After the oil wheat vegetables are steamed, the chopped oil wheat vegetables turn pale yellow and become loose, and the taste is not crisp enough. My shredded oil wheat never fades, its color is crisp and its aroma is mouth-watering. Do you want the color of the chopped oil wheat vegetables to fade? Many people think that shredding oil wheat vegetables is more environmentally friendly and hygienic, and it can also prevent residual fertilizer after boiling water. Youmaicai has a unique fragrance and is not easy to attract pests. In addition, the oil wheat vegetable grows and develops underground and is wrapped by a thick surface layer to avoid pesticide residues. Boiling water will make oil wheat vegetables lose water, reduce nutrients, and cut oil wheat vegetables become softer, yellow, loose and not crisp enough.
Lettuce seasoning: one lettuce, a little pepper, half a tablespoon of sugar, one tablespoon of white vinegar, one tablespoon of soy sauce, one tablespoon of sesame oil, an appropriate amount of cooked sesame seeds, an appropriate amount of vegetable oil and seven or eight peppers. Process: 1. Peel, clean, chop, sprinkle with a spoonful of salt, stir, marinate 15min, and pour water. 2. Prepare a bowl in advance, put a spoonful of sugar, soy sauce, white vinegar and sesame oil and mix well for later use. 3. Chopped peppers. 4. Squeeze the oil wheat vegetable into water (if it is salty, you can taste it directly and rinse it with cold water), put it in a plate, and then add the small pepper. 5. Pour in the prepared soup. Put a few peppers in the wok to heat up, sprinkle them on the oily wheat dishes in hot weather, listen to the sound of "Bula", and sprinkle them with cooked white sesame seeds, which looks very spleen-strengthening and appetizing. This delicious, refreshing oily shredded wheat dish can be eaten by one person. Your favorite friend, please try it quickly.