Saute lily lettuce and bamboo shoots leaves in soy sauce
By VicentaLakin
Recipe Recommendations
- lettuce bamboo shoot leaves 500 grams
- fresh Lily 150 grams
- egg skin 20 grams
- refined salt 5 grams
- chicken essence 1 gram
- MSG 1 gram
- Meiji Fresh Soy Sauce 5 grams
- fresh soup 45 grams
- vegetable oil 35 grams
- sesame oil 3 grams
- salty and fresh
- sauce
- ten minutes
- simple
Steps for Saute lily lettuce and bamboo shoots leaves in soy sauce
1
Raw material pictures
2
First remove the leaves of lettuce bamboo shoots, leaves and yellow leaves, soak them in clear water for a while, wash and drain the water for later use.
3
Remove the lily at both ends, break it into petals and wash it, and cut the egg skin into small pieces.
4
Wash the pan and place it on high heat, add 650 grams of water, 5 grams of vegetable oil and 3 grams of refined salt to boil.
5
Throw in lettuce bamboo shoots and leaves to turn over.
6
Remove and drain the water when you see lettuce bamboo shoots broken.
7
Serve for later use
8
Spoon 15 grams of vegetable oil into the original pan and heat it up. Pour in the lily petals and stir fry, add Meiji fresh soy sauce and fresh soup.
9
Then, add refined salt, chicken essence and egg skin pieces.
10
Add MSG to taste, drizzle with oil, and pour on the lettuce bamboo shoots leaves on the plate. Serve.Saute lily lettuce and bamboo shoots leaves in soy sauce Make Tips
1. Select fresh and tender lettuce bamboo shoots and leaves as raw materials.
2. It is best to choose Lanzhou lily because it is big and sweet.
3. Egg skin: Beat the eggs into egg liquid, spread them into egg skin in a pan, or use square legs instead. It would be better to put some red pepper slices.
4. The juice of the saut-fried lily should not be too much, and there is no need to thicken it; you can also add garlic slices or dried peppers according to each person's taste.
2. It is best to choose Lanzhou lily because it is big and sweet.
3. Egg skin: Beat the eggs into egg liquid, spread them into egg skin in a pan, or use square legs instead. It would be better to put some red pepper slices.
4. The juice of the saut-fried lily should not be too much, and there is no need to thicken it; you can also add garlic slices or dried peppers according to each person's taste.