Asparagus lettuce is an extremely common vegetable with immeasurable nutritional value. It is not only low in carbohydrates but also rich in vitamins and inorganic salts. Dishes like cold-dressed asparagus lettuce, stir-fried asparagus lettuce with dried bean curd, and wood ear mushroom asparagus lettuce are particularly delicious.
Cold-dressed Asparagus Lettuce
I. Cold-dressed Asparagus Lettuce
Ingredients:
Main ingredients: 2 stalks of asparagus lettuce, sesame oil, MSG, salt, chicken essence, chili oil.
Instructions
1. Shred the asparagus lettuce, add a little salt to marinate. Once water is drawn out, squeeze the water out and place in a plate.
2. Add sesame oil, salt, MSG, chicken essence, and chili oil to the plate. If you like, you can add a little vinegar and garlic according to your personal taste. Mix well. Add some red chili for color before serving.
II. Stir-fried Asparagus Lettuce with Dried Bean Curd
Ingredients:
Main ingredients: 200g dried bean curd, 200g asparagus lettuce, 200g lean pork, 40g carrot, 40g winter bamboo shoot, 40g water-soaked wood ear mushroom.
Seasonings: 5g cornstarch, 15g Sichuan peppercorn, 3g salt, 2g MSG.
Instructions
1. Wash the dried bean curd and soak in water until soft;
2. Cut the soaked bean curd into one-inch sections, blanch in boiling water, then take out, cool down, and drain;
3. Peel the asparagus lettuce and carrot, cut them in half lengthwise, then slice them diagonally;
4. Also slice the winter bamboo shoot, blanch both in boiling water, then take out, rinse with cold water, and drain;
5. Slice the pork into thin strips, marinate in a bowl with wet starch, blanch in boiling water until the meat separates, then take out, rinse with cold water, and drain;
6. Clean the wood ear mushrooms, blanch briefly in boiling water, then take out, rinse with cold water, and drain;
7. Combine the bean curd sections, asparagus lettuce slices, pork slices, carrot slices, winter bamboo shoot slices, and wood ear mushrooms in a basin. Add salt and MSG, drizzle with hot Sichuan peppercorn oil, mix well, and serve on a plate.
III. Wood Ear Mushroom and Asparagus Lettuce
Ingredients:
Main ingredients: 500g asparagus lettuce, 50g dried wood ear mushrooms.
Seasonings: 5g garlic, 5g green onion, 5g ginger, 5g pickled chili, 1g MSG, 2g salt, 5g sesame oil, 15g vegetable oil.
Instructions
1. Clean and pick the wood ear mushrooms;
2. Wash the asparagus lettuce, peel it, and cut into diamond-shaped slices. Mix with a little salt;
3. Cut the green onion into small diagonal pieces;
4. Mince the ginger and garlic;
5. Cut the pickled chili into horse-ear shaped pieces;
6. Heat the vegetable oil in a wok to about 60-70% heat;
7. Stir-fry the ginger, garlic, and pickled chili until fragrant, then add the wood ear mushrooms and asparagus lettuce and stir-fry quickly until just cooked;
8. Add green onion, MSG, and salt to taste, then transfer to a plate and serve.
salad lettuce slices