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  1

  Peel the lettuce and cut into large sections or cubes with a hob, put them in a small basin, sprinkle with salt and marinate for 2 hours.

• 

  2

  After pickling for 2 hours, the lettuce will release some of its water.

• 

  3

  Generally pickled lettuce can be softened.

• 

  4

  Place the pickled lettuce onDry in a ventilated place. You can also soak it in water for a period of time to desalt it, so that the pickles taste sweet and sour.

• 

  5

  Put the dried lettuce in a small pot or crock pot for pickles, pour in the sweet noodle sauce and a little sugar.

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  6

  Flip the lettuce so that the sweet sauce covers the lettuce. Flip it once a day to make the sauce for 7 days.

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  7

  The prepared lettuce can be cut into shreds or slices and eaten immediately.

Tips

1. The vegetables will taste crispy after being pickled with refined salt.
2. Pickles should be marinated for more than 7 days.Eating it can partially reduce the damage caused by nitrite.

During the storage and pickling process of vegetables, a large amount of nitrite will be produced under the action of bacteria. However, when bacteria decompose nitrite, they produce acidic substances such as acetic acid and lactic acid, which can decompose nitrite.
Therefore, when pickling vegetables, the nitrite content will change from being generated, increasing, decreasing, and then disappearing. Pickles react with salt (sodium chloride) to form sodium nitrite, which then becomes sodium nitrate. Sodium nitrate is harmless to the human body.