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