How many years can pickled Toona sinensis be preserved?

Pickled Toona sinensis can be preserved for at least one year or even two years. However, no matter from the taste or health, it is best to eat the pickled Toona sinensis within one year.

Pickled Toona sinensis may not be familiar to children born in the 1990s, but as a person born in the 1980s, I am really familiar with it. It can be said that pickled Toona sinensis has many deep memories with my growth. There are two Chinese Toona trees in our yard. Every year after the first crop of Toona sinensis sprouts, my mother breaks them off with hooks and scrambled eggs. Fresh green (or red green) and special fragrance are really delicious. After tasting the fresh, second or even third crop of Toona sinensis buds, my mother will break them off and pickle them into pickled Toona sinensis buds while the Toona sinensis buds are still fresh and tender. Marinate a layer of Toona sinensis buds and a layer of coarse salt in a pickle jar, and eat while pickling. You can eat it until the new year, take it out and wash away the salt particles to make fried Toona sinensis buds.

There was no refrigerator before, and it took more than a year to pickle a can of Toona sinensis. However, in order to preserve it for a long time, a lot of salt was sprinkled on the pickled Toona sinensis at that time. Pickled Toona sinensis, which tastes particularly salty, has completely turned into pickles and is not fresh. Now every household has a refrigerator, but there are actually better ways to preserve it. Toona sinensis has been preserved since it came down, and it will still be as fresh as it is now when it is taken out for the Spring Festival in winter or even next year.

I want to share with you two ways to keep Toona sinensis in the refrigerator. Either way, Toona sinensis will be as fresh as before in winter or even the next year.

First, blanching preservation method. 1, boil a pot of boiling water, seal it, add Toona sinensis, scald it for 10-20 seconds, take it out quickly, and cool it with cold water. Don't scald it for a long time, or the Toona sinensis will not be tender when cooked.

2. Take the Toona sinensis out, control the water purification, put it on curtains or other ventilation equipment, and dry it in the shade. Just put it in the shade to dry the water. Never expose it to the sun, otherwise it will make the Toona sinensis fade and lose its freshness.

3. After the water on the surface of Toona sinensis is completely dried, put a proper amount of Toona sinensis into a food fresh-keeping bag, tie the mouth of the bag tightly, and put it in the freezer of the refrigerator for freezing preservation. Take it out when eating and thaw naturally at room temperature. Toona sinensis is as fresh as fresh, especially tender.

Every year, when the fresh Toona sinensis comes down, my mother can't bear to eat it, so she breaks it off and sends it to me. I'll keep enough early adopters, and I'll keep the rest like this, freezing them in the refrigerator bag by bag according to the amount of a meal. When Toona sinensis is out of season, take out a bag and thaw it to make Toona sinensis scrambled eggs and Toona sinensis cold salad. That special smell seems to make people feel like spring. During the Spring Festival, it is necessary to take out a few bags and marinate them with salt for half an hour to make fried Toona sinensis. Although there is no shortage of delicious food in the Spring Festival, it is more about the inheritance and feelings of traditional customs.

Second, the salting method of salt. This is similar to the traditional pickled Toona sinensis, but not quite the same. In order to preserve Toona sinensis in natural conditions for a longer period of time, and to fully kill the water in Toona sinensis, a large amount of raw salt will be put in. Although this method can preserve the pickled Toona sinensis for one year or even two years, the taste is very salty, which masks the original fragrance of Toona sinensis and loses its freshness.

Now that every household has a refrigerator, there is no need to put so much salt in pickled Toona sinensis buds. Toona sinensis preserved by this pickling method is very salty and fresh when taken out in winter.

The picture above shows the Toona sinensis that I pickled around April and May last year. I can see it's quite fresh, but it tastes salty. The specific pickling method is as follows:

1. Wash the floating soil of Toona sinensis with clear water to control the moisture.

2. Put the Toona sinensis into the basin, sprinkle a little salt, mix well and marinate for about 2 hours. Just sprinkle a little salt, because it is kept in the refrigerator, and it doesn't need too much salt for sterilization and preservation.

3. After the Toona sinensis wilts and is marinated thoroughly, put it into a fresh-keeping bag according to one consumption, tie the mouth of the bag tightly, and store it in the freezer of the refrigerator.

Of course, if there is no refrigerator at home, you can only preserve Toona sinensis by pickling. A layer of Toona sinensis and a layer of coarse salt are placed in the pickle jar, sealed and stored in the shade.

Sprinkle enough salt to ensure that the Toona sinensis is pickled thoroughly, fully kill the water in Toona sinensis and avoid the growth of bacteria.

. This method can preserve Toona sinensis for at least one year.

When eating, take it out and soak it in clear water for a period of time to remove some salt and salty taste, and then cook it next. Over time, excessive water loss will reduce the taste.

Generally speaking, pickled Toona sinensis can be preserved for at least 1-2 years. However, from the perspective of freshness and health, it is recommended to eat it within one year as much as possible. After all, Toona sinensis is available every year, so it is better to marinate it in the second year after eating.