Lettuce in oyster sauce is actually very simple, so you don't need to prepare too much seasoning. First, prepare some lettuce, 1-2 tablespoons oyster sauce and soy sauce, a little salt, sugar, starch and minced garlic. First, add water to the pot and salt to the water. When the water boils, put the lettuce in and blanch it until it is raw. After the lettuce is cooked, take it out and cool it in ice water. At this point, the lettuce has been processed, and it's time to start processing the juice.
The processing steps of fruit juice are as follows: put oil in a hot pot and cool it, and add minced garlic. When the minced garlic turns brown, add soy sauce, oyster sauce, salt, sugar and water starch. Then simmer over low heat, turn off the heat after the soup is thick, and pour the soup on the lettuce and take it out of the pot. I practiced at home by myself, with an average time of 10 minutes. You can put a little more minced garlic in this process. My personal collocation ratio is half garlic and one lettuce.
About the method of making water starch, it is actually a spoonful of starch with a little water, and then stir it evenly with unicorn arms and wooden chopsticks. Water starch is actually a suspension. If it is left standing for too long, it will easily lead to the separation of starch and water. Therefore, water starch must be stirred again before cooking.
Please be careful not to take too long when blanching lettuce. Otherwise, the lettuce is soft and not delicious. If you can't master the hardness of cooking lettuce, then you can try my method. After the water boils, add lettuce, open the lid and cook 1 min. Then turn to low heat, cover and stew for 2.5 minutes. Then quickly remove the ice water. The lettuce cooked in this way is moderate in hardness and softness, and the taste is flexible and crisp. One last thing: "This dish doesn't use monosodium glutamate." Because oyster sauce itself has a strong refreshing effect.