The pesticide-free lettuce grown in my friend’s field thrives after rainfall, yielding more than we can consume. We were invited to harvest the abundant crops. Unlike the round-headed lettuce commonly sold in supermarkets, this homegrown variety resembles youmaicai (leaf lettuce) in both appearance and taste, hence we call it youmaicai.
We gathered two large bundles and washed a generous portion to prepare a steamed dish. After washing the youmaicai, gently shake off excess water and cut it into small sections. Toss the leaves with flour in a large bowl, ensuring each piece is lightly coated without adding water. Optionally, sprinkle in some five-spice powder for seasoning. Place the coated leaves on a steamer liner in a pot. Start with cold water and steam for ten minutes once the water boils. While steaming, prepare garlic paste. For best flavor, crush raw garlic with a pinch of salt using a rolling pin until it becomes a fine paste. Alternatively, pre-processed garlic granules can be used for convenience. Transfer the steamed youmaicai to a plate, top with garlic paste, chili powder (preferably Shaanxi Qinjiao pepper), and sesame seeds. Drizzle with hot oil to release the aromas. For garlic enthusiasts, serve with an extra clove of raw garlic for enhanced taste.