How to eat Toona sinensis is the safest?

How to eat Toona sinensis is safe? Toona sinensis is a popular vegetable in spring. Although its appearance is not good, its nutritional function is very high, and people often eat it while it is fresh. But Toona sinensis should be eaten correctly, otherwise there will be accidents. So, how to eat Toona sinensis is safe?

How to eat Toona sinensis is safe?

Toona sinensis is a bud on a Toona sinensis tree. Toona sinensis is delicious, crisp and juicy, very delicious. However, Toona sinensis contains more nitrate and nitrite than ordinary vegetables, and improper consumption may affect health. So, how to eat Toona sinensis is safe?

First, eat early.

Every spring around the solar terms in Grain Rain, Toona sinensis buds can be made into various dishes. However, it is early to eat Toona sinensis in spring. After mid-April, the nitrate content in Toona sinensis buds in most areas exceeded the standards of the World Health Organization.

That is to say, the more tender the Toona sinensis buds are, the less nitrate will be produced, and the less nitrite will be produced during storage in the future. If the leaves fall off as soon as they touch, they must produce a lot of nitrite.

Second, eat fresh food.

Toona sinensis will produce more nitrite with the increase of storage time, but the nitrite content of Toona sinensis picked from trees is still low. Toona sinensis sold in the market has been basically for some time, and the content of nitrite is bound to increase. Therefore, conditions allow you to eat fresh Toona sinensis as much as possible.

Third, blanch before eating.

Toona sinensis can remove two-thirds of nitrate and nitrite by blanching in boiling water for about one minute. Therefore, it is safer for Toona sinensis fish to be marinated, cold-fried, stir-fried or fried with clear water, and you don't have to worry about affecting its taste, because the aroma of Toona sinensis mainly comes from essential oil, which is a water-insoluble substance, so the aroma is basically unaffected.

Thirdly, the curing time of Toona sinensis is longer.

Pickled Toona sinensis is simple and delicious, and it is very popular as a dish. Many people like to marinate Toona sinensis in salt for two or three days before eating, which is a very unsafe habit. Because the content of nitrite will rise rapidly after curing, reaching the peak after three or four days (salt content 10%~20%), and the content far exceeds the allowable standard. If you can't bear to eat at this time, it is dangerous. Pickling after blanching can greatly reduce the nitrate content and reduce the risk of pickling Toona sinensis. But the safest way is to marinate the scalded Toona sinensis for a week, and then eat it after the nitrite content is reduced.

Fourth, try not to fry or pickle Toona sinensis.

Many people like to eat fried Toona sinensis fish or salted Toona sinensis for two or three days before eating. These are very unsafe ways to eat.

The oil content of fried Toona sinensis is too high. After pickling Toona sinensis, the nitrite content will rise rapidly and reach the peak after three or four days.

Therefore, it is necessary to blanch before pickling, which can greatly reduce the nitrate content. Bleaching in boiling water for about 65438 0 minutes can remove more than two thirds of nitrite and nitrate.

The safest way is to marinate the scalded Toona sinensis for two weeks, and then eat it after the nitrite content is reduced. Because the aroma components of Toona sinensis mainly come from essential oil, which is insoluble in water, blanching will not obviously affect the flavor of dishes.