Today, let's make Oyster Sauce Lettuce. It's simple to prepare—blanched lettuce leaves are dipped in the poured dressing, creating a vibrant green with a rich flavor. The texture is excellent, making it a dish you can confidently serve to guests or enjoy yourself.
Method for Oyster Sauce Lettuce:
1. Wash lettuce. Add salt and oil to boiling water, blanch lettuce for 7-8 seconds until softened, then immediately remove.
2. Drain excess water from lettuce.
3.Mix oyster sauce, light soy sauce, cooking wine, pepper, sesame oil, water, and cornstarch into a seasoning sauce (oyster sauce and light soy sauce contain salt, so no additional salt is needed).
4. Heat vegetable oil in a wok, then add minced garlic and stir-fry until fragrant.
5.Pour the sauce mixture into the wok. Simmer over low heat until thickened, then pour over the lettuce.Nutritional Value Containing lactucarium in its stems and leaves, lettuce has a slightly bitter taste. It offers analgesic and sedative effects, helps lower cholesterol, and aids in treating neurasthenia. Components like mannitol in lettuce promote diuresis and improve blood circulation. Lettuce contains an "interferon inducer" that stimulates normal human cells to produce interferon, thereby generating an "antiviral protein" to inhibit viruses.Low in calories, lettuce is primarily consumed raw and serves as the staple vegetable in Western salads.
Benefits:
Clears heat, calms the mind, cleanses the liver, promotes bile flow, and nourishes the stomach.Suitable for those with stomach ailments or vitamin C deficiency; beneficial for weight management and obesity; recommended for individuals with high cholesterol, neurasthenia, or liver/gallbladder disorders. Regular raw consumption aids women in maintaining a slender figure. Is Lettuce Salad a Weight-Loss Miracle? Stop idolizing the allure of lettuce salad.At restaurant salad bars, you often see rows of young women; some even make lettuce salad their lunch.
The vegetables used in lettuce salad are mostly washed and eaten raw. Salads featuring lettuce, cucumber, eggplant, and cabbage not only project a healthy image but are also popular weight-loss foods.However, consuming only leafy greens can cool the body, leading to reduced basal metabolic function and impaired digestion and absorption. Furthermore, these pale vegetables are high in water content but low in vitamins. Without careful attention to diet, they may actually harm your health. In comparison, green and yellow vegetables are rich in carotene (converted into vitamin A in the body), vitamin C, and iron.