It's time to share the food again, hello, I'm happy!
Onions are very easy to preserve! First of all, peel the shallots, cut off the roots of the onion can be buried in the pot, planted, easy to feed, watered every day to eat "freshly picked green onions".
Green onion leaves have less moisture and can be stored longer in cryopreservation. The green onion leaves are rinsed with clean water and placed in a cool and ventilated place to dry the surface moisture, which can be stored for a longer time.
After drying the water, cut into green onions and freeze in a sealed bag or crisper box. When cooking, take it out of the refrigerator, without defrosting, just break a piece into the pot, the taste is the same as fresh.
Next is how to preserve ginger.
There are 2 ways to preserve ginger.
1: Peel the ginger and wash it, slice or chop it.
The minced ginger is divided into equal portions according to the amount you need to cook each dish, and then wrapped in plastic wrap and packed into a "small package". Take a "small package" every time you cook to prevent the ginger from sticking together when frozen, it is not easy to take!
If it is cut into ginger slices, then it is directly frozen, and the frozen ginger slices are separated by "bumping".
2. Use a small grid of silicone to freeze. You also have a small grid of frozen ice cubes in your house, right? Put a little ginger in this small grid, then pour a little cooking oil, put it in the refrigerator and freeze it, then take out each block of ginger and transfer it to a sealed bag. In this way, you can use one piece for each dish, and you don't have to put oil!
Garlic will sprout if not properly preserved! I have tried to freeze the minced garlic directly, but after the garlic is frozen, the color will change from white to yellow, and the flavor will become weaker, so it is not recommended to freeze directly! There is a way to freeze the minced garlic for a long time without changing the flavor.
That's a frozen box made of silicone. Add minced garlic to each grid, then pour in cooking oil and freeze it in the refrigerator. On day 2, take out each block of garlic and remove it from the mold, transfer it to a sealed bag and continue freezing.
Use one piece every time you stir-fry, it's very easy to use! The minced garlic is still white in color, and the flavor has not changed!
If you use garlic to stir-fry vegetables more frequently at home, you can also use a machine to crush and then put it in a small glass bottle. Similarly, if you pour cooking oil without minced garlic, you can make many bottles at a time, put them all in the refrigerator and freeze them, and take out 1 bottle to defrost when you use them. It is enough to take out 1 vial per week, which can greatly extend the storage time of minced garlic and is very convenient to use.
Next up is how to preserve leeks and coriander!
Winter leeks are expensive, and it would be a pity if they rot due to improper preservation! The most suitable way to preserve leeks is to freeze! Wash the leeks, drain them, then cut them into small pieces and freeze them, in the same way as the green onions. When wrapping dumplings during the New Year and Festival, the filling is directly mixed, without thawing, and the flavor is basically unchanged.
If you like to eat leek scrambled eggs can also be cut into sections and frozen. No need to thaw, when scrambling eggs, take out a little directly into the pot, you can eat leeks in winter, you may wish to try it.
Parsley is not suitable for cryopreservation. I tried and the frozen coriander loses its own aroma and is not recommended!
Coriander is more suitable for refrigeration. Wash the coriander you bought, soak it in light salt water for a while, then rinse it off. Place in a ventilated place to dry the surface moisture, which can extend the storage time.
The dried parsley is wrapped in kitchen paper towels, then packed in a plastic bag, sealed and placed in a refrigerator. In this way, the parsley can be stored for about 1 week.
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