Name: Sauteed Lily Lettuce Shoots
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lettuce leaves; 150g Fresh Lily; 20g Egg skin; 5g Refined salt; 1g Chicken Essence; 1g MSG; 5g Maggi Fresh Soy Sauce; 45g Fresh soup; 35g Vegetable oil; 3g sesame oil

Sauteed Lily Lettuce Shoots

by Brasenia Shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

There is a restaurant next to my wife's work. The food in the restaurant is ordered at the wholesale market, and the price is cheap. Whenever lettuce shoots come in, discard their leaves and leave them aside. When my wife saw it, she was always reluctant. She often took some home and put it in the refrigerator. She asked me to make lettuce and bamboo shoots and eat it for several days, but the taste was really good, and even the baby son liked it.
Lettuce is a one- or two-year herbaceous plant. Can be divided into two types for leaf and stem. Lettuce for leaves is also called lettuce; lettuce for stems is also called lettuce and bamboo shoots. The meat of lettuce is tender, and the stems can be eaten raw, cold and fried. But for a long time, people have been used to eating lettuce stems instead of leaves. In fact, the taste of the tender leaves of lettuce is not bad, and the nutrition is far more abundant than the stems of lettuce. And there are many ways to eat: cold dressing, pickling, stir-fry with garlic and oyster sauce, boiled in water and sun-dried. This cuisine is made by putting tender lettuce shoots in a pot of oil, salt and boiling water, and then pouring them with lily juice. After being cooked, lettuce leaves are green, fresh and crispy, lily is crisp and fragrant, and the sauce is salty and light. "

Sauteed Lily Lettuce Shoots

1. Raw material picture

2. First, remove the flower and yellow leaves of the lettuce shoot leaves, soak them in clean water for a while, wash and drain the water for later use.

3. Remove both ends of the lily, break into petals and wash, and cut the egg skin into small pieces.

4. Wash the pot and put it on a high fire. Add 650 grams of water, 5 grams of vegetable oil and 3 grams of refined salt to a boil.

5. Throw in the lettuce shoots and turn over.

6. When the lettuce shoot leaves are broken, remove them and drain the water.

7. Serve

8. Heat 15 grams of vegetable oil into the original pot. Pour in the lily petals, stir fry, add Maggi fresh soy sauce and fresh soup.

9. Then, add salt, chicken essence and egg crust cubes.

10. Add monosodium glutamate to taste, drizzle with oil, and pour on the lettuce leaves in the dish.

Tips:
1. Choose new tender lettuce shoots as raw materials.

2. The best choice is Lanzhou Lily, because it is big and sweet.

3. Egg skin is to beat the eggs into egg liquid and spread them into egg skin in a pan. You can also use square legs instead. It is better to put some red pepper slices.

4. The juice of the lily in the sauce should not be too much, and there is no need to thicken it; you can also add garlic slices or dried chilies according to each person's taste.