How to dry lettuce?

Lettuce is a dish that many friends have tried. It is crispy, has a fresh taste and can be easily paired with many ingredients. Lettuce can also be dried and preserved and eaten, but many friends don’t know this. The production process of dried lettuce also needs to be pickled, because this will make it flavorful and easier to preserve.

Lettuce, also known as lettuce. Lettuce has a fresh and tender texture and a light green color, just like jade. It can be used to make meat or vegetarian dishes, and can be served cold or hot, with a crisp texture. It also has unique nutritional value. Lettuce is different from other vegetables:

1. It has a high potassium content, which is beneficial for diuresis and lactation, reduces pressure on the atrium, and is extremely beneficial for patients with hypertension and heart disease.

2. It contains a small amount of iodine, which is beneficial to people's basal metabolism, mental and physical development and even emotional regulation. Therefore, lettuce has a calming effect, and regular consumption can help relieve tension and aid sleep.

3. It is rich in fluoride, which can participate in the growth of teeth and bones. Can improve the liver function of the digestive system. It stimulates the secretion of digestive juices, promotes appetite, and helps resist rheumatic diseases and gout. It can open up the meridians, eliminate stagnation and relieve gas, strengthen the body, prevent and fight cancer, and relax the intestines and promote bowel movements.

The production process of dried lettuce is as follows:

1. Raw material selection: Choose fresh lettuce with straight and thick strips, uniform size, thin skin, thick flesh, tender texture and less crude fiber as the raw material. Remove lettuces that are bolting, aging, have thick skin, are rough, or hollow.

2. Arrangement: remove the skin, hard tendons, leaves and roots of the lettuce.

3. Salting: First soak the sorted lettuce in salt water for 3-4 hours. When the bamboo shoots become soft, take them out and put them into a basket to drain the brine. Then add 10 kg of salt for every 100 kg of bamboo shoots, sprinkle a layer of salt on the lettuce and put it into the jar. After filling the jar, sprinkle a layer of salt, press it with stones, and marinate it with salt for 1 day.

4. Drying: Take out the salted lettuce, drain the water, spread it on a bamboo curtain or reed mat, and place it in a ventilated sunny place to dry. After cooling, place them in a jar. After filling the jar, press it with stones and the brine will be visible the next day. Soak for 2 to 3 days, then take out the lettuce and dry it in the sun, and put it away in the evening. When the surface of the lettuce becomes dry, the salted lettuce can be made into dried pieces.

5. Packing into jars: Add 0.3 kg of dried roses for every 100 kg of dried salted lettuce. Evenly mix the roses with the dried salted lettuce and pack them into jars, compacting them as you pack. After the jar is filled, sprinkle 2 to 3 kilograms of fine salt on the surface and cover it with a layer of plastic film to seal the jar. It can be eaten after 10 to 15 days.