Poached Lettuce (bai zhuo sheng cai )

Poached Lettuce

Introduction:

"Burning" is a technique of Cantonese cuisine. Raw food is cooked with water or soup. The main method of "blanching lettuce" is to add a little raw oil and salt in boiling water, and then treat it with fierce fire. The color of lettuce will be oily and green. Its characteristics: light taste, bright green color

Production steps:

Materials required:

Lettuce leaf: 1000g

Ginger: right amount

Peanut oil: right amount

Oyster sauce: right amount

Raw oil: proper amount

Salt: right amount

Sugar: right amount

MSG: right amount

Starch: appropriate amount

matters needing attention:

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Sheng Cai