Lettuce in oyster sauce, how to make lettuce crisp and cool, fragrant and delicious?

Lead: If you eat with Cantonese, you may find such a difference in eating habits. Cucumber, tomato, potato, green pepper and so on are not regular vegetables, but vegetables with green leaves, called vegetables, which are essential for every meal.

In Guangdong cuisine, there is a famous home-cooked dish called "lettuce in oyster sauce", which can be seen from five-star hotels to ordinary people's homes. Judging from the name of the dish, lettuce is fried in oyster sauce, but the simpler the dish, the more it tests the chef's cooking skills.

If the lettuce in oyster sauce is fried, the water in the lettuce will flow out, and the whole dish will be soaked in the soup, and the lettuce will dry. Either the heat is too high, and the lettuce is black and zoomed, which is not crisp at all. The whole dish looks "black", which not only has a low value, but also makes people lose their appetite.

Until I visited a chef's friend's house, everyone praised a plate of lettuce in oyster sauce at the dinner table. Crispy, delicious, but also retains the original flavor of lettuce, oyster sauce is just right. It is no exaggeration to say that it is really better than meat. After a full meal, chat with friends about home cooking. He said that we usually make lettuce in oyster sauce in the wrong way. If you change the same raw materials into another way, this dish will be delicious. The actual operation is simple, as long as you learn the following two skills:

Trick 1. Blanching lettuce first is one of the most commonly used skills in the kitchen, and we can also use it to treat lettuce. Because of the high water content of lettuce, if it is directly fried in a pot, it will be quickly lost in the fire and high temperature, and the fried vegetables are both unpalatable and ugly. Wash the lettuce and blanch it in the pot for about five or six seconds. Time must be short. As long as you see that lettuce is hot and soft, take it out and dry the excess water. Pay attention to the water must be completely boiled, and then lettuce. If there are many dishes, it is better to put them into the pot several times.

Tip 2: Add salt and peanut oil. When there is not enough boiling water, we can also add these two seasonings at the same time: salt and peanut oil. The purpose of adding salt is to season lettuce and play the role of "bottom taste". Peanut oil can keep the bright green appearance of lettuce, which is described as "shaping" lettuce in professional terms. If there is no peanut oil, you can use rapeseed oil, sunflower oil and corn oil, but peanut oil tastes more fragrant.

Tip 3: put the blanched lettuce in a hot pot and stir-fry it quickly with cold oil. In fact, it is almost seven or eight years old, so the time for frying must be short. The authentic way is to wait until the pot is hot, then add cooking oil, then add minced garlic and stir-fry until fragrant, and then add lettuce and stir-fry. At this time, pour the prepared sauce into the pot and stir it evenly for a few times. If you like thickening, you can finally pour a layer of water starch. The sauce here refers to mixing oyster sauce, sugar and soy sauce in advance and pouring it directly when cooking.