In the past few days, the temperature has suddenly warmed up, and the seasonal ingredients have been hoarded at home, and if you suddenly encounter the situation of germination, the good food will become "wet garbage" if you are not careful.
After germination of food, some will produce harmful toxins to the body, eating it will cause food poisoning, so you must be careful before cooking, so as not to harm health, destroy a good mood after a full meal.
Don't panic, what can be eaten, what can not, today to help you explain clearly, so that you can clearly and at ease stockpile goods.
Sprouted? You can also eat!
First of all, we need to understand that germination is the natural growth of crops, and some foods will be doubly nutritious after germination.
soybean
After sprouting soybeans, vitaminS A, E, C, B are more abundant, carotene and vitamin B2 will be multiplied, which is quite rich in nutritional value. However, it is best to eat it within 2 to 4 days after germination.
Soybean preservation method:
Store at room temperature for about 1 to 2 months, put into a sealed jar, and place in a cool and dry place;
Refrigerated for about a few months, packed into sealed jars, plastic bags, put in the refrigerator refrigeration, if you can effectively prevent moisture mold, can be stored for half a year.
mung bean
After germination, mung beans have become our common mung bean sprouts, which can not only be eaten, but also rich in vitamin A, vitamin B1, vitamin C and trace elements such as potassium, calcium, and iron. After the mung beans sprout, it is recommended to eat them within 2 days.
Mung bean preservation method:
Room temperature preservation for less than 1 month: put into a plastic bag and put it in the refrigerator to prevent moisture;
Refrigeration/Cryopreservation: If it is sun-dried mung beans, they can be placed in sealed tanks to prevent moisture and can be left for 1 year or more.
pea
After pea germination, it is a common pea seedling in vegetable salad, which is rich in carotene, vitamin C and dietary fiber, and is a vegetable with high nutritional value. It can be stored for about 2 or 3 days.
Preservation method of peas: boiling water with salt, pouring peas, turning the heat to low and cooking for 3 minutes, let the peas sit to cool, and then drain the water into a plastic bag, frozen can be stored for up to 1 year.
Sprouting can be eaten, but the flavor is not good
Garlic
After germination, garlic, sulfur-containing compounds are elevated, will provide ingredients for the body's antioxidants, thereby helping healthy cells resist the destruction of free radicals, improving antioxidant capacity and immunity, and also helping metabolism. Therefore, the nutritional value of garlic is higher after germination, but the flavor will be affected.
How to preserve garlic:
After the garlic is bought, it is peeled and processed, and the whole or sliced, chopped and frozen in a bag is stored for up to half a year.
onions
How to save:
Store at room temperature for about 1 month: packed with a poked paper bag/mesh tape and placed in a cool and ventilated dry environment;
Freeze for about 3 months: Chop the onion, seal it in a plastic bag, try to drain the air and freeze it in the refrigerator.
ginger
Most of the ginger bought outside has bud eyes, and the ginger that grows sprouts is usually coarser in fiber and slightly dry, so it is recommended to eat it as soon as possible.
How ginger is stored:
Ginger can be sliced, striped or finely chopped, and frozen in a bag, which can be stored for about 6 months.
carrot
Although carrots do not produce toxins after germination, their sweetness and nutritional value are reduced, and it is recommended to consume them as soon as possible.
How carrots are stored:
Store at room temperature for about 1 week: wrapped in newspaper and placed in a cool and ventilated place;
Refrigerate for about 3 weeks: wipe dry, cut off the leaves, wrap in newspaper, refrigerate.
Cryopreserve for about 2 months: Cut into strips and put in a plastic bag for cryopreservation.
sweet potato
After the sweet potato sprouts, the root of the bud can be eaten, but the sweet potato will lose a lot of water and nutrients, it is recommended to eat as soon as possible.
Preservation method of sweet potato:
Room temperature preservation: put the sweet potato in a basket, placed in a cool dry and ventilated place, can be stored for 1 month in winter, about 10 days in summer;
Cryopreservation: Peel and cut the sweet potatoes into pieces, soak them in salt water to prevent them from darkening, then rinse them with clean water, drain them and freeze them in a plastic bag.
Sprouting is toxic! Can't eat
potato
Potatoes will produce harmful alkaloids to the human body after germination, such as dragon sunflower, etc., can not be removed by high temperature cooking, if eaten by mistake, there will be nausea, vomiting or diarrhea and other symptoms, which will cause unconsciousness, and it is best to discard.
How to save potatoes:
Room temperature of about 15 to 30 days: after the mud on the potatoes is patted off, wrapped in newspaper one by one, or wrapped in dark paper bags, avoiding direct sunlight, and placed in a cool and ventilated place;
Cryopreserve for about 1 month or more: peel and cut into pieces, add a little white vinegar and soak in water for 5 minutes, then rinse with clean water, drain and wipe off the surface water, put in a plastic bag and freeze in the refrigerator.
Don't worry about hoarding more vegetables, first save it in the safest way after buying it home, prepare for moisture, and eat a bite of freshness