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How do you marinate lettuce?

Prepare ingredients: 1 lettuce, salt, 3 tablespoons soy sauce, 2 tablespoons vinegar, 2g sugar, 5 cloves of garlic, 2 red peppers. Wash the lettuce, peel it, cut it into strips and place it in a bowl, sprinkle with less salt, refrigerate the lettuce and marinate the lettuce. Rinse the pickled lettuce with clean water and squeeze out excess water. Pour in 3 tablespoons light soy sauce and 2 tablespoons vinegar. Add garlic cloves, chili peppers and sugar to enhance the flavor.

To prepare the right amount of lettuce, first peel off the outer skin, then change the knife to cut into long strips, add some salt to the lettuce bowl, first use chopsticks or hands to grasp and mix well, marinate for about 5 hours (or one night), marinate all the water inside, time to pour out the water, and then wash the appropriate amount of cold boiled water twice, so that the lettuce will not taste very salty.

Prepare lettuce, preferably fresh lettuce, remove skins and leaves. Wash and cut lettuce into thick sections, add an appropriate amount of salt to marinate, slightly more salt than usual when cooking, not too salty. After pickling for half an hour, pour out the water and let it dry in the sun for about 2 days and dry until 70% dry. After drying, prepare clean glass bottles without water and oil.

Take fresh lettuce, first marinate with salt to remove water, and then add minced garlic, light soy sauce and chilli section, so the pickled lettuce is particularly delicious, here is how to marinate lettuce. Prepare fresh lettuce, garlic and chili peppers. Peel and leaf the lettuce, cut it into strips, cut the chili into small pieces, and cut the garlic into finely chopped pieces. Put the lettuce into a large bowl, sprinkle with salt, marinate for one night, and pour out the marinated water the next day.

Choose fresh lettuce and remove the old skin and leaves. Wash the lettuce and cut it into long sections, sprinkle with appropriate amount of salt and marinate. The amount of salt should be slightly more than the amount of daily cooking to prevent it from being too salty. Marinate for about half an hour until it is hydrated. After pouring out the water, let the lettuce dry in the sun until it is 70% dry. After the lettuce is dried, prepare a clean glass bottle without water and oil.

If you want to make lettuce crisp, you need to add salt first. The role of salt is to promote the release of water from lettuce through concentration differences, and with the increase of pickling time, lettuce will exudate more water and make it taste more crisp. During the pickling process, remember to pour out the excess salt water, and then rinse the lettuce with clean water to remove excess salt and impurities from the surface and prevent the taste from being too salty. The time for pickling lettuce can be determined according to individual needs.

How to pickle lettuce is delicious

1. Salting method: choose the lettuce in June, remove the skin and old tendons, and marinate according to the proportion of 1800 grams of salt for every 10 kilograms of lettuce. First, put the lettuce in a jar, sprinkle 800 grams of salt in layers, turn twice a day to dissipate heat, make sure the salt melts, and be careful not to break the lettuce. From the third day, add another 1000 grams of salt and turn it every two days for a total of five times.

2. Rinse and cut lettuce into sections, mix with salt and marinate for 20 minutes. Squeeze out water and set aside. Cut up onions, ginger, garlic and chili peppers and set aside. Add sugar, vinegar, cooking wine, light soy sauce, soy sauce and sesame oil to the bowl and stir well to set aside the pickled juice. Cool the oil in a hot pot and saute the onions, ginger, garlic and chili. Add the marinade and bring to the boil, add the lettuce and cook.

3. Peel the bought lettuce. The skin of lettuce should be peeled from the bottom up. That is, it starts from the root to the tip. Remove the hard skin and thick skin from the outside. This is common sense. Rinse it with tap water. Because there will be dust in the process of peeling, it is more reassuring to flush it. After flushing, put it in the frame to control the water. You can first cut the lettuce into sections, then split it in the middle, then cut it into thick strips, which are pickled out to make them crisp.

4. First choose fresh lettuce, peel and clean up the old leaves. Wash the processed lettuce and cut it into appropriate-sized sections. Then add the right amount of salt to marinate and let it stand for about half an hour until it comes out of the water. Pour out the pickled water and put the lettuce in a sunny place to dry. After about two days of drying, until the lettuce reaches 70% dry.

Tips for soaking lettuce

The trick to soaking lettuce: take off the lettuce leaves, wash and drain. Prepare a pot of boiling water, add the right amount of salt and oil, blanch the lettuce leaves after the water is boiled, do not take too long, about 10 seconds, remove and drain. To prepare seasoning, you can add the right amount of soy sauce, vinegar, mashed garlic, peanut butter and so on according to your taste. Mix the seasoning well and pour it over the lettuce leaves.

Practice 1: remove the leaves and peel of lettuce and cut into strips 5cm long and thick with little fingers. Put the lettuce strips into the basin, add 10 grams of salt and marinate for 20 minutes. Remove the juice. Wash the millet spicy and remove the stalk, dry the surface moisture, and cut it into two sections with an oblique knife. Bring to a boil in a stainless steel pan. Add spicy millet, garlic, sliced ginger, pepper and salt. Cook over low heat. Stir in white vinegar and monosodium glutamate. Leave the heat to cool.

Ingredients: a little salt, a little garlic, a little millet spicy, a little light soy sauce, a little vinegar, a little sesame oil, 500g lettuce, a little sugar. Wash the lettuce step, cut it into strips, grasp well with salt, and wait for 30 minutes to come out of the water. Then pour out the excess water and squeeze out the lettuce.

The production steps are as follows: peel the lettuce and cut it into a circle. Spread a piece of lettuce in a basket and place it in the sun. Collect the lettuce into a bowl at night and stir well with salt. Place heavy objects on lettuce to promote water release. After waiting for the water to be fully released, pour out the water and add soy sauce and peanut oil to stir. The pickled lettuce can be eaten with delicious taste and unique taste.

Pickled lettuce is a simple and delicious home-cooked dish with a variety of practices that can be adjusted according to individual tastes.

How to pickle lettuce

1. Prepare lettuce and remove the skins and leaves. Wash and cut lettuce into thick sections, marinate with salt, marinate for half an hour, pour out the water and let it dry in the sun for about 2 days, then dry until 70% dry. After drying, prepare clean glass bottles without water and oil. Dice a red pepper with dry water, peel and chop garlic cloves, put it in a glass bottle with 70% dried lettuce, mix with salt and seal.

2. Peel, wash, slice or shred lettuce. Add salt and mix well and let stand for 15 minutes. Pour out the excess water from the lettuce. Add light soy sauce, vinegar, sugar and sesame oil and stir well. The lettuce is ready.

3. First choose fresh lettuce, peel and clean up the old leaves. Wash the processed lettuce and cut it into appropriate-sized sections. Then add the right amount of salt to marinate and let it stand for about half an hour until it comes out of the water. Pour out the pickled water and put the lettuce in a sunny place to dry. After about two days of drying, until the lettuce reaches 70% dry.

The practice of soaking lettuce

Practice 1: remove the leaves and peel of lettuce and cut into strips 5cm long and thick with little fingers. Put the lettuce strips into the basin, add 10 grams of salt and marinate for 20 minutes. Remove the juice. Wash the millet spicy and remove the stalk, dry the surface moisture, and cut it into two sections with an oblique knife. Bring to a boil in a stainless steel pan. Add spicy millet, garlic, sliced ginger, pepper and salt. Cook over low heat. Stir in white vinegar and monosodium glutamate. Leave the heat to cool.

The trick to soaking lettuce: take off the lettuce leaves, wash and drain. Prepare a pot of boiling water, add the right amount of salt and oil, blanch the lettuce leaves after the water is boiled, do not take too long, about 10 seconds, remove and drain. To prepare seasoning, you can add the right amount of soy sauce, vinegar, mashed garlic, peanut butter and so on according to your taste. Mix the seasoning well and pour it over the lettuce leaves.

Ingredients: a little salt, a little garlic, a little millet spicy, a little light soy sauce, a little vinegar, a little sesame oil, 500g lettuce, a little sugar. Wash the lettuce step, cut it into strips, grasp well with salt, and wait for 30 minutes to come out of the water. Then pour out the excess water and squeeze out the lettuce.

The first ingredient: 12 lettuce, 3 red pepper, 6 garlic cloves, right amount of salt, right amount of light soy sauce. Peel lettuce, rinse and cut into thick sections, add an appropriate amount of salt to marinate, the amount of salt should be slightly more than the usual stir-frying salt, not too salty. After marinating for half an hour, pour out the water and let it dry in the sun for about 2 days and dry until 70% dry. After drying, prepare clean glass bottles without water and oil.

How to pickle lettuce is delicious

1. Prepare lettuce and remove the skins and leaves. Wash and cut lettuce into thick sections, marinate with salt, marinate for half an hour, pour out the water and let it dry in the sun for about 2 days, then dry until 70% dry. After drying, prepare clean glass bottles without water and oil. Dice a red pepper with dry water, peel and chop garlic cloves, put it in a glass bottle with 70% dried lettuce, mix with salt and seal.

2. Salting method: choose the lettuce in June, remove the skin and old tendons, and marinate according to the proportion of 1800 grams of salt for every 10 kilograms of lettuce. First, put the lettuce in a jar, sprinkle 800 grams of salt in layers, turn twice a day to dissipate heat, make sure the salt melts, and be careful not to break the lettuce. From the third day, add another 1000 grams of salt and turn it every two days for a total of five times.

3. First choose fresh lettuce, peel and clean up the old leaves. Wash the processed lettuce and cut it into appropriate-sized sections. Then add the right amount of salt to marinate and let it stand for about half an hour until it comes out of the water. Pour out the pickled water and put the lettuce in a sunny place to dry. After about two days of drying, until the lettuce reaches 70% dry.

4. Rinse and cut lettuce into sections, mix with salt and marinate for 20 minutes. Squeeze out water and set aside. Cut up onions, ginger, garlic and chili peppers and set aside. Add sugar, vinegar, cooking wine, light soy sauce, soy sauce and sesame oil to the bowl and stir well to set aside the pickled juice. Cool the oil in a hot pot and saute the onions, ginger, garlic and chili. Add the marinade and bring to the boil, add the lettuce and cook.

5. Salting method. Take 6 months of kudzu processing, peel and old tendons, net lettuce every 10 kg with 1800 grams of salt as the column. When making lettuce, put the sequence code of lettuce in the jar, first marinate it with 800 grams of salt, turn it twice a day, heat the soup, melt the salt grains, and pay attention to avoid breaking lettuce.