| 摘要 |
PURPOSE:To obtain a lettuce pickle suitable for Japanese food, standing preservation in a proper period, by cutting and dividing lettuce, floating and pickling the lettuce in salt water, applying a specific pasty seasoning to the lettuce, putting in a container, placing a cover on the container and preserving the lettuce for several days. CONSTITUTION:Lettuce is cut and divided into a desired size, floated and pickled in salt water, dehydrated and coated with a pasty seasoning (obtained by blending garlic with ginger, Guinea pepper powder, carrot and desired soup, sufficiently stirring and grinding). The lettuce is put in a container, a cover is placed on the container and preserved for several days. The prepared lettuce pickle is chopped and cut by a stainless steel knife and sent to a table, so that blacking can be prevented. |
