Lettuce with Tempeh and Dace in Oil

I personally like to eat green leafy vegetables. Like the lettuce that is called "Phoenix Tail" today, it is a low-calorie, high-nutrition vegetable, which can reduce cholesterol, treat neurasthenia, clear dryness and moisturize the lungs, relieve phlegm and relieve cough, etc. Efficacy, its only "disadvantage" (of course this is a personal opinion) is the taste is slightly bitter. However, there is a classic Cantonese style collocation, "Fish Soy Dace with Fish Oil Wheat Vegetables" to help us solve this problem. The meat of mud carp is tender and delicious. Pickled in tempeh is not only more fragrant, but also more conducive to preservation. When the plain and simple lettuce and canned dace in tempeh are combined, it instantly becomes mature, gorgeous, and memorable.

"Fish-oiled wheat cabbage with fermented black bean sauce", a simple Cantonese home-cooked dish, it has a beautiful color and fragrance, a combination of meat and vegetables, and it is also simple and easy to make. It can be done at home in 10 minutes. But if you want to achieve the fresh, crispy and tender taste in restaurants, you must grasp the heat and taste, that is:

One. The lettuce blanching time should not be too long. Once the lettuce turns into emerald green after boiling under the water, take it out immediately; (this step can also be stir-fried, but also pay attention to the short frying time); 2. Take out the canned tempeh and stir-fry separately to make the taste more fragrant; three. The time for mixing and frying must be short, and stir-fry evenly, and no need to add salt, because the bottom flavor is already in the blanching and the salty dace in tempeh is more salty;

With these three points in mind, it’s not difficult for you to make restaurant dishes with excellent emerald green, fishy fragrance, rich black soy fragrant, and crisp and refreshing taste at home. "