Lettuce in the end with or without blanching? Come to see the analysis ha.

Lettuce does not need to be blanched.

Do not need to blanch lettuce at all, because lettuce is supposed to be a vegetable that can be eaten directly, blanching will lead to more nutrient loss, but also affect the taste of lettuce.

We don't need to blanch before frying lettuce, but we can't fry it directly in the pan, we need to add this step, that is, pickling it with salt. Lettuce sliced or shredded into a bowl, plus the right amount of salt, marinate for a few minutes, kill the water inside, so that after marinating lettuce taste will be more crispy, but also remove the astringent taste, but also to maintain the color of green, will not be blackened, the perfect solution to all the problems Oh.

So ah, we fry lettuce in the future, do not blanch again, but with salt marinade, fried out of the lettuce color green not black, crisp and refreshing especially delicious Oh. Then we will share a lettuce scrambled eggs practice, take a look at it together. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. This is the correct approach, the color is green and not black, crisp and refreshing.