Pickling Chinese toon sprouts(qiao yan xiang chun ya )

Pickling Chinese toon sprouts

Introduction:

Chinese toon is known as "tree vegetable", which is the tender bud of Chinese toon tree. It is rich in vitamins, minerals and protein, and has high nutritional value. Toona sinensis is not only rich in nutrition, but also has high value. According to traditional Chinese medicine, Toona sinensis is cool and bitter in nature and enters the lung, stomach and large intestine meridians. It has the functions of clearing away heat and toxin, strengthening stomach and regulating qi, moistening skin and improving eyesight, and killing insects. Every spring, after Qingming Festival and before and after Guyu, the tender shoots of Chinese toon begin to be picked and put on the market. At this time, the leaves of Chinese toon are thick, tender, green and red with strong fragrance, which can be made into a variety of dishes and are very popular. It's a pity that this dish is too seasonal to be eaten after the rain. Therefore, the Chinese toon sprouts pickled, or refrigerated, or frozen after cryopreservation, you can eat a long time to the delicious spring. In particular, the frozen Chinese toon sprouts can even be eaten for many years. It's no problem to eat cold noodles in summer and scrambled eggs in Spring Festival! 1. Choose the tenderest and freshest Chinese toon buds. The softer and fresher the sprouts were, the lower the nitrate content was, and the less nitrite was produced during pickling. So we have to choose the tender sprouts of Toona sinensis just picked to pickle, of course, the price is slightly higher. 2. Nitrate and nitrite were removed by blanching. Blanching in boiling water for about 1 minute can remove more than 2 / 3 of nitrate and nitrite, and can effectively maintain the green color of Toon buds. The content of nitrate and nitrite in Toona sinensis is much higher than that of ordinary vegetables, which has the risk of carcinogens. Even if it is fresh, it should be blanched for about 1 minute. 3. Marinate with coarse salt. Crude salt has not been refined, which retains the original nutrition and flavor of salt, and there are no additives, so pickled food is not easy to deteriorate. If you can't buy coarse salt, use iodized salt. 4. Refrigerate or freeze after pickling. If you eat it in the near future, refrigerate it; if you want to keep it for a long time, if you want to eat it every year, freeze it. The frozen toon sprouts preserved in salt can keep their color fresh green and smell fragrant even if they are eaten to the next year, and the nutrient loss is also less. 5. If you want to eat pickled Chinese toon sprouts, you should marinate them for more than 7 days before eating, and it's best to use Chinese toon with foods rich in vitamin C. 6. Keep in small containers or bags, eat and take as you go. Try to avoid frequent unsealing of Toon buds that cannot be eaten for the time being. 7. If it takes a long time to marinate or uses too much salt, soak it in clean water before eating it to remove the excess salt. "

Production steps:

Step 1: remove the pedicled leaves and impurities from the fresh Toona sinensis buds;

Step 2: clean up; (my big sink always comes in handy ~)

Step 3: add a small amount of edible salt into the water;

Step 4: after boiling over high heat, put down the Toona sinensis buds and turn them evenly quickly;

Step 5: when all the Toona sprouts turn green, take them out immediately, about 1 minute; (avoid excessive blanching, and they will not be crisp if they are scalded)

Step 6: Cool immediately and soak in cold water for about 10 minutes;

Step 7: take out and squeeze out the excess water;

Step 8: shake off the leaves and put them in the shelf or drain basket to dry;

Step 9: with a suitable container, spread a layer of Chinese toon buds, sprinkle a layer of salt, sprinkle more on the stem of Chinese toon buds, or rub a little bit;

Step 10: spread the whole container and sprinkle a layer of salt on the top. You can sprinkle a little more on this layer.

Step 11: cover the box, put it in the refrigerator, or refrigerate or freeze. Eat after 7 days, refrigerate; keep for years, refrigerate!

Materials required:

Tender Toona sinensis bud: appropriate amount

Salt: right amount

Note: there is nothing to say, repeat the tips, convenient did not look at the preface of the package - 1, choose the most tender texture, the freshest Toona sprouts. The softer and fresher the sprouts were, the lower the nitrate content was, and the less nitrite was produced during pickling. So we have to choose the tender sprouts of Toona sinensis just picked to pickle, of course, the price is slightly higher. 2. Nitrate and nitrite were removed by blanching. Blanching in boiling water for about 1 minute can remove more than 2 / 3 of nitrate and nitrite, and can effectively maintain the green color of Toon buds. The content of nitrate and nitrite in Toona sinensis is much higher than that of ordinary vegetables, which has the risk of carcinogens. Even if it is fresh, it should be blanched for about 1 minute. 3. Marinate with coarse salt. Crude salt has not been refined, which retains the original nutrition and flavor of salt, and there are no additives, so pickled food is not easy to deteriorate. If you can't buy coarse salt, use iodized salt. 4. Refrigerate or freeze after pickling. If you eat it in the near future, refrigerate it; if you want to keep it for a long time, if you want to eat it every year, freeze it. The frozen toon sprouts preserved in salt can keep their color fresh green and smell fragrant even if they are eaten to the next year, and the nutrient loss is also less. 5. If you want to eat pickled Chinese toon sprouts, you should marinate them for more than 7 days before eating, and it's best to use Chinese toon with foods rich in vitamin C. 6. Keep in small containers or bags, eat and take as you go. Try to avoid frequent unsealing of Toon buds that cannot be eaten for the time being. 7. If it takes a long time to marinate or uses too much salt, soak it in water to remove the excess salt before eating.

Production difficulty: simple

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Qiao Yan Xiang Chun Ya