First: choose fresh Toona sinensis, no dead leaves or rotten leaves, and be sure to wash them.
Second: choose good quality seasoning.
Third: when curing, you should put enough salt. If you put less salt, you can't guarantee the shelf life of Toona sinensis.
Fourth: the containers for storing Toona sinensis should not be exposed to the sun, and they should be tightly closed. It is best to keep them in the refrigerator. Regularly check whether there is deterioration. If slight deterioration is found, add some salt.
The practice of pickling Toona sinensis:
Raw materials: fresh Toona sinensis buds, refined salt
Steps:
1, select the newly picked fresh Toona sinensis buds, remove the impurities such as the outermost spores and the wood at the base, wash them and fully dry them, and be sure to dry them thoroughly to prevent water from causing rot.
2. Chop off the washed and dried Toona sinensis buds one by one (the pinnate leaflets remain on the petiole), put them in a porcelain basin or a stainless steel basin (do not use aluminum or iron containers), put a layer of Toona sinensis buds and sprinkle a layer of salt, but press them slightly to make them dense, without kneading. Then cover and seal, pour the pot after 24 hours, and sprinkle some salt at the same time. The water pickled from the bottom of the pot can be added to the pot again, and the total salt consumption should be controlled by adding 1 kg of salt to every 8-1kg of Toona sinensis buds. Repeatedly, drain the water after 3 days, put it in a fresh-keeping bag, seal the mouth and put it in the refrigerator for refrigeration, and take it as you eat.