I suggest you make a plan before shopping every week, and make a simple shopping list for next week's menu, what you want to eat and how much you want to eat. Buy on demand and try not to waste.

If the shelf life of vegetables is short, buy less and eat first (for example, I mainly eat vegetables on Monday and Tuesday). Where's the fish? Buy now, eat now. I guess I can only eat it on weekends.

The shelf life of melons and roots will be slightly longer, such as cucumbers, pumpkins, corn, sweet potatoes, potatoes and onions, and some others such as eggplant, beans, green peppers, peppers, carrots, radishes and tomatoes. You can eat it later (such as Wednesday and Thursday)

You can buy some dry goods to keep: such as dried mushrooms (very fragrant, more fragrant than fresh ones), dried fungus, dried day lily, dried shrimp skin, dried shrimp, seaweed, kelp, vermicelli and so on. These have a long shelf life and can be eaten with vegetables at ordinary times.

(the nutritional value is also high), and it can also be eaten in an emergency when the fresh goods are broken.

Eggs and meat (pigs, cows, sheep, chickens, ducks and rabbits) are also necessities of home life. Just prepare the meat according to your own preferences. More or less ready. If you are not afraid of trouble, you can also prepare mung beans, red beans, soybeans, peanuts and so on. It's good to cook porridge or go with meat.

In this way, your refrigerator is not only a vegetable that is easy to deteriorate, but also can be matched with many patterns, and the nutrition is more balanced!