Choose 20 lettuce, each with a length of about 6cm and a leaf length of about 5cm, with 4 tender leaves, clean and peel off the epidermis of the stem.
The tail leaves remain, shaped like phoenix tails. In addition, prepare 5 grams of cream or 20 grams of milk, 6 Liang vegetable oil (the actual dosage is 30 grams).
Vegetarian soup 2 soup, chives, monosodium glutamate, starch and salt. Wash shallots, pat them evenly and chop them. Mix starch and water in a small bowl to make a thick juice.
Put the wok on a big fire, pour in vegetable oil and heat it to 70%, straighten the lettuce, fry it in the wok until it is 80% cooked, take it out and drain the excess oil.
Leave a little oil in the pot, heat it again, add chopped green onion and stir-fry until fragrant, pour in vegetarian soup, sprinkle with salt and monosodium glutamate, and put the fried lettuce in order.
Simmer for two minutes on medium heat, put it in an oval plate, pour the soup from the plate back into the pot, add cream (or milk) and bring to a boil.
The lettuce was thickened with wet starch and poured on the lettuce, which became a "phoenix-tailed lettuce" with soft texture, frankincense and beautiful shape.
If you can't get used to the bitter taste of lettuce, you can scald it in boiling water for a few seconds and then drain it. When frying in the future, you should also master the heat to avoid overcooking.