1, choose the texture of the most tender, the freshest parsnip buds: parsnip buds, the more tender, the fresher the lower the nitrate content, in the pickling of the nitrite produced is also the less. So choose the most tender parsnip buds just harvested to pickle.

2, through the blanching method to remove nitrates and nitrites: blanch 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 is not 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 to pickle.

4, after pickling to be refrigerated or frozen: if eaten in the near future, refrigerated can be; if you want to long-term preservation, the anniversary of the consumption, we need to freeze