Improper storage of vegetables is easy to grow mold and sprout, how to preserve the freshest vegetab

You can wet the kitchen paper and wrap the leafy vegetables in an upright position with the stem facing down in the refrigerator to slow down the loss of water and lock in freshness.

1. Leafy vegetables: use "paper" to retain vegetable moisture. Leafy vegetables usually do not last long, and if they are refrigerated directly in the refrigerator, they will quickly turn yellow and the leaves will be wet and rotten.

It is important to retain water while avoiding leaf rot. The easiest way is to use old newspapers, spray the leaves with water, and then wrap them in newspapers, and put them in the refrigerator with the stems facing down in an upright position, which can effectively extend the storage time and retain the freshness. 2. Garlic is a spicy vegetable, including green onions, ginger, and chili peppers, which are mostly condiments, and it is best to maintain their original appearance when preserved.

Put it in a mesh bag and hang it in a cool and ventilated place indoors. 3. Tomato preservation: select tomatoes with intact, good quality, and five or six medium ripeness, put them into a plastic food bag, tie the mouth tightly, place it in a cool place, open the bag once a day, and ventilate for about 5 minutes.

Using old newspapers, spray some water on the leaves, then wrap them in newspapers and put them in the refrigerator with the roots facing down in an upright position (if you put them horizontally, the vegetables will use a lot of energy to restore the original state when they were grown, so the vegetables that are placed horizontally are more likely to turn yellow.) When placed vertically, the chlorophyll, nutrients and water content of vegetables are better than those stored horizontally, and the longer the storage, the greater the difference) But it should be noted that if there are water droplets on the vegetables, they are easy to rot, so first put the vegetables in a ventilated place to dry them slightly or gently wipe off the moisture.

As for vegetables that are kept at room temperature, they should first be packed in 2 3 layers of newspaper and stored in a cool place. Also, remember not to soak the food in water or place it in a windward place to avoid losing vitamin C.

2. Put the bulb leafy vegetables horizontally, and the bulb leafy vegetables include Chinese cabbage, cabbage, lettuce and mustard greens. Spoilage of bulb vegetables begins in the heart, and slight spoilage is often imperceptible to the naked eye. Put the bulb leaf vegetables upside down or horizontally, so that the roots do not touch the curved surface, the outer layer of leaves is cold-resistant, touch-resistant, can play a role in protecting the cabbage, and the outer layer of yellowed leaves can be torn off when eating.

Not all vegetables are suitable for refrigeration, generally speaking, vegetables with more sugar and harder and thicker skin, such as sweet potatoes, lotus roots, radish, taro, potatoes, etc., are more suitable for storage in a cool place, and are more likely to spoil or sprout when put in the refrigerator.

However, when stored at room temperature, these vegetables are also different, such as green onions, carrots and other vertical resistance with soil, which can be buried in the soil of the flower pot to expose the leaves, and they can be stored for a longer time; For example, potatoes, onions, garlic, shallots, etc., can be put directly into a mesh bag or a plastic bag with ventilation holes without cleaning, and put them in a dark place. However, if you insist on putting the potatoes in the refrigerator, you can also wrap them in newspaper and put them in a sealed bag before refrigerating, and put an apple in the potatoes at the same time, because the apples release a type of ethylene that ages other fruits and vegetables, so it can prevent the potatoes from sprouting to a certain extent.

Vegetables such as green beans and cowpeas can usually be stored for 3 days directly in a plastic bag or plastic bag, but after a long time, coffee-colored spots will gradually appear, which is unsightly. If you want to keep them longer, it's best to wash them, blanch them in salt water, drain them, and freeze them in the refrigerator. However, remember to drain the water so that the frozen beans don't stick together.

In addition, it is better to wash and then cut fruits and vegetables, otherwise there will be a lot of nutrient loss.

1. For leafy vegetables, such as spinach, greens, oily wheat cabbage, etc., first remove the yellow leaves and rotten leaves inside, and then wrap the vegetable roots with kitchen paper, put them in a fresh-keeping bag, and put them in the refrigerator.

2. Root vegetables such as carrots, lettuce, sweet potatoes, onions, etc., do not need to be put in the refrigerator, directly wrapped in plastic wrap and placed in a cool and ventilated place. When you store potatoes, you can put an apple in the bag, which can delay the germination of potatoes, and then put it in a ventilated place.

3. Fruits and vegetables such as tomatoes, put his ground down, store them at room temperature, everyone should not gather when they are placed, and each one should be kept at a distance. Cucumbers, peppers and other vegetables should first be dried from the water, then put them in a plastic bag and put them in the refrigerator.

4. Mushrooms should be dried with water on them and put them in paper bags, choose paper bags because they have better air permeability than plastic bags, and then put them in the refrigerator to refrigerate.

5. Seasonings, garlic and ginger can be directly placed in a cool and ventilated place, and we can put coriander and green onion in a water bottle to raise it.

1. Keep green vegetables dry, and if you're not ready to consume them right away, don't rush to wash them. Because it is difficult to dry the cleaned dishes thoroughly, it is easy for bacteria to grow when it is wet.

2. Give enough space for vegetables and don't wrap them tightly so that the air can circulate. Many fruits emit ethylene gas, which acts as a ripening agent and eventually causes the fruit to rot. So ideally, put the vegetables in a plastic bag – that's a trick – and then use a pin to prick about 10 holes around the plastic bag so that the vegetables will stay fresh for longer.

3. Vegetables love paper towels, paper towels can absorb the moisture on the surface of vegetables, wrap vegetables in paper towels and then put them in plastic bags for storage, but remember that plastic bags should not be sealed. Alternatively, wrap the vegetables and put them in the fruit and vegetable box in the refrigerator, but with a towel underneath the fruit and vegetable box.

Seal in plastic wrap and place in the refrigerator.

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

2. Broccoli: Cut into small pieces, blanch them with water, drain them and let them cool, put them in a plastic bag and put them in the freezer for freezing. Note that broccoli should not be overcooked, otherwise it may rot.

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 3-5 days.

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

5. Most vegetables are best stored in the refrigerator. But during the festival, a large number of vegetables, due to the limited space of the refrigerator, it is impossible to put all the vegetables in it. In this case, you can put the ones that are prone to spoilage in the refrigerator first.

6. Vegetables that do not need to be refrigerated include root vegetables such as lotus root, taro, potatoes, and radish, while ginger and carrots with soil can be buried in the soil of the pot to expose the leaves, which can be stored for a long time. Coriander (coriander) can be poured with a small round pot of water, and then the coriander is inserted into the water like a flower arrangement, and the water can only be stored for about a week as long as it extends beyond the roots. Potatoes and other potatoes can be stored for several months by putting them in a mesh bag or plastic bag with ventilation holes and storing them in a dark place.