1. buy good lettuce peeled and washed. Lettuce peeling can first use a kitchen knife to go to the thick end of the skin, this is particularly thick, with the peeling knife to cut immovable. (Peeling knife is to peel potatoes that kind of can) chopper when not too hard, too hard will cut a good thick, a small number of times slowly cut. Vegetable knife peeling a roughly can be peeled with a peeling knife clean.

2. Cut 0.4-0.5 cm thick slices, try to be more uniform. Thin places can be cut diagonally, can be a little larger. Can be slightly thicker, but must not cut too thin, with brine after two days can be dry. Really do not cut too thin in order to dry quickly, dry to uncover all uncovered.

3. thick on the direct cut, are cut, sprinkle salt, hand tossed evenly.

4. Tossed can be put in the refrigerator overnight, or pickled for at least half an hour, so that the salt as much as possible to lettuce in the water pickled out. This will reduce drying time.

5. Lay flat on a drying net, use a cake drying rack to dry faster, up and down ventilation. This is recommended if you have one. There are special drying vegetables can also use that, or you can also use the air dryer. Never use the kind of airtight, the probability will be bad.

After drying some will become white, this is a normal phenomenon. Do not worry about just cutting thick dry will not be too thick, dry only less than a millimeter thick.