Dried lettuce
Ingredients: 3 lettuce, peeled and washed, 2 ounces of white wine, salt.
Production method:
After drying, blanch it until it retains 20% to 30% moisture. It doesn't take long to blanch, just like cooking with boiling water. Drain the water after blanching (ensure that it is moist during pickling and tastes good), and the ratio of salt to salt is almost 8: 1, which can be increased or decreased in detail according to personal taste. Other condiments are used as spices, mainly to enhance fragrance (pepper powder, fennel, licorice, cinnamon, clove, or thirteen spices can be used instead). You can try it once and then increase or decrease the amount of seasoning according to your own taste. The method (practice is more important than theory) is basically the same as some pickling methods such as dried radish. Don't cut thin slices or pieces, there will be nothing left after shredding and drying. Pay attention when drying, don't dry it very much.
Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease. The iodine content in lettuce is high, which will have a beneficial effect on the basic metabolism and physical development of human body. Eating lettuce regularly can enhance the body's disease resistance, prevent cancer, moisten the intestines and relax the bowels and so on. This kind of food can supplement iodine, promote metabolism, contribute to the development of bones and improve immunity.
You must have learned how to make dried lettuce. You can eat it properly, which is good for your health. Promoting bone health and preventing cardiovascular diseases is a nutritional diet. It can stimulate appetite, strengthen the spleen and stomach, and also have disease resistance. It has a certain effect on promoting bone development and health. Try it quickly.