This looks like a good recipe to try. I use old lettuce in soups and even in Ramen because I hate to waste food. I have also stir fried it with garlic and anchovies, and then a splash of lemon juice at the end.
This is almost the same recipe as the Cucumber soup which was excellent, I'll have to try this. Personally, I like the bitter taste of Iceberg near the core, I'll use the leafy parts for salads
Happy New Year, Miss Ling and Mr. Cameraman! And upcoming Chinese New Year! I’d make this for lunch but I think I’d be left hungry if it was dinner LoL 😂 but it looks delicious!
Oh wow! Great way to use up lettuce too! Can you add soy sauce or any shaoxing to it? I mean just for a more brothier taste to go with the chicken stock?
I've never put lettuce in soup before, but I have cooked just lettuce in hot bacon grease with onions. I can't wait to do this soup. Looks so good!!!!!
Delicious, warming, and filling in a light sort of way. Won’t leave you feeling overstuffed and tired so great for any meal. Can’t wait to try the version with cucumbers. So thank you 😊
@@ChineseHealthyCook thanks for the recipe and the reminder. It’s been a long time since I used lettuce. The use of egg intrigued me. I’ll have to try it.
Ling, I have been trying to find more recipes from Shanghai, so I asked my friend from Heilongjiang and he told me to try Xie Huang Mian, but I cannot find any recipes in English! Do you know how to make it or if it's good? He said it's very popular there.
I wanted to, but they didn't lettuce inside the shop to buy it, so I used bok choy instead. Lettuce is such a versatile ingredient. I like to add it to a stir fry with either Udon, or Ho fun noodles with a bit of oyster sauce, light soy, dark soy, oyster sauce, a splash of shaoxing wine, sesame oil and a bit of white pepper.
In Romania we make similar ,we use Boston lettuce and a lot of garlic and we make with the a little ticker soup using flour and egg yolk mixture ,and a little vinegar for taste and the fry egg.You made same delicious soup to.
I have made soup from lettuce, Jacques Pépin showed me this, but I wouldn't doubt it if Martin Yan had something to do with this... I only say that because of some of the unique cookery I learned from Martin early on. A lovely dish here.
@@ChineseHealthyCook I am not sure if there is a current cooking show. However, KQED of Northern California had been uploading old programming on their RU-vid channel of YanCanCook episodes. That, and I am old enough to have watched them when they first aired on PBS.
@@ChineseHealthyCook Your most welcome. I really enjoy your beautiful channel. Such wonderful creative tasty recipes. You do a great job with showing how recipes are made. Love from Ky.
Very easy and delicious looking. In the end when the egg floats to the top, it's ready. You can add sesame seed oil and nori seaweed as garnish on top.
