Recently, the epidemic has come back, many places are closed for management, it is difficult for residents to buy food, and prices have risen, which has led many people to consciously hoard vegetables. But hoarding vegetables also needs methods, otherwise the methods are wrong and the efforts are in vain. Let's share my long-term hoarding strategy:

First, hoarding vegetables, what dishes?

We can choose which dishes to prepare and how many to store according to the storage time of the dishes:

Vegetables for one to three days include green leafy vegetables such as coriander and green vegetables;

Vegetables for three to five days include green beans, celery, asparagus and eggplant.

Vegetables for one to two weeks include tomatoes, green peppers, corn, carrots, cauliflower, broccoli, Chinese cabbage, cucumbers and pumpkins.

Vegetables for more than a month include potatoes, yams, sweet potatoes, garlic, ginger and onions.

In addition, there are some things that can be preserved for a long time, such as mustard tuber, instant noodles, vermicelli, etc., which are easy to preserve and can be taken out in case of emergency.

Second, how to pick up the dishes? There is a way.

The key to keeping vegetables fresh is to lock moisture and keep them fresh, so we need to wrap most vegetables in plastic wrap and put them in the refrigerator. In fact, you can learn this by visiting the supermarket. In order to keep fresh and store, many vegetables in the supermarket are wrapped in plastic wrap and kept in the freezer.

However, it should be noted that the water on vegetables should be wiped clean before being wrapped with plastic wrap, which can reduce the microbial reproduction on the surface of vegetables, and the plastic wrap can isolate bacteria to a certain extent.

Although the refrigerator is good, not all vegetables can be put in the refrigerator, such as potatoes and sweet potatoes. Potatoes in the refrigerator will germinate if they are kept cold for a long time. However, sweet potatoes will be frostbitten at low temperature. In our hometown, in winter, in order to prevent frostbite of sweet potatoes, we dig deep soil in the ground and bury it underground for preservation.

Third, small coup that can prolong the shelf life of vegetables

Plastic wrap: When green leafy vegetables are put in the refrigerator, we will find that the moisture on some vegetables will lead to rotten leaves and bad taste after they are taken out for a few days, so plastic wrap must not be less, and the moisture on the surface of vegetables should be dried.

Turn down the refrigerator temperature: the default refrigeration temperature of many refrigerators is 4 degrees, and we can adjust the temperature to 0-2 degrees. At this temperature, microorganisms are not easy to reproduce, which is more conducive to the preservation of our vegetables.

Purchasing dried vegetables: This directly saves us the trouble of fresh-keeping and refrigeration. Dried vegetables can be preserved for a long time without occupying the refrigerator. When you want to eat, just take it out in advance and soak it in water. Such as fungus, mushrooms, yuba and so on, these dried vegetables are very convenient.

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Homemade blanched vegetables: you can buy vegetables such as broad beans, soybeans, corn, peanuts, etc., blanch them and put them in the freezer for preservation, or you can keep them for a long time.

The above is my long-term experience in hoarding goods, and I hope it will help you.