Precious leaf
By VicentaLakin
It is no longer common, and it has a special fragrance, bitterness, fine chewing and fragrance, fresh tastes, colour and greenness, like Jade, which makes vegetables that are cosmopolitan, cool and hot, and tastes that are quite a type of vegetables that you love. Likes the green color, the soft taste and the smell of the fragrance. The autumn is on the market, it's for cooking, it's made of pickles, it's for the stomach. The root parts of the grasshopper are used to eat, and the leaves are often thrown away. It's a shame to see the green leaves thrown away in white, but the leaves are also available for food, and the taste is fresh: a person feels the taste of the leaves made out of the same way as that of barley, but the leaves are the most expensive, and the leaves would have been left behind. I like to put pepper oil or replace it with peppers, and I always insist that pepper oil and peppers are the best partners, because the taste of peppers makes them more beautiful and prominent。
Recipe Recommendations
- young lettuce leaves appropriate amount
- dried red pepper appropriate amount
- oil appropriate amount
- refined salt appropriate amount
- pepper oil appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Precious leaf
1
Pick some green leaves。
2
The leaves go to the old yellow leaves and wash the spare。
3
Ginger, garlic cut, red pepper cut。
4
It's oiled in the pot, it's hot and put in garlic paste and ginger paste。
5
Put it in the red-dry section, little fried。
6
Put it in the old leaves, flip it。
7
To be colored, put in green leaves。
8
Pour a little pepper oil, taste。
9
Just flip it a little bit and put it in the salt。Precious leaf Make Tips
1. Choose lettuce leaves that are slightly tender. When stir-frying, categorize them further: add the older leaves and tender leaves into the wok separately.
2. Stir-fry lettuce leaves over high heat and quickly to prevent them from turning black.
[Lettuce] is an annual or biennial herbaceous plant native to the Mediterranean coast. It was introduced to China via West Asia around the early 7th century and is widely cultivated throughout the country. Lettuce is divided into two types: stem lettuce and leaf lettuce. The former is cultivated everywhere, while the latter is grown more in the southern regions; it is one of the important vegetables in spring, autumn, and winter. Stem lettuce was developed from leaf lettuce through long-term artificial selection. The main edible part is the flowering stem, though the tender leaves are also edible. Its stem is plump like a bamboo shoot with tender flesh, so it is also known as "Celtuce" (Wosun). Based on leaf shape, Celtuce varieties can be divided into two types: round-leaf and pointed-leaf. Round-leaf Celtuce has long obovate leaves and thick stems; the middle and lower parts are relatively thick, tapering gradually at both ends, and the quality is good. Pointed-leaf Celtuce has lanceolate leaves with pointed tips. The stem is club-shaped, thick at the bottom and tapering upwards; its quality is inferior to that of the round-leaf Celtuce. Generally, the best quality Celtuce should be thick, short, straight, and not bent, with uniform size. It should have thin skin, a crisp texture, and sufficient moisture; the stem should not be wilted, hollow, or have rust spots on the surface. It should be free of yellow or rotten leaves, not be old, and not have bolted. Those that are trimmed cleanly and free of soil are of the best quality. The stem of the Celtuce is plump, crisp, and tender, with a delicious taste and fragrance. Both its stem and leaves can be used for cooking.