2000 grams of Toona sinensis bud, with proper amount of refined salt. Methods: (1) Wash the buds of Toona sinensis, dry them in the sun until they germinate, add a proper amount of refined salt, and knead them with Toona sinensis to make the refined salt penetrate into Toona sinensis. If there is a lot of water, you can dry it again. (2) Put the Toona sinensis bud into a jar, compact it and cover it. You can eat it in 3-5 days. If the jar is to be preserved for a long time, it can be packaged in layers, and then some refined salt is added to each layer, compacted and filled. Note that the jar mouth should be sealed and you can take it at any time when eating. In order to prevent deterioration, hands must be washed clean without any oily smell. Features: salty and refreshing, expelling wind and promoting diuresis.

Method one

After cleaning the raw materials by direct pickling, drain the water slightly, or spread it out to dry for 3 hours and then put it in a tank. Each layer of Toona sinensis buds 10 ~ 20cm thick, sprinkle a layer of salt, the salt content is 20%~30%, 1~2 hours later, pour the cylinder for heat dissipation, and pour the cylinder continuously for 3~4 times to prevent mildew until the salt boiling temperature drops. After that, pour 1 time every morning and evening to make the salt evenly distributed. Do not rub or trample during curing. After curing 15 days, take it out and put it on a reed mat to dry. Turn it frequently when drying. When a layer of hoarfrost appears on the upper layer of Toona sinensis bud, put it back into the original salt water for heavy salting and turn it over twice a day. After 2 days, dry it again and rub it gently to make the salt frost adhere to the Toona sinensis buds evenly. The pickled Toona sinensis buds are put into a jar and sealed. Every 30 cm thick Toona sinensis bud, spread a sack, step on it, and fill it repeatedly until the jar is full. Sprinkle a layer of salt on it, cover it with a wooden cover, stick a layer of mulberry paper, and then coat it with 2~3 layers of lime tofu paste to seal the jar mouth. It can be kept for two years.

Method 2

Color-protecting, mouth-closing and pickling method: firstly, wash the Toona sinensis buds with warm water at 30℃ containing 1% baking soda, then soak them in water solution containing 0.4% ascorbic acid and 0.2% calcium citrate for 30 minutes, take them out and put them in a ventilated and dry place to dry. Put a layer of Toona sinensis bud with a thickness of 8~ 10 cm and sprinkle a layer of salt with a salt content of 15%~20%. Marinate for 3-4 hours, and when the Toona sinensis buds begin to seep and have infiltrated, pour them into another tank to change the position of the Toona sinensis buds in the tank. After 5 hours, rotate the cylinder again 1 time, and then 1 time in the morning, noon and evening the next day. In the future, you should always turn over the jar to make the salt penetrate evenly and prevent mildew. It can be cured in 20~30 days. Take out the pickled product, sprinkle the remaining salt solution on the Toona sinensis buds, and sprinkle a small amount of rice vinegar to increase the brightness of the product, and air-dry it until it is 50% to 60% dry, so that the product does not touch hands. Toona sinensis is packed into small bundles, compacted in a jar, sealed with mud, and can be stored for 1~2 years.