The epidemic has been repeated, what vegetables are recommended to be prioritized for hoarding veget

The epidemic has been repeated, and the recommended vegetables for hoarding vegetables at home are cucumbers, tomatoes, bok choy, green vegetables and so on.

The new crown epidemic has been seriously affecting our lives, and many people's normal lives have been affected to a certain extent. In recent years, the epidemic has been in a state of repetition, especially at the beginning of this year, there was a large-scale counterattack of the epidemic, and many cities across the country have been affected by the epidemic, so in this case, many people are in home isolation, and this state and many people's daily food supply has become a problem, so through this repeated epidemic, many people know that they must be prepared to stock up on vegetables at home. Because at this time, fresh vegetables are already in short supply.

Now we must give priority to some vegetables that can be stored for a long time, these vegetables can be stored for a long time so that we can always have fresh vegetables to eat, so at this time we should choose vegetables like cabbage, potatoes, its storage time is very long, followed by we can stock up on some vegetables like green onions, because it can be used as a condiment in the dish, and can also be fried and eaten, so it is a food that has the best of both worlds. There are also vegetables like eggplant, we can also stock up on some, because there are various ways to cook them, and its storage time is relatively long.

Now we can also see that many blind box vegetable packages in many epidemic areas are cabbage, in fact, this kind of food can supplement the basic vitamins in our lives, and its storage time is also very long, so at this time we should give priority to vegetables like cabbage.

Although it is very necessary to cook vegetables at home, we must do what we can, and we must not let these vegetables end up spoiling because they are not eaten, which is a very wasteful behavior for this serious epidemic situation, and we must have the awareness that things are scarce and expensive.

1. Dried mushrooms and dried fungus.

Mushroom food is rich in nutrients, fiber and other trace components, and three meals a day are inseparable from a reasonable diet and the complementarity of various materials. Doctors have been advocating everyone to eat more mushroom food, because the fiber it contains can promote gastrointestinal peristalsis and speed up the excretion of balanced nutrients in the stool, especially mushrooms are dried, as long as they are stored properly, they will not deteriorate, even if they are not moldy after the expiration date, they can be eaten.

2. Sugar. Most people don't know that the shelf life of sugar is very long, if the sugar is exposed to the air for a long time and reacts with oxygen and water vapor, it is easy to form hard lumps when diluted, when storing sugar, it is placed in a sealed container as much as possible, not in contact with the outside world, the longer the time, the better the taste, and the sugar will not deteriorate, because its macromolecular chain is very hard, not easy to be corroded, even if it is hardened, it can be eaten.

3. Edible salt.

I believe that when every family cooks food, edible salt will be added to improve the color and flavor of salt, which is an anti-substance ingredient, even if it is stored for a long time, there is no rotting and mildew, and everyone buys cigarettes in life to stock up, someone adds a large number of chemicals and sodium chloride in the manufacturing process, the most effective guarantee of the shelf life, even after the date on the instructions can be used, of course, it must be stored properly.

4. Grain wine.

Alcohol is a drink that everyone often comes into contact with, and drinking alcohol can set off the atmosphere and environment, so as to communicate and negotiate business, and personnel exchanges can also enhance the relationship between people. Many families will stock up on wine, especially rural families, who prefer to drink wine made from grain.

If you can't drink it all at once, put it in a jar and seal it, which can not only prevent the invasion of harmful microorganisms, but also make the alcohol thicker in fermentation. As the so-called aroma of wine is not afraid of deep alleys, it means that aged wine is more intriguing and aftertaste, and it can be drunk with confidence even after the expiration date.

Personally, I think that in the case of such repeated epidemics, residents should take a break to stock up on small potatoes, carrots and lettuce that are rich in nutrients and are not easy to rot. Among them, lettuce itself contains a lot of dietary fiber, vitamins and some minerals needed by the human body, so it is not only easy to preserve, but also can supplement some nutrients needed by the body.

Fresh ingredients have their own "storage time".

Vegetable. Vegetables are mainly divided into leafy vegetables, rhizomes, melons and fruits, mushrooms, etc., under normal circumstances, the suitable storage temperature of vegetables is 0-10, but the storage temperature of different varieties is different.

Leaf vegetables. These vegetables are susceptible to rotting and nutrient loss. Most of the leafy vegetables are cool-loving vegetables, and the suitable temperature is 0 -2, which cannot be lower than 0.

It should be noted that green leafy vegetables must be wrapped and placed in the refrigerator, not close to the inner wall of the refrigerator to avoid frostbite, and it is best to store them for no more than 3 days.

Rhizomes. Such vegetables have relatively less water content and are easier to preserve, such as potatoes, carrots, white radish, onions, cabbage, etc.

It is recommended to clean up the surface soil, cover it with plastic wrap and put it in a cool and ventilated place in the refrigerator or home, which can be stored for about 7 days.

Fruits and melons. Tomatoes, eggplants, green peppers, etc., can usually be stored at low temperatures for 4-5 days, and tomatoes are best not to be put in the refrigerator.

Peas, lentils, etc., if there is moisture on the surface, it is easy to spoil, it is best to air dry the surface moisture and put it in the refrigerator.

Cucumber, bitter gourd, cowpea and pumpkin and other temperature-loving vegetables should be stored at about 10 and not less than 8. This type of vegetable is not suitable for keeping in the refrigerator and has a shelf life of about 5 days.

Mushrooms. Fresh mushrooms have a short shelf life, and they are stored in the refrigerator for about 3-4 days. Note: It is best to wipe the moisture on the surface of the mushroom before storage.

Fruit. Most fruits need to be put in the freezer compartment of the refrigerator. If left at room temperature, strawberries and grapes can be stored for a day or two, and apples and citrus can be stored for more than a week.

Tropical fruits, such as bananas and mangoes, do not need to be put in the refrigerator to prevent frostbite, and it is recommended to keep them in a cool environment.

Here's a storage schedule for common fruits:

Fish and raw meat.

When storing, it should be packed in advance into a quantity that can be eaten at one time and put in the freezer. It is best to isolate seafood and livestock and poultry meat, and do not leave them loose.

The following is a storage schedule for common fish, meat, and seafood:

It should be reminded that frozen fish, shrimp, turtles, and shellfish are best consumed within 4 months.

Rice, flour, beans.

These raw staple foods can be kept dry at room temperature. It is best to ventilate the rice regularly; Both flour and beans are to be sealed. If not stored properly, it is susceptible to moisture and mildew.

Here, take this step-by-step guide to stocking up on food in the fridge.

The epidemic situation is more recurrent, so if you want to cook vegetables at home, I think it is best to choose those vegetables that can be stored for a long time, such as eggplant, broccoli, lettuce, etc.

Personally, I recommend that you choose fungus, zucchini, cucumbers, potatoes, yams, beans and other vegetables.

Of course, it is better to stock up on some dry goods, all kinds of mushrooms, dried seafood, and some dried vegetables, which can be stored for a long time and taste good. The rainy season in the south is relatively long, it is best to vacuum before saving, dry goods are not easy to get damp and will not smell after vacuum, and now the small vacuum machine at home is also very cheap. I think it would be nice to preserve food this way.

During the pandemic, storing food for quarantine at home requires both the ability to maintain adequate nutrition and ease of preservation.

The following types of food can be stored:

1. Staple food: rice, noodles, flour, meat (cut into pieces and put in the refrigerator), etc., these are what we eat every day, so we can reserve them according to the number of people in the family.

2. Root ingredients: root foods such as carrots, potatoes, yams, and sweet potatoes are easy to preserve, and the nutrition is extremely high, especially suitable for the elderly and children. The nutrients of rhizomes are very high, satisfying and full, and they will not be bad when they are usually stored in a cool and ventilated place for a few months.

3.Eggs: The shelf life of eggs is almost 40 days to 60 days (under refrigerated conditions), so you can stock up appropriately according to the needs and quantities of your family.

4.All kinds of cabbage: During the epidemic, you can prepare more cabbage at home, and eating fresh cabbage also has the effect of anti-inflammatory and sterilization, especially purple cabbage, which is rich in a variety of vitamins and anthocyanins, which have excellent anti-aging effects and can also prevent cardiovascular and cerebrovascular diseases.

Cabbage is also very easy to store, and it can be kept in a cool place for several months.

5. Milk: Milk is also an indispensable food for daily life, milk is rich in protein and calcium and other nutrients, a glass of pure milk every day is beneficial to the body's reputation and health, and can also enhance the body's immunity. Choosing pure milk with a fresh date, it is not a problem to eat it for several months at room temperature after the packaged date.

If you don't go out in home isolation, you can prepare more pure milk.

In the epidemic stage, for the sake of safety, everyone still needs to go out as much as possible, and it will be better to stay at home as much as possible, as long as you go out to buy food every few days, and if possible, let others deliver them to your door, and try to buy as many as possible at a time. Some people will ask, how to place these dishes to eat healthier by buying so many at once? We can classify and store separately, at this time, the refrigerator plays a very important role, we can use the freezer and cold room of the refrigerator to make reasonable storage arrangements.

Fresh leafy vegetables are wrapped in a clean plastic bag or plastic wrap, put them in the refrigerator for preservation, the leafy vegetables are eaten within three days, the melons can be put for about a week, and some pumpkins, winter melons, eggplants and the like can be appropriately extended, 10-15 days are no problem. In this way, we can buy some greens and melons every time we buy vegetables, eat the greens first, and then eat the melons.

If you can't eat it in two days, you have to put it in the freezer, and the meat in the freezer can be stored for a long time, so this is not a problem, of course, if you want to taste better, try not to put it for so long. If the arrangement is good and the refrigerator is relatively large, even if there are many family members, you don't have to go out to buy groceries for half a month.

There is also the fact that we can't finish the dishes we usually make, and they can be stored in the refrigerator, if it is green vegetables, there is no need to store them, and if they can be eaten on the first day, they will be put in the refrigerator, and if they will take two or three days or more to eat, they will be put in the freezer. However, I still recommend that it is better not to cook too much at a time, after all, the nutritional value of the dishes in the next meal is much lower, and it is not very good for your health. People who cook regularly will be more experienced, generally not much more, and would rather have less than excessive, so that's fine.

I think it's best to put it in the fridge or in the balcony where there is no heating.

During the epidemic, each type of food that is not tolerant should be separated and wrapped in plastic wrap before being put in the refrigerator, and the vegetables should be eaten in time, which can slow down the decay of vegetables.

Put the meat in the freezer to freeze, put the vegetables on the balcony and in the refrigerator to keep them fresh, eat the vegetables that are almost fresh or not fresh first, and the fresh vegetables can be left for a while.

During the epidemic, these vegetables must be bought more for the family, with high nutritional value and enhanced immunity.