【川菜】凉拌莴笋

2024-05-23 03:02:39 278

【川菜】凉拌莴笋
莴笋,是我们从小到大都爱吃的蔬菜,营养自不必说。重庆的冬天,地头的莴笋长势喜人,叶子绿油油的,杆也是水水嫩嫩的,口感脆嫩多汁,能与很多食材搭配,可炒可溜可煮汤可凉拌,干制或腌制也是可以的。重庆的火锅桌上,莴笋更是常客。
在山东,近些年莴笋的种植也多了起来,季节上和南方有些不同,春天产量为最,莴笋长得更粗壮,口感上的水嫩差了一点点。但是,有得吃已经就很好了。*

Details of ingredients

  • 莴笋一根
  • 一根
  • 两瓣
  • 少许
  • 酱油少许
  • 花椒面少许
  • 花椒油少许
  • 辣椒油一勺
  • 麻油少许(香油)
  • 白糖少许
  • 味精少许
  • 小米椒少许(或红剁椒)(装盘点缀)

Technique

  • 难度简单
  • 工艺
  • 口味微辣
  • 时间十分钟

Steps to make 【川菜】凉拌莴笋

  • 1.莴笋去叶。
  • 2.用小刀剥去外皮,杆上的老白筋也要去掉,不然影响口感。南方的莴笋比较嫩,就不太有老白筋的问题。
  • 3.洗净后先切薄片。
  • 4.再切成均匀的细丝。
  • 5.放上盐,少许酱油,花椒面,花椒油,辣椒油麻油,白糖,味精,蒜米拌匀。辣椒油按自己喜欢的程度放。
  • 6.撒上葱花和切碎的小米椒或红剁椒装饰。还可以撒上一点白芝麻。
  • 7.成品,很爽口的小凉菜。
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