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Lettuce storage method
This time is the lettuce heat shock method. It is a method that the color does not change even after longterm storage for 4 days.
I rarely use it in Japanese food, but I think it can be used for buffet lunches.
At home, most people cut it as it is and eat it immediately, but if you treat it, it will reduce harshness, so please try it.

0:00 Lettuce processing
1:33 Soak lettuce in hot water
3:25 Treatment after soaking in hot water
5:35 Color change after 3 days
7:42 Difference in taste after discoloration

Scientific reason
The heat shock opens the pores of the vegetables. It absorbs the water lost from it. Calcium ions and pectin between the vegetable cells bind in this temperature range. It seems that the factor is that the bonds between cells become stronger. It is said that the increase in heat shock protein [HSP] is also a factor.