Have you ever seen this dish? As a family chef with more than 20 years of cooking experience, I actually met for the first time.
I asked the stall owner to learn that this was a Roman lettuce, and yes, it was the Rome in Italy.
After returning, hurry up and check the Internet, there is really this dish, in fact, and our common lettuce and ball lettuce are a kind of lettuce. It's just that the taste of this Roman lettuce is somewhere in between, so it's especially suitable for stir-frying or shabu-shabu.
Suitable for stir-frying, then making an oyster sauce lettuce is perfect.
As a classic representative dish of Cantonese cuisine, oyster sauce lettuce has a crisp taste, rich flavor, heavy color and delicious taste. It is also the most seasonal dish in summer, for me in the north.
Speaking of this oyster sauce lettuce, to tell me about my experience, I am not afraid of being ugly, and it can be regarded as a laugh for everyone. In the past, when I first started to make this dish, I directly fried lettuce in the pot, and then put oyster sauce and garlic and fried it evenly, and the effect after loading the plate can be said to be miserable. The leaves have turned yellow, they have lost their crisp taste, and the plate is full of stir-fried soup, which also dilutes the adhesion effect of oyster sauce, and finally it is a pity that the food is tasteless and abandoned, wasting such a good ingredient.
So how do you make the same classic oyster sauce lettuce as a restaurant? Look down and make sure you can make it equally delicious at home.
Oyster sauce lettuce, in addition to lettuce, oyster sauce is essential. There is no authentic handmade oyster sauce in Guangdong, and the finished product is bottled in the supermarket, although the taste will be discounted, but it is worry-free.
Add some soy sauce and starch to the oyster sauce, pour some water and mix well. There is no need to put salt, because oyster sauce itself is salty.
Garlic is the finishing touch of this dish, so it is essential, garlic crushed, do not use a garlic squeeze, so that it becomes garlic paste, less of the crispness of this garlic.
This step is the key and fundamental to my previous failures. That is, the lettuce does not need to be fried, just blanched with water.
After the water boils, pour some oil into it and add the lettuce, which will make the lettuce more oily. Then open the pot and fish it out immediately. Don't burn it for too long, or the leaves will turn yellow.
Drain the lettuce and plate without cooling.
Stir-fry some sea rice in the pot first, because there is a little left at home, simply put it in and make a match with oyster sauce to freshen up. Sauté to bring out the aroma.
Then pour in the minced garlic, sauté until fragrant, add the oyster sauce sauce, open the pan until it is viscous, pour on the lettuce and make it.
Master the correct method, in fact, it is very simple and convenient, lettuce is still crisp and maintains an emerald green color, the soup is fragrant and thick, evenly attached to the dish, not only the color is beautiful, the taste is also quite powerful.
A simple Cantonese dish classic, like friends can try, guaranteed to make you satisfied!
If you have a better approach, you are also welcome to leave a message in the comment area and share it with everyone!
Make the complex simpler, make the simple more beautiful, let the beautiful and healthy at the same time, this is my @ Yu Food Pond, a non-traditional food author, worth your attention!