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1. Raw material selection: choose good growth, thick, crisp, bright green, no dry, yellow, no rot, no bitter lettuce.
2. Pretreatment of raw materials: After removing the yellow crushed leaves and roots of bitter herbs, remove the impurities such as dust attached to the leaves with water.
3. Blanching: Use a large pot to boil the water, put the treated bitter herbs into the pot, so that the water is not soaked with bitter herbs, add an emergency fire and burn it to make the water boil again, turn it at the right time, and make the bitter vegetables heated evenly. Take about 3 to 5 minutes, remove and put into cold water to cool.
4. Tanning: Cool the bitter herbs and drain the water, cut into 5-7 mm sections and put them into a large altar. Ask the corn paste to completely submerge the bitter herbs (the ratio of cornmeal to water in the corn paste is about 1 : 7.5, pour the water, mix the cornmeal evenly, boil until boiling, cool and serve as corn paste). After one week, check whether the bitter herbs are submerged. If they are not submerged, add corn paste.
5. Sealing and Fermentation: Cover the altar with gauze, then cover the altar cover carefully to allow natural fermentation of the bitter herbs. After about 50 days, it becomes a crisp, tender and uniquely flavored bitter vegetable. Asparagus can be eaten as a side dish or served as a salad.
Bitter herbs is a perennial herb that is distributed throughout the country. Its nutrition is superior to that of home cuisine and its unique flavor is a green, pure natural food that modern people pursue. It has high food value and medicinal value. Bitterweed is unique in flavor, with the bitter aroma that bitter herbs should have. It is cool and delicious. The soup of Bitter Bittersweet also has a special antipyretic and anti-inflammatory effect. The production method is now described as follows: