Lettuce and vermicelli rolls

Lettuce and vermicelli rolls

Introduction:

"Lettuce vermicelli roll" is a versatile dish in the type of vegetable rolls. The skin can be lettuce, cabbage leaves and Chinese cabbage leaves; the inside can be vermicelli, minced meat, Flammulina velutipes, Lentinus edodes, shredded carrots and so on. There are many ingredients available. So it's a dish that's simple to make and can entertain guests. "

Production steps:

Step 1: main ingredients: lettuce, vermicelli, garlic

Step 2: soften the vermicelli with warm water. Then cut the soft noodles twice and put them on the plate for later use.

Step 3: dice the garlic. Put oil in the pan, add half of the garlic, stir fry over low heat until yellowish.

Step 4: put the fried garlic and the remaining garlic into the fan plate.

Step 5: season with soy sauce, oyster sauce and salt, mix well and set aside.

Step 6: boil water in a pan, blanch lettuce leaves. As soon as the lettuce leaves collapse, the seedlings are immediately fished out and supercooled.

Step 7: take a piece of lettuce leaf and put in some spare vermicelli.

Step 8: roll it up. Roll it up and put it on the plate.

Step 9: do it in turn. Chop up the remaining lettuce leaves. Then mix it with the remaining garlic vermicelli and put it in the middle of the plate. Boil water and steam for 5 minutes.

Step 10: garnish with coriander and serve.

Materials required:

Lettuce: 200g

Fans: 100g

Garlic: 1 head

Oil: right amount

Soy sauce: moderate

Salt: right amount

Oyster sauce: right amount

Note: you can also directly use lettuce leaves package system, but to use leek leaves after binding steaming.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic