How to keep vegetables fresh and how to keep them fresh

Wash the top soil of the carrots, dry them, wrap them in a plastic bag and put them in the freezer. Cut pumpkins start to deteriorate from the heart of the melon, so dig up all the flesh parts of the melon before preservation.

Cabbage and lettuce to keep fresh: Cut the vegetables in half and eat them one by one from the outside. Put the rest of the vegetables in a plastic bag and store them in the refrigerator.

Remove the lettuce core, then stuff a wet paper towel into the core to let the lettuce absorb the water, wait until the paper towel is dry, take it out, and put the lettuce in a crisper bag to refrigerate. Dawn Fresh-Keeping Cabinet.

Potatoes are suitable for low temperature storage, less than 0 is easy to freeze, higher than 5 and easy to sprout, sprouted potatoes will produce toxic solanine. Pay attention to the temperature, and also pay attention to keep the potatoes dry to prevent mold rot.

Winter melon with intact skin and complete hoarfrost should be selected, placed in a ventilated and cool place, preferably on a wooden board, etc., rather than directly putting the winter melon on the ground, which can be kept fresh for 4-5 months.

Spray some water on the vegetable leaves with a watering can, wrap them in paper and then load them into the market vegetables to keep them fresh.

Spray some water, wrap in plastic wrap and place in the refrigerator.

Seal in a plastic bag and put it in the refrigerator.

Place in the refrigerator and seal with plastic wrap.

Sorted and preserved, most of which can be refrigerated. Bananas cannot be kept in the refrigerator.

Eat now and buy now, relatively fresh.

1. The most important thing to preserve leafy vegetables is to retain water and avoid leaf rot. The easiest way is to use old newspapers, spray some water on the leaves, and then wrap them in newspaper and put them in the refrigerator with the roots facing down, which can effectively extend the storage time and retain the freshness.

2. If you can't eat leeks, garlic and other green vegetables purchased in winter, you can wrap them in fresh Chinese cabbage leaves and put them in a cool place to keep them fresh for several days.

3. As long as the lettuce is left for a period of time, it will gradually become soft and discolored, you can remove the cabbage sum, then stuff the moist paper towel into the cabbage sum to let the lettuce absorb water, wait until the paper towel is dry, take it out, and then put the lettuce into a fresh-keeping bag for refrigeration.

4. Garlic, green onions, ginger, and chili peppers are mostly condiments, and it is best to keep them in their original appearance when preserved. Garlic can be stored in a similar way to onions, by placing it in a mesh bag and hanging it in a cool, ventilated place indoors or in a special ceramic jar with air holes. The ginger is divided into old ginger and young ginger, old ginger is not suitable for refrigeration preservation, can be placed in a ventilated place and sandy soil, and the tender ginger should be wrapped in plastic wrap and placed in the refrigerator for preservation.

1. Eggplant preservation. The skin of the eggplant is covered with a layer of wax, which not only makes the eggplant shiny, but also has the effect of protecting the eggplant, once the waxy layer is washed away or mechanically damaged, it is susceptible to microbial attack and decay. Therefore, the eggplant to be preserved generally cannot be washed with water, but also protected from rain, bumps, heat, and stored in a cool and ventilated place.

2. Coriander preservation. Select a large, bright green, root-based coriander, bundle it into a small bundle of about 500 grams, wrap it with a layer of paper (it is better to see green leaves), put it in a plastic bag, loosely tie the bag mouth, let the coriander root face up and put the bag in a cool place, and take it as you eat. Using this method to store coriander can make the leaves of coriander fresh and tender within 7 to 10 days.

For long-term storage of coriander, the roots of coriander can be cut off, the old leaves and yellow leaves can be removed, spread out and dried for 1 2 days, and then braided and hung in a cool place to dry. When eating, you can soak it in warm boiled water, the color of coriander is green but not yellow, and the fragrance still exists.

3. Leeks are fresh. Fresh leeks are tied up with small ropes and placed in a basin of water with the roots facing down. It won't dry or rot for a long time. Celery, chrysanthemum, green onions, etc. can also be kept fresh in this way.

4. Tomatoes are fresh. Select tomatoes with intact fruit, good quality, and medium ripeness, put them in a plastic food bag, tie the mouth tightly, place them in a cool place, open the bag once a day, and ventilate for about 5 minutes. If there is water vapor in the plastic bag, dry it with a clean towel and tie it tightly.

The tomatoes in the bag will gradually ripen and usually last for about 30 days.

5. Lettuce: As long as it is put for a period of time, it will gradually become soft and brown-colored, at this time, the vegetable core can be removed, and then the wet paper towel is stuffed into the vegetable core to let the lettuce absorb water, and when the paper towel is dry, take it out, and put the lettuce into a fresh-keeping bag for refrigeration. Spinach, rape, bok choy, etc. are wrapped in newspaper before refrigeration to moisturize and avoid rotting due to excessive moisture, and then placed in an upright position with the roots facing down in the fruit and vegetable storage room.

6. Garlic is a spicy vegetable, including green onions, ginger, and chili peppers, which are mostly condiments, and it is best to maintain their original appearance when preserved. Garlic is stored in a similar way to onions, put it in a mesh bag, and then hang it in a cool and ventilated place indoors, or put it in a special ceramic jar (there should be a small hole in the tank for breathability) for about 1-2 months. You can also peel the garlic, process it into garlic puree, seal it and put it in the refrigerator for about 2 weeks.

The ginger is divided into old ginger and young ginger, the old ginger is not suitable for refrigeration preservation, can be placed in a ventilated place and sandy soil, and the young ginger should be wrapped in plastic wrap and placed in the refrigerator for preservation.

Leafy vegetables preservation:

Use copy "paper" to retain the moisture of vegetables. Leafy vegetables usually can't be stored for a long time, and if you put them directly in the refrigerator to refrigerate, they will be soon.

When the DAO turns yellow, the leaves will be wet and rotten. The most important thing to preserve these vegetables is to retain water and at the same time avoid leaf rot. The easiest way is to use old newspapers, spray the leaves with water, and then wrap them in newspapers, and put them in the refrigerator with the stems facing down in an upright position, which can effectively extend the storage time and retain the freshness.

Non-leafy vegetables preservation:

Winter melon: Winter melon with intact skin and complete hoarfrost should be selected, and a wooden board should be laid in a ventilated and cool place, and the winter melon should be placed on it, which can be kept fresh for 4-5 months.

Winter bamboo shoots and ginger: Find an old basin and spread it with wet sand, bury the winter bamboo shoots and ginger in the sand with the tips facing up, and put them in a dark and ventilated place to keep them fresh for 4-7 weeks.

Onions and garlic sprouts: Dry onions or garlic sprouts in a cool, dry, ventilated place for a long time. It should not be wrapped in a plastic bag or put in the refrigerator, otherwise the onion or garlic sprouts will be softened, spoiled and sprouted.

Potatoes: like low temperature, should be refrigerated at low temperature, should not be placed at high temperature, otherwise the starch content of potatoes will be reduced, and they will sprout. In addition to keeping them at low temperatures, keep the potatoes dry to prevent mildew.

Lotus root: Wash the soil with clean water, soak it in water, change the water every 1 2 days, and keep the water from freezing in winter.

Garlic: Put the good garlic in a plastic bag and seal it tightly, put it indoors, check it once a week, and take out the shriveled garlic in time if it is found.

Peas are bumpy, you can use, you can dry it.

This is common practice.

In fact, it is very closely related to the quality of the refrigerator.

It is a root of vegetable seedlings and green onions, dip the roots in a little water, put them in a plastic bag and put them in the refrigerator to keep them fresher for a little longer.

Leafy vegetables without roots are more fresh than sprinkled with water, and soaked vegetables are not easy to burn and affect the taste.

You can put the vegetables in a plastic bag, tie the bag tightly, and place it in a cool, dry place.

Wrap it in newspaper or wool paper, and try it out! Remember to give points.

Wrap it in plastic wrap and put it in the refrigerator and eat it as soon as possible.

Pack it in a plastic bag and put it in the refrigerator to keep it fresh.

Put it in a plastic bag and put it in a sealed refrigerator at 0 degrees Celsius.

Generally, the sealing is better, but not for too long.

Doesn't the supermarket have a refrigerator.

Tools required: 1. Newspaper.

2. Vegetables. 3. Watering cans.

4. Fresh-keeping bag.

1.Free the vegetables from the bag and catch your breath, it's too stuffy in the bag.

2.Wrap in newspaper or other paper and do not come into direct contact with the air.

3.Spray some water, replenish the humidity, and put it in the "vegetable room" of the refrigerator.

Next, let's talk about our most common potatoes, taro, sweet potatoes, I believe that there should be no one who does not like these whole grains, many people like to buy some to store at home, for daily consumption.

Potatoes

Potatoes sprout easily, and if you add an apple to the potato, you can effectively prevent the potatoes from sprouting and prolong the shelf life of the potatoes.

Also keep in mind that potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is stiff, or the potato sprouts.

Taro > the dried taro that you buy home is best placed in a cool and dry place, directly outside, you don't need to wrap it in a bag, if you have more, you can put it in a cardboard box, and then put it in a place with ventilation.

Tomatoes Choose medium and large tomatoes with a round fruit shape and green color, if the fruit color is all red, it will lose its crispness. Small and medium-sized tomatoes are round or long in fruit shape, and the fruit color is bright red, and the sweetness of yellow and red is not enough. When storing tomatoes, they should be placed separately with the stems facing down, and if the tomatoes are placed on top of each other, the overlapping parts will rot faster.

Sweet potatoes > Sweet potatoes are afraid of cold, and when the temperature is too low, they will be frozen, forming a hard core, which is not cooked or boiled; If the temperature is too high, it will sprout, and the sweet potato is damp, which can easily cause germs to invade and cause rot, so it is best to store it in a breathable wooden box.

To sum up, the three coarse grains mentioned above are not suitable for storage at too low temperatures.

How do you keep vegetables fresh? Pick the vegetables clean, wrap them tightly in newspaper, so that they can be kept fresh for a while, the vegetables are not rotten, they do not lose moisture, and they are very fresh.

Answer the preservation method of green leafy vegetables: green leafy vegetables include: spinach, leeks, lettuce, cabbage, cabbage, oil lettuce, garlic sprouts, water spinach, etc.

When preserving leafy vegetables, store them in an upright position in the vegetable compartment of the refrigerator as much as possible. In this method, the paper towel will absorb some moisture during the preservation of leafy greens in the refrigerator. In this way, the leaves and stems will not be soaked in wet water and will not rot.

Therefore, the preservation time of green leafy vegetables can be extended, and in general, a few days is no problem. 【Eggplant】Eggplant should not be rinsed with water, wrap it in plastic wrap and store it in the refrigerator to avoid bumps and heat, and it is best to eat it as soon as possible.

Answer: Store it in a cool place, without light, it will not easily wilt or turn yellow, and it can also prolong the life of vegetables, which is generally in a cool and dry place. Secondly, use a fresh-keeping bag to store the vegetables, and put the vegetables into the food fresh-keeping bag, which can not only keep them fresh but also breathable. Secondly, it is stored in cold storage, which can control the growth of more vitamins in vegetables and prolong the freshness time.

The general temperature is suitable for 0 to 5 degrees, which can extend the shelf life by 1 to 3 times, or longer.