First answer the first question:

A, stir-fried lettuce wire

Main ingredients: lettuce 2

Seasoning: salad oil, 4 grams of salt, garlic, small half

Steamed lettuce wire practice:

1. lettuce peeled, cut into thin silk; garlic minced

2. pot with a moderate amount of oil, oil hot into the garlic, a little later, into the lettuce, slightly stir-fried for 2-3 minutes with a little salt seasoning, continue to stir fry for 1-2 minutes can be

3. lettuce, lettuce and other vegetables, lettuce and other vegetables. A little later into the lettuce silk, slightly fried 2-3 minutes after adding a little salt seasoning, continue to fry for 1-2 minutes

Two, lettuce sausage fried

Main ingredients: lettuce 2, sausage 2

Seasoning: a little salt, chicken essence, 1 tablespoon of soy sauce, vegetable oil, one garlic

Sausage sausage fried lettuce practice:

1. Steam the pot for about 10 minutes until cooked

2. Steam the sausage in the process of handling lettuce, peeled and sliced, garlic peeled and sliced

3.

Main ingredients: lettuce (300g), lean meat (200g)

Seasoning: oil (moderate), soy sauce (moderate), pepper (moderate), cornstarch (moderate), salt (moderate)

Shredded lettuce and meat practice:

1, prepare the raw materials

2, lettuce peeled and cut thick point of the silk, the lean meat shredded.

3, lettuce and lean meat with salt and soy sauce, starch, pepper, respectively, and marinate.

4, start a frying pan, under the shredded meat scattered.

5, meat coloring under the water squeezed out of the shredded lettuce.

6. Stir-fry the lettuce until it breaks.

Tips: Shredded meat with soy sauce marinade, lettuce also used salt marinade and then squeezed out of the water, are salty, so no need to put salt again.

Secondly, to answer the second question:

Spring or summer. Lettuce production period: January-April. Originally from the Mediterranean coast, lettuce was introduced to China around the fifth century. The above-ground stems are edible, with whitish-green skin and crisp fleshy stems, which are bright green when young and transform to whitish-green when mature. The fleshy young stems are mainly consumed, and can be eaten raw, cold, fried, dried or pickled, and the young leaves can also be eaten. Stems and leaves contain lettuce pigment, containing lettuce pigment (C11H14O4 or C22H36O7). It is bitter in flavor and has analgesic effect. Lettuce is highly adaptable, can be cultivated in spring and fall or overwintering, with spring cultivation and summer harvest.