Stir fried Lily, Lettuce, and Bamboo Shoots in Sauce
2024-04-05 06:34:39 46
Next to my wife's work is a restaurant. The food in the restaurant is ordered at the wholesale market, and the price is cheap. After each batch of lettuce and bamboo shoots, discard their leaves and do not eat them. After seeing it, my wife always couldn't bear to part with it. She often brought some home and put them in the refrigerator, asking me to make lettuce, bamboo shoots, and leafy vegetables, which I would eat for several days. However, the taste was indeed good, and even my precious son liked to eat it< Br>
Details of ingredients
Technique
Steps to make Stir fried Lily, Lettuce, and Bamboo Shoots in Sauce
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1. Raw material images![]()
2. First, remove the flower and yellow leaves from the lettuce leaves, soak them in clean water for a while, then wash and drain the water for later use.![]()
3. Remove both ends of the lily, break them into petals and wash them clean. Cut the egg skin into small pieces.![]()
4. Wash the pot and put it on high heat. Add 650 grams of clean water, 5 grams of vegetable oil, and 3 grams of refined salt and bring to a boil.![]()
5. Put in lettuce leaves and turn over.![]()
6. When the lettuce leaves are broken, remove them and drain the water.![]()
7. Sheng Pan Backup![]()
Spoon 15 grams of vegetable oil into the original pot and heat it up. Pour in lily petals and stir fry, then add Meiji fresh soy sauce and fresh soup.![]()
9. Then, add refined salt, chicken essence, and egg skin chunks.![]()
10. After seasoning with MSG, drizzle with oil and pour over the lettuce leaves on a plate to serve.
