Chinese Food
Hearty boiled lettuce
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As one of the eight major cuisines in China, Cantonese cuisine is highly skilled in cooking, especially in achieving the requirements of beauty, freshness, tenderness and smoothness through techniques. Blanching is one of the ways to highlight the delicacy of Cantonese food. And the word Baishao is increasingly found in restaurant recipes. Burning is a kind of cooking technique of Cantonese cuisine. It uses boiled water or soup to boil raw food. It is called burning.
Cooking ingredients
Cooking Steps
Step1:One lettuce ball. Pay attention to the tight blade package. Cut off the root.
Step2:Prepare shredded scallion and dried red pepper.
Step3:Boil the water in the pot. Blanch the lettuce (lettuce can be eaten raw, so don't blanch it for a long time. About 10 seconds). Add a little salt and oil to the water to ensure the green color.
Step4:1 tablespoon rice vinegar, 1 tablespoon half raw soy sauce, a little sugar and sesame oil to make sauce.
Step5:Put shredded green onion and dried red pepper on the lettuce. Pour up the sauc
Step6:Add some oil to the pot. Heat it u
Step7:Then drizzle a little hot oil on the shredded green onion and dried red peppe
Cooking tips:The most important thing is how long it takes to blanch lettuce. Never too long. There are skills in making delicious dishes.
