Sour Lettuce
1.
After peeling the lettuce, cut into large sections or put it in a small pot with a hob, sprinkle it in salt and marinate for 2 hours.
2.
Generally, lettuce is pickled and softened.
3.
Place the pickled lettuce in a well-ventilated place and let it dry. It can also be soaked in water for a period of time to desalinate, so that the taste of the pickles made by the sauce is sweet and sour.
4.
Put the dried lettuce yards in a small pot or crock pot for pickles, pour in the sweet noodle sauce and a little sugar.
5.
Flip the lettuce so that the sweet flour sauce covers the lettuce. Flip the sauce once a day for 7 days.
Tips:
1. After the vegetables are pickled in refined salt, they will taste crispy in the sauce.
2. Pickled vegetables should be pickled for more than 7 days before eating, which can partially reduce the damage of nitrite.