Lettuce salad 1. Peel the lettuce and shred it as thin as possible to make it more tasty. Many people will blanch the lettuce, but it is totally unnecessary. Marinate with some salt for ten minutes and a lot of water will come out, then wash with clear water to control the moisture.
Next, we can prepare a delicious ingredient. Chop garlic and millet pepper, add a little sugar, vinegar, salt, pepper oil and spicy oil, and finally add a little sesame oil and pour it on shredded lettuce and stir well.
If you can put it in the refrigerator for one night, it will be more delicious and refreshing. This keeps the fragrance of the nest bamboo shoots and the taste is very crisp.
Fried lettuce 1. Prepare a piece of lettuce peeled and sliced, then prepare onion, ginger and garlic, and cut a little red pepper at the same time.
2. Soak the nest bamboo shoots in the pot for about 30 seconds, and immediately pour out the cold water. Heat oil in a pan, add onion, garlic and pepper and stir fry, then add lettuce and stir fry quickly.
3. Lettuce itself is easier to make. Add salt and monosodium glutamate, and finally put a little water in the pot to simmer a little. This kind of lettuce is soft and rotten with a little sweetness.
When the lettuce is fried, the vegetable is 1. Slice lettuce and carrot, and prepare fungus for soaking in advance.
2. Lettuce and fungus should be blanched first, and lettuce can be blanched for 30 s. Adding edible oil can keep the color green. Blanching mushrooms is easier to cook, and there will be no crackling sound when frying.
3. Add ginger and garlic while it is hot, stir-fry lettuce and carrot slices, stir-fry over high fire, add fungus, and season with salt and soy sauce.
4. Stir fry quickly and serve. The secret of this dish is to stir fry quickly in order to lock the umami flavor of the ingredients.
Is it easy to make these three kinds of lettuce? Which do you like to eat?