This kind of vegetable is dried in the sun, which is better than fresh, and can be stewed and stir-fried, and can be preserved for a long time

Lettuce is a vegetable with high nutritional value, containing a lot of fiber, has the effect of promoting appetite, laxative, and clearing heat, today I will share with you the practice of dried lettuce, in March and April every year, it is the season when lettuce is listed in large quantities, at this time the price of lettuce will become very affordable, generally only a few cents a pound, I will buy some at home at this time to make dried lettuce, and if you have a kind of lettuce at home, you can also dry lettuce, because there are more freshly planted lettuce, If you don't finish eating it for a long time, the lettuce will become hollow, and then it will rot, so drying is a good method, dried lettuce and fresh lettuce are not a taste at all, and the dried lettuce will taste fragrant for a long time, and the taste is more crisp than fresh lettuce;

There are also some friends will be entangled in the color of the dried lettuce is green, this is related to these 2 points, the first point is that the lettuce itself is related to the color of the lettuce you buy, some lettuce is a little white when you buy it, so the lettuce will be whitish when it is dried, it is impossible for you to buy the white lettuce and it will turn green when it is dried, but the color does not affect the taste, don't worry too much, if you buy the lettuce color is emerald green, The color of the tan will definitely look a little greener than the whitish lettuce; The second point is pickling, lettuce has a high water content, if you want to make the dried lettuce more green, you can marinate for a while, kill part of the water, can reduce the drying time, so that the dried lettuce will be greener;

There is one point that needs to be paid attention to in the process of making dried lettuce, which is also the most tangled point for many friends, that is, the amount of salt when pickling, the sliced dried lettuce needs to be salted with salt for a while, and the water will be killed during the pickling process, and the lettuce can be dried faster to avoid blackening the color for too long, The amount of salt used to marinate lettuce does not need to be too entangled, a little more or less is okay, because the pickling time is short and will not be completely absorbed, and the lettuce will be soaked in warm water for more than 2 hours before cooking, so that it can soak out a part of the salt, so don't worry about it being too salty, friends who like it can try it!

【Raw materials】4 lettuce, appropriate amount of salt;

【Preparation of dried lettuce】

1. Remove the leaves of the lettuce you bought home, peel the lettuce skin, and try to shave the white tendons clean to avoid affecting the taste;

2. Cut the sliced lettuce into slices, the slices should not be too thin, but a little thicker, too thin and dried, not only will they become small slices, but also the taste is not good;

3. Put the cut lettuce slices in a large basin, add salt, the amount of salt is about the same as the usual amount of stir-frying, stir well, stir evenly and put aside to marinate for more than 2 hours, so that the water in the lettuce can be pickled;

4. After marinating for 3 hours, I found that a lot of water had been pickled, and the lettuce had become soft at this time.

5. After the water is pickled, you can dry it, take out the lettuce, put it on the dumpling curtain, spread it out one by one, it is best to dry it with something that can breathe up and down, bamboo strips and the like, so that the speed of drying will be relatively fast, if there is no such thing as a steaming rack or washing rice basket, it is best to have continuous sunny days to do this kind of dried vegetables, so that the quality of drying is the best, if there is no sunny day, use a fruit drying machine to dry;

6. This is the state of being dried for a day, and it is already soft and wilted when picked up, but it has not been completely dried and needs to continue to dry;

7. This is the state of drying for 2 and a half days, the weather has been very good recently, the drying speed is relatively fast, and the color will be slightly white after drying, but this does not affect its taste;

8. After drying, it will become very thin, so don't worry about whether it is too thick when slicing, after drying, the water will evaporate, and the lettuce slices will become very thin.

9. After the 4 large lettuce is dried, there is only such a point, and the dried lettuce can be stored in a sealed bag or sealed jar, which can be stored for about a year, and it is very convenient to eat and take it at any time;

10. When eating, grab a handful, put it in a large bowl, add warm water, and soak for 2 hours, so that the dried lettuce will be soft again, clean it after it is soft, and squeeze out the water to proceed to the next step;

11. The lettuce produced in this way has a crispy taste and is particularly sweet, whether it is roasted bacon, stewed soup or cold salad;

Summary of the practice of dried lettuce:

1. Lettuce must be turned over in the process of drying, so that it can be dried faster;

2. Sun-dried lettuce can be sealed and stored to avoid moisture and mildew;