Practice: 1) Peel broad beans from the pods, wash, soak in water and peel. 2) Put broad beans into a pot of boiling water, blanch, and pull out. 3) Toon sprouts choose and wash, put into a pot of boiling water, blanch slightly, and pull out, chopped finely. 4) Salt, sesame oil, monosodium glutamate, soy sauce, and pepper into a flavorful sauce. 5) Put into the broad beans, the end of the toon sprouts, and mix well.

Toon mixed with duck wire

Practice: 1) Toon washed, into the boiling water slightly hot, chopped and spare. Duck breast into the pot, low heat cooking until broken, torn into silk, cool. 2) duck silk, toon into the pot, seasoned with salt, ginger, green onion, flavor powder, sesame oil can be.

What are the precautions for pickling parsnips

1, choose the most tender and fresh parsnip sprouts in texture. The more tender and fresh the toon sprout the lower the nitrate content, the less nitrite produced in the pickling. So choose the most tender toon sprout just harvested to pickle, of course, the price is slightly higher.

2, the most 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 green color of the toon sprout.

3, pickled with coarse salt. Coarse salt has not been finely processed, retaining the most primitive nutrition and flavor of salt, and there are no various additives, pickled food is not easy to deteriorate. If you can't buy coarse salt, you should also use non-iodized salt pickling. Spring Recipes

4, after pickling to refrigerate or freeze. If eaten in the near future, refrigerated can be; if you want to long-term preservation, the anniversary of the food, to be frozen. Salt pickling and then frozen tsubaki buds, even if it is eaten the next year, can still keep the color bright green, fragrant smell, and less nutrient loss.