Stir fried Lily and lettuce leaves in soy sauce(jiang bao bai he wo ju sun ye )

Stir fried Lily and lettuce leaves in soy sauce

Introduction:

"Next to my wife's work is a restaurant. The food in the hotel is sold in the wholesale market. The price is cheap. When the batch of lettuce, its leaves to one side. When my wife saw it, she was always reluctant to take some home and put them in the refrigerator. She asked me to make lettuce leaf vegetables for several days, but the taste was really good. Even my baby son liked it. Lettuce is a kind of perennial herb. It can be divided into leaf and stem. Leaf lettuce is also known as lettuce; stem lettuce is also known as lettuce and fragrant lettuce. The meat of lettuce is tender, and the stem can be eaten raw, cold and fried. But for a long time, people have been used to eating lettuce stems instead of leaves. In fact, the taste of lettuce leaves is not bad, and nutrition is far more abundant than the stem of lettuce. And there are many ways to eat: cold, pickled, fried in garlic sauce, boiled water and dried. This dish is made by blanching lettuce leaves in oil, salt and boiling water, then pouring sauce and sauteed lily juice. The lettuce leaves are green, fresh and crisp, the lily is crisp and fragrant, and the sauce is salty and fresh

Production steps:

Step 1: raw material picture

Step 2: first remove the flower leaves and yellow leaves of lettuce leaves, soak them in clean water for a while, then wash and drain them.

Step 3: remove both ends of the lily, break it into petals and wash it. Cut the egg skin into small pieces.

Step 4: wash the pan and put it on a high heat. Add 650 grams of clean water, 5 grams of vegetable oil and 3 grams of refined salt and bring to a boil.

Step 5: put in the lettuce leaves and turn over.

Step 6: remove the lettuce leaves when they are dead and drain the water.

Step 7: Reserve

Step 8: ladle 15g vegetable oil into the original pot to heat. Pour in lily petals, stir fry, add Meiji fresh soy sauce and soup.

Step 9: then, add salt, chicken essence and egg skin.

Step 10: seasoning with monosodium glutamate, drizzle with oil and pour on lettuce leaves.

Materials required:

Lettuce leaf: 500g

Fresh lily: 150g

Egg skin: 20g

Refined salt: 5g

Chicken essence: 1g

MSG: 1g

Meiji fresh soy sauce: 5g

Fresh soup: 45g

Vegetable oil: 35g

Sesame oil: 3 G

Note: 1. Choose new lettuce leaves as raw materials. 2. Lanzhou lily is the best choice because it is big and sweet. 3. Egg skin is to beat the eggs into egg liquid and spread them into egg skin in a pan. It can also be replaced by square legs. It's better to put some red pepper slices. 4. The juice of sauteed Lily in soy sauce should not be too much, and there is no need to thicken it; you can also add garlic slices or dried pepper according to your taste.

Production difficulty: simple

Technology: Sauce

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Jiang Bao Bai He Wo Ju Sun Ye