Skillfully Pickled Chinese Toon Shoots

Pick fresh toon buds and remove the stems, leaves, and impurities;

Clean thoroughly; (my oversized sink always comes in handy~)

Add a small amount of edible salt to the water;

After the fire brings it to a boil, add the Chinese toon shoots and stir quickly to mix evenly;

Once all the toon buds have turned green, immediately remove them, about 1 minute; (avoid over-blanching, as they will lose their crispness if overcooked)

Cool thoroughly immediately, and soak in cold water for about 10 minutes;

Scoop out and squeeze out the excess water;

Loosen the leaves and place them on a rack or in a colander to dry completely;

Use an appropriate container, spread a layer of Toona sprouts and sprinkle a layer of salt, sprinkle more on the stems of the sprouts, and you can also rub them a little;

Cover the entire container, and then sprinkle another layer of salt on top; this layer can be a bit heavier.

Cover the box, put it in the refrigerator, either chilled or frozen. Eat after 7 days if refrigerated; for long-term storage, it must be frozen!