The first step: we will choose the lettuce we bought first, and try to choose the lettuce with high quality and intact appearance for preservation. We can pinch the appearance of lettuce first, look at the leaves on lettuce, and choose fresh lettuce that is not softened. This will prolong our storage time, and the preserved lettuce tastes better and is not easy to go bad.

Step 2: Next, we will wash all the lettuce, and then we will first remove the skin of the lettuce and keep a lot of water in the lettuce. Next, we cut the lettuce into small pieces, about 1.5 cm square, not too small. Pay attention when cutting lettuce. When cutting lettuce, it is slightly larger, so that it will not feel particularly dry when dividing water. If the lettuce slices are particularly large, it will not be able to separate the moisture of raw vegetables well. In addition, the skin should also be removed, and it can't be eaten, which will also affect the dehydration of lettuce.

Step 3: Then we put 5 grams of salt in the lettuce. The salt added here is to separate the excess water from the lettuce and keep it for a long time. After 20 minutes, the lettuce will separate out water and throw it away.

Then we put the dehydrated lettuce in a fresh-keeping bag, then seal the bag and put it in the refrigerator, which can keep it longer than usual.