You can eat it raw, but it's best not to pickle it because it's a very unsafe habit. Because after the toon pickled, the content of nitrite will rise rapidly, reaching a peak in three or four days (when the added salt is 10% to 20%), the content far exceeds the permitted standard. Blanching and then pickling can greatly reduce the nitrate content, which also reduces the risk of pickled parsnips, but the safest practice is still to pickle the blanched parsnips until a week later, when the nitrite content is reduced before consumption. Add vitamin C, tea and other ingredients can reduce the nitrite content in pickling. By the way, the two therapeutic formula! 1. Toon scrambled eggs toon 250 grams, 5 eggs. Wash the toon, under the boiling water slightly blanched, fished out and chopped; eggs knocked into the bowl and stirred; frying pan is hot, pouring into the eggs fried to pieces, into the toon fried, add salt, fried to eggs cooked and flavor, you can go out of the pan. This food has the effect of nourishing yin and moistening dryness, skin and beauty. Apply to deficiency labor spitting blood, eye red, malnutrition, white baldness and other diseases. Regular people can eat to enhance the body's ability to resist and prevent disease.　2. Toon bamboo shoots fresh net bamboo shoots 200 grams, 500 grams of young toon head. Bamboo shoots cut into pieces; young toon head washed and cut into fine powder, and slightly salted for a moment, remove the water to be used; frying pan hot oil, first put the bamboo shoots slightly stir-fried, and then put the end of the toon, salt, fresh soup with a high fire juice, point monosodium glutamate seasoning, thickening with wet starch, drizzled with sesame oil can be up to the pot on the plate. This dish has the effect of clearing heat and removing toxins, and promoting dampness and phlegm. Suitable for lung heat cough, stomach heat noisy and spleen and stomach dampness and heat inside due to the red and white dysentery, urinary short red astringent pain and other conditions. 3. tofu with tofu 5O0 grams, 50 grams of young tofu. Tofu cut blocks, put the pot with water to boil Drain, cut small dice on the plate; will be cleaned, slightly blanched, cut into pieces, into a bowl, add salt, monosodium glutamate, sesame oil, mixing and pouring on the tofu, eat with chopsticks. This food has the effect of moisturizing the skin and brightening the eyes, benefiting the qi and the middle, generating fluids and moistening dryness. Apply to heartburn and thirst, stomach and epigastric plumpness, eye red, mouth and tongue sores and other diseases.　4. Scribble toon Tender toon 250 grams. Toon to remove the old stalks clean, blanch through the pot of boiling water, fish out and wash, drained and chopped, put on the plate, add salt, dripping sesame oil, mix well that is to become. This dish has the effect of clearing dampness and heat, wide bowel and laxative. Apply to urine yellow, knot, cough phlegm, epigastric distension, stool dryness and other diseases.　5. fried toon cake 500 grams of flour, pickled toon 250 grams, 3 eggs, green onions. Cut the toon into small sections, water flour into a paste, add eggs, scallions, cooking wine, and cut sections of toon and mix well; pan oil is hot, scoop a tablespoon of batter spread thin, to be one side of the frying yellow after turning to fry the other side, both sides of the frying can be yellow out of the pan. This food has the effect of strengthening the stomach, nourishing yin and moistening dryness, moisturizing the skin and beauty. It is suitable for the deficiency of the poor, hair does not honor, limbs tired, bowel movement and other diseases.　6. toon seedling mixed with three silk Ingredients Gaobeidian tofu shredded 200 grams, half a carrot, cabbage heart 1, toon seedling a little; 1 spoon of sugar, oyster sauce a spoon, vinegar 1-2 spoons.　Practice 1, half a carrot washed and peeled and cut into thin threads; 2, water boiling into the carrot threads blanched and fished out of the cool water after drying standby; 3, cabbage heart washed and cut into thin threads standby; 4, tofu shredded with boiling water slightly scalding fished out of the dry drying cooled and shredded into the same length of the section standby; 5, toon seedlings washed and dry water control; 6, will be the toon seedling and the three shredded mix, add oyster sauce, sugar, vinegar seasoning, the preparation of the completion.　7. pepper and salt toon fish Ingredients: toon, flour, chicken, beer, pepper, oil, salt.　Practice: 1, wash the toon, put in boiling water over a little immediately fished out 2, with a little salt mix well marinated for 2 minutes 3, half a cup of flour, two eggs, about 100ml beer, the right amount of salt and pepper mixed into a batter 4, pickled toon, clutching the excess water, hung on the batter, put the frying pan fried until golden and crispy can be 8. Toon Chicken Dried Raw materials: 2 pieces of chicken breasts, 80 grams of toon, 2 eggs, 2 tablespoons of yellow wine, white pepper powder 1 tbsp white pepper, 1 tsp salt, moderate amount of starch, moderate amount of five-flavor sauce.　Directions: 1: Cut chicken breast into thin slices and marinate for a while with pepper, yellow wine and a pinch of salt.　2、Blanch the toon in boiling water for a few minutes, then remove and finely chop.　3、Beat the egg, add the minced toon and mix well.　4, chicken breast with kitchen paper to wipe dry water.　5, first in the dry starch pat well, and then rolled in the egg mixture.　6, under the 60% hot frying pan slow frying, all fried and then re-fried again into golden brown.　7, with kitchen paper to absorb the oil, plate dipping sauce to eat.　9. tofu tofu meat cake Ingredients: tofu 100g, tofu 250g, meat 100g. Seasoning: salt 1/2 tsp, soy sauce a small spoon, chicken essence 1/2 tsp.　Practice: 1, wash and blanch the tofu, drain and chopped.　2, tofu crushed, minced meat, chopped tofu, plus so seasoning mix.　3, mix the material dough, flatten.　4, pan hot oil, pancakes into the fried two sides of golden brown can 10. tofu eggs tofu Ingredients: tender tofu 1 block, half a loose egg, toon moderate.　Seasonings: salt, soy sauce, sesame oil, monosodium glutamate, white vinegar, a little sugar.　Practice: 1, ready to tender tofu a piece, or south tofu; 2, take out the tofu with a spoon chopped; 3, toon with hot water blanching; 4, blanched toon to soak in cold water; 5, half a loose egg, cut into dices standby; 6, cut the diced eggs to the tofu, sprinkled with salt seasoning, put monosodium glutamate, a small amount of sugar, a little white vinegar, drizzle with the right amount of soy sauce, around the yard on the toon, drizzle a little bit of sesame oil can be. A little sesame oil can be drizzled. Precautions According to "Food Therapy Materia Medica", "Tsubaki buds more food to move the wind, smoked ten meridians, the five viscera and six bowels, people faint blood micro. If and pork, hot noodles often eat full, cover congestion of the meridians. Therefore, food should not be excessive. Eating principles Toon contains nitrates and nitrites, the content is much higher than the average vegetable; and toon in the protein content is higher than the average vegetable, there is a danger of generating carcinogens nitrosamines, so the consumption of toon has a security risk. So, how can we eat safe and nutritious toon? May as well follow the following principles: First, choose the most tender texture of the toon sprout.　Research has found that different regions, varieties and growth period of the toon, which the nitrate and nitrite content are different. The most important thing is that the nitrate content of parsnips is low at the early stage of germination, and as the parsnip sprouts continue to grow, the nitrate content in them rises. After mid-April, the nitrate content in toon sprouts in most areas exceeds the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. That is to say, the more tender the toon sprout is, the less nitrate it contains, and the less nitrite it will produce in future storage.　Second, choose the freshest parsnip sprouts.　Measurements also show that after mid-April, the nitrate content of toon sprouts remains low despite the rise in nitrite content. Therefore, if fresh parsnip sprouts are eaten, they still do not cause problems of nitrite poisoning. However, in the process of storage at room temperature after harvesting, a large amount of nitrate will be converted into nitrite, thus posing a safety hazard. The so-called high nitrite content of toon sprouts is precisely for this reason.　That is to say, freshly picked from the tree toon sprouts immediately consumed is safe, while the toon sprouts purchased from the market, because it has been through the transportation process, the nitrite content will rise substantially. If it has reached the point where the leaves fall off at the touch of a button, a large amount of nitrite is bound to be produced.　Third, blanch to remove nitrates and nitrites.　If the toon sprouts are not fresh enough, but the aroma is still there, it is a pity to throw away, then you may wish to blanch them. Blanching in boiling water for about 1 minute can remove more than two-thirds of the nitrite and nitrate, while also better preserving the green color of the toon. Whether it is cold, stir-fried vegetables or fried parsnip fish, you may wish to blanch it first, which can greatly improve the safety of consuming parsnips. Since the aromatic components of toon come mainly from essential oils, which are water-insoluble components, blanching does not significantly affect the flavor of the dish.　Fourth, blanching is also necessary before quick-freezing.　Toon is a seasonal vegetable, many people like to freeze and hide it for anniversary consumption. However, parsnips should also be blanched before quick-freezing. Research data show that blanching for 50 seconds before freezing is not only much safer, but vitamin C is also better preserved. When frozen for 2 months, the vitamin C content of blanched parsnips was equivalent to 71% of the fresh product, compared to only 35% of the unblanched. At the same time, both color and flavor are more desirable when blanched and then frozen. After blanching, put them in a sealed plastic bag and put them in the freezer compartment of the refrigerator, they can be stored for more than 1 month, keeping the tender green and aromatic characteristics