How to preserve washed and cut vegetables? Many people are busy at work and get up too early in the morning, so it may be inconvenient to buy food around, so they buy a lot after work, then wash them and eat them for a week, but after a week, they find that some vegetables have gone bad, so how to save the washed and cut vegetables? Let's take a look.

How to preserve washed and cut vegetables? Method 1: soak the washed cabbage in water, add a little salt and some ice.

That's it, soak for a minute or two. Then pour out the water, cover the vegetables with glue, and finally put some ice on the glue and put it in the refrigerator.

Method 2: leafy vegetables usually cannot be preserved for a long time. If you put it directly into the fresh-keeping cabinet for refrigeration, it will soon turn yellow and the leaves will be wet.

The purpose of preserving this heaviest leafy vegetable is to keep moisture and avoid leaf rot. The easiest way is to use old newspapers, spray some water on the leaves, then wrap them in newspapers and put them in the fresh-keeping room of the fresh-keeping cabinet in an upright position with their stems down.

Second, the harm of overnight vegetables

1, nutrients in vegetables will be lost overnight, and nitrite will also be produced. As we all know, nitrite can cause diseases. The longer the storage time and the higher the temperature, the more nitrite is produced; Frozen storage will make nitrite increase less, but long-term consumption will also be harmful to human body.

2. Different kinds of vegetables produce different amounts of nitrite. The leaves and stems of vegetables produce the most nitrite. Therefore, in daily life, long-term storage of stem and leaf vegetables should be avoided. For tomatoes, eggplant and other vegetables, nitrite is relatively small, and can be frozen if necessary.

How to store vegetables for washing and cutting? When storing vegetables at ordinary times, if they are washed vegetables, it is best not to put them in the refrigerator immediately. If you have to wash vegetables, wait until the water on them is dry before putting them in the refrigerator, or wrap a layer of absorbent paper towels on the surface of vegetables, so that they can absorb water faster and keep them fresh.

If vegetables are washed, it is easy to breed a lot of bacterial substances. Generally, there is a layer of wax on the upper surface of most vegetables, which can protect vegetables from microbial harm. If they are washed, they will easily destroy this wax, which will make bacteria enter the interior and deteriorate.

Most vegetables like a cool environment. It is best to remove the rotten or yellow parts of the unfinished vegetables, put them in a clean plastic bag, tie the bag tightly, and poke a few holes at the bottom to facilitate ventilation. It can also be stored in a cool and dry environment for a long time.

Vegetables that are not suitable for low temperature, such as sweet pepper and purple cabbage, that is, vegetables that are easily frostbitten at low temperature, can be sealed with plastic wrap and plastic bags and placed in a cool, dry and ventilated place.

Potatoes, yams and other vegetables that are easily oxidized and discolored after cutting can be cut into pieces or blocks, soaked in clear water and put in the refrigerator for refrigeration, and eaten as soon as possible.

Carrots, cucumbers, white radishes, etc. Not afraid of oxidation, but also easy to lose water and fade, affecting the taste. You can wrap it in plastic wrap and put it in the refrigerator, or you can cut it into pieces and pickle it with salt and pepper water. It is best if you have a pickle jar at home. Just clean them, cut them into pieces and put them in.

Mushrooms, Pleurotus ostreatus, Flammulina velutipes, Volvariella volvacea, etc. It can also be sealed with plastic wrap and stored in cold storage, or cut into pieces and fried into mushroom sauce for longer.

Fresh leafy vegetables, such as spinach and celery, can be blanched and frozen to keep fresh, and then thawed to make jiaozi and glutinous rice balls.

There is also a large category of seasoning vegetables, such as garlic, onion, ginger and so on. These vegetables are not easy to oxidize and rot, so they can be put in clean bowls and used as soon as possible.

How to preserve washed and cut vegetables 3 1 and leafy vegetables: after buying them back, remove stale dead leaves and rotten leaves first to avoid bad leaves affecting fresh and healthy leaves; Then soak the kitchen paper and squeeze out the excess water. Wrap the vegetables along their roots. Put the wrapped vegetables upright in a fresh-keeping bag/box and put them upright in the refrigerator for refrigeration.

2. Mushrooms: Don't wash the mushrooms you buy home. Try to put down the mushroom umbrella and put some kitchen paper on the crisper to seal and refrigerate.

3, mushroom ingredients are breathable every day, which can better extend the shelf life.

4. Vegetables with pedicels, such as eggplant, tomatoes and peppers, should be stored with the pedicels down to slow down the drying speed of the pedicels, which will be fresher.

5. Rootstocks: Rootstocks such as carrots and yams. Don't wash it when you buy it. The soil is their own plastic wrap. Just use kitchen paper towels to dry the water on the surface and store it in a cool and dry place.

6. Remember not to put it in the refrigerator! Beans: Beans can be frozen directly if they want to keep fresh and bright.

7. After cleaning the ingredients that need to be preserved, use kitchen paper towels to absorb excess water and put them directly into fresh-keeping bags for frozen preservation.

8. Beans that need to be cut off can also be preserved in the same way after being cut off with boiling water.