The outer skin of lettuce can usually be removed with a paring knife.

Take a good paring knife, the thinner side of the lettuce towards the top, the thicker side towards the bottom, and then use the paring knife to scrape from the bottom to the top until the lettuce skin is peeled can be peeled lettuce as long as there is no thicker lettuce white stems can be peeled after peeling can be pinched with a fingernail, if it can be pinched easily into, it means that no longer need to peel the lettuce.

Put the cross-section of each small section on the board, press the lettuce section with your hand, if you don't have the strength of hand, you can use a fork and other tools to hold it down, and then use a knife to cut the skin in a circle, one by one.

Varieties of lettuce

1, pointed leaf lettuce

Leaf blade lanceolate, pointed at the apex, the leaf cluster is smaller, the internodes are sparse, the surface of the leaf is smooth or slightly wrinkled, color green or purple. Fleshy stems stick-shaped, under the thick on the thin. Late-maturing, more heat-resistant in the seedling stage, can be used for fall or overwintering cultivation. The main varieties are: willow leaf lettuce, Beijing purple leaf lettuce, Shaanxi pointed leaf white shoots, Chengdu pointed leaves, Chongqing Wannian pile, Shanghai pointed leaves, Nanjing white skin fragrant early species.

2, round leaf lettuce

Leaf blade long obovate, slightly rounded at the top, the leaf surface is more crumpled, leaf cluster is larger, the internode is dense, the stem is thick (the lower part of the thicker, the ends of the gradual thinning), the maturity period is early, the cold resistance is strong, heat-resistant, and more for the overwintering spring lettuce cultivation. The main varieties are: Beijing carp melon shoots, Chengdu hanging silk red, two white skin, two green skin, Jinan white lettuce, Shaanxi round leaf white shoots, Shanghai small round leaf, large round leaf, Nanjing purple skin incense, Hubei Xiaogan lettuce, Hunan gong hammer lettuce and so on.