"The lettuce is crispy and tender, and the dry pot is fried and fragrant", the lettuce in the dry pot is crispy and nutritious and goes to rice

#秋日生活打卡季#

As the old saying goes: "Lettuce is crisp and tender than jade, and the dry pot is full of fragrant fragrance." On that sunny afternoon, in Lao Litou's "Cuizhuxuan" restaurant, a contest about food was quietly staged. Lao Li Tou is the owner of this restaurant and a famous chef in the town, and his specialty dish is the mouth-watering "dry pot lettuce".

In the restaurant, Lao Li Tou is chatting with several regular customers, who are all loyal fans of "dry pot lettuce". "Lao Li, why are your lettuce so crisp and tender?" Uncle Zhang asked curiously. Lao Li Tou smiled slightly, and said mysteriously: "This is a secret, but I can reveal one thing, the selection of ingredients must be particular, lettuce must be selected with thin skin and tender meat." ”

"What about the heat?" Aunt Li then asked. Lao Li squinted, as if recalling something: "The heat must be just right, and the heat can be fried quickly to lock in the moisture and umami of the lettuce." His words reveal a love and respect for the culinary arts.

Just then, a young challenger walked into the restaurant, claiming to be a chef from the city, and he wanted to compete with Lao Li. He said defiantly: "I have heard that your 'dry pot lettuce' is famous, but I don't believe it unless you can give me a taste of the real delicacy." ”

Lao Li didn't say much, just nodded, turned around and walked into the kitchen. He knew that this contest was not only a test of culinary skills, but also a sign of respect for the ingredient lettuce. He wanted to use the most traditional cooking method to show the young challenger the true charm of "dry pot lettuce".

Description:

Dry pot lettuce, a traditional home-cooked dish originating from Sichuan, is known for its unique spicy taste and crisp lettuce texture. Lettuce, also known as lettuce, is a vegetable rich in dietary fiber and vitamins that has been a regular at the table since ancient times. In Sichuan, people like to cook lettuce in a dry pot, which not only retains the crisp taste of the lettuce, but also makes the spicy flavor more prominent.

The color, flavor and shape of this dish can be said to have reached the extreme. The emerald green color of the lettuce, combined with the unique red oil shine of the dry pot, makes people have a great appetite at first sight. In one bite, the crispness of the lettuce and the spicy flavor of the chili pepper intertwine in the mouth, as if performing a taste dance. And the unique spicy flavor is even more memorable.

Cooking process:

Ingredients:

• Lettuce 500 grams
• Garlic cloves: 5 cloves
• 10 grams of dried chili peppers
• Cooking oil 30 ml
• Salt 5 grams
• Light soy sauce 10ml
• Essence of chicken 3 grams

Cooking Steps:

1. Prepare the lettuce: Peel the lettuce and cut it into thin slices. The key to this step is to make the knife work even, so that the fried lettuce will taste consistent.
2. Prepare the garlic cloves: Finely chop the garlic cloves and finely chop them. This allows the aroma of the garlic to be released better.
3. Prepare the dried chilies: Cut the dried chili peppers into small pieces and remove the chili seeds. This controls the spiciness and makes the spiciness more even.
4. Hot pan with cold oil: Add an appropriate amount of cooking oil to the pan, when the oil temperature rises to 50% hot, add minced garlic and dried chili peppers, and stir-fry over low heat until fragrant. The trick in this step is to control the heat and avoid stir-frying with minced garlic and chili peppers.
5. Add the lettuce: Add the lettuce slices to the pan and stir-fry quickly over high heat. The key to this step is to keep the heat high and move quickly to keep the lettuce crisp and tender.
6. Seasoning: Add salt, light soy sauce and chicken essence and continue to stir-fry evenly. Season in moderation to avoid being too salty or too light.
7. Remove from the pan and serve: Stir-fry until the lettuce slices are soft, but still crisp and tender, then remove from the pan and serve.

Regional Flavors:

In Sichuan, dry-pot lettuce is a home-cooked dish that every household makes. In Hunan, more chili peppers and peppercorns are added to make the dish more spicy. In Guangdong, people prefer lighter flavors, so they reduce the use of chili peppers and add some garlic sprouts to enhance the flavor. The flavors of different places reflect the different understandings and pursuits of local people for food.

Cooking Tips:

1. The lettuce slices should be cut thin and evenly, so that the taste will be consistent.
2. Dried chili peppers should be cut into small pieces and the seeds should be removed to control the spiciness.
3. When frying lettuce, the heat should be high and the action should be fast to avoid the lettuce becoming soft.
4. Pay attention to the appropriate amount when seasoning to avoid being too salty or too light.
5. You can taste the taste before it comes out of the pot and fine-tune it according to your personal taste.

Popular Science Knowledge:

1. Lettuce is rich in dietary fiber, which helps to promote intestinal peristalsis and improve digestion.
2. Lettuce is high in vitamin C, which helps boost immunity.
3. The leaves of lettuce are also edible and are rich in calcium and vitamin A.
4. Lettuce was known as the "golden vegetable" in ancient times and was highly prized for its medicinal properties.

Dry pot lettuce, a simple but charming home-cooked dish. It's spicy, crispy, and has a lingering aftertaste. Whether it's a family dinner or a small gathering of friends, this dish can be a highlight on the table. Try it at home and enjoy the joy of cooking and satisfying your food.

Question interaction:

1. What's your favorite flavor of dry-pot lettuce? Is it the spicy of Sichuan, or the spicy of Hunan, or the light of Guangdong?
2. Do you have any special tips for cooking dry-pot lettuce at home?
3. Apart from lettuce, what other vegetables do you like to use for a dry pot?
4. What do you think is the soul of dry pot lettuce? Is it the crispness of the lettuce, or the spicy pepper?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.