Old vegetable that no one wanted is now a delicacy that everyone loves. When cooked with shrimp soup, it tastes really great.

By blending fresh shrimp with this dirt-cheap vegetable, you'll be able to add another delicious and refreshing soup to your summertime meal rotation.

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Lettuce, a leafy vegetable, is rich in minerals and nutrients that offer anti-inflammatory, antibacterial, detoxifying, and cooling effects. Notably, this vegetable alleviates mouth ulcers, sore throats, and strengthens the immune system.

Not only its leaves, but lettuce’s stalk is also palatable and nutritious. Once considered an uncommon ingredient, lettuce is now a popular delicacy. By combining it with fresh shrimp and soft tofu, you can create a delectable soup perfect for hot summer days.

Lettuce is an incredibly flavorful and nutritious vegetable.

1. Ingredients for Shrimp Lettuce Stalk Soup

– Fresh shrimp: 250 grams

– Soft tofu: 2 pieces

– Lettuce stalks

– Green onions: 2 stalks

– Ginger

– Seasonings: Ground black pepper, salt, 1 tablespoon soy sauce

2. Instructions for Shrimp Lettuce Stalk Soup

Step 1: Ingredient Preparation

– Devein and rinse the fresh shrimp, discarding the heads. Wash and drain thoroughly. If desired, you can remove the shells.

– Cut the soft tofu into bite-sized cubes.

– Trim and rinse the green onions, then slice them. Separate the white and green parts.

– Clean and thinly slice the lettuce stalks.

– Peel, rinse, and slice the ginger.

When preparing shrimp, remove the dark vein running along their backs.

Step 2: Cooking the Lettuce Shrimp Soup

– Heat oil in a pan and sauté the white parts of the green onions and ginger slices until fragrant.

– Add the shrimp and sauté until they turn pink. Pour in boiling water.

– Once the water reaches a boil again, add the tofu and lettuce stalks.

– Season to taste with soy sauce, black pepper, and salt. Stir gently to combine and infuse the ingredients with flavor.

– Sprinkle with green onion greens, turn off the heat, and serve.

Shrimp lettuce stalk soup is visually appealing, with the pink of the shrimp complementing the green of the onions, lettuce, and white of the tofu. The shrimp are firm and sweet, while the tofu and lettuce add a refreshing touch. It’s a delightful dish that pairs perfectly with the warm weather.

Shrimp lettuce stalk soup is a delectable dish that pairs perfectly with the warm weather.

3. Tips for Making Shrimp Lettuce Stalk Soup

– When choosing shrimp, check their legs. Fresh shrimp have translucent legs that are firmly attached to their bodies. Avoid shrimp with loose or discolored legs, as these may indicate spoilage.

– Additionally, avoid shrimp with bumpy, slimy, or discolored shells, as these may also indicate spoilage or chemical treatment.

– While shrimp is a nutritious and delicious food, adults should consume no more than 100 grams per day. Individuals with pink eye, asthma, or cough should also limit their intake as shrimp may aggravate these conditions.

Frequently asked questions

Not only are the leaves of lettuce edible and nutritious, but its stalks are also palatable and packed with nutrients. They can be thinly sliced and added to soups or other dishes.

Lettuce was once considered an uncommon ingredient, but it has now gained popularity as a delicacy. Its versatility allows it to be combined with various ingredients, such as shrimp and tofu, to create delectable dishes.

Shrimp Lettuce Stalk Soup is a flavorful and nutritious dish. The key ingredients include fresh shrimp (250 grams), soft tofu (2 pieces), lettuce stalks, green onions, ginger, and seasonings such as ground black pepper, salt, and soy sauce.

For the shrimp, remove the veins and heads, and rinse thoroughly. You can choose to keep or remove the shells. Cut the soft tofu into bite-sized cubes. Trim and rinse the green onions, then slice them, separating the white and green parts. Clean and thinly slice the lettuce stalks. Finally, peel, rinse, and slice the ginger.

Sauté the white parts of the green onions and ginger slices in a pan until fragrant. Add the shrimp and cook until they turn pink. Pour in boiling water and wait for it to boil again. Add the tofu and lettuce stalks. Season with soy sauce, black pepper, and salt to taste. Gently stir to combine. Sprinkle with green onion greens and serve.

This soup is visually appealing, with the pink of the shrimp complementing the green of the onions and lettuce, and the white of the tofu. It offers a delightful combination of textures and flavors, with firm and sweet shrimp, and refreshing tofu and lettuce. It’s perfect for warm weather.

When selecting shrimp, check their legs. Fresh shrimp have translucent legs firmly attached to their bodies. Avoid shrimp with loose or discolored legs, as this may indicate spoilage. Also, avoid shrimp with bumpy, slimy, or discolored shells. As for consumption, adults should not exceed 100 grams of shrimp per day, and individuals with pink eye, asthma, or a cough should limit their intake to prevent aggravating these conditions.
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