I used to eat lettuce salad because it tastes crisp and refreshing. When cold lettuce is cooked, it doesn't need to be blanched, because once blanched, the lettuce will not be green or crisp, and the taste will become soft and rotten.

When cooking cold lettuce, you should first marinate it with salt for a while, then drain the water in the pot, then pour it out, wash it and drain it. First, cut the lettuce into thin filaments, the thinner the more uniform it is. Cut the lettuce into shreds and put it into the pot, then pour in a little salt and mix well for pickling. Marinate 15~20 minutes, and all the water in the lettuce will come out. Then pour out the water. If it feels salty, wash it with clear water and drain it.

Put the pickled shredded lettuce into a pot, pour in proper amount of salt, soy sauce, white vinegar, white sugar, minced garlic and Chili oil and mix well to serve. If you like spicy food, you can put some sesame oil in it.

This dish is most suitable for summer, because the summer heat is too strong to eat greasy food at all, so it is refreshing to eat this cold dish or mixed dish. Lettuce salad goes best with rice. I usually cook rice with cold boiled water. Then take it out and eat it, which will make you feel cool.

Everyone must remember that never blanch lettuce with water when cooking. Things like bamboo shoots change color as long as they are heated in a pot, not only lettuce, but also bamboo shoots.

Actually, I blanched at first, but I found that the blanched lettuce was not emerald green and the color was ugly. Later, I specifically asked a friend who was going to be a chef. He told me that lettuce can be mixed directly without blanching.

Cold lettuce mainly depends on its color, because fresh lettuce is emerald green, and if it changes color, it will turn gray, which is very ugly to make. Lettuce is also suitable for cooking besides cold salad. When frying, it must be fired quickly. Turn it over twice in the pot and you can get it out.