Vegetables suitable for freezing are beans, tomatoes, corn and peas. In addition to these, the remaining vegetables are only suitable for cold storage, and the cold storage time should not be too long, otherwise it will easily destroy the original taste and nutritional value of vegetables.

Beans: Take the bought beans and cook them in water until they are half cooked. Remove as much cold water as possible and let the beans cool quickly. Then put it in a plastic bag and put it in the freezing area.

Tomatoes: Wash and drain the tomatoes, and put them in the freezing area when they don't drip. When eating, take it out and wash the frost with cold water.

Corn: When buying corn, choose corn with skin and put it directly in the frozen area. The outer skin can better retain the original flavor of corn and can be steamed directly when eating.

Peas: Peel peas, boil them in boiling water for half-cooked, take them out and cool them thoroughly with cold water, then bag them and put them in the freezing area.

The main reason why most vegetables are not suitable for frozen storage is that the leaves will turn black after freezing, which will affect the taste. If you buy a lot of vegetables, you can wrap them in newspaper, spray some water and put them in the cold storage area. They can be kept for about a week, but you should eat them as soon as possible.

Some vegetables, such as pumpkin, wax gourd, bell pepper and some tropical fruits, are not suitable for storage in the refrigerator. They can be stored directly in a cool and ventilated place.