What vegetables can be stored in the refrigerator in winter? Many people eat vegetables in season, but we may miss vegetables in different seasons because we store them in the refrigerator. Let's see what dishes can be put in the refrigerator for the winter.
What dishes can be kept in the refrigerator? Eat 1 beans in winter: beans can usually be stored in plastic bags or fresh-keeping bags for 5 ~ 7 days, but if they are stored for a long time, brown spots will gradually appear, which is unsightly. If you want to keep them for a longer time, you'd better wash them, blanch them with salt water to drain them, and then freeze them in the refrigerator. But remember to drain the water so that the frozen beans won't stick together.
Corn: peel off the thick skin of the outer layer of corn, leaving three layers of corn endothelium. There is no need to remove the corn stigma, let alone wash it. Put into a fresh-keeping bag or a plastic bag, sealing, and storing in the freezer of the refrigerator. The storage period of fresh corn is very long, at least before the next corn season, which can ensure that fresh and tender corn can be eaten at any time. When you want to eat, take it out, steam it, and cook it as if it had just been picked. It tastes good.
Peas: Peas have high nutritional value. Remove their skins and boil them in boiling water for half a life. Put them in cold water until the beans are completely cooled. Drain and freeze in a bag. Peas are sweet and nutritious. Peas are beneficial to urinating, promoting fluid production, relieving sore poison, stopping diarrhea and promoting lactation. Green peas can be cooked and eaten lightly, or mashed pea seedlings can be eaten by juicing.
Tomatoes: Wash them after you buy them, dry the surface, put them in food bags, and then put them in the freezer. After three hours, they will basically freeze. If you put it in the refrigerator, you can thaw it at any time in winter, and you can cook it. It's delicious and nutritious.
Which vegetables can be frozen?
Tomatoes, green peppers, onions, peas, corn kernels, shepherd's purse, garlic moss, Sophora japonica, cauliflower, bamboo shoots, celery, leeks, etc.
Quick-freezing method of celery: the raw materials require that the petiole is fresh and tender, without yellow leaves, pests and diseases, bright green and over 300 mm long. In the initial processing, it is necessary to select one by one, remove all leaves and cut off the roots. After cleaning, cut into 33mm long sections, blanch in hot water at 100℃ for 1.5-2 minutes, and then quickly cool to below 10℃. Drain the water, send it to a freezer (below -30 degrees) for freezing 10 minute, and finally pack and refrigerate.
Quick-freezing method of leek: leek can be processed into quick-frozen leek stuffing. Raw materials should be fresh and tender, without yellow leaves and pests. In the initial processing, the yellow leaves at the tip and the old leaves at the root should be selected one by one. Wash away silt and dirt, drain water, cut into fine powder, quantitatively package, freeze at -30℃ 10- 15 minutes, and then mix in edible oil, meat, salt and other auxiliary materials when eating.
Quick-freezing method of coriander: raw material requirements and initial processing are the same as those of leek. After washing and draining, put the whole plant into a plastic bag, the packaging quality is generally100g, 250g and 500g, then seal it on a sealing machine and freeze it directly.
What vegetables can be kept in the refrigerator and eaten in winter? 2. Vegetables can be put in the refrigerator:
What leafy vegetables, including spinach, lettuce, Chinese cabbage, cabbage, garlic spinach and carrots, can be put in the refrigerator. When buying, put some kitchen paper in a fresh-keeping box or a fresh-keeping bag with plastic strips, and then put in unwashed vegetables or wash them to ensure that they are dry.
Broccoli, head and tail are soaked in water respectively, then wrapped with kitchen paper towels, drained, wrapped with plastic wrap and put in the refrigerator, which can keep fresh for about five days.
Secondly, you can't put vegetables in the refrigerator;
1. Cucumber and green pepper will turn black, soften and taste worse if they are kept in the refrigerator for a long time. Cucumber also grows sticky hair. Because the storage temperature in the refrigerator is generally around 4℃ to 6℃, the suitable storage temperature of cucumber is 10℃ to 12℃, and green pepper is 7℃ to 8℃, so it is not suitable for long-term storage.
2. Tomatoes After being frozen at low temperature, the meat of tomatoes is blistered, soft and rotten, or peeled off, with black spots on the surface, uncooked, tasteless and serious decay.
Precautions for vegetable refrigeration
1, don't clean yet
Under normal circumstances, vegetables should not be washed before being put into the refrigerator, because too humid environment is a hotbed of bacteria. Washing vegetables and putting them in the refrigerator can easily increase the humidity in the refrigerator and create conditions for bacterial reproduction. In addition, fruits and vegetables have a layer of wax on their surfaces, which can protect them from microbial invasion. Cleaning will destroy them and make it easier for bacteria to enter fruits and vegetables.
2. put it in a fresh-keeping bag
Put it in a plastic bag or food bag, and don't seal it too tightly. Leave some breathing holes for it to breathe. If it can generate convection, it is best to divide it into several small holes in Dozza. This can prevent the water in vegetables and leafy vegetables from evaporating quickly and breathing.
3. Don't put it directly in the refrigerator.
Vegetables bought from the market had better not be put directly in the refrigerator. This is because merchants spray a little water on green leafy vegetables every once in a while, in order to make green leafy vegetables look better and not fade easily. When you buy it home for storage, you should first dry the water drops on the surface of green leafy vegetables, then wrap the vegetables with clean paper towels, and then put them in bags and put them in the refrigerator for storage. Because paper will absorb some water, it won't let vegetables be soaked in wet water, so it won't rot easily. This method is suitable for all green leafy vegetables, such as rape, lettuce, spinach, Chinese cabbage, amaranth, coriander, leek, chives, water spinach and oil wheat.
4. Don't use plastic bags
Wrap vegetables directly in plastic bags and keep them in the refrigerator. When you take them out, you will feel that the plastic bags are wet and there is a lot of water. This is because vegetables are confined in plastic bags, which leads to high humidity around them. This can easily breed bacteria and lead to deterioration of vegetables.
What vegetables can be put in the refrigerator in winter?
Vegetables that can be frozen in winter include broccoli, carrots, rape, lettuce, spinach, Chinese cabbage, amaranth, coriander, leek, chives, water spinach and oil wheat vegetables.
What leafy vegetables, including spinach, lettuce, Chinese cabbage, cabbage, garlic spinach and carrots, can be put in the refrigerator. When buying, put some kitchen paper in a fresh-keeping box or a fresh-keeping bag with plastic strips, and then put in unwashed vegetables or wash them to ensure that they are dry.
Broccoli, head and tail are soaked in water respectively, then wrapped with kitchen paper towels, drained, wrapped with plastic wrap and put in the refrigerator, which can keep fresh for about five days.
Fresh vegetables are definitely more nutritious than frozen vegetables. But in fact, most vegetables we eat are not so fresh, but they are usually stored for a few days, and their vitamins will gradually lose during storage.
On the contrary, vegetables frozen at ultra-low temperature can retain more vitamins, because quick freezing after picking can prevent the loss of vitamins.
Precautions for vegetable refrigeration
1, do not wash
Generally speaking, vegetables should not be washed before being put into the refrigerator, because too humid environment is a breeding ground for bacteria. After washing vegetables, it is easy to increase the humidity in the refrigerator and create conditions for bacterial reproduction. In addition, a layer of wax on the surface of fruits and vegetables can protect them from microorganisms, and cleaning can destroy microorganisms and make bacteria easier to enter.
2. put it in a plastic bag
Put it in a protective film bag or food bag, and don't seal it too hard. Leave some breathing holes for it to breathe. If convection can be generated, that's best. A few points and a few small mouths can realize convection. This will prevent the water from evaporating too quickly.
3. Don't put it directly in the refrigerator.
Vegetables bought from the market had better not be put directly in the refrigerator. This is because green plants are sprayed with water every once in a while to make them look better and less prone to wither.
When you store them at home, air dry the moisture on the surface of green leafy vegetables. Then wrap the vegetables with clean paper towels and keep them in the refrigerator. Because paper absorbs some water, it won't let vegetables soak in wet water, and it won't rot easily. This method is suitable for green leafy vegetables such as rape, lettuce, spinach, Chinese cabbage, amaranth, coriander, leek, leek, watercress and rape.
4. Don't use plastic bags.
Wrap vegetables directly in plastic bags and keep them in the refrigerator. When you take them out, they will feel wet and have a lot of water. This is because vegetables are stuck in plastic bags, which leads to high humidity around them. This can easily breed bacteria and lead to deterioration of vegetables.
Both enzymes and microorganisms need proper temperature to function. The lower the temperature, the lower the activity. In the refrigerator at MINUS 18 degrees, they are basically dormant and no longer pose a threat to food. As long as food is frozen, its shape, taste and nutrition will be "locked"
With the application of low-temperature quick-freezing and ultrasonic quick-freezing technology, the quality of frozen food has been continuously improved. Therefore, frozen fruits and vegetables are becoming more and more popular in Europe and America.