How do you pickle lettuce deliciously? How to marinate lettuce is delicious and simple

Step 1: We will select the lettuce we bought first, and try to choose high-quality lettuce with no damage to the appearance to preserve. We can first pinch the appearance of the lettuce and look at the leaves on the upper part of the lettuce, and pick out the fresh lettuce that has not become soft, which will prolong our preservation time, and the preserved lettuce will taste better when eaten, and it will not go bad easily.

Step 2: Next, we will clean all the lettuce, and then we will remove the outer skin of the lettuce first, leaving the watery part of the lettuce. Next, we will cut the lettuce into small slices, about centimeters square, not too small.

When we cut the lettuce, we should pay attention to the lettuce when cutting it slightly larger, so that it will not feel particularly dry when the water is separated. If the lettuce is sliced very large, the water of the lettuce will not be well precipitated. In addition, the outer skin also needs to be removed, this part cannot be eaten and will also affect the water separation of lettuce.

Step 3: Then we put 5g of salt in the lettuce, which is prepared to precipitate the excess water in the lettuce, so that the lettuce can be stored for a little longer. After 20 minutes, the lettuce precipitates water and discards all the water.

Then we put the lettuce in a plastic bag, then seal the bag and put it in the refrigerator so that it can be left for a little longer than usual.

How to pickle lettuce? Mastering these points, it is crispy and appetizing, and it is so delicious.

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You can directly dilute the soy sauce with cold boiled water, and you can use clean chopsticks to taste the saltiness or not, put it in directly, and you can eat it after three days.

Our province can be exposed to the sun for a day, and then salted with salt.

Lettuce is a very delicious vegetable, especially crisp and tender, lettuce can be eaten raw, fried, boiled, burned, cold, pickled, etc., the nutritional value of lettuce is very rich, rich in various vitamins, can lower blood pressure, and also help those with abnormal kidney function.

Pickle the lettuce and prepare a few fresh lettuce.

Remove the skin of the prepared lettuce, wash it, cut it into finger-thick strips, and place it in a bowl.

Put the prepared soybean paste in another bowl, add the prepared sugar, add an appropriate amount of cold boiled water, then mix well with chopsticks, pour directly into the cut lettuce strips, marinate for 15 minutes, take it out and eat.

1 Cut the lettuce into strips, sprinkle with salt and mix well. (1000g of shredded lettuce and 20g of salt).

2 Wrap it in gauze and put it in a leaky container, and press the weight on it overnight to press out the excess water lettuce to be crispy

You can choose a steamer for containers, choose stones, dumbbells, etc. for heavy objects, and be careful with water basins. Because the lettuce is uneven, it is likely to wake up full of water).

3 Mix the dehydrated lettuce with light soy sauce, white vinegar, sugar, and chopped millet. (The ratio is lettuce 10: light soy sauce 1: white vinegar 1: sugar.)

4 Mix well and marinate overnight before eating. The pickled lettuce will become darker in color! Use clean chopsticks every time you take it, you can leave it for about a week, and the remaining juice can be marinated next time.

Set aside all the seasonings and add more vinegar.

Here's how to marinate lettuce in a delicious and easy way::Ingredients: 500 grams of lettuce, 1000 ml of balsamic vinegar, ginger, appropriate amount of garlic, 5 grams of salt, 50 grams of sugar.

1. Peel, wash and cut the lettuce into slices.

2. Peel and shred the ginger, peel and cut the garlic into slices, and prepare the salt and sugar.

3. Put the pot on the fire, pour in the balsamic vinegar, boil the vinegar over the fire, turn off the heat after boiling for 5 minutes, and let it cool.

4. Put the lettuce slices in a basin and add ginger, garlic, salt and sugar.

5. After stirring well, pour it into a wide-mouth bottle, and then pour the cooled balsamic vinegar into the bottle, and the amount of balsamic vinegar should not be over the lettuce slices.

6. Cover the bottle with a lid on the stove, put it in a cool and dry place, and marinate it for a day before eating.

7. Marinated sweet and sour lettuce.