Homestyle Steamed Celery with Fermented Black Beans
Mom bought a few heads of lettuce from the market.She said it's called Roman lettuce. But they looked so much like oil mustard to me.I fried some chives and fermented black beans, but I still couldn't taste the flavor of oil mustard in them. Could this really be Roman lettuce? After checking online for information on Roman lettuce, I found that it indeed is called Roman lettuce.It can be stir-fried, eaten cold with a dressing, or served as an appetizer. Indeed, stir-fried, the lettuce was very crisp and tender!
Adding fermented black beans made it even more fragrant; I ate up all the broth with my rice!I didn't waste anything at all! The fermented black beans I used were wet, homemade using chili oil, sugar, soy sauce, and slowly fried. Their strong aroma meant less salt was needed to prevent it from being too salty.[Stir-fried Lettuce with Fermented Black Beans]Ingredients: one head of Roman lettuce, one spoon of fermented black bean paste, an appropriate amount of vegetable oil, a little chives, and a little salt
Process:1. Wash the lettuce, remove excess water, and cut it into inch-long pieces;2. In a wok, add a small amount of oil and stir-fry the chives until fragrant;
3. Add the fermented black bean paste to the pan and stir-fry until fragrant;4. Put the lettuce in the pan and quickly stir-fry until it softens; 5. Season with a little salt according to taste, stir-fry evenly, then serve.TIP: As fermented black beans are already salty, add salt sparingly; do not overcook the lettuce so that it remains crisp.Soy sauce Slowly cook it so the flavor is very rich and fragrant, as adding it will reduce the need for salt to avoid being too salty.
[Stir-fried Suan Cai with Fermented Black Bean]
Ingredients: one bunch of romaine lettuce, 1 tablespoon fermented black bean sauce, an appropriate amount of plant oil, a little chopped green onion, a little salt
Process:
1. Wash the suan cai and shake off excess water, cut into inch-long pieces;
2. Add a small amount of oil to the wok, stir-fry the chopped green onions until fragrant;
3. Add one tablespoon of fermented black bean sauce, stir-fry until fragrant;
4. Add the suan cai, quickly stir-fry until it softens;
5. Season with a little salt according to taste, stir-fry evenly and serve.
Tips:
1. Since fermented black bean sauce is salty, add salt in moderation;
2. Do not overcook the suan cai, it should be partially soft when seasoning with salt; stir-fry until well combined and serve to maintain a crisp texture.
