1. Pickling pickles with Toona sinensis buds is very simple. First, wash the Toona sinensis bud, dry the surface moisture, then add a proper amount of edible salt, knead it evenly, marinate it for 2-3 days, take it out and wash it with clear water, then chop it, and add a proper amount of sesame oil to taste it, so as to get the pickled Toona sinensis bud.

2. You can also wash the prepared fresh Toona sinensis buds with clear water, control the surface moisture, then chop them up, add a proper amount of edible salt and mix well before pickling. At this time, you can put a proper amount of Jiang Mo, and then take it out and season it with chicken essence and sesame oil, which is especially delicious.

3. Pickling method of Toona sinensis buds:

(1) Toona sinensis buds had better be blanched with boiling water before curing, so as to keep their fresh and tender color, remove the nitrate contained in them, prevent nitrite from being produced during curing and reduce their carcinogenicity. In addition, it is best to pickle Toona sinensis buds with iodine-free edible salt, which can make the pickled Toona sinensis buds taste better and prevent deterioration.

(2) If the pickled Toona sinensis buds are not eaten in time, they can be put into a fresh-keeping bag and stored in a refrigerator or freezer, so that the pickled Toona sinensis buds can be stored in a low temperature environment for a longer period of time to prevent nutrient loss, and people can eat fresh Toona sinensis buds at any time.