How to make it delicious when quitting vegetables, and how to marinate crispy and delicious vegetabl

Oyster Sauce Lettuce - Oyster sauce lettuce is one of the most common dishes in home cooking, so learning how to cook it with oyster sauce is the foundation of the home cook. Let's introduce the practice of oyster sauce lettuce, and I hope you can learn how to make oyster sauce lettuce.

Raw materials needed to make oil-consuming lettuce:

600 grams of lettuce, 30 grams of oyster sauce, 60 grams of clear oil, 10 grams of soy sauce, 1 gram of pepper noodles, 1 gram of salt, 10 grams of water starch, 3 grams of monosodium glutamate, 5 grams of sesame oil, appropriate amount of soup, 3 grams of minced garlic.

The practice of oil-consuming lettuce:

Remove the old lettuce leaves and wash them. Sit in a pot and put water, add salt, sugar, oil, put lettuce after boiling, turn it over and pour it out, press the water and pour it into the plate;

Put oil in a spoon, add garlic and stir-fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce, soup, thicken after opening, pour sesame oil, and pour on the lettuce.

There's also a simpler way to make oil-guzzling lettuce

Cut the lettuce into cubes Put a small amount of oil in the bottom of the pan and fry a little chopped green onion. Stir-fry the lettuce quickly, add salt, and serve on a plate before removing the water. Put oil in the bottom of the pan, stir-fry the oyster sauce and minced garlic and pour over the lettuce.

The reason why lettuce and oyster sauce are fried in different pots is mainly to prevent the lettuce from coming out of the water after a long frying time. This keeps the lettuce hydrated and nutritious. Lettuce can also be dipped in sauce, washed and then served cold.

Pickled into pickles, or mixed at home.

Teach you to pickle mustard greens at home, crisp and crisp without choking, pickled for 30 days to eat, the method is super simple, mustard is a good thing in our hometown, the red pickles made after drying mustard greens are local specialty snacks, especially under the rice, the taste is fragrant, the ** of red pickles is 18 yuan a catty, today I learn to pickle mustard greens, you can eat for a year is not bad. This mustard is planted by my mother herself, if you go to the market to buy it, it is not expensive 5 cents a catty, this is 20 catties of mustard greens, pickled mustard greens are mainly 3 steps.

Step 1: first peel off the skin of the mustard potholes, because those potholes are hidden soil, pickled vegetables must not have soil, so they have to be peeled off, the texture of the mustard greens themselves is relatively hard, to scrub with a steel wool ball, the smooth skin does not need to be peeled, it is very delicious, go to the roots and leaves, wash and dry.

We also wash and dry mustard leaves. I spread the leaves on a table and used an electric fan to help dry them. Otherwise, it will dry too slowly, and I will worry about getting dirty when I put it outside.

Step 2: 10 catties of mustard greens put a pound of salt according to the ratio of 10:1, this experience is pickled for many years of the fourth aunt told me, in the past, my pickles were given by the fourth aunt, pickled mustard greens do not need to add water, directly put the mustard greens into the pickle tank, a layer of mustard, a layer of salt, salt do not pour directly, dry pickling after 5 days of mustard water basically covers the mustard greens, add the remaining salt, so that the mustard will not be wrinkled, pickled mustard greens do not need to add other seasonings when they were young, You can also put some peppercorns to increase the multi-layered taste and make the pickles more delicious.

Step 3: Pickled mustard greens should be placed in a dark place with outdoor ventilation, turn once a month, it doesn't matter if the weather is cold in winter, it doesn't matter if you don't turn in winter, you need to turn it often in summer, the picture above is pickled for a month, you can eat it at this time, we generally pickle it in autumn and winter, take it out and eat it in spring, cut it into shreds and add green onions, the taste is very fresh, sesame oil, cold dressing, appetizer rice. If you pickle a lot, you will cut the mustard greens into shreds or thin slices, dry them before summer and put them away, and you can steam them in autumn and winter, or fry the shredded pork is very fragrant.

Pickled mustard greens, directly salted is wrong, so you can eat it in 30 days, fresh and crisp into the taste is not bitter, the key point: pickled mustard greens mainly have to be pickled thoroughly, the mustard taste in the mustard greens is completely volatilized before it is crisp and delicious, if the pickling is not thorough, it is difficult to eat, the salt can not be poured at one time, it must be poured in parts, the amount of salt can not be less, can not be exceeded, less is easy to spoil, and the mustard greens are easy to be pickled to shrink and wrinkle The taste is not good.

1. Wash the vegetables, preferably with a brush.

2. Use a knife to remove the uneven pimples.

3. Add salt and a little vinegar and knead well.

4. Put it in a sealed bottle, close the cap tightly, and the marinating will be completed after a week.