"Burning" is a technique used in Cantonese cooking. Raw food is scalded with water or soup.
The main method of "boiling lettuce" is: add a little oil and salt to boiling water, and treat it with high heat. The color of the lettuce will turn oily and green.
Characteristics: Light taste and bright green color.
boiled lettuce
Recipe Recommendations
- lettuce leaves 1000g
- Jiang appropriate amount
- peanut oil appropriate amount
- oyster sauce appropriate amount
- oil generation appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- water starch appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for boiled lettuce
1
Wash 1000g of lettuce leaves, ginger, oyster sauce, and soy sauce.
2
Cut the ginger into thin threads.
3
Put water in a pan, add salt and a little oil.
4
Cook until fish eyes appear under the water, and add lettuce.
5
Turn quickly and remove the vegetable leaves when they collapse and put them on a plate for later use.
6
Raise the pan to heat the oil and saute the shredded ginger until fragrant.
7
Remove the shredded ginger for later use.
8
Leave the oil in the pan and cook the soy sauce.
9
Add oyster sauce.
10
Add appropriate amount of water to boil, add salt, sugar, and monosodium glutamate to taste.
11
Drizzle in a little water and starch to thin and thicken.
12
Pour the boiled sauce evenly onto the lettuce.
13
Sprinkle with fragrant shredded ginger on top.