Pickled Chinese toon(yan xiang chun )

Pickle Chinese toon:

Raw materials for pickled Toona sinensis

Toona sinensis, 5000g; refined salt, 250g;

Processing steps of pickled Toona sinensis

Take the tender tip of Toona sinensis tree, clean the whole small dock and drain the water. Then knead it with refined salt and press it into a clean jar. After a few days can be taken out to eat knife.

When eating, it can be mixed with sesame oil, pepper, monosodium glutamate and taste unique.

Note: this dish is eaten before and after Qingming Festival.

Characteristics of pickled Toona sinensis

Delicious, seasonal vegetables, if with scrambled eggs, pepper flavor is unique.

Pickled Chinese toon

(1) Wash the Chinese toon buds and dry them in the shade. Add appropriate amount of refined salt and rub them with Chinese toon to make the refined salt penetrate into the Chinese toon. If there is still too much water, it can be dried again.

information

Raw materials: 2000 grams of Toona sinensis sprouts, appropriate amount of refined salt.

Preparation method:

If there is still too much water, it can be dried again.

(2) The Chinese toon buds are packed in the jar, compacted and covered. It can be eaten after 3-5 days. If you want to keep it for a long time, you can pack it in layers, add some refined salt to each layer, compact it and fill it up. Pay attention to seal the mouth of the jar, so that you can take it at any time when you eat. In order to prevent deterioration, hands must be washed clean without any oily smell.

Features: salty and refreshing, dispelling wind and dampness.

method

Method 1

After cleaning the raw materials, drain the water slightly, or spread them out to dry for 3 hours. Put a layer of 10 ~ 20 cm thick Toona sinensis bud, sprinkle a layer of salt, the amount of salt is 20% ~ 30%, after 1 ~ 2 hours, pour the cylinder to heat, continuously pour the cylinder for 3 ~ 4 times, to prevent mildew, until the salt is opened and the temperature drops. After that, pour it every morning and evening to make the salt distribution uniform. Don't rub or step on it in the curing process. Take it out after 15 days and dry it on the reed mat. Turn it frequently in the drying process. When there is a layer of white frost on the top of the Chinese toon sprouts, put them back to the original brine and marinate them again. Turn them twice a day. 2 days later, sun again, and gently rub again, so that the salt cream evenly attached to the Toona sprouts. The pickled Chinese toon sprouts are sealed in a jar. For each 30 cm thick Chinese toon sprout, a layer of gunny bag should be laid and compacted. The jar should be filled repeatedly until it is full. A layer of salt should be sprinkled on the jar. A layer of mulberry paper should be pasted on the wooden cover. Two to three layers of lime bean curd paste should be applied. The jar can be stored for two years.

Method 2

First, clean the Toona sinensis sprouts with 30 ℃ warm water containing 1% sodium bicarbonate, then soak them in water containing 0.4% ascorbic acid and 0.2% calcium citrate for 30 minutes, take them out and put them in a ventilated and dry place to dry. When entering the VAT, put a layer of 8 ~ 10 cm thick Toona sinensis buds, sprinkle a layer of salt, and the amount of salt is 15% ~ 20%. After marinating for 3-4 hours, when the Chinese toon sprouts begin to exude water and have been soaked, pour them into another jar and change the position of the Chinese toon sprouts in the jar. After 5 hours, turn the cylinder again, and turn it again in the morning, middle and evening of the next day. After that, turn the jar frequently to make the salt permeate evenly and prevent mildew. After 20-30 days, it can be cured. Take out the pickled products, sprinkle the remaining salt solution on the Toona sinensis sprouts, and sprinkle a small amount of rice vinegar to increase the brightness of the products, and dry them until they are 50% to 60% dry and the products do not touch hands. The Chinese toon can be stored for 1-2 years by bundling it into small bundles, compacting it in the VAT and sealing it tightly with mud.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yan Xiang Chun