The ingredients are boiled in water or soup, which the Cantonese call Baizhuo（白灼), and eaten with juice. It is a cooking method of Cantonese cuisine. I used this method that preserves the original taste of the ingredients to the greatest extent possible for the boiled shrimp I made before. Today’s sauce has minced garlic. All I often eat is just soy sauce, but only if the soy sauce is good enough.
Chinese people seldom eat raw or cold food in the concept of health preservation. After all, after the invention of fire, human lifespan has been greatly improved. And from the perspective of traditional Chinese medicine, the digestive system is the most in need of protection and the foundation of good health. If a person is sick and goes to a doctor of traditional Chinese medicine, he will tell you to avoid raw and cold food while taking medicine, so as to help the rapid recovery of health.
For lettuce, we can also understand it as blanching, because they are too easy to cook. It’s ready to be fished out when it’s almost slightly green, otherwise it won’t be crispy over time.
Boiled Lettuce with Sauce
- Pot for boiling
- Wok for stir-frying
- 200 gram lettuce, washed and drained
- 4 cloves garlic, chopped
- 2 tablespoon light soy sauce
- 1/4 teaspoon sugar
- Add 2 cups water to a pot, bring to a boil, blanching the lettuce for seconds when it just turns green color, transfer to a plate.
- Add garlic chopped, sugar, light soy sauce to a wok, bring to boil, turn off the heat, pour the sauce over the lettuce.
- Serve warm.