1, cold lettuce
The ingredients are as follows: 2 lettuce, 3 teaspoons of salt, 2 tablespoons of onion oil and 2 teaspoons of sugar.
Specific practices are as follows:
Peel lettuce with a planer (cleaning the white stems will affect the taste), shred with steel wire, and marinate with 5g salt for about half an hour. Pickled lettuce looks crisp (the pickling time should not be too short, the water in the lettuce will be pickled, and if the pickling is not thorough, water will still come out after stirring, which will affect the taste), and the pickled lettuce should be fully squeezed (just squeeze out the taste).
2, lettuce fried meat
The ingredients are as follows: lettuce 1, pork 1, carrot half root, salad oil, salt 1 teaspoon, soy sauce 1 teaspoon, chicken essence 1 teaspoon, garlic 1 petal and cooking wine/kloc-.
Specific practices are as follows:
Slice pork, add a little salt, chicken powder, white pepper and a little cooking wine, and marinate for later use; All carrots, lettuce and garlic are sliced; Heat oil in a pan, add carrots and garlic slices, stir-fry carrots slightly, add meat slices and stir-fry until 80% cooked, add lettuce slices, add a little fresh soy sauce and a little salt, and stir-fry until cooked.
3. Fried pork tripe with lettuce
The ingredients are as follows: pork tripe 200g, lettuce 1 teaspoon, salt 1 teaspoon, chicken essence 1 teaspoon, cooking wine 1 teaspoon, vegetable oil, sugar 1 teaspoon and pepper 1 teaspoon.
Specific practices are as follows:
Wash pork belly, cook it in a pressure cooker for 20 minutes, take it out after cooking, cut it into belly strips, peel lettuce, cut it into hob meat for later use, heat the oil in a wok, stir-fry the cut belly strips until they are 70% cooked, then cook wine, add lettuce, stir it evenly, add pork belly soup, add salt without ingredients, heat it over medium heat until the lettuce is soft and cooked, and collect the soup.
4. Fried shrimps with lettuce
The ingredients are as follows: lettuce 1 root, prawn 150g, pepper 1 root, pepper 1 root, salad oil, salt 4g, monosodium glutamate 2g, ginger 2g, garlic 2g, cooking wine 1 spoon and starch/kloc-.
Specific practices are as follows:
Wash lettuce, peel and remove old roots, and cut into 1 cm cubes; The fresh shrimps are shelled, decapitated and tailed, and marinated with cooking wine, salt and raw powder for a while; Cut the green and red peppers; Chop garlic and ginger, sit in the pot and fry the shrimp (turn off the heat as soon as the shrimp changes color in the pot to ensure that the shrimp is fresh and tender).
Pick it up, leave the bottom oil in the pot, add garlic and ginger and stir-fry, then add diced lettuce and stir-fry, and then add diced green pepper and stir-fry evenly. When the diced lettuce in the pot turns dark green, season with salt and monosodium glutamate, turn off the fire, and finally put the shrimps, and combine the two flavors by the residual temperature in the pot (the shrimps are put at the end to keep them fresh and tender)!
5. Stir-fried lettuce with garlic
The ingredients are as follows: half lettuce, 6 garlic, appropriate amount of dried pepper, cooking wine 1 spoon, half spoon of oyster sauce, salt 1 spoon, pepper oil 1 spoon, appropriate amount of sesame oil and 2 spoons of vinegar.
Specific practices are as follows:
Prepare ingredients, peel and shred lettuce, marinate with salt for a few minutes, chop pepper and garlic, spread pepper and garlic on lettuce, make juice with sesame oil, cooking wine, vinegar, pepper oil and oyster sauce, pour it on shredded lettuce, saute a little pepper and pour it on lettuce!