Three key points of lettuce treatment
1. Lettuce should be delicious in three aspects: cool, clean and crisp, which should be well grasped during processing.
2. Careful cleaning: In foreign countries, lettuce for salad is cultivated in a special greenhouse, which can avoid the processing difficulties caused by the adhesion of eggs or soil. However, there is no such fine division of labor in lettuce cultivation in Taiwan Province Province, so it must be carefully cleaned when making lettuce salad.
3. Do it on the same day and eat it on the same day: how much lettuce you need should be accurate and balanced. You can't be lazy to make a lot of lettuce at one time, which will easily lead to lettuce corruption or oxidative discoloration.
Vegetables for salad are suitable.
Lettuce:
Cabbage: It can also be divided into ordinary cabbage and purple cabbage. Its taste is crisp, juicy and refreshing, and Japanese salads are used more.
American lettuce: that is, head lettuce, with crisp and juicy leaves and special fresh flavor, is almost a necessary vegetable for salad.
Radish vine: The petiole is crisp, juicy and slightly bitter, which is the main component of giant panda salad.
Red leaf lettuce: The leaf edge is wavy, purple-brown and light green, and it has obvious pungent bitterness. It is not advisable to use too much, which may spoil the taste.
Lettuce with green leaves: The edges of leaves are like lace, light green in color, but slightly bitter.
Lettuce with green wrinkled leaves: the leaves are scattered but not bulbous, and the leaves are wrinkled and thin, mainly eating young leaves.
Choose a point: fresh and crisp is the best, and bright colors are the best. It's too dark and old, and the fiber is too thick to chew and easy to get bitter. The appearance is intact without cracks, and the blade edge is not damaged or damaged. If there is a wound, it is easy to accelerate decay. Filling cores with high density can be selected, and the cores with dense arrangement are brittle.
Cleaning method: first remove a layer of leaves that are easily contaminated with soil, and then pick other leaves one by one for cleaning, especially near the roots, and gently rub them with your fingertips. Finally, wash it all with clear water.
Bean sprouts:
Pea seedlings: rich in fiber, hard in taste and a little grassy.
Alfalfa bud: The taste is crisp but rich in fiber, which makes you feel juicy, but it has a unique fragrance and a heavy grass flavor.
Point selection: the growth is complete, and the stems and leaves are full and not broken. The optional color of pea seedlings is green to prevent the harvesting section from wilting. Alfalfa buds are best eaten at about 5cm.
Cleaning method: Because the sprouts are intertwined, they can be directly soaked in water and slowly separated. You can take the opportunity to separate the bean skin or soil, and then rinse it with clear water.
Rootstock:
Carrots: Raw carrots are sweet and crisp, and are usually cut into filaments or strips. In addition, small carrots are sweeter and suitable for cooking.
Potatoes: Cooked potatoes are often diced or pressed into paste, because the starch content is high, which makes salads feel full more easily.
Pick a point: carrot stalks are emerald green, or the skin color is even and not dull, which is relatively fresh. Potatoes can be selected with complete skin and smooth skin to avoid eye sprouting or germination. Flat potato has high starch content and solid taste, and it is not easy to lose shape when diced.
Cleaning method: firstly, gently rub in the water, then wipe the surface with a toothbrush to clean up the soil in the gap.
Treatment of 0 shortcomings of salad vegetables
Point 1 lettuce segment:
After the lettuce is washed, you can peel off the leaves one by one, even the lettuce with a heart. Tear the lettuce into bite-sized weight and length by hand, and avoid cutting it directly with a metal knife, which may easily lead to yellowing and oxidation of the cut edge or the smell of metal and other components. If you can't tear it open by hand, you can use a wooden knife or a knife for cutting vegetables and fruits. Don't use a metal knife to cut seafood or meat. Once shredded, it should be eaten within 30 minutes as soon as possible to avoid oxidation of the incision edge.
Second, keep it fresh:
Crispy ice:
After the lettuce is broken, it should be frozen in ice water for 3 ~ 5 minutes immediately, which can keep crisp feeling at low temperature and realize secondary cleaning. Separate containers should be placed in ice water to separate ice cubes from vegetables to avoid frostbite and discoloration of vegetables.
Dehydration, moisture retention and softness:
Spread out the paper towel, put the vegetables in the middle, divide the paper towel into three equal parts, fold both sides of the paper towel in half, grab both ends and fix them, then shake them back and forth, and let the paper towel suck up the water by throwing force. It can also be directly thrown into the domestic vegetable dehydrator and dehydrated by centrifugal force.
Dry the water with a tissue:
Put the dehydrated vegetables on a dry paper towel and let the remaining water suck up. Unused vegetables can be put in boxes, covered with wet towels and sent to the refrigerator, which can keep the original freshness of vegetables.
Tips for avoiding lettuce from getting out of water:
Lettuce is easy to produce water because the leaves are large or many, and it produces water when it touches the osmotic pressure of sauce, or because there are too many cut surfaces during processing, the injured area becomes larger, and the water in the leaves runs out. People with large leaves such as cabbage, lettuce and radish vines are more likely to produce water. If you want to avoid water, try to add sauce before eating, or avoid cutting leafy vegetables into filaments to increase the cutting area.
Fresh-keeping skills of salad at that time
1. Avoid squeezing: You can put it in a large sealed fresh-keeping box, but don't squeeze the salad too much, as it will make the leaves below be crushed into deterioration or moisture due to the weight.
2. Separate filling: the sauce and lettuce are packed separately, and then poured into the mixture when you want to eat, so as to avoid the lettuce from overflowing or rotting in large quantities.
3. Wet paper towels: I am worried that the high temperature in summer will easily lead to the dryness or collapse of lettuce. I can put a wet tissue under the lunch box and pull it out when I want to eat it. If there is an ice protector at home, it can also be placed outside the lunch box to keep the temperature low, so as to avoid the lettuce from softening due to the high temperature in summer.