Chinese Food
Lettuce in luxurious sauce
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The main character is ordinary local lettuce. The supporting roles are scallops and Kaiyang. I forgot to take photos during the production process. I'm sorry. I try to make it clear in words. In fact, it's also very simple.
Cooking ingredients
Cooking Steps
Step1:Take off the lettuce leaves. The next meal can be fried as a vegetable. If you can't get used to it, you can only discard it. Dry clean the lettuce stem to remove the dirt. Use a planer to remove the outer layer. Then cut thin slices.
Step2:Soak the scallops in cold water for at least half a day. It's better to soak them one night in advance. The water should not be too much. It's better to just cover them. Too much. It will lose the flavor.
Step3:Take 1015 or so boiled shrimps. They are dried shrimps. They are salted. Different places may have different names. The same cold water cover is not soaked. You can also use rice wine to soak. It depends on whether you accept the taste. It's also best to advance one night. If time is not enough, half a day is also needed.
Step4:Tear up the soft scallops. One point three or four. See if you are extravagant. Open all two or three sections. Then put the scallops into the lettuce slices. Add a spoon of salt, three spoons of sugar, 23 spoons of raw soy sauce, 12 spoons of vinegar (you can use aged vinegar or white vinegar. See your personal habits. If you like the strong points, use Shanxi aged vinegar). Mix well. Put them in the refrigerator. They can be eaten in about 12 hours.
Cooking tips:The steps are reversed. Kaiyang scallops should be written in lettuce first. They should not be written in the main supporting role. Please adjust when you do it. There are skills in making delicious dishes.
