Characteristically pickled toon sprouts, too fragrant and too much rice, as long as the people who have eaten, no one does not praise the delicious

Characteristically pickled toon sprouts

By Celery

Toon is known as the "tree vegetables," is the young shoots of the toon tree, is rich in vitamins, minerals and proteins, the nutritional value of a very high. Toon is not only nutritious, but also has a high value. Chinese medicine believes that, toon is cool and bitter, into the lungs, stomach, large intestine, with heat detoxification, stomach and qi, moisturize the skin and eyesight, kill insects and other effects. Every spring after the Qingming, before and after the rain, toon shoots began to pick on the market, at this time the toon leaves thick buds tender, green leaves and red edges, rich flavor, can be made into a variety of dishes, very popular. Unfortunately, this dish is too strong seasonal, the rain will not be able to eat. So, by pickling the toon buds, or keeping them refrigerated, or freezing them after quick-freezing, you can eat this spring delicacy for a long time. Especially the frozen preservation of the toon buds, and even can be eaten throughout the year, eating cold noodles in the summer, the Spring Festival to a toon scrambled eggs, are no problem ah! 1, choose the most tender texture, the freshest parsnip sprouts. The more tender, the fresher the toon sprout the lower the nitrate content, the less nitrite produced in the pickling. Therefore, choose the most tender toon sprout just harvested to pickle, of course, the price is slightly higher. 2, through the blanching method to remove nitrates and nitrites. Blanching in boiling water for about 1 minute can remove more than 2/3 of the nitrates and nitrites, but also can effectively maintain the bright green color of toon sprouts. Toon contains nitrates and nitrites much higher than the general vegetables, there is a danger of generating carcinogens, even if the fresh food should be blanched for about 1 minute. 3、Pickling with coarse salt. Coarse salt has not been finely processed, retaining the most primitive nutrition and flavor of salt, and there is no variety of additives, pickled food is not prone to spoilage. If you can't buy coarse salt, use non-iodized salt for pickling. 4. Refrigerate or freeze after pickling. If eaten in the near future, refrigerated can be; if you want to keep for a long time, the anniversary of the food, to be frozen. Salt pickled and frozen tsubaki buds, even if eaten the next year, can still keep the color bright green, fragrant smell, and less nutrient loss. 5, if you want to eat pickled toon sprouts, to pickle for more than 7 days before eating, and it is best to eat toon with food rich in vitamin C. 6, with small containers or small bags to save, eat now take. Try to avoid frequent opening of toon sprouts that cannot be eaten for a while. 7、If the pickling time is long, or if you use too much salt, you can soak it in water to remove the excess salt before taking it out to eat.

Raw materials: young toon sprouts, salt.

Practice steps:

Step 1, fresh parsnip sprouts remove tips and leaves, impurities;

Step 2, clean; (my oversized sink always comes in handy ha~)

Step 3, add a small amount of salt to the water;

Step 4, after boiling over a high heat, add the parsnip sprouts, and turn them over quickly;

Step 5, wait until all the green color. Toon sprouts all turn green, immediately fish out, about 1 minute or so; (avoid excessive blanching, blanching will not be crispy)

Step 6, immediately and fully cooled, and soaked in cool water for about 10 minutes;

Step 7, fish out, squeeze out the excess water;

Step 8, shake the leaves, and put on the shelves or draining baskets to fully dry;

Section Step 9: Using a suitable container, spread a layer of toon sprouts and sprinkle a layer of salt, sprinkle more on the stems of the toon sprouts, and also rub them a little;

Step 10: Spread the whole container, and sprinkle a layer of salt on the top, and you can sprinkle a little more on this layer.

Step 11: Put the lid on the box and put it in the refrigerator, either refrigerated or frozen.

To eat after 7 days, refrigerate it; to keep it for years, freeze it!

Tips:

Not much to say, put the trick again, convenient did not read the preamble to the tube - 1, choose the texture of the most tender, the freshest toon sprouts. The more tender, the fresher the toon sprout the lower the nitrate content, the less nitrite produced in the pickling. Therefore, choose the most tender toon sprout just harvested to pickle, of course, the price is slightly higher. 2, through the blanching method to remove nitrates and nitrites. Blanching in boiling water for about 1 minute can remove more than 2/3 of the nitrates and nitrites, but also can effectively maintain the bright green color of toon sprouts. Toon contains nitrates and nitrites much higher than the general vegetables, there is a danger of generating carcinogens, even if the fresh food should be blanched for about 1 minute. 3、Pickling with coarse salt. Coarse salt has not been finely processed, retaining the most primitive nutrition and flavor of salt, and there is no variety of additives, pickled food is not prone to spoilage. If you can't buy coarse salt, use non-iodized salt for pickling. 4. Refrigerate or freeze after pickling. If eaten in the near future, refrigerated can be; if you want to keep for a long time, the anniversary of the food, to be frozen. Salt pickled and frozen tsubaki buds, even if eaten the next year, can still keep the color bright green, fragrant smell, and less nutrient loss. 5, if you want to eat pickled toon sprouts, to pickle for more than 7 days before eating, and it is best to eat toon with food rich in vitamin C. 6, with small containers or small bags to save, eat now take. Try to avoid frequent opening of toon sprouts that cannot be eaten for a while. 7、If the pickling time is long or too much salt is used, you can soak it in water to remove excess salt before taking it out and eating it