On a leisurely afternoon, a refreshing blanched celtuce is delicately arranged on a porcelain plate. The tender green tips of the celtuce resemble messengers of spring, gently dancing in the breeze, exuding a fragrant aroma. With a gentle bite, its crispy texture resembles the delicate flow of a mountain stream in your mouth, as if you can feel the vitality of nature. Using chopsticks to pick up a celtuce tip, floating in the translucent white broth, it resembles a blooming lotus flower, exquisitely beautiful. When you savor this blanched celtuce tip, it feels as if you can also sense the joy and delight of their growth under the sunlight.
Ingredients for Blanched Celtuce：
| Celtuce | 300g |
| Ginger | 5g |
| Red pepper | 5g |
| Scallion | 5g |
| Salt | 6g |
| Steamed fish soy sauce | 6g |
Step:
1.In today’s cooking, we first prepare some fresh ingredients: celtuce, ginger, red bell pepper, and scallions. Start by finely slicing the ginger, red bell pepper, and scallions, then gently place them in a bowl and pour in an adequate amount of water for soaking. This enhances their texture and aroma. Next, let’s proceed with the celtuce preparation. Cut the celtuce vertically from the center, splitting it into two halves. Set them aside, ready for the next cooking step. These preparations add more layers and textures to the dish. By slicing the ingredients into fine strips and soaking them in water, it brings out a fresh and tender texture. Additionally, cutting the celtuce in this way makes them easier to cook and absorb the seasoning.
2.After cutting the celtuce, the first step is blanching. Clean the pot, add an appropriate amount of water, and adjust the heat to medium-high. Once the water starts boiling, gently place the sliced celtuce into the pot. To enhance the flavor, add a tablespoon of salt for seasoning. Adding a moderate amount of cooking oil also helps to make the celtuce appear brighter and more vibrant in color. Wait for a few minutes until the celtuce becomes slightly tender but still retains some crunchiness. Through blanching, impurities can be removed from the celtuce, resulting in a tender and refreshing taste. Once the celtuce reaches the desired tenderness, use a strainer or chopsticks to remove them from the pot and place them in a prepared container. This blanching process allows the celtuce to easily absorb the seasoning while retaining its authentic flavor.
3.Once the celtuce is cooked, turn off the heat and remove it from the pot. To cool down and maintain a refreshing texture, rinse it with cold water. Then drain the water and place the celtuce directly on a serving plate, arranging them in a circular pattern. Next, evenly sprinkle the sliced red bell pepper, scallions, and ginger on top of the celtuce. This not only adds color but also brings additional layers of flavor to the dish. Then, pour the Steamed Fish Soy Sauce over the celtuce tips. Steamed Fish Soy Sauce is a savory and slightly sweet seasoning that enhances the flavor of celtuce . Pour an adequate amount of the sauce evenly over the celtuce, allowing it to absorb the aroma. Finally, heat cooking oil in another clean pot until it reaches about 80% hot. Then pour the hot oil directly over the celtuce tips. This will give the dish a glossy appearance and release the fragrance of the hot oil, enhancing the appetite.
4.Now, a delicate and delicious blanched Celtuce is ready to be served. This dish features the light and tender Celtuce as the main ingredient, complemented by the delicate texture of the sliced red bell pepper, scallions, and ginger, creating a simple yet flavorful delicacy. When tasting this blanched Celtuce, you will first experience the smooth and refreshing texture of the Celtuce tips, each bite delivering a fresh sensation. The slight spiciness and aroma of the red bell pepper, scallions, and ginger add a layer of complexity to the dish. The Steamed Fish Soy Sauce, as a seasoning, brings a unique savory and slightly sweet flavor, perfectly blending with the Celtuce, enriching every bite. The blanched Celtuce showcases a bright color and neat presentation. The soft white color combined with the vibrant hue of the red bell pepper makes this dish even more enticing. It can be served as a delicate vegetarian dish on its own or as a refreshing side dish paired with other main courses.
Tips:
1.Choose fresh and tender celtuce with a vibrant green color. It is preferable to select ones with a smaller diameter as they tend to have a more tender and smooth texture.
2.Place the sliced celtuce into boiling water and cook for about 1-2 minutes. Be cautious not to overcook them, as it can result in a loss of texture.
3.Use a strainer or tongs to remove the cooked celtuce from the pot and immediately immerse them in cold water. This will help maintain a crisp and tender texture.
In the tranquil afternoon of winter, a visually captivating blanched Celtuce fills the dining table. The delicate hues evoke a sense of purifying one’s soul. Like young dancers gracefully spinning in a vast white world, the tender green tips of the Celtuce exude a refreshing aroma, almost like a gift from nature itself. With each bite, the crisp texture dances on the palate like musical notes, immersing one in pure delight. This blanched celtuce not only brings forth a delicious indulgence but also represents a yearning and pursuit for a fulfilling life, offering warmth and vitality during the serene winter days.