1, component:

Lettuce 1, live white shrimp 200g, garlic 2 cloves, pepper 1, seasoning: 2 teaspoons of white vinegar (10ml), 3 teaspoons of sugar (15g) and salt 1 teaspoon (5g).

2. Practice

Wash the lettuce, peel off the skin and old tendons, rub it into filaments with silk scarves, put it in a bowl, add 1/2 teaspoons of salt, mix well, and let it stand for 10 minutes.

Wash the live white shrimps, boil the water in the pot with strong fire, blanch the white shrimps for 2 minutes, remove them and put them in cold boiled water for cooling, drain the water, and remove the shrimp shells and heads for later use.

Chop garlic and pepper, put them in a bowl, add white vinegar, white sugar 1/2 teaspoons of salt, and mix well to make a sauce.

Filter out the excess water in the lettuce and put it on a plate. Put the peeled shrimp on the lettuce and pour in the sauce.

Lettuce, also known as lettuce, belongs to the genus Lettuce in Compositae.

Lettuce is an annual or biennial herb with a height of 25 to 100 cm. The roots extend vertically. The stem is erect and solitary, with panicle branches on the upper part, and all the stems and branches are white. Basal leaves and lower stems and leaves are large, undivided, oblanceolate, oval or ovoid, 6-15cm long and1.5-6.5cm wide, with sharp tips, short cones or circles, no stalks, a heart-shaped or arrow-shaped semi-hugging stem at the base, wavy or serrated edges, and tapering upward, which are similar to the shapes of basal leaves and lower stems and leaves. The heads are numerous or extremely numerous, arranged in panicles at the top of stems and branches.

The involucre is ovoid, with a length of 1. 1 cm and a width of 6mm. The involucral bract has five layers, the outermost layer is triangular, about 65438±0mm long and 2 mm wide, the outer layer is triangular or lanceolate, about 5-7 mm long and 2 mm wide, the middle layer is lanceolate to ovate-lanceolate, about 9 mm long and 2-3 mm wide, and the inner layer is linear rectangle, about 65438±0cm long and 2 mm wide. All involucral bracts are sharp at the top and glabrous outside. Lingual florets are about 15. Achene is oblanceolate, 4 mm long, 65438 0.3 mm wide, flat, light brown, with 6 to 7 veinlets on both sides, and the tip is sharp into a thin beak, about 4 mm long, which is similar to the length of achene. The crown hair is 2 layers, slender and slightly rough. The flowering and fruiting period is from February to September.

Lettuce is a straight root system, and its lateral roots mostly occur after transplanting, shallow and dense, mainly distributed in 20 ~ 30cm soil layer. The stems are getting shorter. Leaves alternate, lanceolate or oblong, light green, green, dark green or purplish red in color, flat or wrinkled, whole or notched. With the growth of plants, the shortened stems gradually become longer and thicker. After the flower bud differentiated at the tip of the stem, the stem became thicker and the flower stem was elongated, forming a rod-shaped tender stem. The color of pulp is light green, green or yellow-green. Panicle with pale yellow flowers, about 20 per inflorescence, self-pollinated and sometimes cross-pollinated. Achenes, dark brown or silvery white, with crested hairs.

Lettuce is sensitive to the acid-base reaction of soil and suitable for planting in slightly acidic soil.

Lettuce has shallow roots, weak absorption capacity and large demand for oxygen. Sandy loam and loam are the best soil for growing lettuce.

Eating more lettuce is very beneficial to growth and development. Eating 200 grams of lettuce leaves every day can meet the needs of carotene, eating 500 grams of lettuce leaves can meet the needs of vitamin C, and it is also rich in phosphorus and calcium, which is very beneficial to promote the normal development of bones, prevent rickets and help normal teething.

Eating lettuce leaves regularly is beneficial to improve myocardial contractility and strengthen diuresis.

In order to reduce the loss of nutrients, when eating lettuce, it is best to wash and eat it raw; Even if you cook or stir-fry, cook less and stir-fry.