Pickled Toon Sprouts
by Celery
Favorite
Difficulty
Easy
Time
48h
Serving
2
Toon is called "vegetable on the tree". It is the young bud of the toon tree. It is rich in vitamins, minerals and protein, and its nutritional value is very high. Toon is not only rich in nutrition, but also has a high essential value. Chinese medicine believes that toon has a cool and bitter taste, enters the lungs, stomach, and large intestine meridian, and has the effects of clearing heat and detoxification, strengthening the stomach and regulating qi, moisturizing the skin and improving eyesight, and killing insects. Every spring after the Qingming Festival and before and after the rain, the toon shoots start to be picked and marketed. At this time, the toon leaves are thick and tender, with green leaves and red edges, and a strong fragrance. They can be made into a variety of dishes and are very popular. It's a pity that this dish is so seasonal that Gu Yu cannot eat it. So, pickle the toon sprouts, or store them in cold storage, or freeze them after quick-freezing, and you can enjoy the spring delicacy for a long time. Especially the frozen toon sprouts can even be eaten year-round. It is no problem to eat cold noodles in summer or to have toon scrambled eggs during the Spring Festival!
1. Choose the toon bud with the tenderest and freshest texture. The more tender and fresh the toon buds, the lower the nitrate content, and the less nitrite produced during pickling. So choose the tenderest toon bud just harvested for pickling, and of course the price is slightly higher.
2. Remove nitrate and nitrite by blanching. Blanching in boiling water for about 1 minute can remove more than 2/3 of the nitrate and nitrite, and can effectively maintain the emerald green color of the buds. Toona sinensis contains much higher nitrates and nitrites than ordinary vegetables, and there is a risk of carcinogens. Even fresh food must be blanched for about 1 minute.
3. Marinate with coarse salt. Coarse salt has not been finely processed, retaining the most original nutrition and flavor of table salt, and without various additives, pickled food is not easy to spoil. If coarse salt is not available, use non-iodized salt to pickle it.
4. Refrigerate or freeze after marinating. If you eat it in the near future, you can refrigerate it; if you want to store it for a long time, you should freeze it for annual consumption. Tsubaki sprouts that have been pickled with salt and frozen, even if they are eaten in the coming year, can still maintain a bright green color, an aromatic smell, and less nutrient loss.
5. If you want to eat pickled toon sprouts, you need to pickle them for more than 7 days before eating, and it is best to eat toon with foods rich in vitamin C.
6. Store in a small container or small packaging bag, eat and take now. Try to avoid frequent unsealing of the buds that are temporarily unavailable.
7. If the marinating time is long or too much salt is used, you can soak in clean water before taking it out to remove the excess salt. "
1. Choose the toon bud with the tenderest and freshest texture. The more tender and fresh the toon buds, the lower the nitrate content, and the less nitrite produced during pickling. So choose the tenderest toon bud just harvested for pickling, and of course the price is slightly higher.
2. Remove nitrate and nitrite by blanching. Blanching in boiling water for about 1 minute can remove more than 2/3 of the nitrate and nitrite, and can effectively maintain the emerald green color of the buds. Toona sinensis contains much higher nitrates and nitrites than ordinary vegetables, and there is a risk of carcinogens. Even fresh food must be blanched for about 1 minute.
3. Marinate with coarse salt. Coarse salt has not been finely processed, retaining the most original nutrition and flavor of table salt, and without various additives, pickled food is not easy to spoil. If coarse salt is not available, use non-iodized salt to pickle it.
4. Refrigerate or freeze after marinating. If you eat it in the near future, you can refrigerate it; if you want to store it for a long time, you should freeze it for annual consumption. Tsubaki sprouts that have been pickled with salt and frozen, even if they are eaten in the coming year, can still maintain a bright green color, an aromatic smell, and less nutrient loss.
5. If you want to eat pickled toon sprouts, you need to pickle them for more than 7 days before eating, and it is best to eat toon with foods rich in vitamin C.
6. Store in a small container or small packaging bag, eat and take now. Try to avoid frequent unsealing of the buds that are temporarily unavailable.
7. If the marinating time is long or too much salt is used, you can soak in clean water before taking it out to remove the excess salt. "
