Selection of lettuce and matters needing attention. Variety selection of lettuce in oyster sauce is very important. Ordinary lettuce can be divided into five kinds. Ball lettuce is rich in water and sweet, which is suitable for raw food. Buttered lettuce tastes bitter and needs seasoning. Mosaic lettuce has less water and light taste. Roman lettuce is also light in taste, but the taste of stems and leaves is slightly sweet. Red leaf lettuce is bitter. All the above can be used to make lettuce in oyster sauce, except ball lettuce. Bitter lettuce needs to be blanched with salt.
Prepare and stir-fry the seasoning. The seasonings of lettuce in oyster sauce are soy sauce, oyster sauce, salt, sugar, corn starch and chicken essence. The ratio of soy sauce to oyster sauce is 1 ratio 1, and the ratio of starch to water is 1 ratio 5. If you like a sweeter and fresher taste, you can add a proper amount of chicken essence to refresh, a proper amount of sugar to neutralize the bitterness of lettuce, and add salt to adjust the bottom taste. Next, stir-fry the seasoning, peel the garlic and cut it into powder for later use. Add the right amount of oil to the pot and heat it to 40% heat. Pour the minced garlic into the pot and stir-fry until fragrant. Then pour the prepared seasoning into the pot and stir-fry slowly with low fire until it becomes thick.
Make lettuce with oyster sauce. First, blanch the lettuce. Add enough water to the pot, boil until it is completely boiled, and then add appropriate amount of cooked cooking oil and salt to the pot, so as to remove the bitterness of lettuce. Boil the washed lettuce in a boiling water pot for half a minute until the lettuce is soft, then take it out and put it on a plate for later use. It should be noted here that lettuce must be cooked, otherwise it will be bitter and affect the taste. Pour all the fried seasonings on the lettuce. Delicious lettuce in oyster sauce is finished.