Introduction: When frying lettuce, do not fry it directly in the pot. Keep in mind the 3 key points. The lettuce is crisp and tender, will not turn black, and tastes delicious

Don’t look at a very simple dish, but actually think about it To stir-fry well, you need to master some tricks, don't just put it in the pot and stir-fry. Many people are not good at frying lettuce. In fact, they make a mistake in the first step. Wash the lettuce and stir-fry it immediately. This is wrong because after washing the lettuce, stir-fry it in the pan. The temperature in the pan will drop rapidly after it is put into the pan. In this way, the frying time will be extended, and the fried lettuce will become soft in texture, not green enough in color, and will turn black.

When frying lettuce, do not fry it directly in the pot. Keep these three points in mind. The lettuce will be crispy, tender, not black, and tastes delicious! Now let me share with you the specific method of stir-frying lettuce. Make a plate and try it. You will find that it is really more delicious this way.

Steps to stir-fry lettuce:

Step one:

Prepare fresh lettuce, and then prepare lard. Generally, it is better to stir-fry green vegetables with lard. Eat, so you can always keep lard at home. If it is not available, use cooking oil instead.

If a few pieces of lettuce are wilted on the surface, remove the roots. Cut the lettuce into pieces and wash them in water.

Be careful not to damage the leaves. Lettuce is easy to wash and is not particularly dirty. Just wash it a little and rinse it again.

Step 2:

Add an appropriate amount of water to the pot and cook over high heat until a large number of bubbles appear at the bottom of the pot. Pour the lettuce into the pot, blanch it and remove immediately. out.

Immediately after taking it out, put it under the tap to cool down. This can ensure the taste of the lettuce and make it more crispy and tender.

Step 3:

Wash and dry the wok, pour a little oil or add a little lard, heat until it is 50% to 60% hot, and pour the minced garlic into the pot. .

After frying until the aroma comes out, immediately heat the water and mix. Do not fry until it becomes burnt. Add salt and oyster sauce to taste.

Step 4:

Because of the addition of oyster sauce, the soup will become slightly viscous, which is the best state.

The soup should not be too thick or it will turn into boiled lettuce. Finally, pour the lettuce into the pot, stir-fry over high heat quickly, and stir-fry evenly before serving.

The lettuce fried in this way is not soft and tastes very crisp and tender, the color is not black and is very green, and the taste is very fragrant. It can be said that it is full of color, flavor and aroma.

Remember three key points when frying lettuce:

1. When frying lettuce, the lettuce cannot be fried directly in the pan, but must be blanched first. This can shorten the frying time and avoid Blanching is necessary to soften the lettuce and prevent it from turning black if fried for too long.

2. When blanching lettuce, pay attention to time control, because lettuce can be eaten raw, and there is no need to blanch it for a long time, and the shorter the blanching time, the better the taste. Put it in the pot for ten After a few seconds, take it out immediately and let it cool down.

3. Don’t add too much seasoning when frying lettuce. Use salt, oyster sauce, and a little minced garlic to increase the flavor. This will make the lettuce taste more fragrant.