Sliced lettuce
500g of lettuce, lean pork 100g, half an egg white, Shaoxing wine 1 teaspoon, proper amount of salt and chicken powder, a little chopped green onion and Jiang Mo, water starch 1 spoon, and a little sesame oil.
1. Remove the leaves, peel and wash the lettuce, cut it into diamond-shaped pieces, put it in a boiling pot for a little scalding, take it out, cool it with cold water, and drain the water for later use.
2. Wash the lean pork, slice it and put it in a bowl. Add salt, Shaoxing wine, egg white and a little water starch and mix well.
3. Put the wok on medium fire, add enough oil to heat it, paste the meat slices and spread them out with chopsticks. When the meat slices are fried until they change color, remove and drain the oil for later use.
4. Leave a little base oil in the wok, add chopped green onion and Jiang Mo, then burn Shao wine, add lettuce slices and meat slices and stir fry, add appropriate amount of water, chicken powder and salt, thicken with water starch after boiling, and pour sesame oil into the wok and stir well.
Dawnrain: chicken powder and water are substitutes for clear soup, which makes dishes more delicious; You can add some water-borne fungus in moderation and put it in the pot with lettuce slices and meat slices.
Lettuce with sesame sauce
Peel the lettuce, cut off the thick tendons, cut the green lettuce into thick slices two inches long and two fingers wide, and marinate with fine salt to taste. Don't covet cheap peanut butter, buy a good brand, because both inferior peanuts and germinated peanuts have carcinogens. Some peanut butter is sticky. Take two spoonfuls and add sesame oil to dilute. You can also add some sugar according to your own taste. When eating, lettuce is dipped in sesame sauce and wrapped in nephrite, which is crisp and refreshing, and the beautiful scenery of spring is slowly unfolding in front of you, which is refreshing.
Fried fresh lettuce
Ingredients: 500g of lettuce, 30g of vegetable oil, 4g of refined salt, 0g of pepper10g, 3g of chopped green onion.
The method is to remove leaves and peel lettuce, wash it, cut it into 3 cm long pieces from the inclined plane of bamboo shoots, put it in a pot, scald it with boiling water, cool it with cold water, and control the moisture. Put the wok on the fire, add vegetable oil to heat it, add pepper, stir-fry until it is 90% ripe, take out pepper, add chopped green onion and stir-fry a little, then add lettuce, stir-fry, add soy sauce and salt, stir-fry, and then take out.
Lettuce mixed with white meat
Its cuisine is Zhejiang cuisine.
Special pork is not greasy and delicious.
250g raw pork (buttock tip), lettuce 100g, mashed garlic 1 tablespoon, Shaoxing wine 1 tablespoon, soy sauce 1 tablespoon, salt, vinegar, monosodium glutamate, sliced onion and ginger, and a little sesame oil.
manufacturing process
1. Remove leaves, peel and wash lettuce, cut into thin slices, mix well with a little salt, marinate for 15 minutes, squeeze out water, and lay flat on the bottom of the plate for later use; Wash the pork, blanch it in a boiling pot, take it out and wash it. 2. Put the mashed garlic into a bowl, add soy sauce, vinegar, salt, monosodium glutamate and sesame oil, and hook it into a sauce for later use. 3. Put the pork in the pot, add water, Shaoxing wine, scallion and ginger slices to boil, cook over low heat until cooked, remove and cut into thin slices, put them on lettuce slices, pour the sauce on them, and mix well when eating. Note: pork should be fresh and must be cleaned; When cutting pork, cut it as thin as possible and pour the sauce while it is hot.
Braised lettuce in vinegar
[Ingredients] Lettuce 150g vinegar 4g eggs 1 sugar 5g wet starch 15g edible oil 50g soy sauce 5g minced garlic 5g.
[method]
1. Peel lettuce, wash and cut into pieces, and put it on a plate.
2. Take a bowl, beat in the eggs and mix them with wet starch to make a paste.
3. Heat the wok, pour in cooking oil and heat it to 80%. Dip lettuce in an egg bowl, fry in an oil pan until golden brown, and pour out the oil.
4. Leave a little oil in the original pot, put the minced garlic into the wok, add soy sauce, vinegar, sugar and lettuce slices, thicken the wet starch and stir-fry until cooked.
Manatee mixed with lettuce
Its cuisine is a famous French dish.
Features crisp, fresh and fragrant, appetizing and refreshing.
The raw materials are tender lettuce 2500g, Manas 15g, sesame oil 25g and white vinegar1g.. A little pepper and a little salt.
Production process: 1. Peel and root lettuce, leaving young leaves. After washing, cut the lettuce into hob pieces, chop the tender leaves, marinate them with salt for 3 minutes respectively, then rinse them with cold boiled water and put them in a plate. 2. Put the white vinegar in a bowl, dilute it with 3 times of cold water, then mix it with Manas and Zanthoxylum bungeanum, pour it on bamboo shoots and bamboo leaves, and then pour it with sesame oil.
Sweet and sour lettuce
Its cuisine is a famous French dish.
Features bright color, sweet and sour crisp, fragrant and refreshing.
Ingredients: 500g of tender lettuce, 2 fresh tomatoes, 25g of green garlic, 75g of lemon juice (or fresh orange juice), 30g of sugar and 50ml of cold boiled water. A little refined salt
The production process is 1. Lettuce is defoliated, peeled and rooted, diced and blanched in boiling water; Peel fresh tomatoes and cut into pieces; Chop the green garlic. 2. Put the lemon juice, sugar, cold water and salt into a large porcelain bowl and stir well, adjust the taste, then add diced lettuce, tomato pieces and minced onion and garlic and stir well, store them in the refrigerator and carry them with you.
Pineapple lettuce
Features sweet and sour, crisp and refreshing.
The raw materials are 500g of lettuce, 200g of canned pineapple, 0g of white sugar100g and 5g of white vinegar. Salt, monosodium glutamate, water, the right amount.
manufacturing process
1. After peeling lettuce, washing its leaves and roots, cut it into comb-back blocks, blanch it in boiling water, dry it, soak it in refined salt for a while, rinse it in cold boiling water once, drain it, and plate it.
2. Cut the pineapple into small bowls, add sugar water (white sugar is melted with a little cold water in advance), white vinegar and monosodium glutamate, mix well, put it in the refrigerator to cool, and pour it on lettuce.
Sliced kelp and lettuce
Function; Clearing away heat and promoting diuresis, softening hardness and reducing swelling
Ingredients: kelp, lettuce, salt, sesame oil and pepper.
Practice: Wash kelp silk and blanch it in boiling water. Peel and shred lettuce, add salt and mix well, soak for 10 minute, and squeeze out water. Mix the two shreds, drizzle with sesame oil, sprinkle with pepper and stir. Other seasonings can also be added according to personal taste.
Beef tenderloin with double mushrooms and lettuce
◆ Ingredients: sliced beef, lettuce each 1 60g, straw mushroom and mushroom each 80g, garlic 2, ginger 2, onion 1, carrot 1/4 teaspoon, salt and sugar each1teaspoon, and sugar.
◆ Method:
1, thinly cut beef slices mixed with marinade for 5 minutes, sliced garlic and chopped green onion.
2. Wash the lettuce, cut it into pieces, put it into boiling water, add 65,438+0 tablespoons of oil, 65,438+0 teaspoons of salt and sugar respectively, and drain it with carrots.
3. Heat 2-3 tablespoons of oil, stir-fry the beef until it is 80% cooked, and take it out.
4. Stir the remaining garlic, ginger and onion in the oil, then add all the ingredients and mix well.
5. Finally, thicken the beef.
Braised lettuce in spicy oil
500 grams of lettuce, 2 tablespoons of salt, 3 tablespoons of oil (sesame oil is also acceptable), 3 dried peppers, 2 tablespoons of sugar and a little monosodium glutamate.
1. Remove leaves from lettuce, peel it, wash it, cut it into filaments, put it in a bowl and marinate it with salt for ten minutes.
2. Drain the salt water in shredded lettuce, add sugar and monosodium glutamate and mix well for later use.
3. Dried peppers are pedicled and seeded, washed and cut into filaments.
4. Take the oil pan, heat the oil, add the dried Chili shreds, and when the fragrance is just fried, pour the dried Chili and oil into the shredded lettuce and mix well.
Dawnrain: when frying dried peppers, the oil temperature should not be too high to avoid frying the peppers.
Peach kernel and green bamboo shoots
Ingredients: lettuce
Accessories: peach kernel
Seasoning: salt, chicken essence and sesame oil.
Exercise:
1. Peel lettuce, wash and cut into thick slices, cut two knives vertically in the middle of each slice, but don't cut both ends, and cut walnut kernels into strips;
2. Ignition in the pot, adding clear water, pouring lettuce slices and walnut kernels after the water boils until the color changes, taking out and cooling for later use;
3. Pick up one of the lettuce slices, embed walnuts in the lettuce slices, put them in a vessel, add salt, sesame oil and chicken essence, and mix well to serve.
Features: bright and refreshing.
Tip: When blanching lettuce, the time should not be too long, otherwise it will easily change color. You can also add salt, sesame oil and chicken essence to the remaining walnuts, mix well, put them in the middle of the plate, and then put the prepared green bamboo shoots.
Chestnut strips
Ingredients: 250 grams of sugar-fried chestnuts and 300 grams of lettuce.
Seasoning: Jiang Mo10g, lard 30g, yellow rice wine 20g, salt, pepper10g, chicken soup10g, and chicken powder 3g.
Practice: chestnuts are shelled and broken into two petals. Wash the lettuce, peel and remove the leaves. Only use the lettuce heart, and cut the lettuce heart into strips 4 cm long and half cm square. Add 1 000g of water to a boiling pot, add yellow wine, pepper and a spoonful of salt, boil over high fire, add lettuce strips, take out after1min, rinse with cold water, and cool quickly (this will make lettuce more brittle and keep its green). Put the wok on the stove, simmer for 1 min, add lard to melt, add Jiang Mo to stir fry, add lettuce strips and chestnut slices to stir fry for 1 min, add chicken soup, chicken powder and 2g of salt, and continue to cook for about 5 minutes, until the soup is less.
Description: Generally, chestnuts are cooked with raw chestnuts. Once I accidentally cooked chestnuts once, I found that the taste was much better: sweeter and more glutinous. It is much easier to peel ripe chestnuts than raw chestnuts, hehe.
Braised lettuce (cold dish)
Ingredients: lettuce
Seasoning: salt, chicken powder and sesame oil.
Production process:
1. Wash and peel lettuce;
2. Cut the lettuce into rectangular pieces the size of mahjong tiles, gently cut a knife from the middle (no need to cut), and then soak it in salt water until soft;
3. Remove the lettuce slices from the salt water, rinse them with clear water, and bend one end of each lettuce into a twist shape from the middle;
4. Add appropriate amount of salt, chicken powder and sesame oil to the lettuce twist, and mix well to serve.
Features: beautiful and smooth appearance, green color.
Tender ginger mixed with lettuce
[Ingredients] 50g of tender ginger, 200g of kudzu shoots, 50g of mustard seed150g, 5g of refined salt, 0g of sesame oil10g of sugar10g, 20g of balsamic vinegar, 0g of soy sauce10g and 2g of monosodium glutamate.
[method]
(1) Peel the lettuce, cut it into strips with a length of 8cm and a thickness of 4cm, marinate it with salt for 2 hours, remove its bitterness, take it out and wash it, blanch it in a boiling water pot, dry it, and then add sugar (5g), balsamic vinegar (10g) and monosodium glutamate (1g).
(2) The mustard seed (the thick old stem of mustard, the tender stem after peeling) is cut into strips with a length of 8 cm and a thickness of 4 cm, fried in a boiling water pot, and pickled with soy sauce, sugar (5g), monosodium glutamate (1g) and balsamic vinegar (5g) for 2 hours.
(3) Peel the tender ginger, cut it into long filaments, soak it, add 5g of vinegar and marinate it for half an hour.
(4) Put the silk strips together and mix well, and then sprinkle with sesame oil.
[Features] Crispy, tender and slightly spicy, with unique flavor.
[Efficacy] Ginger has a unique fragrance and spicy taste. Contains protein, sugar, fat and rich iron and salt, and also contains gingerol, gingerol and gingerol. Ginger is pungent and warm, and has the functions of publishing, dispelling cold, relieving cough and detoxifying. It can also cause vasodilation and central nervous system excitement, and increase blood circulation.
Mustard is pungent and hot, warming stomach and dispelling cold. It can be used as seasoning, and it is mostly used to mix vegetables.
The function of this dish lies in strengthening the stomach, stopping vomiting, resolving phlegm and appetizing. It is also beneficial to the five internal organs, nourishing bones and muscles, opening diaphragmatic heat, dredging meridians, removing breath, whitening teeth and improving eyesight.
Mushroom lettuce mixed with shredded chicken
Ingredients: chicken breast, fungus, lettuce, green pepper and red pepper.
Seasoning: salt, monosodium glutamate and sesame oil.
Practice: 1, chicken breast is shredded and boiled with boiling water.
2, lettuce, fungus, green pepper, red pepper shredded, slightly hot with boiling water.
3. Mix all the raw materials with salt and monosodium glutamate, and pour in a little sesame oil.
Comments: Auricularia auricula is rich in soluble dietary fiber and is a famous food for moistening lung and cleaning dirt. It can promote the discharge of dust pollution in respiratory tract, promote intestinal peristalsis, effectively combine with cholesterol and prevent hyperlipidemia. Lettuce is one of the vegetables to prevent constipation, and it also has a cooling effect on people with body heat. These two kinds of vegetables are mixed with shredded chicken with high protein and low fat, and made cold. They complement each other in texture, taste delicious, refreshing and healthy, and can give full play to the triple effects of nutrition, sewage discharge and weight loss.
Reminder: Pay attention to the selection of high-quality pollution-free black fungus. At the same time, be careful not to put too much grease when it is cold.
Spicy lettuce wings
Ingredients: chicken wings
Accessories: lettuce, red pepper
Seasoning: salt, cooking wine, bean paste, tomato soy sauce, soy sauce, white sugar, chicken essence, broth, ginger slices, scallion, water starch, sesame oil and edible oil.
Exercise:
1. Wash chicken wings, add salt, cooking wine, marinate with soy sauce, peel lettuce, wash tendons and cut into hob blocks, remove pedicels and seeds from red pepper, wash and cut into paper strips for later use;
2. Mix bean paste, ketchup, soy sauce, sugar, chicken essence and broth into a bowl;
3. light the fire in the pot and add oil. When the oil temperature is 40% hot, pour in the chicken wings and stir-fry until it changes color. Add ginger slices, onion, lettuce and red pepper to the cooking wine and stir fry. Add the prepared bowl and stir fry. Stir-fry the water starch until it is shiny, and pour the juice into sesame oil.
Features: bright red color, delicate texture, fresh and spicy.
Tip of the day: add chicken wings, fry them in oil until they are 80% cooked, and then add accessories. Therefore, when choosing chicken wings, we should choose fresh and tender varieties; When cutting lettuce, be careful to cut it into long hob blocks, not short and thick.
Burning white clouds
Materials: 4 pairs of pig brain flower, mixed oil 100g, Pixian watercress 25g, ginger 10g, garlic 10g, cooking wine 10g, refined salt 1g and pepper1g.
Production method:
1. Soak pig brain in clear water, tear off blood tendons, then soak it in boiled water with vinegar, take it out and put it in clear water, rinse it thoroughly and drain it. Chop watercress and lobster sauce, cut ginger and garlic into powder, and cut lettuce tips and garlic seedlings into 9 cm long segments.
2. Put the wok on the fire, pour in the prepared oil and heat it to 70%. Stir-fry dried red peppers until brown, and take out and chop them into knife-edge peppers. Stir-fry watercress in a pot until it is red and shiny, stir-fry Chili powder, garlic, ginger rice and fermented soybean until fragrant, then add fresh soup, cook for a while, add lettuce tips and garlic sprouts, cook until it is raw, add refined salt and monosodium glutamate, take it out and put it in a nest plate. 3. Put the pig brain flower into the cooked juice, add the cooking wine, cook it on low heat until it tastes delicious, put it into a wok with lettuce, sprinkle with chopped knife-edge pepper, pour in the boiled mixed oil, and finally sprinkle with pepper powder.
Features: Brain flower is like a burning cloud in bright red juice. This dish is spicy, sweaty and delicate.
Fish-flavored shredded lettuce
Ingredients: lettuce 500g, Jiang Mo 2g, minced garlic 2g, pickled pepper 1 (chopped), chopped green onion 10g, starch 6g, refined salt 6g and vegetable oil 20g.
Method ① Peel and wash lettuce, shred and mix well with salt. (2) Put the wok in medium heat, add oil and cook until half cooked, add ginger, garlic, pickled pepper and onion, stir-fry the lettuce until dry, add clear soup and mix well.
Nutritional components include protein 3.8g, fat 20.5g, carbohydrate 16.6g, dietary fiber 4.2g, calorie 267. 1 kcal, calcium 73.6mg, phosphorus 132.4mg, iron 2mg, zinc 2.9mg, and selenium1kcal.
, vitamin E 10.5mg, vitamin B2 3.5, vitamin PP 2. 1mg, vitamin C 16. 1mg.
Health care efficacy: clearing heat and resolving phlegm, benefiting qi and broadening chest. Regular diet has a good auxiliary dietotherapy effect on patients with chest and diaphragm irritation, cough with excessive phlegm, unfavorable defecation, milk obstruction and hematuria.
Sauté ed mushrooms with lettuce
Material: 1. Lettuce 1 piece (choose green when buying, let the vegetable seller cut a piece at the root, there is no hollow, tender and delicious).
2. Twenty Tricholomas (white round mushrooms, choose the smaller one, and the black one opposite is more delicious)
3. Two leeks and water starch
Practice: 1. Cut the lettuce into smaller hob segments, cut each mushroom cross into four pieces, and cut the onion into segments.
Step 2 blanch the mushrooms with boiling water
3. Heat the wok with oil, add the above materials and stir fry for a few minutes.
4. Add a little water, a spoonful of water (or not), cover the pot and simmer for two minutes.
5. Add salt, thicken starch, turn off the fire, and pour a little sesame oil into the pot.
Key points: 1. Lettuce should be crisp before it tastes good (don't add salt first, don't cook it for too long).
2. The thickness should be appropriate.
Spicy three silk
Raw materials: cooked lean pork 150g, bamboo shoots (net) 150g, lettuce 150g, chili oil 25g, pepper noodles 1g, superior soy sauce 25g, refined salt 2.5g, sugar 5g, monosodium glutamate 0.5g, sesame oil/kloc-0.
Method:
1. Soak bamboo shoots in a boiling water pot, take them out and let them cool. Cooked lean pork, lettuce and bamboo shoots are cut into 0.3 cm thick shreds respectively. Mix shredded lettuce with refined salt (1g), season and control moisture.
2. Mix soy sauce, refined salt (1.5g), white sugar, monosodium glutamate, pepper noodles, chili oil and sesame oil into a sauce, and mix well with the three kinds of shreds to serve.
Braised rabbit meat
Raw materials: rabbit meat 1000g, clean vegetables 500g, watercress 50g, ginger (crushed) 15g, onion 25g, refined salt 5g, monosodium glutamate 1g, lard 100g, and water bean powder 15g.
Gram and sugar amount
Method:
1. Cut the rabbit meat into 3.5cm square pieces and blanch it in boiling water; Cut the lettuce into 2.5 cm pieces.
2. Add lard to the pot and cook until it is half cooked, add rabbit pieces and stir fry, add watercress and stir fry until the oil turns red, then add fresh soup, ginger, onion, refined salt (2.5g) and sugar (the soup is reddish), cover with low fire and stew until it is soft cooked, add lettuce and refined salt (2.5g), and stew rabbit meat and lettuce together.
Cold double bamboo shoots
Ingredients: lettuce100g, bamboo shoots100g.
Seasoning: 2 tablespoons of light soy sauce 1/,2 tablespoons of Zhenjiang balsamic vinegar1/,2 tablespoons of sesame oil1,and 2 tablespoons of Anji cold mixed powder.
Exercise:
1. Wash lettuce and bamboo shoots, cut them into small pieces, blanch them in boiling water for a while, take them out and soak them in ice water for a while.
2. Drain lettuce and bamboo shoots, add seasonings and mix well.
Salad ball
Ingredients: radish Accessories: cherry, tomato, quail eggs, lettuce seasoning: salad dressing method: 1, radish washed, quail eggs cooked, peeled and left yellow, lettuce washed, peeled, diced and cooked for later use;
2. Peel the tomatoes with boiling water and wash the cherries for later use;
3. Pour radish, quail eggs, lettuce balls, tomatoes and cherries into a container, add salad dressing and stir well. Features: smooth and delicious.
Fish-flavored small slippery meat
Ingredients: 50g of water-soaked auricularia auricula, 5 pickled peppers, 50g of minced onion, ginger and garlic, light soy sauce, vinegar, sugar, Shaoxing wine, salt, water starch and chicken powder.
Exercise:
1, cut the pork into small pieces with uniform thickness, add salt, chicken powder, Shaoxing wine and water starch, mix well and marinate; Lettuce cutting
Into similar fragments; Cut auricularia auricula into similar small pieces; Pickled pepper and minced.
2. Mix the same amount of soy sauce, vinegar, sugar, chicken powder and starch with water to make fish-flavored juice.
3. Put the wok on a big fire, add the right amount of oil to heat it to 60%, add the sliced meat and stir fry, then add the chopped red pepper and stir fry until red, and add the onion, ginger and garlic. At this time, add lettuce slices and fungus and stir fry, then cook the fish-flavored sauce and stir fry.
Remarks: Pay attention to the heat in the frying process, stir fry quickly and cook juice quickly to make the meat smooth and tender; If you don't soak red pepper, you can use bean paste instead, but pay attention to the amount of salty seasoning.
Shi Xiang Yiru
Ingredients: 50 grams of winter bamboo shoots, mushrooms, white radishes, Flammulina velutipes, soybean sprouts, dried beans, green peppers, carrots, kelp and lettuce.
Seasoning: salt, monosodium glutamate, pepper oil, Chili oil, ginger, onion and vinegar.
Method:
① Cut lettuce, radish, carrot, dried bean curd, green pepper, kelp, winter bamboo shoots, mushrooms, etc. Shred, and then chop ginger and onion for later use.
② Blanch shredded kelp, shredded winter bamboo shoots, shredded dried beans, shredded carrots, shredded mushrooms, shredded soybean sprouts, shredded lettuce and shredded green peppers in a pot, take them out and let them cool. Because Flammulina velutipes is not easy to cook, it needs to be cooked separately for 2-3 minutes, then taken out and squeezed, and raw white radish is added at the same time.
(3) Add a proper amount of salt, monosodium glutamate, pepper oil, chili oil and vinegar, and finally add minced onion and ginger, stir all kinds of shredded vegetables evenly, and serve on a plate.
Features: Winter bamboo shoots are high-protein and low-fat foods, which have a certain dietotherapy effect on coronary heart disease, hypertension, arteriosclerosis and other diseases. This dish has a certain adsorption effect on fat and can prevent constipation.
Fried bamboo shoots with scallops
Raw materials: 750g of fresh bamboo shoots, 0/00g of scallop/kloc-,0/5g of cooking wine, 0/.5g of refined salt/kloc-,25g of chicken oil, 500g of clear soup and 0/0g of wet corn flour/kloc-.
Exercise:
1. Remove ribs from scallop, wash it in cold water, enlarge the bowl, soak it in clear water 1 hour, steam it in a drawer for about 3 hours, take out the big bowl, soak it in the original soup 1 hour, take it out, rinse it twice, and then soak it in the original soup (sieve to remove sand).
2. Wash fresh bamboo shoots with clear water, break them in half, put them in a boiling water pot and take them out again. Sit in a pan, add 15g chicken oil, stir-fry bamboo shoots until fragrant, then add 300g clear soup, add a little refined salt and cooking wine, then add cooked scallops, cook for about 5 minutes with low fire, and take out the purified water; Spread scallops (not scattered) around the disk, and put bamboo shoots neatly in the middle.
3. Pour 200 grams of clear soup into the pot, bring it to a boil with high fire, add a little steamed scallop soup, add the remaining refined salt, skim off the floating foam, dilute the corn flour with water, hook it into a sauce, pour chicken oil on it, and pour it on the dish.