Preservation method of pickled toon
1, wash and dry the surface water of the toon, this step must be air-dried, you can let the toon lose a little water.
2, sprinkle the appropriate amount of salt pickle 3 to 4 hours, to the toon into a deep green, salt is not too much, too much will become a savory, and then used to scramble eggs will be too salty; salt is not too little, too little toon will be frozen (micro-frozen does not matter).
3, the pickled toon in a food bag, tied mouth into the freezer. Be sure to tie the food bag tightly, otherwise it will be skewered with other foods in the refrigerator. In this way, all year round you can eat in your own home green toon scrambled eggs, toon mixed with tofu. It's best to eat pickled toons after a week, because unpickled vegetables contain more nitrites (a carcinogen).
Pickled toon how to keep long
Pickled toon want to keep longer, pickling need to pay attention to the following points:
First: to use fresh toon, there can not be withered leaves, rotten leaves, must be washed.
Second: choose good quality seasonings.
Third: when pickling, salt should be put enough, if the salt is put less, it can not guarantee the shelf life of the toon.
Fourth: the vessels for storing toon should not be exposed to the scorching sun, closed to be more strict, and it is best to put them into the refrigerator for preservation. Regularly inspect whether there is deterioration occurs, if you find a slight deterioration, you can add some salt in moderation.
Pickled parsnip practice book
1, parsnip to remove the old leaves and only leave the tender tip, clean and spare.?
2, boil the water in the pot, add a little salt, turn off the fire after the water opens again.
3, add washed toon, color change immediately after fishing out.?
4, let it cool naturally and cut into thin sections, add salt and mix well.
5, packed in a sealed box can be. Tips for pickling pickled parsnips: add salt after the water boils so that the parsnips do not change color; you can also put the box filled with parsnips in the refrigerator; if you pickle a lot you can use an altar.