cold lettuce leaves
lettuce (dark green lettuce leaves also contain more vitamins than light lettuce leaves) is rich in calcium, phosphorus, iron, potassium and other trace elements, and also contains a variety of vitamins, especially vitamin E, which is suitable for both hot frying and cold mixing. However, the general eating method is to eat only its stem, and the lettuce leaves are discarded. It is a pity that the lettuce leaves are not only edible, but also delicious.
raw materials: lettuce leaves
ingredients: salt, soy sauce, monosodium glutamate, vinegar, sugar, sesame oil, etc.
wash lettuce leaves and blanch them in boiling water for a long time. Take it out, let it cool, squeeze the water, then finely chop it, add salt, soy sauce, monosodium glutamate, vinegar and sugar and mix well. If you like spicy food, you can also add Chili powder or Chili sauce, and finally pour sesame oil on it to make a crisp and fragrant lettuce leaf.
lettuce leaf salad
Take some lettuce leaves, of course, which are fresh and tender. Tear them up by hand, and the more they are broken, the better. Then immerse them in ice water for about 1 minutes. Take an onion, which is also tender, cut it into thin slices, soak it in ordinary water to get rid of the spicy taste, then take it out and pour out the water. Remove the ice water soaked in lettuce, put it on a plate, sprinkle those onion slices, add chopped parsley and stir. Pour the sauce before serving. All right.
Lettuce is rich in nicotinic acid, which is an insulin activator. Regular consumption is helpful to prevent and treat diabetes. Lettuce can stimulate gastrointestinal peristalsis, and has an auxiliary therapeutic effect on gastroparesis and constipation caused by diabetes. The potassium ion contained in lettuce is 27 times that of sodium ion, which can promote urination and lower blood pressure.
Edible tip: In order to avoid the loss of a large number of water-soluble vitamins, wash them first and then cut them; The nutritional value of lettuce leaves is higher than that of stems, so they should be eaten together. In order to avoid destroying the ascorbic acid contained in lettuce, it is not suitable to store or cook lettuce in copper utensils.
lettuce with garlic paste
raw materials: 1,g of lettuce, one head of garlic, 1g of sesame oil, 25g of vinegar and 2g of salt.
Production:
1. Scrape the lettuce, cut it into strips with a length of 5cm and a width of 1cm, peel the garlic and mash it.
2. put lettuce in salt and mix well. after salting out, drain the remaining juice and put it on a plate. put garlic paste, sesame oil and vinegar and mix well and serve.