Verdant cold lettuce

Overview

Lettuce is an annual or biennial herbaceous plant belonging to the Asteraceae family. It is native to the Mediterranean coast. It was introduced to my country through West Asia around the beginning of the seventh century and is widely cultivated in various places. There are two types of lettuce: stems and leaves. The former is cultivated in various places, while the latter is cultivated more in the south. It is one of the important vegetables in spring, autumn and winter. Stem lettuce is made from leaf lettuce through long-term breeding. The edible part is mainly the flower stems, which are also edible when tender. The stems are as fat as bamboo shoots and the meat is tender, so it is also called lettuce. Lettuce varieties can be divided into two types: round leaves and pointed leaves according to the shape of their leaves. Round-leaf lettuce has long obovate leaves, thick stems, thicker middle and lower parts, tapering at both ends, and is of good quality. Pointed leaf lettuce has pointed leaves with pointed tips and a rod-like stem with a thick lower part and a tapering upper part. Its quality is not as good as that of round leaf lettuce. Generally speaking, lettuce should be in thick and short strips, not bent, neat in size; thin in skin, crisp in texture, with sufficient moisture; the shoots should not be wilted, not hollow, and have no rust spots on the surface; they should have no yellow leaves, rotten leaves, no oldness, and no bolting; the ones that are clean and free of soil are of the best quality. The stems of lettuce are plump, crisp and tender, delicious and fragrant. Both the stems and leaves can be used for cooking. Lettuce feels fresh and tender every day, with a light green color, like jasper. It can be made into meat or vegetable dishes, cold or hot, and has a crisp taste. It also has unique nutritional value.

Tags

• cold dishes
• home cooking
• garlic
• lettuce
• light soy sauce
• white sugar
• white vinegar
• salt
• sesame oil

Ingredients

Steps

1. 1 One piece of fresh lettuce, peeled with a paring knife.

   

2. 2 Cut the lettuce in the middle and then slice thinly.

   

3. 3 Bring water to a boil and blanch the lettuce.

   

4. 4 Pour the lettuce into a basin of cold water.

   

5. 5 Take out the lettuce and squeeze out a little water. The lettuce will become more green and delicate after being soaked in cold water.

   

6. 6 Add garlic, sugar, salt, a little light soy sauce, white vinegar, and sesame oil and stir evenly.

   

7. 7 Crisp and delicious cold lettuce is ready