If we make a list before shopping, we can buy what we need without omission, and if we plan the route reasonably, we can also save the time of running back and forth. Because it takes a week to eat, the attributes of ingredients are also very important, so what should I buy?
First of all, we should exclude green leafy vegetables. Because, well, the shelf life of vegetables is short now, so they can't be eaten for two or three days, and they can't be kept fresh in the refrigerator. You can buy some green leafy vegetables as ingredients two or three days before a week. Then besides green leafy vegetables, we can buy some vegetables that can be preserved for a long time as food in the next few days. Potatoes, sweet potatoes, yams, vegetables with roots and tomatoes can be kept for a long time, and can be added to the shopping list if you like. Bean foods are also stored for a long time, and you can also buy some and keep them in the refrigerator. For meat, you can buy some fresh meat and fish as food on Monday and Tuesday, and then buy some frozen meat, such as frozen pork, frozen beef, frozen mutton, frozen chicken legs and various frozen products. Look at your own needs, just meet the amount of one week, and save the space in the refrigerator. Mung beans, red beans, peanuts, coix seed, this coarse grain. More suitable for porridge and soup. And the time must be long enough, a few months is not a problem. If you like to eat fungi, you can grow them yourself. There is a small pile that specializes in growing mushrooms. You can buy one, then you can eat fresh mushrooms, anchovies and Flammulina velutipes. Personally, I think it has advantages and disadvantages to store ingredients on weekends for a week. This can save the time of going to the market to buy food on weekdays. However, many foods can't be stored for that long, and they taste better fresh. If you have to store food for a week, the first principle is easy storage, followed by rich varieties and rich nutrition.