I. Ingredient List
Prepare the following ingredients, ensuring freshness for the best taste.
| Ingredient Category | Ingredient Name | Quantity | Preparation Method | Emoji |
|---|---|---|---|---|
| Main Ingredients | Lettuce | 400 g | Separate into leaves and wash thoroughly | 🥬 |
| Dried Shiitake Mushrooms | 8 (approx. 70 g) | Soak in warm water for 1 hour, reserve soaking water | 🍄 | |
| Supplementary Ingredients | Garlic | 3 cloves | Peel and mince | 🧄 |
| Bell Pepper | 50 g (optional) | Dice or shred for garnish | 🫑 | |
| Ginger | To taste (optional) | Mince |
II. Detailed Cooking Process
Follow these steps to easily create a restaurant-quality dish.
- Preparation:
- •Separate the lettuce leaves and wash them thoroughly under water. Drain and set aside.
- •Soak the dried shiitake mushrooms in warm water for at least 1 hour until softened. After soaking, rinse and cut into pieces or leave whole. Reserve the soaking water to use as broth for enhanced flavor.
- •Mince the garlic and ginger, and dice the bell pepper for garnish.
- Blanching the Vegetables:
- •Bring a large pot of water to a boil over high heat. First, add the soaked mushrooms and boil for 2-3 minutes until fully cooked. Remove and set aside.
- •In the same pot of water, add a little cooking oil (approx. 5 g) and salt (approx. 2 g). Keep the heat high, fully submerge the lettuce in the water, and blanch for about 30 seconds to 1 minute until softened and bright green. Remove immediately. Do not over-blanch to maintain the crisp texture of the lettuce.
- •Drain the blanched lettuce well and arrange neatly on a plate.
- 3.Making the Oyster Sauce:
- •Heat another wok or pan, add a little cooking oil. Once hot, add the minced ginger and garlic and stir-fry over low heat until fragrant.
- •Add the blanched mushrooms and stir-fry quickly.
- •Pour in about 100 ml of water or the reserved mushroom soaking water.
- •Add all seasonings (specific measurements in Step 3 Seasoning Ratio table): oyster sauce, light soy sauce, dark soy sauce, chicken bouillon, etc. Stir well and bring to a boil.
- •Once the sauce is boiling, gradually add the starch slurry (water starch) to thicken, stirring constantly until the sauce becomes thick and glossy.
- 4.Assembling the Dish:
- •Evenly pour the thickened oyster sauce and mushrooms over the arranged lettuce on the plate.
- •Finally, sprinkle with diced or shredded bell pepper for garnish and added aroma.
- •Serve immediately while hot. Gently mix before eating to coat every piece of lettuce with the delicious sauce.
III.Seasoning Ratio and Nutritional Information
This seasoning ratio is for the basic flavor; adjust according to personal preference. Nutritional information is an estimated theoretical value.
Seasoning Table:
| Seasoning Name | Precise Amount (g) | Emoji |
|---|---|---|
| Oyster Sauce | 15 g | 🥄 |
| Light Soy Sauce | 10 g | |
| Dark Soy Sauce | 3 g (approx. 1/3 spoon) | |
| Salt | 2-3 g (adjust to taste) | 🧂 |
| Chicken Bouillon or MSG | 2 g (optional) | |
| White Pepper Powder | 1 g (optional) | |
| Starch Slurry | 10 g (starch + 20 ml water) | |
| Cooking Oil (for cooking) | 15 g |
💡 Friendly Tips:
- The above nutritional information is an approximate estimate based on the ingredients and seasonings used. Actual values may vary slightly depending on specific brands, cooking methods, and ingredient differences. Sodium content mainly comes from seasonings like oyster sauce and light soy sauce.
- Those monitoring sodium intake can reduce the amount of oyster sauce and light soy sauce appropriately or choose low-sodium products.
- Reserving and using the mushroom soaking water can enhance the umami flavor of the dish!
