How to Remove the Stalk from Lettuce and Keep it Fresh

A chef taught me how to properly prepare great-tasting lettuce.Just a small trick can make lettuce delicious. Recipe by olive11

I consulted a cookery book a long time ago to make just several stuffed cabbage rolls. According to it, I had to boil a whole cabbage in a pot. It was too much and I just wanted to use several leaves. It is difficult to remove cabbage leaves without tearing before boiling. Since I thought of this method, I have always been successful.Use a small knife to cut out the hard center core. The leftover cabbage will freshen up because of the water! This is another good point of this method. If a metal blade touches the cut surface of a lettuce, it will discolour. Use a ceramic knife or your hand to cut the leaves from the center core. Recipe by JACK0904

I shortened the cooking time and simplified my recipe,"Stir-Fried Outer Lettuce Leaves in 3 Minutes" It goes well with beer!In Step 4, avoid overcooking the lettuce and cook quickly.When I make this, I only cook the lettuce for 5 seconds. It's super quick! Recipe by Nekorin222

When you want to keep fresh Bean Sprouts for a week, this is good method.

I make this as an appetizer when I had friends over. If you use the parts of the lettuce that have browned or are too old to use in salads, you can cut down on waste, and be kind to Mother Earth in a tasty way.You want to retain the crispy texture of the lettuce, so work quickly during Step 4. For 2 servings. Recipe by Nekorin222

I decided it was best to quickly fry the lettuce to preserve its texture.The key is not overcooking both the lettuce and shrimp. Make the recipe more delicious by creating a sauce with the vegetable water by adding a proper amount of katakuriko. Try it when you have time. For 4 servings. Recipe by Yumimaron.

The lettuce in my fridge looked miserable and I had baby shrimp left over from making okonomiyaki! That's how this recipe was created.I recommend adding a large amount of baby shrimp to add flavor. If the taste is too light, add 1 tablespoon of soy sauce. For 2 servings. Recipe by Umeakisakura

The point of this recipe is to remove the moisture very well, and to combine all just before eating. It's better to refrigerate before combine. You can get a lot of vegetables!

Broccoli sold in the U.S. is too big. (LOL) I love broccoli so that makes me happy, but they won't fit in my refrigerator's vegetable compartment! So I was forced to store them in the back of the fridge. I used up one stalk, and took another one out in week 2 - and what do you know, it was still very fresh and nice. The method I'd used just by accident worked very well.＊ The point is to store broccoli on a regular shelf in the refrigerator, not the vegetable bin! That's it.＊ If you store it in the refrigerator, the broccoli florets may open up! Recipe by Tomorin0203

I came up with this recipe that lets you enjoy eating 1/2 of a lettuce head.Please adjust the amount of salt and umami seasoning to your liking.If the lettuce is wilted, blanch in lukewarm water (about 105F/40℃), then it will crisp. Recipe by EnjoyKitchen

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

Since my daughters would not eat much lettuce, I changed the way I cut them by making them easy-to-eat.Chop up ham into slivers and toss them in, if you'd like. Recipe by Kaborin

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

This my vegetable loving 3rd grader's favorite dish.I changed my mother's consommé-based lettuce soup to this Chinese stock flavored soup.If you prep the lettuce and egg beforehand, you can make this in a flash. Recipe by Remon berry

Very easy recipe! Can be serve hot or cold when you need a refreshing side dish! I use portobello mushrooms here but you can use any type of mushrooms. If not eating with lettuce, I suggest doubling the amount of mushrooms used.I used the microwave to cook everything here but you can also choose to sauté the mushrooms in a pan and blanch the lettuce.Recipe adapted from RecipeTin Japan.

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

★３０００レポ感謝★トマトをさいの目切りにしドレッシングの具にすれば、デリ風サラダ！イマイチなトマトも劇的に美味しく♪

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I tried stir-frying lettuce with my standard recipe for ong choy (Chinese water spinach).Be careful not to over cook the lettuce. Heat briskly over high heat! For serving 1. Recipe by Rinchanzu mama

The crunch of the lettuce and cabbage, with a sweet touch of the pomegranate, and the tangy taste of lemon and pepper accompanied by the flavoursome mint makes this recipe a delectable dish! It is very healthy and quick to make too!

Made this lettuce salad with my homemade dressing. Personally I don’t really like to use groceries salad dressing for my homemade salad. In my opinion homemade dressing is fresher and healthier. this recipe I used my leftover corn salsa, and some chopped cilantro, and black bean, because I really don’t want to wasted. Anyway you can used the fresh or canned corn. So here is my recipe. I did post this recipe on YouTube. So you guys can check it out on YouTube.

I wanted to make a tasty salad using shio-koji, which is full of things that are good for your body. Even my 4-year-old son gobbles up this salad. (His dad, too!) We have it almost every day these days.Dry the washed lettuce leaves well.If you mix the seasoning ingredients with the lettuce just before serving, you'll be able to enjoy the crispy texture of the leaves. For 2-3 servings. Recipe by Kenkunno mama

Che fare quando l’insalata non è più freschissima ma ancora buona da mangiare? La si stufa e si fa la quiche... all'italianaPrima lezione per la video-scuola #nonsibuttavianienteGuarda la lezione completa: https://blog.cookpad.com/it/la-quiche-svuota-frigo-la-spesa-consapevole/#dispensadigennaio

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

I received a lot of lettuce, so this is one way I'm trying to use it up.Cut the lettuce into large pieces. After adding the lettuce to the pan, work quickly.If you cut the lettuce too small, or simmer it for too long, you'll lose the crispy texture. For 4 to 5 servings. Recipe by Nanagukun

I had a similar lettuce dish in a Chinese restaurant and recreated at home.-Deep-fry the harusame bean noodles in batches. They will expand and fatten up quite a bit. When they expand and stop bubbling, they are done. If you deep-fry a big portion in one go, they won't be crispy.-Use a non-stick pan when you fry the pork. For 2 servings. Recipe by FarmersK

I received an incredible amount of loquats from my parents' house, from which I've been making jam and frozen loquats.But the more they're handled through removing the skin and seed coats, the more they fall apart.So, after some struggle, I came up with a way to remove the skin and seed coats easily without the flesh falling apart. Recipe by yurizumi

A coworker taught me this recipe when I was working.Mix this salad together just before eating or it will become watery. Adjust the amount of mayonnaise and mustard to taste. Wilted lettuce crisps up better if you soak it in lukewarm water rather than cold water! Really!! You can make fried rice with the crab sticks and eggs. See"Delicious Crabstick Fried Rice." Recipe by Souryokucha

It was brought to my attention that if you always cut up cabbage in different ways then its texture is also going to be different every time.If you cut cabbage along the grain, you get a crunchy texture. If you cut it against it, it will produce a much softer texture.Try cutting it whatever way suits you. Recipe by Kapizou