Garlic and Oyster Sauce Lettuce
1.
Peel off the leaves of round lettuce and clean them;
2.
Add a little salt to the boiling pot, then add the cleaned lettuce and boil it softly;
3.
Take the lettuce out immediately after it is blanched, and place it in cold water to cool too much;
4.
Take out the lettuce in cold water, control the water and place it on the plate;
5.
Put cooking oil in the wok, add minced garlic and stir fragrant;
6.
Add 1 teaspoon of oyster sauce and stir fry;
7.
Pour a small amount of hot water into the pot, add the raw extract, pour the water starch to thicken the gorgon, and make the gorgon juice;
8.
Pour the gorgon juice on the lettuce on the plate and sprinkle some minced garlic on it!
Tips:
1. The oyster sauce and light soy sauce used in the seasoning of this dish are both salty, so there is no need to put salt in the sauce;
2. When blanching the lettuce, quickly remove it and put it in cold water when it becomes soft;
3. Put the minced garlic in twice to enhance the flavor. In addition, garlic also has antiseptic, anti-inflammatory and blood sugar lowering effects.
