Toona sinensis bud is not only nutritious, but also has high medicinal value. Indications are sore poison, alopecia, exogenous wind-cold, cough due to lung heat, rheumatism, stomachache, dysentery, etc. Because the newly sprouted Toona sinensis bud will germinate again after two days of picking, and the word "Toona sinensis" is a combination of wood and spring. Every 100g Toona sinensis bud contains 9.8g of protein, 0.43mg of calcium, 0.5mg of vitamin C 1 15mg of vitamin E and E0.99mg of Toona sinensis bud.

Helps maintain normal vision and epithelium of human body. I scrambled eggs with it (learned by Baidu), and it really tastes delicious. (I ate Toona sinensis buds for the first time) and tasted the sweetness. In this foggy and rainy spring in March, when wild vegetables are flourishing, I eat more delicacies to ensure my body is salty, and fresh Toona sinensis is washed and put into the basin. Then take out the water, chop it up, marinate it with salt, put it in a refrigerator with a cover plate, and mix it with sesame oil when eating.

But it is very important to choose Toona sinensis, because eating old Toona sinensis is harmful to human body, and Toona sinensis should not be eaten overnight or it will release a lot of nitrate, which has certain risks. Toona sinensis originated in China. Legend has it that it saved the lives of many heroes in ancient times, and elm and locust trees have always been eaten as vegetables and even rations. I remember that when I was a child, it was basically March every year when the buds of Toona sinensis sprouted.

Mr. Dong always uses portable bamboo poles to pick Toona sinensis, pull it for pickling, wash it after picking more, control the moisture, dry it in the sun, then put a small amount of edible salt in the container, not too salty, rub it evenly, seal it, and eat it in about 15 days. The special smell of frying makes it difficult for ascaris to adhere to the surface of intestinal wall.