Lettuce with oyster sauce and garlic puree

Published Jun 27, 2021 at 01:04am ET

Lettuce, native to the Mediterranean coast of Europe, is domesticated from wild species. Ancient Greeks and Romans were the first to eat. Lettuce has been introduced into China for a long time. In the Southeast coast, especially in the suburbs of big cities and Guangdong and Guangdong provinces, it has been cultivated more. In recent years, the cultivation area has expanded rapidly. Lettuce has also entered the table of ordinary people from hotels and restaurants.

Food Material List

1 Romaine Lettuce Two pieces

Operational steps

1 Choose tender lettuce to wash and put aside to control water
2 Cut garlic cloves into such garlic paste.
3 I used all these condiments, starting on the left; raw soy sauce, oyster oil, sugar, salt, flour or starch can be, garlic paste.
4 Pour a little oil into the pot, I use olive oil, add a little salt, remember to put these two can make lettuce more crisp, look green oh
5 Wait for water to boil, add lettuce to copy for a few times, about 45 seconds to a minute, dont take too long to be crisp.
6 Remove lettuce quickly and put aside to control water
7 Key steps: heat the oil in the pan, seasoning prepared before putting it in; garlic, raw extract (a little fresh), oyster oil (moderate amount), salt (moderate amount), onion (can be put or not put), sugar (moderate amount)
8 Then add the seasonings before, stir-fry for a while and pour in a half-small bowl of boiling water, starch or raw meal.
9 Start the pan and pour oyster oil and garlic juice on the lettuce that has been packed. OK
10 Lets eat! The lettuce made in this way is nutritious and tasty.

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