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Salinized wild green remediation technology The wild (vegetable) vegetables are salted for a period of time, causing browning and blackening, which can have a number of adverse effects on further processing and marketing. The method described below not only makes the chlorophyll of black-and-black-salted wild vegetables (vegetables) reduced by salt leaching, but also remains green for a long time after processing and packing. The method is simple and easy, the cost is low, and the economic benefits are excellent. First, the desalination of the salt-immersed mountain wild (vegetable) vegetables by adding 3 times the fresh water, soak 8-14 hours, and then repeatedly washed with water to the clear water until the cleaning pool so far. Second, the green reduction of the desalted processed wild (vegetable) dishes containing 0.05% -0.20% of magnesium salt, 0.01% -0.03% zinc salt, 0.04% -0.08% calcium salt, 0.06% -0.10% vitamin A, In a green reducing aqueous solution with a pH of 3.5-4.5 and a temperature of 75°C-85°C, soaking for 2-4 minutes, the black-and-yellow wild (vegetable) vegetables can be restored to their original green color, and then rinsed with clean water to clear the mountains ( Vegetable) green reducing treatment liquid composition on the surface of the vegetable. Third, color preservation and preservation processing Green mountain wild (vegetable) dishes containing 0.8% -1.0% sodium chloride, sodium benzoate 0.3%, citric acid (sodium) 0.1%, inositol hexaphosphate (antioxidant colorant) 0.1% solution in polyethylene plastic bags, storage time up to 12 months, the appearance and taste unchanged.