You can mainly stock up on the following categories of vegetables:

1. Vegetables.

Vegetables are mainly divided into leafy vegetables, rhizomes, melons and fruits, mushrooms, etc. When storing vegetables, vegetables with high moisture will rot quickly, such as green leafy vegetables, vegetables with low moisture will rot quickly. Root vegetables are shelf-stable.

Chinese cabbage, carrots, yams, broccoli, onions, winter melons, tomatoes, etc. are relatively resistant to storage. You can store more at home, generally in a ventilated and cool place. It’s best to store cabbage whole. If you eat half of it and don’t finish it, wrap it in plastic wrap and refrigerate it.

2. Meat, eggs and milk.

It is recommended to cut fresh meat into pieces before freezing, divide it into bags according to the number of meals, and store them in the freezer. Meat cannot be thawed repeatedly. During the thawing process, the temperature rises, which is conducive to bacterial growth.

Deli meats are refrigerated or frozen. Refrigerate what you will eat within a day or two, and portion out and freeze the rest. You can also choose some meatballs and sausages with less starch to freeze and store. Fresh fish, shrimp, and meat must be stored in the freezer if they cannot be eaten all at once. Please be reminded that frozen fish, shrimp, turtles, and shellfish are best consumed within 4 months.

3. Grains, potatoes, beans and noodles.

Raw staple foods, such as rice, noodles, cereals, beans, etc., have low moisture and can be placed in a cool and dry place indoors. It is best to ventilate and heat regularly for rice; both flour and beans should be sealed. Generally speaking, the shelf life of commercially available rice noodles is about 12 months.