Cantonese style blanched lettuce


Cantonese style blanched lettuce

Cantonese style blanched lettuce is very popular because it is simple to make but can highlight the delicious taste. The "blanching" method uses boiling water or soup to quickly cook the lettuce, which retains its fresh taste and sweet juice to the greatest extent. The key is seasoning. Soy sauce, oyster sauce and a little sugar are added to bring out the freshness, and then hot oil is poured to enhance the aroma. The salty and fresh sauce blends with the sweetness of the lettuce, with rich layers without being heavy. It has a refreshing taste, can balance greasy dishes, and let people taste the original flavor of vegetables.

Ingredients

Steps

  1. Select fresh lettuce, break it apart piece by piece, and rinse it carefully in running water to remove dust and impurities on the surface. Then put it in a basin, add appropriate amount of water, sprinkle a small spoonful of salt, stir evenly, and let the lettuce soak in salt water for 10 minutes to sterilize and remove pesticide residues. After soaking, scoop the lettuce into a drain basket to drain and set aside.
    Select fresh lettuce, break it apart piece by piece, and rinse it carefully in running water to remove dust and impurities on the surface. Then put it in a basin, add appropriate amount of water, sprinkle a small spoonful of salt, stir evenly, and let the lettuce soak in salt water for 10 minutes to sterilize and remove pesticide residues. After soaking, scoop the lettuce into a drain basket to drain and set aside.
  2. Select appropriate amount of scallion and chop into small pieces; chop garlic into fine garlic paste and put it in a bowl for later use.
    Select appropriate amount of scallion and chop into small pieces; chop garlic into fine garlic paste and put it in a bowl for later use. Select appropriate amount of scallion and chop into small pieces; chop garlic into fine garlic paste and put it in a bowl for later use.
  3. 1. Prepare the sauce in a bowl with minced garlic and chopped green onion. Pour an appropriate amount of cooking oil into the pot, heat the oil over low heat until it smokes slightly, then carefully pour the hot oil over the minced garlic and chopped green onion to stimulate the aroma of both. 2. Add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and 1 spoon of aged vinegar to the bowl. Stir thoroughly with chopsticks or a small spoon to fully blend the various seasonings, and set aside for later use.
    1. Prepare the sauce in a bowl with minced garlic and chopped green onion. Pour an appropriate amount of cooking oil into the pot, heat the oil over low heat until it smokes slightly, then carefully pour the hot oil over the minced garlic and chopped green onion to stimulate the aroma of both. 2. Add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and 1 spoon of aged vinegar to the bowl. Stir thoroughly with chopsticks or a small spoon to fully blend the various seasonings, and set aside for later use. 1. Prepare the sauce in a bowl with minced garlic and chopped green onion. Pour an appropriate amount of cooking oil into the pot, heat the oil over low heat until it smokes slightly, then carefully pour the hot oil over the minced garlic and chopped green onion to stimulate the aroma of both. 2. Add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and 1 spoon of aged vinegar to the bowl. Stir thoroughly with chopsticks or a small spoon to fully blend the various seasonings, and set aside for later use. 1. Prepare the sauce in a bowl with minced garlic and chopped green onion. Pour an appropriate amount of cooking oil into the pot, heat the oil over low heat until it smokes slightly, then carefully pour the hot oil over the minced garlic and chopped green onion to stimulate the aroma of both. 2. Add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and 1 spoon of aged vinegar to the bowl. Stir thoroughly with chopsticks or a small spoon to fully blend the various seasonings, and set aside for later use. 1. Prepare the sauce in a bowl with minced garlic and chopped green onion. Pour an appropriate amount of cooking oil into the pot, heat the oil over low heat until it smokes slightly, then carefully pour the hot oil over the minced garlic and chopped green onion to stimulate the aroma of both. 2. Add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and 1 spoon of aged vinegar to the bowl. Stir thoroughly with chopsticks or a small spoon to fully blend the various seasonings, and set aside for later use.
  4. Pour enough water into the pot and bring to a boil over high heat. After the water boils, add 1 spoon of salt and 1 spoon of cooking oil.
    Pour enough water into the pot and bring to a boil over high heat. After the water boils, add 1 spoon of salt and 1 spoon of cooking oil.
  5. Add the drained lettuce, quickly turn it over with chopsticks, blanch it for 30 seconds to 40 seconds, quickly remove it from the dish and put it on a plate, then pour the previously prepared sauce evenly on the lettuce, and a plate of delicious Cantonese-style blanched lettuce is ready.
    Add the drained lettuce, quickly turn it over with chopsticks, blanch it for 30 seconds to 40 seconds, quickly remove it from the dish and put it on a plate, then pour the previously prepared sauce evenly on the lettuce, and a plate of delicious Cantonese-style blanched lettuce is ready.
Languages
Blanchierter Salat nach kantonesischer Art - Deutsch (German) version
Cantonese style blanched lettuce - English version
Lechuga blanqueada al estilo cantonés - Española (Spanish) version
laitue blanchie à la cantonaise - Français (French) version
selada blanched ala Kanton - Bahasa Indonesia (Indonesian) version
lattuga sbollentata alla cantonese - Italiana (Italian) version
広東風ブランチドレタス - 日本語 (Japanese) version
광둥식 데친 상추 - 한국인 (Korean) version
ผักกาดหอมลวกสไตล์กวางตุ้ง - แบบไทย (Thai) version
廣式灼生菜 - 香港繁體中文 (Traditional Chinese - Hong Kong) version