How can you perfectly preserve the pumpkin that you can t eat?

After cutting, pumpkin is easy to spoil from the inside, so it is best to hollow out the middle with a spoon first, then wrap it in plastic wrap, and let it sit in the refrigerator for 5-6 days. If the pumpkin you buy is too big to eat at one time, you can paste it on the section of the pumpkin with pumping paper, so that the paper absorbs the juice of the pumpkin and ensures the dryness of the melon flesh on the profile, which plays a role in preservative.

Remove the pumpkin seeds from the inside first. Then prepare a clean napkin and stick it on the cut surface of the pumpkin. Then wrap it in plastic wrap so that it can be stored in the refrigerator and will not be bad for half a month.

This is because the paper towel absorbs the juice of the pumpkin, which can keep the cut part of the pumpkin dry, which plays a role in preservative, and the plastic wrap isolates the air and can prevent the pumpkin from oxidizing and spoiling.

I'm a big pumpkin eater, but it's hard to eat a whole pumpkin by myself. We all know that pumpkins are basically very large. So I will save the pumpkin that I can't finish eating, and then I will eat it later.

My solution is to use salt. Apply an even layer of salt to the cut of the pumpkin. Then wrap it in plastic wrap so that it can be stored in the refrigerator and will not go bad for a week.

It's a very easy way to work.

If you want to perfectly preserve the remaining pumpkin, the best way is to remove the water from the pumpkin, only in this way can you save the sadness. Therefore, it is necessary to spread a layer of kitchen paper on top of the pumpkin, so as to ensure that the moisture of the pumpkin is sucked out, so that the pumpkin can be stored for a long time.

If it is a whole pumpkin can last two to three months. However, after cutting it, it can be stored for about a week at most. So try to wrap the pumpkin in plastic wrap and keep it fresh in the refrigerator, so that it can be stored for about a week.

After the pumpkin is cut, dig out the pumpkin seeds, then dry the remaining pumpkin with kitchen paper and put it in the refrigerator in plastic wrap. This will save the remaining pumpkins.

I usually keep the pumpkin in the refrigerator, but I usually keep it for two or three days. If you want to perfectly preserve the pumpkin that you can't eat, wrap the pumpkin in plastic wrap and put it in the refrigerator. This method is the best way to preserve.

In fact, when the general pumpkin cannot be cut and eaten, as long as the water on the surface of the pumpkin is removed, it can be well preserved by wrapping it in plastic wrap and putting it in the refrigerator. It's not easy to break this way.

How to store pumpkin if you can't finish cutting it? Teach you a simple trick, it won't be bad if it's fresh for half a month, life hacks, life tips, I hope everyone will like it, thank you.

How to store pumpkin if you can't finish cutting it? The old chef taught me a trick, half a month is fresh and will not be bad, life hacks, life tips, I hope everyone will like it, thank you.

How to store pumpkin if you can't finish cutting it? My grandmother used this method, and pumpkin was used to keep it fresh.

How do you store pumpkins that you can't eat? The old nanny taught me 2 soil methods, and it was too simple to keep the pumpkin fresh.

1. Salt wiping method:

Remove the seeds and inner membrane from the center of the pumpkin with a spoon, dry the surface with kitchen paper, and then rub a layer of salt on the cut to reduce water loss. This allows the pumpkin to be kept at room temperature for about 1 week. When using, just cut off a thin slice of the pumpkin on the surface layer, and you will see that the inside is still fresh.

2. Preservation method of plastic wrap:

It is believed that many families will use this method to preserve food. If you want to preserve the pumpkin in plastic wrap, you must first empty the center of the pumpkin and then wipe it dry before wrapping it in plastic wrap. Then put it in the vegetable and fruit compartment in the refrigerator and it can be stored for about 5 to 6 days.

3. Tibetan preservation method:

Wash the pumpkin you bought, wipe it dry, and then cut it into the desired shape according to the amount. After that, put it in a tight bag, squeeze out the air, and put it in the refrigerator to refrigerate, and the pumpkin that is thoroughly frozen can be stored for about a month. After refrigeration, the pumpkin will be more likely to become soft when steamed due to the destruction of the structural fibers in it, and the texture will be denser when eaten.

If you want to keep the pumpkin longer, you need to wrap it in plastic wrap and store it in the refrigerator to prolong the shelf life. It should be noted that before the cut pumpkin is saved, it must be hollowed out of the inside, so that the effect will be better.

When storing the cut pumpkin, it is best to wipe the water off the surface of the round pie bridge. If you can, try to dig up its seeds, if you don't dig it out, you can also do it, then we prepare plastic wrap, spread a layer of paper towel on the plastic wrap, and then cover the pumpkin on the paper towel, as long as there is a gap, it is ready to be covered with a paper towel, and then wrapped in plastic wrap and stored in the refrigerator, which can be stored for about half a month.

You can also put salt on the pumpkin, wrap it in plastic wrap, and put it in the refrigerator for a week without spoiling, so that you can eat a fresher pumpkin.

If it's a whole pumpkin, it's easier to preserve. The pumpkin that needs to be stored must be an old ripe melon, the peel of the old ripe pumpkin is hard, showing an inherent color, and the fruit surface has more wax orange powder, which is conducive to preservation, if it is a relatively tender pumpkin, it will be more troublesome to store, and it is not very good to store.

1. The choice of storing pumpkin:

The pumpkin that needs to be stored must be old and ripe. The peel of the ripe pumpkin is hard, showing an inherent color, and the fruit surface has more wax powder, which is conducive to preservation. In the morning, when the harvest is cool, it is appropriate to bury Qi, and when harvesting, cut off a section of 5 10 cm vine on the melon stalk, and keep a fruit stem.

The stored melons should not be beaten by frost, and should be bricked or hung under the melons during the growth period, and protected from sun exposure. Before storage, remove damaged melons, immature melons, melons with rotten seedlings, melons with pests and diseases, etc., and only keep live vine melons without pests and diseases, so that they can be stored for more than 2 months.

2. Pumpkin storage conditions:

The pumpkin storage place should be selected in a ventilated and shady warehouse, with wooden boards on the ground, single-layer stacking, or layered storage on a shelf to prevent moisture. The suitable temperature for storage is about 10, and the relative humidity of air and liquid is 70% and 75%. It can be stored in an empty house or in a cellar with low humidity, and the ground is spread with fine sand, wheat straw or straw, and 2 or 3 layers of melons are stacked.

1. Stacking and storage on the ground. Choose an empty house with no direct light, air circulation, soil or red brick floor as the storage room. Pads the floor with 5cm thick straw or wheat straw, and piles the old, undamaged pumpkins on top of them.

When stacking, keep the pumpkin facing the ground downwards, and the guati is stacked outwards towards the top of the melon in a conical shape.

2. Layered storage. In the storage room, bamboo, wood or angle iron are used to build layers of storage racks, and the height of each layer is 8 10cm higher than that of pumpkins. Each layer of storage racks is covered with 5 cm thick straw or wheat straw. The pumpkin was placed in the same state as the pile, and the effect of rack-type layered storage was better than that of ground storage.

3. Low temperature storage in the cellar. Spread 5cm thick fine sand or wheat straw and straw on the ground, and stack 2 3 layers of melons; You can also set up a shelf to put the pumpkin on the shelf. The temperature in the cellar is controlled at about 10, and the relative humidity is maintained at 70% to 80%.

Before storage, it is necessary to pay attention to the selection of pumpkins and noisy pumpkins, harvest them at the appropriate time, and only suffer from frost beatings, and keep 5cm long melon stems at the guati to prevent mechanical damage. During storage, it is necessary to pay attention to frequent inspection, and if you find that there are diseased spots, you will remove the melon to avoid infecting the melon.

1. Store in a cool place; If the pumpkin is intact and has not been cut, it is much easier to store the pumpkin for a long time by placing it in a cool, vented and dry place. It is best to lay it out when storing, and if space is limited, leave a gap between each room to keep the air circulating properly. At the same time, it is also necessary to pay attention to the pumpkin to prevent insects, in the case of more insects, Minyuan can cover a layer of film on the top of the pumpkin to prevent insects, and does not need to be sealed.

2. Refrigerated and frozen storage; For pumpkins that have already been cut, you can first cover the surface of the pumpkin incision with a layer of plastic wrap, and then put the pumpkin wrapped in plastic wrap in the refrigerator for preservation. The pumpkin should be cleaned before freezing, then cut into small pieces, then drained and stored in the freezer. Although this method lasts longer than refrigeration, the pumpkin will lack the taste after freezing.

1. If you want the pumpkin to be preserved for a long time, first of all, we have to remove the pumpkin pulp, because the pumpkin pulp has more water, and the pumpkin rot starts to deteriorate from the pumpkin pulp to the loss of oak, so we must thoroughly dispose of the pumpkin pulp.

2. The pumpkin does not need to be rinsed with clean water, and the pumpkin after cleaning is more likely to rot. Then we sprinkle a layer of edible salt on the pumpkin incision, spread the salt evenly, and then wrap the pumpkin incision with freshness, and then put it in the refrigerator for refrigeration, so that the preserved pumpkin can be stored for a month and will not be bad, and the water and nutrients will not be lost.

3. Edible salt has the effect of disinfection and sterilization, and smearing the incision of the pumpkin with edible salt can prevent bacteria from invading the pumpkin, thereby preventing the pumpkin from rotting.