How to store the cut vegetables, and how long can the vegetables be stored in the refrigerator after

1. How to preserve the cut vegetables:

Method 1: Soak the washed cabbage in water, add a pinch of salt, and add some ice. Soak for a minute or two. After that, pour out the water, cover the dish with a glue, and finally put some ice on the glue and put it in the refrigerator.

Method 2: Leafy vegetables usually cannot be stored for a long time, if they are directly put into the fresh-keeping cabinet for refrigeration, they will soon turn yellow, and the leaves will be wet and rotten. The most leafy part of this type of vegetable 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, then wrap them in newspaper and put them in an upright position with the stems facing down in the crisper and vegetable fresh-keeping compartment.

Second, the harm of vegetables overnight

1. Nutrients in overnight vegetables will be lost, and nitrite can also be produced. Everyone knows that nitrite can cause disease. If it is stored for longer and at higher temperatures, the more nitrite will be produced; Frozen storage will increase nitrite less, but long-term consumption will also be bad for the human body.

2. The amount of nitrite that can be produced for different types of vegetables is also different. Stem-and-leaf vegetables produce the most nitrites. Therefore, in daily life, we should avoid storing stems and leaves for a long time, and the nitrite produced by vegetables such as tomatoes and eggplants is relatively small, and can be frozen and stored if necessary.

Cut vegetables, need to control the moisture, put in the crisper box, or put it on the plate and cover, the plastic wrap is in a vacuum state, put it in the refrigerator and refrigerate, so it's good, if people are the No. 7 dish, it can't be kept for too long, it needs to be eaten within a week, this is a way to preserve fresh vegetables, of course, there are various ways, such as pickling cabbage, putting salt and other kinds of it, that is called kimchi.

Cut vegetables are best stored in. It is fine to put it in a cool place or in the freshness layer of the refrigerator.

But it is best to eat as much as you want and cut as much as you want, and eat first and buy first. Cash is the first thing to keep it fresh.

The cut dish, its preservation method, first of all, to dry it, dry the water, and then put it in the refrigerator to eat.

Seal it in a plastic bag and refrigerate it, or put it in a sealed box and refrigerate it.

Cut, a good dish should be sealed with plastic wrap, and he basically will not change.

Wrap the cut in plastic wrap and refrigerate.

The oxidation period of different vegetables is different, and generally vegetables with leaves, if you add plastic wrap, you can keep them for 3-4 days.

If it is a root and fruit vegetable, the preservation time will be longer; Radish with plastic wrap for 2 weeks is no problem; One and a half weeks in Xihong City is also possible. Some are not necessary to put in the refrigerator, such as potatoes, etc. Potatoes and in general, try to eat all the vegetables you bought on the day, and put them in the refrigerator only if you can't finish them.

Some grocery shopping is inconvenient, buy two or three days at a time, and put it in the refrigerator to keep it fresh. How long can vegetables be stored in the refrigerator depends on the type of vegetables, such as fresh green leafy vegetables can generally be stored for a week, and vegetables such as shallots, turnips, and potatoes can also be stored for a long time.

Food Storage Precautions:

Fresh vegetables, leeks, garlic, coriander, cucumbers, peppers, celery, lettuce, rape, spinach, chrysanthemum, leaf diameter vegetables are packaged with old newspapers, which can be stored for a long time, and it is no problem to pack them for a week or even two weeks. Onions, radish, potatoes, and carrots can be left for a long time, just pay attention to the potatoes not sprouting. The cabbage that is in the heart of the stove can also be put for a long time, and the outer skin can be peeled off depending on the situation when eating.

When buying tomatoes, pick hard and green ones, and you can leave them for a week. Do not put vegetables in plastic bags in the refrigerator, they are easy to rot. Don't put garlic and green onions in the refrigerator.

Mung bean sprouts and soybean sprouts are prone to spoilage and are eaten within a day or two. <>

Wait until the water is completely drained before sealing and placing in the refrigerator.

A humid environment is a "hotbed" for bacteria to breed, and vegetables are washed and put in the refrigerator, which is easy to increase the humidity in the refrigerator and create favorable conditions for bacteria to multiply.

In addition, there will be a layer of wax on the surface of fruits and vegetables to protect them from microorganisms, but washing will destroy this layer of wax, making it easier for bacteria to enter the inside of fruits and vegetables and cause deterioration, so it is best not to wash fruits and vegetables if they are ready to be stored in the refrigerator after they are bought.

If you feel that the roots are too dirty, you can cut off some of the soiled roots slightly and store them in a box. If you must wash it, wait until the water is completely drained before sealing it in the refrigerator, and wash the washed fruit again after taking it out of the refrigerator, because nitrite may be formed on the surface during storage, and washing can remove it.

When sealing, consider a crisper or bag, or try kraft paper, as it is highly absorbent and can absorb the water that has evaporated from fruits and vegetables and return it to them.

Of course, you can put it on a plate, and seal it with freshness for a week.

1.Leafy vegetables: After buying, remove the stale dead leaves and rotten leaves to avoid bad leaves affecting the fresh and healthy vegetable leaves; Then soak the kitchen paper and squeeze out the excess water, start to wrap the vegetables upwards along the root of the vegetables, and put the wrapped vegetables in a plastic bag box upright, and put them in the refrigerator for refrigeration in an upright state.

2.Mushrooms: Do not wash mushrooms when you buy them, try to keep the mushroom umbrella facing down, and put some kitchen paper on the top and bottom of the crisper box and seal it for refrigeration.

3.Mushroom ingredients can be better shelf-long by opening the box for ventilation every day.

4.Vegetables with stems, such as eggplant, tomatoes, peppers, etc., are best stored with the stems facing downwards to slow down the drying of the stems to make them fresher.

5.Rhizomes: rhizomes such as carrots and yams, etc., don't wash them after buying them, the soil is their own plastic wrap, as long as you use kitchen paper towels to absorb the moisture on the surface, put it in a cool and dry place to store it.

6.Remember not to keep it in the refrigerator! Beans: Beans can be frozen if you want to keep them fresh and colorful.

7.After cleaning the ingredients that need to be preserved, use kitchen paper towels to absorb the excess water, and put them directly into a plastic bag for freezing.

8.Beans that need to be broken can be stored in the same way after they are broken with boiling water.

For vegetables such as bell peppers and purple cabbage that are prone to frostbite at low temperatures, they can be sealed with plastic wrap and plastic bags and placed in a cool, dry and ventilated place. Potatoes, yams, and other vegetables that are prone to oxidation and discoloration after being cut can be cut into slices or pieces, soaked in water, and refrigerated and eaten as soon as possible.

How to save the vegetables cut in advance

Although carrots, cucumbers, white radish, etc. are not afraid of oxidation, they are also easy to lose water and wilt and affect the taste, so they can be wrapped in plastic wrap and put in the refrigerator for refrigeration.

Mushrooms, oyster mushrooms, enoki mushrooms, straw mushrooms, etc. can also be sealed in plastic wrap plastic bags and stored in refrigeration, or can be chopped into pieces and fried into mushroom sauce for longer storage.

Fresh leafy vegetables, such as spinach and celery, can be blanched and frozen to keep them fresh, and then thawed and used to make steamed buns and dumplings.

1. It is best to cook the cut vegetables immediately, and do not leave them for more than two hours, otherwise it will easily lead to the oxidation of certain nutrients.

2. Vegetables contain a large amount of vitamins, which will cause the loss of vitamins if they are not properly kept fresh before eating, of which the largest loss is vitamin C, followed by vitamin B2. Vitamins are easily destroyed by oxidation in the air at room temperature, and the destruction of vitamins can be delayed by preserving the outer leaves and shells.

3. Therefore, before eating, do not peel off the outer leaves of bulbous vegetables, do not peel off the outer skin of onions and garlic, and do not peel off the pods of beans. In addition, the nitrite content in fresh vegetables is very low, and if it is stored for too long, the nitrite content will increase significantly when it decays and deteriorates.