The stems of lettuce are mainly eaten, unlike lettuce, which mainly eats the leaves. Lettuce and lettuce are specifically mentioned here because it is easy to confuse the two things just by looking at the leaves. Both belong to the genus Lactuca and are considered close relatives. Fresh and tender lettuce leaves can also be eaten in a hot pot like lettuce, blanched and served cold, steamed with black beans, fried with garlic oil, and so on.

Let’s talk about how to eat the stems of lettuce. Peel off the green skin of fresh lettuce, then remove the white fascia, and cut into thick slices. It can be used in hot pot. If you like a crispy texture, blanch it less. If you like a softer texture, blanch it more. Lettuce is not so good. Taking in the salty flavor, even if you boil it till the end and eat it, the taste will not be too strong.

Thick slices of lettuce are also a good dish for steaming with bacon. The method is to take a plate, put a layer of lettuce on the bottom, and put a layer of bacon slices on top, preferably with the skin on. There are thin ones with skin on them, then put a layer of lettuce, and then put a layer of bacon slices on top of the lettuce, and it will be almost done after three or four times. Steam it thoroughly in the pot, and then pour some sesame oil on it. It will be fragrant. . The salt in the bacon infiltrates into the lettuce slices along with the fat, making it less salty and releasing more flavor. The lettuce itself, which is very light, absorbs the salt in the bacon and becomes salty. The combination of the two makes not only the color Perfectly matched and delicious.

If it is cut into thin slices, it can be used for stir-frying. Add the dried chili pepper to the pot with onion, ginger and garlic, then add the thinly sliced ??lettuce and stir-fry evenly. Add salt to taste. If it's too bland, you can add some dried shrimps or lard residue to it, and it will instantly become another dish. It can't be summed up in just one word.

It is especially suitable to dice lettuce and stir-fry diced chicken. In many versions of Kung Pao Chicken, diced lettuce must be added. For the diced chicken, select the chicken breast part, add dried chili peppers to the pan, add a little more oil, add the diced chicken until cooked, then add the blanched diced lettuce, stir-fry, and add the ingredients to bring out the numbing or soy sauce flavor. Personally, I prefer to stir-fry and just add salt. After frying, put it on a plate and eat it with a spoon. Eat it with rice, especially with rice.

Cut lettuce into hob pieces and cook it with crispy meat. It is a soup dish that I particularly like. Just boil a pot of water or boil it directly with stock, put lettuce cubes in it, until it's almost cooked, add crispy pork, season with salt, and sprinkle with chopped green onion. It's not difficult at all. A little more difficult is the fried crispy pork: cut the pork belly into strips, wrap it in egg batter (preferably multi-grain noodles), and then fry it in an oil pan until it is set. Although it seems easy to describe, it still requires some experience to actually operate it. In short, if you have the chance to eat it, this soup dish is really not to be missed.