What vegetables do you have stored in the winter?

I think it's snowing in the north, so you have to store more vegetables, otherwise the snow will melt away. It doesn't snow in our house, it's not so cold, and there are quite few vegetables to store, and we usually eat fresh. The vegetables we store are generally Chinese cabbage, cabbage, potatoes, radish, sweet potatoes, and others.

Chinese cabbage has a lot of moisture content, it often rains in winter, and it is afraid that it will be easy to spoil, some people will hang it under the eaves to dry, and wait for the water to slowly evaporate. Some people will also make cabbage into pickles, and my tender method here is: wash the whole cabbage, if it is too big, you can cut it in half into quarters, and then dry it for a day, just dry it a little.

Boil a pot of boiling water, put the cabbage in and scald it, take out the yard and put it in a plastic basin, spread it all after it is blanched, put in an appropriate amount of salt, and then pour in some corn flour, and wait for the water to warm up the cabbage, pour it into the pot containing the cabbage, put some straw on it, and then press it with a stone, and marinate it for three or four days before eating.

In our hometown village, the most stored vegetable in winter is Chinese cabbage. Cabbage, but it's a good thing. In the north, this is known as one of the four treasures of the table.

In the cold winter in the north, dripping water turns into ice, and haqi turns into frost. At this time, the idle farmers stewed a pot of steaming cabbage tofu pork vermicelli, gathered around the stove, filled a big bowl, and chatted while eating, how comfortable, how fast! How to store cabbage?

It's exquisite. After the cabbage is recovered from the ground, find a place with a leeward and sunny face, dig a large square pit, the size of the pit depends on the number of cabbage, and the depth is appropriate to the height of the cabbage. Then put the cabbage (no need to remove the roots) one by one in the pit, and after it is full, cover it with some hay or something, and fill it with compacted soil.

That's it. In the future, when you want to eat, just dig out a few at any time! Stewed or marinated or stir-fried, it is always a rare delicacy!

My hometown is the northernmost border of the motherland, Hulunbuir City, Inner Mongolia Autonomous Region, where winter comes very early, and spring arrives very late. As a result, there are not many days when you can eat fresh local vegetables, and now, almost all of them are imported vegetables. However, when I was a child, I was not so happy, at that time the transportation was very inconvenient, people's sense of business was not strong, in winter, the street was sold in piles of frozen persimmons, frozen pears, frozen fish and other frozen goods, to buy some fresh vegetables may be difficult, even if there is, it is only garlic seedlings and other family planted in the greenhouse.

No way, in autumn, potatoes, cabbage, kohlrabi, turnips, carrots, green onions, and Bryuk ...... in the fieldI had to take it back before it froze, twist the leaves of a dozen green onions together and hang them up to dry, put them away and cover them in the warehouse with a quilt, and take the green onions to a place where the house is not too hot before eating and slowly melt them, just like the fresh green onions I just bought. If the green onion is not dried well and put in a room that is too hot, the green onion will be like a big snot and cannot be eaten. At that time, every family lived in the square, and it was common to have a vegetable cellar in the house and a vegetable cellar outside the house.

In the house are potatoes, carrots, and turnips, and outside are appetizers and cabbage. Mom and Dad often went to the cellar to dump the stored vegetables, for fear that they would accidentally rot and freeze. The whole family has to eat until the vegetables grow in the field next year, if they are not preserved, the vegetables are gone, and the new ones do not grow, and they are not green.

This is what Mom and Dad are most afraid of, because we children are still young, and they are reluctant to let us have no vegetables to eat, so they work very hard and often take care of those vegetables.

We are from the Northeast, and the Northeast is winter for most of the year. It turns out that when the transportation was not so developed, the winter in the Northeast was basically spent eating stored vegetables to survive the winter. Now it has changed a lot, and you can eat fresh vegetables and fruits all year round, and the table is much richer.

However, the habits passed down by the older generation are still retained, and now the storage of vegetables is generally a small amount, not as much as in the past. Now there are more buildings and fewer bungalows. The bungalow has more conditions for storing vegetables, you can dig a cellar in the ground, put the vegetables in it, and you can eat it until spring, and it can be preserved very well.

There is no such condition for living in a building, generally put the dishes in the cardboard box, put the cardboard box in the cold balcony, and generally it can be put in less than a month. But now we Northeast people use other methods, that is, to put the vegetables we want to store, such as beans, tomatoes, eggplants and other vegetables in the refrigerator, and then open them slowly when eating. Another method is to dry in the sun, such as radish, eggplant, beans, zucchini, etc.

In the winter, I store those vegetables, and the most stored vegetable in my influence is probably Chinese cabbage. As a northerner, it was normal to store Chinese cabbage in the winter, and I remember that when I was a child, the most I ate in the winter was Chinese cabbage. So much so that now I don't like to eat Chinese cabbage, probably because I used to eat enough Chinese cabbage.

Now although our family will also store Chinese cabbage in winter, but it is only a small amount, not like before it is a large pile, we need to dig a special cellar to store, because now we don't have so many Chinese cabbage in our house, my mother just used a thicker felt to surround it. There is no need to dig the cellar so much, of course, it is also related to the current gas theory, because it is not as cold as before.

One summer, my mother learned how to make tomato sauce from others, and made a lot of tomatoes when they were abundant and cheap, but I don't remember the specific method, but I remember that it was packed in a clean infusion bottle, which could be stored until winter. So for a few winters, we can also eat delicious scrambled eggs with tomatoes. I remember that the family has not stored any winter vegetables for many years, and in the previous winter, because there were no other vegetables, the main thing was to eat cabbage.

Unlike now, even in the coldest times, there are no fewer than ten varieties of vegetables in supermarkets and wet markets. In this comparison, people's living standards have indeed been improving.

1. Potatoes. Winter in the north is absolutely inseparable from it; Potatoes are stored for a longer period of time. In the northern countryside, they grow several acres of potatoes and dig holes in the ground, so that the potatoes can be kept intact for a whole winter in winter, and it doesn't matter if they are eaten until April and May of the following year.

Potatoes are very nutritious, and they can be eaten as both staple food and vegetables, killing two birds with one stone. Potatoes are a kind of vegetable that can be used as both grain and vegetable, and together with rice, wheat, corn and sorghum, they are known as the world's top five crops.

2. Chinese cabbage. vegetables that must be stored in the winter in the north; Those who have lived in the north know that every season, every family must go home with a big bag of Chinese cabbage, and in the autumn harvest season, every household has white cabbage hanging on their balconies, a good harvest scene! After the Chinese cabbage is dried, the outer layer of cabbage is dried vegetables, and this layer of dried vegetables is used to protect the Chinese cabbage from rotting in winter.

3. Tomatoes. One of the vegetables that must be stored in the winter in the north; Tomatoes should not be stored for too long, but they can be stored for a long time after steaming and sealed; Tomatoes are not only good for stir-frying, but also the best partner for pasta.

4. Carrots. One of the vegetables that must be stored in the winter in the north; Like potatoes, carrots are harvested in the autumn and the leaves are used to make pickles, and radishes are put in the cellar, and carrots in the north are generally used to make dumpling fillings in addition to stir-frying.

Potatoes, onions, turnips, cabbage! We are here to bury the radish in the soil so that it is okay to put it after the New Year, but there is no need to buy so much now, the supermarket has it all the time, it is better to buy less and eat fresh!

Vegetables that are easy to store are: celery, chrysanthemum, coriander, tomatoes, pumpkin, onions, carrots, potatoes, sweet potatoes, winter melon, garlic, eggplant, green peppers, cabbage, cabbage, beetroot, amaranth and so on. These vegetables are stored in the right way, and they can be stored for a longer period of time.

What are the vegetables that are easy to store in a hurry?

Tie Minpei celery or chrysanthemum into small bundles and soak the roots down in water to keep them fresh for 3 to 4 days. Tie the coriander into small bundles, then wrap a layer of paper on the outside and put it into a plastic bag, tie the mouth of the bag, and put it in a cool place to keep it fresh for 7 to 10 days.

Tomatoes do not need to be washed, they can be stored directly in a plastic bag and then in the refrigerator, which can be stored for about 10 days. However, if you find that the tomatoes are rotten on the surface, do not eat them.

Pumpkins can last up to two months when placed in a ventilated, cool place. However, the cut pumpkin is put in a crisper bag and stored in the refrigerator, and it is best to eat it in 1 to 2 days.

For example, sweet potatoes, potatoes, green onions, Chinese cabbage, baby cabbage, raw vegetables, but the storage time should not be too long, because it is more convenient in supermarkets now, so you can buy every day.

Cabbage, carrots, white radish, potatoes, mustard greens, celery.

For example, cabbage, beans, eggplant, potatoes, including green onions, radish, beef, sweet potatoes, etc., have relatively high nutritional value and good storage effect.

The easiest is Chinese cabbage, or potatoes, carrots, you can do it.

Vegetables that are easy to store in winter are Chinese cabbage and radish, which are especially easy to store and can be stored in the soil for a winter.

The easiest vegetables to store in winter are Chinese cabbage and potatoes, and the people in the north will properly prepare some for storage.

There are many kinds of vegetables stored in winter, including white radish, choy sum, potatoes, lotus root, taro, peanuts, etc., among which white radish can be wrapped in newspaper and put into a cardboard box, and then provide a cool and ventilated environment, while choy sum needs to be kept in an environment of 7 to 10 degrees, and keep the skin dry, and potatoes can be stored directly in the cellar.

What vegetables are suitable for storage in winter.

1. White radish.

The vegetables stored in winter include white radish, which is generally harvested in winter, and then the moisture on its surface is naturally dried, and then it is stored in a cardboard box wrapped in newspaper while maintaining a cool and ventilated environment, and the white radish can be stored for about 1 month.

2. Choy sum. Vegetables stored in winter include choy sum, first spread a layer of straw on the ground, then spread the choy sum on top, and then control the temperature between 7 and 10 degrees, if there is rotten cabbage that needs to be cleaned out in time, it will not affect other healthy cabbage sums.

3. Potatoes. The vegetables stored in winter include potatoes, and the surface of the potatoes is dried and directly put into the cellar for preservation, and the air humidity in the cellar is extremely low, which can inhibit the bacterial growth on the surface of the potatoes, thereby prolonging the preservation time of potatoes and potatoes, and the loss of nutritional value is relatively small.

1. Leafy vegetables usually can't be stored for a long time, if they are directly put in the refrigerator, they will soon turn yellow, and the leaves will be wet and rotten. The easiest way to preserve this kind of vegetables is to use old newspapers, spray the leaves with water, and then wrap them in newspapers, and put them in the refrigerator in an upright position, with the stem facing down, which can effectively extend the preservation time. You can also wet the kitchen paper towel and wrap the leafy vegetables, and then put them in the refrigerator to refrigerate, which can also slow down the loss of water and retain the freshness.

2. The preservation of fruits and vegetables is the first thing to choose when buying, eggplant, tomato, green pepper, etc., need to choose a tight and shiny skin; Gherkins are those with more thorns. In addition, the temperature of refrigeration must be maintained at 6, too cold will cause frostbite and loss of original flavor of fruits and vegetables.

3. Spicy vegetables are mostly used for seasoning, so the amount is not large, and it is best to maintain the original appearance when preserving, that is, the onion and ginger can be best with soil and can be kept for the longest time. The second is cryopreservation, whether it is chopped green onions, minced garlic, minced ginger, or chili peppers, which can be stored in a frozen way for at least 1 month.

1. Vacuum preservation method, vegetables and fruits have gone through a long time from picking to transportation to buying home, coupled with high temperature weather, even if they are put in the refrigerator, the vegetables will not be dehydrated and dried up in two days. In fact, if you want to keep vegetables fresh, in addition to the right refrigeration temperature, the most important thing is to isolate the air.

2. Water absorption preservation method, the flowers bought back can be inserted in a vase and raised with water for many days. In fact, vegetables can also be kept fresh in this way. This method is suitable for root vegetables such as asparagus, spinach, celery, bok choy, etc.

3. Towel preservation method to make melons, fruits and vegetables more hydrated, and help them lock in moisture. Therefore, wrapping vegetables and fruits in a soft cotton cloth bag or this towel can effectively reduce the transpiration of water and make the food fresher.