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How to make a delicious corn and lettuce salad?
Method for making corn lettuce salad

1, material

condiments

Proper amount of lettuce

Carrot right amount

Appropriate amount of cucumber

Sweet corn right amount

condiments

Appropriate amount of salad dressing

Step 2

Break the corn into complete grains.

Dice carrots and cucumbers.

Blanch the corn and carrots and drain.

Put all kinds of ingredients in a bowl, add salad dressing and mix well. It would be better to put them in the refrigerator for a while.

Lettuce is a plant belonging 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.

Growth habit

Lettuce likes cold environment, neither cold nor heat. The suitable growth temperature is 15℃ to 20℃, and the growth period is 90- 100 days. Seeds can tolerate low temperature and germinate at 4℃. The optimum germination temperature is 18 ~ 22℃, and almost no germination occurs above 30℃.

During the plant growth period, it likes cold climate, and it is most suitable to grow at 15 ~ 20℃, with high yield and excellent quality; When the temperature continues to be higher than 25℃, the growth is poor, the leaves are coarse and old, and the leaves are slightly bitter. However, the cold tolerance is also quite strong, and even the short-term sub-zero temperature of 0℃ will not cause great obstacles to growth.

Lettuce has developed root system, waxy leaves and strong drought tolerance, but it has high yield and good quality when cultivated in fertile and humid soil.

The suitable pH value of soil is 5.8 to 6.6.

Main value

Medicinal value

Lettuce is sweet and cool. Because its stems and leaves contain lettuce, it tastes slightly bitter and has the effects of clearing away heat, refreshing, relieving pain, hypnotizing and nourishing the stomach.

Health care value

Lettuce contains interferon inducer, which can stimulate normal cells to produce interferon and improve human immunity.

Lettuce contains a substance called protocatechuic acid.

Vitamin E and carotene in lettuce can protect eyes, maintain normal vision and relieve eye dryness and fatigue.

Lettuce is rich in vitamin C and has a certain whitening effect.

Lettuce has a high content of dietary fiber and other nutrients, which can eliminate excess fat if eaten regularly, so lettuce has the reputation of slimming lettuce.

Edible

Lettuce contains a lot of beta carotene, antioxidants, vitamins B 1, B6, vitamin E and vitamin C, as well as a lot of dietary fiber and trace elements such as magnesium, phosphorus, calcium and a small amount of iron, copper and zinc. Strengthen the digestion and absorption of protein and fat, and improve gastrointestinal function.