Fatty Li and Li Mei were both quite swayed by this, and they obediently took a few steps back.

Yu Hui knew they wanted to learn something, so he explained as he demonstrated:

"Actually, stir-frying romaine lettuce is not as difficult as you think. You only need to master four small tips."

Upon hearing this, the mother and son became noticeably more focused than before.

Fatty Li: "What do you mean?"

Li Mei: "Teach us quickly!"

Yu Hui swallowed hard and said:

"Before stir-frying romaine lettuce, you can put it in ice water or blanch it in hot water. This will prevent it from becoming bitter and keep it crisp and sweet."

"To prevent it from becoming watery, there are three things to do. First, the bok choy must be thoroughly drained. Second, the gas stove must be heated to a high enough temperature. Third, the seasonings must be added last."

"Especially salt. If the salt is added too early, the osmotic pressure outside will increase, which will cause the romaine lettuce to lose water and become severely watery."

Hearing these words, the mother and son were enlightened.

Especially Fatty Li, who often cooks.

Hearing these words, and reflecting on my own cooking experience, I realized I hadn't paid attention to these details...

Fatty Li: "Little Yu is pretty good. Even chefs from New Oriental probably don't know as much as you."

Li Mei: "I've learned something! When I make it for my family, they'll definitely praise me!"

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After adding salt, chicken bouillon, and sugar to enhance the flavor, turn up the heat and toss the wok for 30 seconds.

Once the romaine lettuce has absorbed all the flavors of the seasonings, this garlicky romaine lettuce dish, rich in garlic aroma and light and refreshing, is ready!