

    Soybean sprouts mixed with diced lettuce step 2

  3. Cut into small cubes.

    Soybean sprouts mixed with diced lettuce step 3

  4. Add boiling water and blanch slightly. (I used the water used to blanch soybeans)

    Soybean sprouts mixed with diced lettuce step 4

  5. Remove and cool.

    Soybean sprouts mixed with diced lettuce step 5

  6. Dice the red bell pepper.

    Soybean sprouts mixed with diced lettuce step 6

  7. Add red oil.

    Soybean sprouts mixed with diced lettuce step 7

  8. Add appropriate amount of salt.

    Soybean sprouts mixed with diced lettuce step 8

  9. A little light soy sauce.

    Soybean sprouts mixed with diced lettuce step 9

  10. Add a little vinegar.

    Soybean sprouts mixed with diced lettuce step 10

  11. A little sesame oil.

    Soybean sprouts mixed with diced lettuce step 11

  12. Mix well and serve.

    Soybean sprouts mixed with diced lettuce step 12