How to store shallots in large quantities for more than a month

White rice shallot, a perennial herb that can reach a height of 50cm. Hermaphroditism. It is usually clustered, and the whole body has a pungent odor, and there is a pungent mucus when broken.

The fibrous roots are clustered and white. The bulb is cylindrical, slightly hypertrophic at the apex, and the scales are layered, white, with white longitudinal stripes. leaves basal, cylindrical, hollow, about 45 cm long, diameter, apex pointed, green, longitudinally striated; The leaf sheaths are light green.

Flower stems are drawn from the leaf clusters, usually single, ** part expanded, hollow, green, also longitudinally striated; umbel inflorescence round spherical; bracts membranous, ovate or ovate-lanceolate; tepal 6, lanceolate, white, 3 outer wheels shorter and smaller, 3 inner wheels longer and larger, tepal ** with a longitudinal vein; stamens 6, filaments extended, anthers yellow, T-shaped; Ovary room 3. Capsule triangular shape. The seeds are black, triangular and semicircular, and the flowering period is July-September.

The fruiting period is from August to October. People with cold and flu, fever without sweating, headache, nasal congestion, cough and phlegm should eat; People with abdominal pain and diarrhea caused by cold in the abdomen should eat; Poor appetite due to stomach cold, and those who have no appetite should eat; Suitable for pregnant women; People with dandruff and itchy scalp should eat. It can be used as a seasoning when grilling fish and meat.

There are ways to keep shallots for a long time:

1. Preservation method of fresh-keeping bag.

Chives bought from the market must be cleaned first, otherwise the bacteria on their surface will contaminate other places. Therefore, after cleaning it, use a paper towel to dry the moisture on its surface, and then put it in a plastic bag and tie it tightly, so that it can be put directly into the freezer.

With this preservation method, you don't have to worry about the shallots going bad. When you take it out, you only need to go through the water again and you can use it directly.

2. Preservation method of plastic wrap.

You can wash the shallots with water and then dry them with a paper towel, the steps are similar to the first method. But you don't need to put it in a plastic bag after drying, you just need to cut it into small pieces, find a roll of plastic wrap, and wrap it all.

In this way, it cannot come into contact with the air and does not perish so easily, and then put it in the freezer of the refrigerator. In this way, you can eat as much as you want, and you don't have to worry about waste.

3. Jar preservation method.

You can find a waterless and oil-free jar, and you also need to wash the shallots, and put salt in them when washing, so that you can clean all the bacteria and dirt on the surface. When it's almost drained, it's time to chop it into chopped shallots.

Ways to keep shallots for a long time:1. Water cultivation method: don't worry about putting the chives in the refrigerator if you can't eat them back, first of all, we prepare an empty plastic bottle, cut off the top of the plastic bottle, you can put the chives into the plastic bottle, and then add some water to soak the roots of the chives.

2. Preservation method of plastic wrap: It is best to pay attention to the uneaten chives are best wrapped in plastic wrap and then put them in the refrigerator for preservation, do not directly put the chives in the refrigerator for refrigeration, so that the chives can be stored for about half a month.

3. Freezing method: We first wash and cut the chives to be preserved into small pieces, put them into the prepared lunch box container, and then put it into the freezer of the refrigerator, so that the chives cut into small pieces will still be green and fresh for a year after being frozen and preserved, and the green onion segments can be taken at any time and will not stick together.

The above content refers to Encyclopedia - Shallots.

Method 1:

Find a clean carton and put the dried green onions, put it in a ventilated and cool place, the carton has a moisture-proof effect, and it will not be bad if it is stored for one or two months, especially suitable for friends who live in buildings.

Tips for buying green onions.

Method 2:

Find a sturdy big bag, flower pot or bucket, put the green onions upright, pile the soil at the bottom, don't go over the green onion roots, and then pour some water, and put it anywhere indoors, not only is it not bad or hollow, but it will also grow new leaves. This method lasts the longest and is the freshest, and it is the same as fresh onions for half a year. If you can't find the soil, use the carton preservation method, and choose according to your needs.

Tips for buying green onions.

1. Look at the leaves of green onions.

The leaves are the part that can best reflect the freshness of the green onions, if it is dry green onions, the leaves are basically dry and hard and yellow, such green onions have actually been unearthed for a long time, if you want to buy fresh green onions, it depends on whether the leaves are bright green.

In addition, you have to fold it by hand, if there is a lot of water in it, it means that the green onion is relatively fresh, and then look at the green onion leaves to see if there are a lot of yellow leaves and rotten leaves, if there are many yellow leaves in the heart, it means that the inside has rotted, so don't buy it.

2. Look at the leaves for spots.

Many green onions have a lot of black spots on the leaves, such spots will continue to spread to the white position of the green onions, which indicates that it is already a sick green onion, if it takes a long time, these black spots will continue to spread, and eventually lead to the whole green onion can not be eaten, if you buy it, you will definitely regret it, it is necessary to observe it carefully before buying.

3. Pinch the position of the green onion.

Fresh green onions, the position of the green onion white is very stiff, pinch it by hand if the white part of the green onion is relatively firm, and it is very elastic, indicating that the green onion is relatively fresh, and it contains more water, if the position of the green onion white is pinched to be soft, there is a lot of water inside, indicating that the green onion has been rotten, and such a green onion is heated.

Green onions can't be stored for a long time, and there will be a rotten smell of green onions when you eat them, and the taste will be very poor, so don't just look at the color of the green onion white before buying, you must pinch it to determine whether there is any bad intentions inside.

1. Stacking: Choose a dry and ventilated place, use logs or stones to pad up the bottom of the stack about 30 cm high and about 1 meter wide, braids or put the fully dried onion braids or stacks into 1 meter high stacks, cover 3 4 layers of mats, 2 layers of mats around the periphery, tie them horizontally and vertically with ropes to prevent sun and rain, keep dry, seal the mat state after stacking, pour 1 2 times, check it after each rain, and then cover the mat after drying if there is water leakage. When it is cold, cover with a straw curtain to keep warm.

In cold regions, when the temperature drops below freezing, the destacking is moved to an empty house or warehouse for further storage, and the temperature is kept at -2 3. Before listing, the sail is lifted and thawed at a temperature of 0 2 .

2. Hanging storage: When storing a small amount, you can hang the fully dried onion braid on the eaves or under the back slope of the greenhouse, as long as it is ventilated, dry and not rainy. When storing a large amount, it can be hung in an empty house or a shed in a dry place, and a wooden frame can be set up to hang onion braids.

3. Billet storage: This method is limited to a small amount of storage, and the fully dried onion is mixed into fine sand and mud to make a kilogram of adobe, which is piled up in a ventilated and dry place after drying, and the cherry blossoms should pay attention to rain and moisture. When the weather is cold, it is anti-freezing, and when the adobe is found to be dry and cracked, fill the crack with tidal soil in time.

Dry storage: Dry the green onions for 2 3 days, shake off the soil on the roots, remove the diseased and injured plants, and when they dry for seven days, tie them into about 1 kg of green onions, and the roots are downward, and they are placed in a dry and ventilated place one by one. Micro-frozen storage method:

Dig a shallow trench 10 20 cm deep and 1 2 m wide. The dried green onions are packed into bundles of 7 10 kg and stored in vertical rows in the ditch. At the beginning of storage, the upper part of the green onion bundle is open, and the green onion leaves are turned 1 time a week to dry the green onion leaves.

Dry storage:Dry the green onions for 2 3 days, shake off the soil on the roots, remove the diseased and injured plants, and when they dry for seven days, tie them into about 1 kilogram of green onions, and place them in a dry and ventilated place one by one.

Micro-frozen storage method:Dig a shallow trench 10 20 cm deep and 1 2 m wide. The dried green onions are packed into bundles of 7 10 kg and stored in vertical rows in the ditch.

At the beginning of storage, the upper part of the large green onion bundle is open, and it is turned once a week to dry the green onion leaves.

False plant storage god auspicious storage:Dig a shallow flat pit in the yard or in the ground, remove the green onions harvested before the beginning of winter, remove the wounds and diseased plants, bundle them into small bundles, plant them in the pit, and bury the white part of the green onion root with soil. After buriing, water with large water to increase soil moisture, promote the germination of new roots, slow down the drying of green onion leaves, and prolong the preservation time.

Cold storage storage method:Bundle the green onions without pests and diseases and disabilities into bundles of about 10 kilograms, put them into boxes or baskets, and put them in the cold storage for stacking and storage. Keep 0 l in the warehouse, and the relative humidity is 80% 85%.

During storage, it is necessary to check regularly and remove the rotten and spoiled green onions in time.

How to preserve shallots.

1.Refrigerated preservation.

This step is not directly put into the refrigerator to refrigerate the year, but you need to clean the shallots and dry the surface of the water naturally, and then find a clean paper, put the shallots neatly, wrap the shallots in paper, and then wrap them in plastic wrap or plastic bags outside, so that they can be stored in the refrigerator and cold room, and you can take as much as you eat, and the rest can still be wrapped and refrigerated.

What needs to be paid attention to here is that the cleaned shallots must be dried on the surface, without obvious water droplets, and the shallots must be sorted out, and there should be no obvious green onion leaves being folded, otherwise it will affect the preservation time, so that it can be stored in the refrigerator for a month and will not be bad.

2.Cryopreservation.

Freezing is the best way for us to preserve food, and the same is also suitable for preserving chives, we can remove the root of the shallots, wash them, dry the surface moisture, and then cut them into green onions and put them in a plastic bag, so that they are put into the freezer compartment of the refrigerator to freeze them, it is best to take them out for 1 hour and shake them slightly, and then continue to freeze and preserve them to prevent them from freezing into pieces.

This method can save the green onion for a year is also emerald green, but it is not recommended to really keep it for so long, you can eat it in a short time, and after taking it out and using it, the rest should be put back in the refrigerator in time to prevent the green onion from rotting after thawing, which is why the green onion is cut into chopped green onions and then frozen, this method is also suitable for preserving ginger, the same should be cut into slices and then frozen, use as much as you want, and get off the pot in time.