What vegetables can be cooked in a week in summer

Overnight dishes were not good.

According to scientific determination, some overnight vegetables, especially overnight green leafy vegetables, not only have low nutritional value, but also produce disease-causing nitrite. The amount of nitrite in stored vegetables increased with the extension of storage time and the increase of temperature, while the increase of nitrite was less if the vegetables were refrigerated in the refrigerator (2-6 degrees Celsius). It's winter, and some families think that the weather is cold and leftovers don't need to be put in the refrigerator, which is also wrong.

Now, the widespread use of refrigerators in cities has reduced the nitrite content of people's intake from food, but it does not mean that vegetables can be put in the refrigerator with complete confidence; Over time, the nitrite content will still increase. It is worth mentioning that the amount of nitrite produced by different types of vegetables under the same storage conditions is not consistent. In general, stem and leaf vegetables are the highest, melon vegetables are slightly lower, and root and cauliflower vegetables are in the middle.

Therefore, if you buy different kinds of vegetables at the same time, you should eat stems and leaves first, such as Chinese cabbage, spinach, etc. If you are going to cook more vegetables and eat them hot the next day, you should try to make less stem and leaf vegetables and choose melon vegetables.

Summer vegetables are generally not easy to preserve for a long time, but certain preservation measures can be adopted:

1. Spinach, chrysanthemum, bok choy and other leafy vegetables: you can spray some water on the leaves first, then wrap them in a napkin, put them in the refrigerator freezer, and place them upright with the roots facing down. This not only ensures that the moisture of the vegetables is not lost, but also prevents them from rotting when they are wet.

2. Broccoli: Cut into small pieces, blanch them slightly with water, drain them and let them cool, put them in a plastic bag and put them in the freezer for freezing.

3. Leeks: Soak in water: Tie up fresh and neat leeks with string, and put them in a basin of water with the roots facing down, which can be kept fresh for 3 to 5 days.

4. Lettuce: It is easy to become soft and discolored, you can take off the cabbage sum first, then dip the paper towel in the wet and start it, stuff it into the lettuce heart to let the lettuce absorb water, and then use a plastic bag to pack the lettuce and put it in the refrigerator to refrigerate.

5. Mushrooms: soak in salt water: remove the debris at the root of fresh mushrooms, soak them in 1% salt water for 10 to 15 minutes, drain them after removing them, and put them in plastic bags to keep them fresh for 3 to 5 days.

6. Eggplant: The cut eggplant can be soaked in water before putting the liquid, and then taken out before going to the pot.

Green vegetables can be stored in the refrigerator for 5 days and are not rotten, but they are edible, but they are not so nutritious.

It is best to wash vegetables before putting them in the refrigerator. This is because there is a lot of dirt in the vegetables that hide parasite eggs and other bacteria. It is unhygienic to buy groceries directly in the refrigerator.

It is best to wrap it in a plastic bag, wash it and put it in the refrigerator, which can also save time for the next cooking.

However, it should be noted that it is best to control the moisture of Bu Youhu Hao Sakura after washing the vegetables and then put them in the refrigerator, so as not to cause the vegetables to rot due to excessive moisture.

Fresh vegetables should not be kept in the refrigerator for more than 3 days.

Although vegetables look fresh in the refrigerator, the nutrients in them will be lost, so they should be eaten as soon as possible, preferably within two or three days.

Peppers, green peppers, bell peppers, onions, cauliflower, sweet beans, peas, celery, etc.

Vegetables ripened in summer include cowpeas, loofahs, eggplants, bitter gourds, tomatoes, winter melons, etc. Summer is the hottest season of the year and the most vigorous season for plant growth, as there is plenty of light and rain in the summer. In summer, it is best to use bitter vegetables, because bitter vegetables contain ammonia selling base acids, bitters, etc., which have the effects of dispelling heat and relieving heat, antibacterial and anti-inflammatory.

It is usually cooked in 1 to 2 minutes over high heat.