In winter, cucumbers are stored on the balcony, and the cucumber skin is covered with a layer of whi

According to the above knowledge, cucumbers are stored on the balcony in winter, and the cucumber has white mucus on the outside, and the inside is quite good, so it is best not to eat it. Because there is white sticky matter on the surface of the cucumber, it generally means that the cucumber has been placed for a long time, and it has been obviously rotten, and the taste will also change to a certain extent, and even accompanied by a foul smell. Such cucumbers will breed a lot of bacteria or mold, and after eating, you may have nausea, vomiting, abdominal pain, diarrhea, loss of appetite, fever and a series of uncomfortable symptoms, which are harmful to human health.

Therefore, when storing cucumbers, you should choose fresh, undamaged cucumbers and take the right preservation methods, such as wrapping them in plastic wrap and placing them in the refrigerator, to keep them fresh and hygienically safe. Before eating, you can wash the surface of the cucumber with clean water to ensure hygiene and safety.

Don't worry, you can eat it.

If it's pickled cucumbers, see how much cucumber you have, and how much salt do you put in the cucumber? Generally, before pickling cucumbers, you need to dry the cucumbers for two days, and then use salt and boiling water to make brine, and then put the dried cucumbers neatly into the brine, in addition to the need to take out the melon strips to bask in the sun every day, and then put the cucumbers into the brine at night, remember that the brine should not pass the cucumber, otherwise it will be bad, and you can not add boiling water or cold water halfway, you need to re-put the old brine into the pot and boil over high heat. I don't know which method you pickled, it could be on the mold.

Let's see what others have to say.

The surface of the cucumber becomes sticky because the cucumber has spoiled and cannot be eaten again.

Summer is the season for producing cucumbers, and many people also like to eat cucumbers, but cucumbers are not easy to preserve, some people will choose to put it in the refrigerator, but not all foods are suitable for keeping in the refrigerator.

Put it in a ventilated place, put the cucumber in such a steaming drawer or vegetable basket, hang it in a ventilated and cool place, ventilate and dissipate heat, control the growth of microorganisms, pay attention to not stack it indiscriminately, this way can be stored for three to five days.

When soaking cucumbers in salt water, do not pinch the head to remove the roots, and keep the cucumber intact to avoid the loss of nutrients from the cut surface during the soaking process. In addition, cold salad should be cooked and eaten freshly, and should not be left for a long time after cooking, which will also promote the loss of vitamins.

The white gelatinous substance that appears on the cucumber is edible, and there is no problem with eating it.

This is the cucumber juice condensation that flows out of the cucumber breakage, and the cucumber gum contains vitamin B and vitamin C, which has the effects of softness, moisturizing, whitening and anti-wrinkle, and can also resist seborrhea and relieve itching.

Cucumber is a plant of the Cucumber family of the Cucurbitaceae family. Also known as courgette, cucumber. The fruit is oily green or emerald green in color, with small soft thorns on the surface.

Cucumber is sweet, sweet, cool, bitter, non-toxic, and enters the spleen, stomach, and large intestine; It has the effect of removing heat, diuretic, clearing heat and detoxifying; Indications for polydipsia, sore throat, burning eyes, fire burns. There is also a ** effect.

Cucumbers are rich in protein, sugars, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. In addition, cucumbers can also be beautified: cucumbers are peaceful and dehumidifying, can astringent and eliminate wrinkles, and the effect is especially good for darker people.

It's best not to eat it.

Now vegetables and fruits** are more sufficient, or be cautious of eating frozen fruits and vegetables. "The taste of frozen fruits and vegetables will change, and it is very unpalatable. Fu Jinru said.

Oranges, tangerines, cucumbers, and other fruits and vegetables are easy to freeze, and in the case of oranges, the fat from the skin seeps into the pulp, and the taste becomes bitter.

In addition, eggplants and tomatoes have their own suitable temperatures, and if they are frozen, they will destroy their plant tissues. The nutrition of frozen fruits and vegetables will be greatly reduced, and vitamins, amino acids and other components will be oxidized and lost.

There are also some vegetables that, once frozen, may also produce substances that are harmful to the human body. For example, cabbage, beans, etc. New experimental studies have found that cabbage will contain higher nitrite and nitrate after being frozen, with nitrite content exceeding 25 milligrams per 100 grams of frozen cabbage, and people may experience symptoms such as dizziness, nausea and vomiting after eating.

Therefore, when buying fruits and vegetables, people should learn to distinguish which fruits and vegetables are frozen and spoiled. If the tomato has been frozen, the skin will be very shiny, and it will feel hard when pinched by hand. When buying tangerines and oranges, there is no better way to identify them than to taste them, and if they have a bitter taste, it is best not to buy them.

In cold weather, avoid buying fruits and vegetables in the open-air market, and it is best to go to the indoor wet market or supermarket.

Don't worry, you can eat it.

If it's pickled cucumbers, see how much cucumber you have, and how much salt do you put in the cucumber? Generally, before pickling cucumbers, you need to dry the cucumbers for two days, and then use salt and boiling water to make brine, and then put the dried cucumbers neatly into the brine, in addition to the need to take out the melon strips to bask in the sun every day, and then put the cucumbers into the brine at night, remember that the brine should not pass the cucumber, otherwise it will be bad, and you can not add boiling water or cold water halfway, you need to re-put the old brine into the pot and boil over high heat. I don't know which method you pickled, it could be on the mold.

You're not stealing your mom's boyfriend anymore, that mucus hehe.

It's caused by a freeze and a melt, if it's just the epidermis, you can eat it if you remove the skin, but don't eat it if it's like this from the outside to the inside.

The sticky surface of cucumber is a phenomenon of a large number of microorganisms breeding, and it is also a sign of contamination, so please do not eat it.

<>1. The cucumber is sticky in the refrigerator because the cucumber has been frostbitten by the old finger, turning black, soft, and smelly.

2. Cucumber has a high yield and a large water demand. The suitable soil moisture is 60% 90%, the water at the seedling stage should not be too much, the soil moisture is 60% 70%, and sufficient water must be supplied at the fruiting period of Hexian, and the soil moisture is 80% 90%. The suitable air relative humidity of cucumber is 60% 90%, and the relative humidity of the air is too large, which is easy to develop and reduce yield.

1. The cucumber is sticky in the refrigerator because the cucumber has been frostbitten, blackened, soft, and tasteless.

2. Cucumber has a high yield and a large water demand. The suitable soil moisture is 60% 90%, the water at the seedling stage should not be too much, the soil moisture is 60% 70%, and sufficient water must be supplied during the fruiting period, and the soil moisture is 80% 90%. The suitable air relative humidity of cucumber is 60% to 90%, and excessive air relative humidity is easy to develop diseases and reduce yield.

How do you keep old cucumbers to keep them for winter?

1. Tank storage.

Add 10-12 cm deep water to the cleaned tank, place a wooden frame 3-4 cm from the water surface, lay a wooden board on the shelf, and then lay a layer of clean sack pieces on the wooden board, and then place the selected cucumber fruit stalk outward, place it in a circle along the side of the cylinder, and place it until it is 9-10 cm away from the cylinder mouth, so that the center of the cylinder forms a hole to facilitate ventilation up and down. The mouth of the cylinder is sealed tightly with kraft paper and tied tightly with a rope, and finally the cylinder is placed in a cool place.

2. Cellar storage.

Pack the selected cucumbers into cartons, about 15 kg per box, and then stack the boxes in a permanent vegetable cellar or soil cellar; Or spread a layer of straw at the bottom of the cellar, and then put the cucumbers on top of each layer, separated by two straws between each layer. After the cucumbers are stacked, the height of the pile should not exceed 60-70 cm. Seal with plastic film.

After entering the cellar, check once every 5-7 days, and pick out the rotten melons and discolored melons to avoid infection of good melons. This method is suitable for storing large quantities of cucumbers.

3. Chinese cabbage is buried and stored.

Remove the cabbage heart leaves, bury the moderately ripe cucumbers in the position of the Chinese cabbage heart leaves, cover and seal tightly with Chinese cabbage leaves, and put them in the cabbage cellar and store them in the same cellar as the cabbage. This storage method can maintain the moisture, color and quality of cucumber well, and is a better method of storing cucumbers at home, but it is not suitable for storing cucumbers in large quantities.

Cucumber (scientific name: Cucumis sativus L.).Cucurbitaceae annual creeping or climbing herbaceous plants.

The stems and branches are elongated, furrowed, and covered with white rough bristles. The tendrils are thin. petioles slightly rough, with rough bristles; Leaves broadly ovate-heart-shaped, membranous, lobes triangular, toothed.

Monoecious. Male flowers: constant clusters in leaf axils; peduncles slender, slightly pubescent; The corolla is yellowish-white, and the corolla lobes are oblong-lanceolate.

Female flowers: solitary or sparsely clustered; peduncle stout, pubescent; The ovary is rough. The fruit is oblong or cylindrical, yellow-green when ripe, and has a rough surface.

Seeds are small, narrowly ovate, white, without edges, and nearly acute at both ends. Flowering and fruiting period in summer.

It is widely cultivated in various parts of China, and in many areas there are greenhouses or plastic greenhouses; It is now widely cultivated in temperate and tropical regions. Cucumber is one of the main summer vegetables in China. The stems and vines are medicinal, anti-inflammatory, expectorant, and antispasmodic.

Old cucumbers can basically not be preserved until winter, its shelf life is relatively short, in order to be able to eat fresh in winter, you can pick more tender cucumbers and pickle them, old cucumbers are more difficult to preserve.