1. Do I need to blanch the Toona sinensis after pickling? Toona sinensis needs to be blanched before pickling.
Whether it is fresh Toona sinensis or dried Toona sinensis, it must be boiled before eating.
Toona sinensis contains a certain amount of nitrite, so the human body can accept a small amount of nitrite, and the liver can play a certain detoxification role. However, long-term consumption of Toona sinensis will damage the detoxification function of the liver and lead to symptoms of nitrite poisoning in human body. Therefore, the blanching treatment of Toona sinensis is to reduce the nitrite content in Toona sinensis, so that excessive intake of nitrite after eating will not cause uncomfortable symptoms. Toona sinensis, like other vegetables, contains a certain amount of oxalic acid. If it is not blanched, it will have obvious bitterness. After blanching, oxalic acid in Toona sinensis can be removed, making Toona sinensis feel more comfortable and tender, and the color of Toona sinensis after blanching will be more shiny, which can promote appetite.
However, not all Toona sinensis should be scalded when eaten. Pickled Toona sinensis can be boiled directly without scalding, but it can only be eaten after a certain period of time, otherwise the nitrite content in pickled Toona sinensis will increase greatly, which will have a serious impact on human health circle.
Second, how to pickle Toona sinensis raw materials: Toona sinensis 1, salt amount.
Method:
1, Toona sinensis with cold water, don't wash hard, the leaves will fall off;
2. After washing, put it in a large bowl, boil a pot of boiling water, slowly pour the boiling water on the Toona sinensis, and observe that the color of Toona sinensis leaves changes from deep red to bright green, and then the aroma is fragrant until the hot water bubbles on the Toona sinensis. Soak 10 minute;
3. Pickled Toona sinensis is coated layer by layer in a container for pickled Toona sinensis, with a layer of Toona sinensis and a thin layer of salt, not too much, unless you plan to eat it as kimchi. When everything is ready, it's over.
Iii. Precautions for curing Toona sinensis 1, choose the most tender and freshest Toona sinensis bud. The softer and fresher the sprouts, the lower the nitrate content and the less nitrite produced in the pickling process. Therefore, it is necessary to choose the tender Toona sinensis buds that have just been picked for pickling. Of course, the price is slightly higher.
2. Remove nitrate and nitrite by blanching. Boiling in boiling water for about 1 min can remove more than 2/3 of nitrate and nitrite, and can effectively keep the green of Toona sinensis buds. The content of nitrate and nitrite in Toona sinensis is much higher than that in ordinary vegetables, which is easy to cause cancer. Even if it is fresh, it should be scalded for about 1 minute.
3. Marinate with coarse salt. The original salt is not refined, which retains the original nutrition and flavor of the salt, and there is no additive, so the pickled food is not easy to deteriorate. If you can't buy raw salt, use iodized salt.
4. If you want to eat pickled Toona sinensis buds, you should marinate them for more than 20 days before eating. It is best to use Toona sinensis with foods rich in vitamin C.
5. If the curing time is long or too much salt is used, you can soak it in clear water to remove excess salt before eating.
6. Eat Toona sinensis with clean chopsticks or clips. Avoid any oil pollution. Please help yourself to Toona sinensis and seal it after eating.