How to Make Cold Tossed Celtuce

Cold Tossed Celtuce, a refreshing appetizer

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

Per serving:

Peel the celtuce and cut it into thin strips. Cut the radish into strips as well. Place both in a large bowl, add salt, toss to mix, and let sit for 10 minutes.
Rinse the celtuce thoroughly with water 1-2 times after marinating.
Boil water in a pot, add the celtuce, and boil for 1 minute. Remove and drain well. Place the blanched celtuce into a large bowl.
Heat oil in a pan, add ginger slices, garlic cloves, and millet peppers. Stir-fry for 30-45 seconds. Pour the aromatic oil over the celtuce.
Toss well to combine, then plate and serve.

Example of the finished dish

Radish is optional; it is mainly added to enhance the visual appeal of the dish.
After plating, you can add extra seasonings such as light soy sauce, white sugar, rice vinegar, or sesame seeds according to your personal taste.
The size of the celtuce strips is up to your preference, but make sure to peel off as much of the skin as possible, as it can negatively affect the texture.
Chilling the dish beforehand enhances the taste.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.