How to make your own food that can be stored for a long time portable dry food .

I'll tell you one. There is a way to make fish in my hometown, and if you put it in the refrigerator it should last for a few months :)

Ingredients: Fish, no limit on type and size, not too small, even if it is crucian carp, try to use palm-sized (crucian carp) is a delicious one. Large ingredients (according to taste). Green onion leaves. Chinese cabbage leaves (it doesn't matter if you don't have them). Garlic.

Method: Wash the fish and air dry it in a cool place until it is about 70%.

Heat the oil and fry it until golden brown (no need for noodles, it doesn't have to be golden brown, because the main thing is to make the fish not fall apart when it is stewed later, not fried the fish).

Fish stew. Spread the bottom of the pot with cabbage leaves, green onion leaves, and even a small amount of reed leaves and lotus leaves, put the fried fish lightly into the pot and arrange it, put the appropriate amount of ingredients and garlic cloves, fill the pot with water, cover it, and simmer. When I stewed, I boiled the water and then used a lower fire, no longer boiling it up, and kept it above 90 degrees.

Stew for a night, don't have to get up early in the morning, more than a ton, as long as you don't paste the pot, it's delicious.

Eat it now and you'll be sure to fill the whole family! It's not much of a problem if you want to save it. The fish can be baked on a smaller heat, and slowly the water will dry out, so take it out at the right time, weigh it on a plate and put it in the refrigerator (no need to put it right away).

In this way, you will be able to keep it all the time, hot or cold, and you can eat it at any time.

The landlord is also a tinkering :) I'll put forward another bold idea, how about you see: Our older generation here is done, and they are wrapped in wide reed leaves, or wrapped in lotus leaves, and there is a natural fragrance.

These fish can be slightly dried, and some of them are said to last for more than half a month and are still as delicious as ever. My idea is that after wrapping, it should be able to be quick-frozen. I don't have time to cook fish right now, but I think I should be able to.

Others, meat can be made into jerky or marinated bacon is very good, cured bacon must use large sea salt; I don't know how to dehydrate cabbage, maybe it's okay to be exposed to the sun.

Good luck with new and better ways :)

Dry food that can be stored for a long time: dried fungus, dried shiitake mushrooms, dried vegetables, seaweed, white fungus, bean curd, dried bamboo shoots, dried radish, lilies, etc., dry goods can generally be stored in a dry, ventilated and cool place for about 2-3 years, but must be sealed after use, otherwise it is very easy to mold in the humid south. You can pay more attention to the combination of various ingredients, such as fungus can be paired with other vegetables, yuba can be steamed with meat, seaweed can be used when cooking noodles and so on.

Such as sweet potatoes, purple potatoes, potatoes, taro, yams, etc., do not need to be stored in the refrigerator, generally in autumn and winter under room temperature conditions.

Common eggs such as eggs, duck eggs, quail eggs, etc., if eggs need to be stored for a long time, they can be placed in the refrigerator, if they are eaten within 1 month, and at the same time in autumn and winter, they can be placed indoors.

There are many places for bacon, you can choose the flavor you and your family like, well-packaged bacon can be stored indoors, can be used instead of meat products for cooking, or can be steamed with yuba as a quick dish. It is generally available in supermarkets.

Beans are generally commonly used at home, and can be purchased more at one time, such as black beans, mung beans, red beans, soybeans, etc., which can be used to make soy milk for breakfast, can also be used as baby food, and can also be boiled into soup to drink. Generally, it is stored in a cool and dry place, and it can be stored for several years, but it is necessary to do a good job of preventing insects.

These foods hardly expire, and the longer you store them, the better, and you learned.

1. Cooling, after the oven is cooled, it should be placed in a cool and dry place, and be careful not to blow strong winds, such as electric fans, which will lead to the deposition of moisture to the bottom of the biscuit during the cooling process. The finished product is prone to mold after packaging.

2. Cool to room temperature, which can generally be completed within four hours, so the biscuits should be packaged within four hours after baking, and desiccant can be put in if possible. Experiments in my unit found that foods such as biscuits were exposed to the air at room temperature for more than four hours, and bacteria began to develop. The cookies can generally be cooled in one to two hours, and when you touch the bottom center of the pure land biscuit with your hand, it feels cold, and it is almost the same.

3. Storage temperature, the storage temperature of packaged biscuits is best between 5 and 26 degrees, low, the moisture will slowly fold out, and the inner wall of the packaging bag will form a water mist, at that time this temperature must be no problem, but when it is put into normal temperature conditions, moisture is the source of bacteria. If it is high, it will lead to the development of lactic acid bacteria. Spine Kai.

1.After buying the dry goods, we must be good at preservation, in order to prevent moisture, we can use sealed bags or sealed cans to pack the dry goods and keep them well.

2.After we seal the dry goods, we should store the dry goods in a cool, dry, ventilated and ventilated place, which can prevent the dry goods from becoming moldy.

3.The dry goods at home should be placed on the shelves as much as possible to avoid being too close to the ground, which is easy to absorb moisture and affect the quality of the dry goods.

4.For all kinds of dry goods at home, we should store them separately, putting them together is easy to confuse their taste, and storing them separately can prevent dry goods from smelling and avoiding affecting the original taste of dry goods.

5.For the dry goods that are stuffy at home, you should often go to see if the dry goods are moldy and damp, and if you feel that the dry goods are damp, you need to take them to the sun to dry. Noisy Lee.

<> "The following household food can be stored in this way.

Different ways to store different foods should be used, especially the following foods that are always available at home.

Vegetable. Vegetables are easy to lose vitamins and other nutrients, produce nitrite, rot and rot for a long time, especially leafy vegetables, such as spinach, hollow vegetables, etc., which are particularly resistant to put, even if they are refrigerated at low temperature, they are usually stored within 3-5 days. It is best to put it in the refrigerator in time when you buy it.

Fruit. Fruits generally need to be stored at low temperatures, usually 3-5 days, and longer ones have 7-10 days (such as apples, pears, etc.). When buying and storing fruits, try to choose those that are easy to preserve, such as pears, apples, citrus, etc., which can be refrigerated and stored separately in plastic bags, preferably not for more than a week.

Aquatic products, meat.

Aquatic meat is susceptible to bacterial invasion and is usually stored at low temperature for no more than 3 days. When storing, it is best to cut it in advance, and then divide it into a quantity that can be eaten at one time in a plastic bag, crisper box, etc., and put it in the refrigerator. If you want to store it for a long time, be sure to freeze it.

Staple foods such as rice and noodles.

Rice, flour and raw staples such as beans and beans are easier to store, and they are more afraid of moisture and insects. When storing, try to use a fresh-keeping bag or fresh-keeping box with good sealing, and put it in a cool and dry place with good ventilation conditions. Eat as soon as possible after opening.

Milk. Room temperature milk with a long shelf life can be stored directly at room temperature, and it is generally not a big problem to put it for a year and a half. Fresh milk (pasteurized milk) or yogurt needs to be refrigerated and has a short shelf life, usually no more than a week.

Drink. Unopened packaged beverages, juices and beers can generally be stored outdoors and do not need to be stored in the refrigerator, but once opened, they must be refrigerated and drunk as soon as possible.

Cooking oil. Edible oil is mainly afraid of oxidation, try to prevent high temperature exposure to the sun when storing, and pay attention to keeping it away from light, cool and dry place when storing. If you open it, eat it as soon as possible.