According to the characteristics of different ingredients, choose reasonable cooking methods and control cooking time. Try to choose healthier methods such as steaming, stewing, frying and quick frying, and avoid repeated heating methods such as long-term blanching, or blanching and oiling. For another example, after thickening, sizing and pulverization, the ingredients can better lock moisture and nutrition and prevent loss.
Lettuce is afraid of salt, and it only needs a little salt to keep its flavor. You can blanch the raw materials with water when salad lettuce, but you must pay attention to the blanching time. If it takes too long, the lettuce will become soft. Lettuce and mushrooms can lower blood pressure and blood lipid. Lentinus edodes contains purine, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipid.
Besides being eaten raw, lettuce can also be used in cooking methods such as burning, mixing, frying and frying. And it can also be used as soup and ingredients, such as dishes with lettuce as raw material. Peel and root lettuce, cut into semi-circular pieces, blanch until cooked, take out and cool, add pear slices and white sugar, and mix well to eat. It has the therapeutic effect of relieving cough and asthma. If you use boiled water, you will lose a lot of nutrition. Therefore, lettuce can be cooked as long as it is washed, peeled and shredded, but it is best to remind the elderly and patients with poor digestive ability to cook and eat.
You can also blanch lettuce leaves and take them out first. (Lettuce leaves are cooled once to keep them fresh and refreshing, and the nutrition will not be lost. ) add a proper amount of water to the pot, bring them to a boil, add lettuce leaves and add seasoning.