Today, when the epidemic is normalized, learning to stock up on vegetables is a must-have skill for us. It is said that the family has a hoarding of food and is not panicked, but hoarding vegetables also pays attention to "tactics", how should different types of vegetables be hoarded? Captain Whale has sorted out the strategy of hoarding vegetables and taking you to learn how to keep vegetables fresh!
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Today, when the epidemic is normalized, hoarding vegetables is an essential skill to cope with reality. But if you hoard less vegetables, you don't feel safe, and you can't eat too much to eat and waste.
What is the best dish to stock? Today I will give you a "nanny-level tutorial", everyone put it away!
Hoarding babysitter-level tutorials
What fresh ingredients to buy?
1. Rhizomes
Root vegetables include white radish, carrot, yam, onion, etc., this type of vegetable has relatively little moisture content and is easier to preserve, can be simply wrapped with plastic wrap, placed in a place without heating or air conditioning, eat for a week is no problem.
Potatoes are also root vegetables, but the recent increase in temperature in Guangzhou, potatoes are easy to germinate, and the content of solanine in sprouted potatoes will rise sharply, which is easy to lead to poisoning. Therefore, hoard less potatoes, and at the same time remember: sprouted potatoes cannot be eaten!
2. Leafy vegetables
Leafy vegetables such as spinach, oil wheat, and Chinese cabbage are the least storable. Such vegetables should be eaten as soon as possible after they are bought, or put in the refrigerator to keep them fresh.
It should be noted that before putting it in the refrigerator, it should be air-dried on the surface and wrapped in plastic wrap, and not placed close to the inner wall of the refrigerator to avoid frostbite of vegetables.
3. Melons and fruits
Melons and fruits and vegetables such as beans, cucumbers, winter melons, green peppers, etc. are slightly less resistant to storage, and can be stored in a cool place indoors for about 3~5 days, or packed in plastic wrap or plastic bags, and put in the refrigerator to keep fresh.
4. Meat
In terms of types, you can try to buy pork, beef, chicken and other meats, which can ensure the diversification of diet. Seafood, fresh shrimp can be directly packaged and frozen, fish need to be cleaned and washed before packaging and freezing.
But when stockpiling vegetables, you should also pay attention to their shelf life:
3-5 days: rape, broccoli, spinach
About 5 days: cabbage, lettuce
About 7 days: cauliflower, lettuce, lotus root, cucumber, corn, beans
7-14 days: Carrots, white radish, enoki mushrooms, tomatoes
January-February: potatoes, pumpkin, sweet potatoes, purple potatoes, onions, yams
The shelf life of fresh vegetables is short, so you can properly prepare some dried vegetables, such as dried beans, dried plum vegetables, etc., which can basically be restored to their original state after soaking in water, and can ensure the daily intake of vitamins and other nutrients.
So the question is, is there any way to make vegetables more "fresh"?
Guide to keeping ingredients fresh
How to properly make food stand by for a long time
Captain Whale also sorted out the "4 major preservation tactics" for everyone, taking you to see a very new preservation method!
1. Kitchen paper absorbent method
Vegetables that have just been bought are often moist. The more moisture, the more perishable it is, such as green leafy vegetables.
At this time, you can choose to use absorbent kitchen paper to absorb excess water, wrap the roots, and then wrap them with plastic wrap, and refrigerate them in the refrigerator, which can be kept fresh for 2-7 days!
2. Room temperature interval storage method
Potatoes, carrots, sweet potatoes, onions, yam and other root ingredients are the king of tolerance, generally can be dried without the refrigerator, wrapped in paper towels or newspaper after drying, absorb excess water, and put in a dark place.
If there are tasseled and whiskers on the surface of carrots, they need to be removed, because these will consume the water and nutrients of the carrots; Potatoes can be placed in a dark and ventilated place, and an apple can also be placed to inhibit potato germination. But beware, sweet potatoes and potatoes cannot be put together!
3. Squeeze dry water preservation method
Fresh mushrooms are prone to moisture during storage and are relatively easy to spoil, so they need to be eaten as soon as possible after purchase.
It can also be stored in bagging or wrapping plastic wrap, and it should be noted that it cannot be completely sealed when storing, and it is necessary to leave pores, otherwise it will become sticky and easy to mold.
If you want to extend the storage, you can dry the moisture, or soak in salt water and squeeze out the water, and then put it into a plastic bag to refrigerate, which can be stored for about ten days.
4. Air Blocking Law
The focus of meat preservation is to block air, seal and preserve, and do not thaw repeatedly. Meat stored fresh can only be stored for 2-3 days, and if you want to extend it, you must freeze it while fresh.
Large pieces of meat need to be divided into several portions according to the daily consumption amount, and each serving is a one-time serving amount. In this way, only 1 part of thawing is required each time, avoiding the loss of flavor and nutrients caused by repeated thawing, and also avoiding the breeding of microorganisms.
Quickly collect it in case you need it ~ Learn the above points, and my mother will no longer have to worry that I will starve ~
I am Captain Whale, welcome to follow me, dedicated to sharing practical life tips, safety encyclopedia knowledge.