How to make pickled lettuce

In daily life, we can almost eat lettuce, but do you know where lettuce comes from? It is actually the root of lettuce. After peeling off the skin, the tender part inside can be eaten. The most common way to eat lettuce is to stir-fry it with lean meat. It is a very delicious dish, but in addition to stir-frying, there are many other ways to use lettuce. The nutritional value of lettuce is extremely high. Whether it is stir-fried or served cold, it tastes particularly good and is suitable for many people. Pickled lettuce is also a common way of eating. The method is also very simple. It is absolutely delicious to eat some with porridge in the morning. The following is a complete method of pickled lettuce:

1. Remove the leaves and peel the lettuce and wash it clean.

2. Cut the lettuce into sections, try not to cut it too small

3. Add two spoons of salt and mix well.

4. Marinate the lettuce with salt for at least one night to remove the moisture from the lettuce and drain.

5. Cut into small pieces

6. Prepare seven or eight garlics and chili peppers

7. Chop the garlic into small pieces and cut the pepper into small pieces

8. Take out the prepared glass bottle, add a layer of garlic, a layer of pepper, and a layer of lettuce until the entire bottle is covered.

9. Add soy sauce to the bottle until all the ingredients are covered.

10. Leave it for two or three days and you can start eating it.

When you cut the lettuce into sections for the first time, don’t cut it too small, and don’t add too much salt. You can increase or decrease the amount according to the amount of lettuce, otherwise it will be too salty after pickling (the purpose of pickling with salt is to remove the moisture in the lettuce and extend the storage time)

The amount of garlic and chili can be increased or decreased according to your taste. If you don’t like spicy food, try to put less chili. If you like garlic, you can also eat it after pickling.

The nitrite content in pickled lettuce is high after a week of pickling, and then the content decreases. If you eat it after pickling for a month, the carcinogenic nitrite is basically gone. You can add chili and garlic during the pickling process, as in Method 2. The ingredients contained in chili and garlic can reduce the production of nitrite.