When eating lettuce in spring, remember to put less "1 ingredient" when cooking, so as to reduce the loss of nutrients and make the taste fresher

Lettuce and cucumber are very close in taste, the same is refreshing, crisp and tender, it is fresher than cucumber, but also with a light fragrance, therefore, if we want to really taste the pure natural taste of lettuce, when cooking, we should put less "1 ingredient", that is, salt, so that not only will not destroy the nutrients of lettuce, but also will not affect its taste, it will taste fresher. Share the practice of scrambled eggs with green bamboo shoots, the taste is crisp and refreshing, light and fragrant, this is the taste of spring, simple and easy to use, the whole family loves to eat, if you like it, you can put it away.

How to make scrambled eggs with green bamboo shoots

Ingredients: 500 grams of lettuce, 3 eggs, appropriate amount of fungus.

Ingredients: 2 chives, 2 teaspoons of oyster sauce, 1 teaspoon of monosodium glutamate, a little salt, appropriate amount of oil.

In the first step, the lettuce is cut off from the leaves, the old roots are cut off, the skin is peeled, the processed lettuce is cleaned, drained and cut into hob blades, and the first cut is put on a plate for later use.

In the second step, after the fungus is soaked, pinch off the roots, wash and tear into small pieces, remove the roots of the chives, wash and cut the white and green segments of the green onions, and beat the eggs into a bowl and stir them apart. It takes about 30 minutes to soak the fungus, and you can soak it in cold water in advance.

The third step, pour oil from the oil pan, turn on the high heat, after the oil is warm, then turn the pot twice, pour in the eggs and stir-fry until they are about to solidify, quickly break them into egg pieces with chopsticks, fry them well, turn off the heat, and serve them out first.

Step 4: Add oil to the pot, boil over medium heat until the oil temperature is 5 hot, fry the white green onion until fragrant, and then add the fungus and fry for 2 minutes.

Step 5: Pour in the lettuce slices and fry until they are half cooked, pour in the eggs, add oyster sauce, monosodium glutamate, salt to taste, turn to high heat and continue to stir-fry until the lettuce slices are cooked.

Step 6, put in the green onion section before cooking, turn off the heat after stir-frying, and put the fried vegetables out of the pot to be ready.

Tips:

Spring is the season to eat lettuce, its leaves and stems can be eaten, the leaves do not need to be thrown after picking, with boiling water for a while, cold dressing or stir-frying, many people make lettuce taste bitter, that is because we did not pay attention when picking, we must not buy lettuce with rot scars when picking, eating that must be bitter, it is best to pick the leaves are green, the roots are relatively thick, such lettuce bitter taste is light, more fresh, crisp taste, and lettuce vegetable salt should be less, Otherwise, it will also mask its umami taste.