There is a special dish in Cantonese cuisine, only need to use fresh and tender lettuce as the main ingredient, supplemented by oyster sauce and other condiments as accessories, simple processing and stir-frying, this dish is many people love to eat oyster sauce lettuce. The cost of dishes is low, the method is simple, it is an indispensable dish on the daily table of many people, especially a table of big fish and meat to eat greasy, with a simple and refreshing vegetarian dish is essential, after learning the practicality is very high, can often be made for the family to eat.
There are some misunderstandings in the oyster sauce lettuce method, the color of the dishes made is not emerald green, the taste is not very tasty, this is mainly the oyster sauce method and other key steps are not right, as well as the boiling time and other issues, share a home-cooked oyster sauce lettuce method.
<h1 class="pgc-h-arrow-right" data-track="3" > oyster sauce lettuce</h1>
Ingredients used: lettuce, oyster sauce, garlic, soy sauce, sugar, water starch, salt.
1: Remove the roots and old leaves from the lettuce, add a spoonful of salt and a spoonful of oil to the pot, bring the water to a boil, put the lettuce into the pot and blanch the water for about 20 seconds and then fish out the water control.
2: Add an appropriate amount of oil to the pot, chop a head of garlic and put it into the pot over medium heat and stir-fry until the minced garlic is slightly yellow and emits garlic aroma.
3, prepare 4 spoons of oyster sauce 2 spoons of soy sauce, oyster sauce in oyster sauce lettuce is the main seasoning, the amount required will be slightly more, 2:1 ratio and raw soy sauce mixed well, pour into the wok and stir evenly, medium-low heat slowly oyster sauce and soy sauce to fry out the aroma, time about 1 minute.
Tips: Many people make oyster sauce lettuce taste is not fragrant enough, that is, less boiling oyster sauce and raw soy sauce this step, afraid of umami heat loss, heating time is very short, this is not right.
4, add a small half bowl of water, half a spoon of sugar to boil, pour a small amount of water starch, pay attention to the degree of thinness, can flow smoothly, according to personal taste can add the right amount of salt.
5, the mixture of the sauce on the blanched lettuce can be, a plate of delicious and simple oyster sauce lettuce is ready.
<h1 class="pgc-h-arrow-right" data-track="14" >- Lao Jing said</h1>
Oyster sauce and soy sauce need to be subjected to a certain high temperature to really emit the proper aroma, soy sauce everyone knows, but there is always a misunderstanding about whether oyster sauce is heated, that oyster sauce is not fresh after heating, which is actually wrong, the production process of oyster sauce is a long time to boil oyster meat, will not lose its umami taste because of heating. After the bottle is cooled, the umami taste is actually not strong, and after heating, it will really emit an oyster flavor.
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