Lettuce in Oyster Sauce

Lettuce in Oyster Sauce

1. The ball lettuce and garlic are ready;

2. Cut off the roots, peel off the lettuce leaves one by one, and rinse them with cold water;

3. Use a garlic puller to pull the garlic into minced garlic, or flatten it with a knife and chop;

4. Boil a pot of water, put the lettuce in the pot after the water is boiled, blanch it and take it out when it changes color, spread it out in a large pot, and let it cool naturally;

5. Take a deep dish, stack the lettuce leaves one by one;

6. Pour a little oil in the wok, warm the oil, and stir-fry the garlic until slightly yellow;

7. Add a pinch of salt to the oyster sauce in advance, then use half a bowl of cold water to boil, then pour it into the pot, boil and turn off the heat;

8. Pour the oyster sauce and minced garlic on the lettuce.

Tips:

1. The spherical lettuce looks very similar to cabbage, but the two are not in the same family, and the taste is different. The texture of this spherical lettuce is tender and crisp, and the juice is richer than that of large green leaf lettuce;
2. After blanching and scalding, it can be taken out when it changes color to prevent overheating and making the leaves black and not brittle;
3. Oyster sauce is more viscous, so you have to boil it with cold water in advance to make this dish. Whether to add salt is adjusted according to personal taste;
4. Stir-fry the garlic to give a fragrance, not spicy when you eat, and the garlic is rich.