Lettuce in this season feels sweeter than usual. Maybe it's especially delicious when it's frosty in winter. Now this season, I feel that eating white radish, Chinese cabbage and lettuce are all suitable. The weather is dry, and white radish, lettuce and Chinese cabbage are also vegetables with particularly high water content.
I love lettuce, and I like the fresh and crisp taste of lettuce. Pick up a piece and put it in your mouth. The crisp sound keeps echoing in your mouth, which is particularly enjoyable. The nutritional value of lettuce is particularly high, and it is rich in protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, magnesium and dietary fiber.
Speaking of fried lettuce, I believe many people, like me, put the lettuce directly into the pot for frying, only to find that the lettuce was fried yellow. Originally, lettuce is the color of green. Looking at the green color, it is particularly appetizing. Once it is fried yellow, it will feel loss of appetite. Why do many dishes pursue "color, flavor and taste"? The answer can be imagined. Later, after many experiments, I found that the lettuce was not fried directly in the pot. The chef taught me a trick. Today, I will share with you all the methods that the chef taught me to fry lettuce. With this trick, the lettuce is fresh, crisp and not yellow.
Fried lettuce
Detailed production steps of vegetable fried lettuce:
1, prepare 1-2 lettuce, peel. If the lettuce you choose is tender, just peel it off. If the lettuce is old, you need to remove the white "hard bones" from the lettuce meat after peeling. Then cut the lettuce into diamonds, and the thickness should be even. Then cut some garlic and millet spicy for later use.
2. Put half a pot of water into the pot, add the cut lettuce after the water boils, and blanch the pot 1 minute.
3. Take out the lettuce and rinse it in flowing clean water. The purpose of this is: the lettuce with high temperature suddenly meets cold water, which can make the lettuce not only keep the green color, but also keep the fresh and crisp taste. This is also the reason why lettuce can't be fried directly in the pot. Add more blanching and cold water to clean it. Lettuce is green and looks good.
4. Pour the oil from the pot again, add pepper and garlic and stir fry until fragrant, then add lettuce and stir fry quickly and evenly. Then you can add salt, chicken essence and other ingredients to taste.
5. Stir-fry the lettuce until it is about 9% ripe, and then serve. A green and crisp fried lettuce is made.
Summary of cooking skills of fried lettuce: when frying lettuce, it is wrong to put lettuce directly into the pot. The correct way is: first put lettuce in the pot and blanch it until the soup is 7% mature. Then take out the lettuce, rinse it in flowing clean water, and fry it in this way, which can not only keep the lettuce green, but also make the lettuce taste more crisp. Friends who like lettuce may wish to try this method, it is so practical!
# "Flash Moment" Theme Essay Phase II #