How to preserve fresh mushrooms;

Soak in salt water: remove impurities from the roots of fresh mushrooms, soak in 1% salt water for 10- 15 minutes, drain water after taking out, and put in plastic bags, which can keep fresh for 3-5 days.

Soak in clear water: wash fresh mushrooms, put them in a container, and pour in clear water to drown them. If the mushrooms float, you can press a heavy object. This method is suitable for short-term storage. Be careful not to use iron containers to avoid fresh mushrooms turning black.

If the quantity is large, you can dry the fresh mushrooms, then put them in a non-ferrous metal container, and sprinkle a layer of salt on the fresh mushrooms. This method can be preserved for more than one year.

aubergine

How to prevent eggplant from blackening: Acidic substances in eggplant are easy to oxidize and blacken. Before taking out, cut eggplant can be soaked in water.

bamboo shoots

Preservation of fresh bamboo shoots: Bamboo shoots are fresh vegetables. The fresher and more tender they are, the better they taste. If you don't eat it immediately after you buy it, you can put some salt on the cut surface of bamboo shoots and put them in the refrigerator to keep them fresh and tender.

Small carrot

Prevention of radish chaff: Radish germination and bolting will consume nutrients, leading to radish chaff. It can cut off the vegetables at the top of radish, prevent germination, maintain nutrition and protect water; If the family needs to store a small amount of radish, in addition to the previous treatment, it is also necessary to put the radish in a well-sealed non-toxic plastic bag, tie the bag tightly and place it in a cool and humid place with a temperature of 0-5 degrees Celsius.

potato

Preservation of potatoes: put fresh potatoes in a clean carton and put a few green apples, usually 4-5 in a carton.

How to prevent cut potatoes from discoloring: cut potatoes are easy to oxidize and discolor when exposed to air. You can soak the cut potatoes in clear water and take them out when cooking.

celery

Bundle fresh and tidy celery, wrap the stems and leaves tightly with fresh-keeping bags or plastic wrap, and then put the celery roots vertically downward in a clear water basin, which will not turn yellow or wilt within a week.

Pick celery leaves, wash them with clear water, cut them into large sections, put them neatly in lunch boxes or clean fresh-keeping bags, seal the lid or bag mouth, and put them in the refrigerator.

Chinese chives

Soak in clear water: tie fresh and tidy leeks with string, put them in a clear water basin with their roots facing down, and keep them fresh for 3-5 days.

Vegetable leaf bag: wrap leek, wrap it with Chinese cabbage leaves and keep it in the shade for 3-5 days.

Welsh onion

How to preserve green onions in winter;

Soak in clear water: choose thick but not rotten onions, and insert them vertically into the pot with their roots down. The onions will not rot, but will continue to grow.

Drying method: dry the leaves of green onions, do not remove them, tie them up, and put them vertically in the shade of the balcony, so as not to get wet, so as not to rot. If you don't do it well, it will be dry and empty.

"Recovery" of green onions after freezing: recovery is only relative to frozen onions, and it is impossible to completely recover the texture before freezing.

Once the scallion is frozen, don't move, so as not to be squeezed by external force, so that the ice particles in the cell gap crush the cells, and the cell fluid overflows, causing rot.

When using frozen onions, handle them carefully and bring them indoors for a period of time in advance to thaw them slowly so that they can be used.

onion

Onion storage: wash and dry the net bag or waste nylon stockings, put the onion in it, tie the mouth tightly with a rope and hang it in a dark and ventilated place to prevent moisture and corrosion.

Fresh frozen onions: Don't eat frozen onions, but soak them in water for half a day to restore their original state.

Fresh ginger

Storage of fresh ginger: Fresh ginger is difficult to store, easy to dry and shrink in warm weather, and easy to freeze and rot in cold weather. Rotten ginger is moldy and inedible.

Sand burial: large pieces of ginger with no skin damage and thick stems should be selected, and those with small buds should be broken off. Ginger should be buried in wet but not wet fine sand or loess, should be antifreeze in winter, and placed in a warm, dry and ventilated place. Can be buried in flowerpots and washbasins.

Bagging: If ginger is scarce, it can be packed in paper or plastic bags and stored at 1 1- 14℃.

Dry prevention: wash ginger with water, dry it, and put it in a salt pan; Or peel ginger and seal it with a little white wine or yellow wine.

It's better to eat and buy food now, and try to eat some seasonal vegetables. It is reported that fruits and vegetables rich in beta carotene such as carrots, bananas, pumpkins, parsley and oranges will produce antioxidants after long-term storage, which will help harmful bacteria defeat the attack of immune system cells. These harmful bacteria turn golden yellow after reacting with yellow beta carotene, which is more likely to induce diseases than ordinary colorless bacteria. Harmful bacteria protected by antioxidants will in turn destroy the human immune system ... "

It turns out that not only fruits and vegetables rich in beta carotene, but also other vegetables will be harmful to the body if they are preserved for a long time; This is also the first time I know that vegetables are not only bought and cooked, but also stored.

Vegetables like to "stand" in the food blog space.

Perhaps it is too informal at ordinary times, so that after the nutritionist pointed out his various "bad habits" in treating vegetables, he began to feel ashamed, such as making vegetables "lie".

I always habitually put the vegetables I bought flat on the ground. Experts know that vegetables should not be too "lazy" when they stand. Especially some stem vegetables with buds and shoot tips, such as Chinese cabbage, asparagus and green onions. , even after being picked, it will grow and bloom vertically, so if it is laid flat, the top of the vegetables will gradually bend in less than a week, which will affect the appearance, but they will not be placed vertically. Moreover, in terms of nutritional value, vegetables placed vertically have strong vitality, chlorophyll and water content are better preserved than those placed horizontally, and their vitamin loss is less.

The other is cutting and storage, which is also a common problem. According to nutritionists, after vegetables are cut, their physiological activities will be accelerated, thus consuming more nutrients and reducing their quality. At the same time, cut vegetables are easily invaded by microorganisms, such as potatoes, lotus roots and other vegetables. We often see that their cutting surfaces easily turn red or brown after being cut. In addition, because of the high water content in the cut surface, it is very suitable for microbial growth and is easy to cause vegetable rot.

Therefore, it is best to keep vegetables completely upright. If you cut them, you should cook them in time and make them delicious.

Fresh-keeping strategy of vegetables in summer

When the temperature is high in summer, vegetables are relatively difficult to preserve. Moreover, the longer they are preserved, the more carcinogen nitrite is produced. Therefore, in the words of Dr. Jin Fan, in order to eat nutritionally and healthily, it is best to buy and cook now. However, not everyone has so much time, so let's learn and sell now and see how to preserve different vegetables in this season to be more "original":

Leafy vegetables

The best preservation environment: 0℃ ~ 4℃, not lower than 0℃.

Optimal storage time: two days.

The most important thing to preserve leafy vegetables is to keep moisture and avoid leaf rot. Therefore, if there is a package when saving, please put it in the refrigerator intact; If you buy in bulk, you should be diligent, first remove the sludge and spoiled parts, then put them into plastic bags or fresh-keeping bags and tie them tightly, but remember to stick a few small holes in the bag with a needle to prevent water loss from taking away many vitamins. Another method is to use old newspapers, spray some water on the leaves, then wrap them in newspapers and put them upright with their roots down in the refrigerator. However, it should be noted that if there are water drops on vegetables, they are easy to rot, so first put the vegetables in a ventilated place to dry slightly or wipe off the water gently.

As for vegetables stored at room temperature, they should be wrapped in 2~3 thick newspapers and kept in a cool place. For example, Chinese cabbage, first remove the external residual leaves, cut off the old incision, and then wrap it. In addition, remember not to soak vegetables in water or put them in the windward to avoid the loss of vitamin C.

rhizomatous root

Best preservation environment: it is placed in a cool place and is not suitable for cold storage.

The best storage time: about a week.

Not all vegetables are suitable for refrigeration. Generally speaking, vegetables with high sugar content and hard and thick skin, such as sweet potato, lotus root, radish, taro, potato and so on. They are more suitable for storage in the shade, but they are more likely to deteriorate or germinate in the refrigerator.

However, when stored at room temperature, these vegetables are also different, such as onions and carrots with soil, which can be buried in the soil of flower pots and exposed leaves, and can be stored for a long time; Another example is potatoes, onions, garlic, onions and so on. You can put it directly into a net bag or a plastic bag with air holes without cleaning, and put it in the dark. However, if you insist on putting potatoes in the refrigerator, you can also wrap them in newspaper and put them in a sealed bag for refrigeration. Meanwhile, you can put an apple in the potato. Because apples release ethylene, which makes other fruits and vegetables aging, they can prevent potatoes from sprouting to some extent.

muskmelon

The best preservation environment: about 65438 00℃, not less than 8℃.

Optimal storage time: depends on the degree of raw and cooked.

Fruits and vegetables are relatively simple to store, and can generally be sealed and packaged in fresh-keeping bags or plastic bags and then refrigerated. However, it should be noted that this kind of fruit requires high temperature and should not be too cold to avoid frostbite and loss of original flavor.

As for the preservation time, nutritionists believe that it should depend on the maturity of the fruit. If the fruit is ripe when it is picked, it should be eaten immediately. But if they are raw, they can be kept for a long time, usually about a week, because the fruit itself has a self-ripening process after picking.

Bean vegetables

The best preservation environment: about 65438 00℃, not less than 8℃.

Storage time: 5 ~ 7 days.

Vegetables such as green beans and cowpeas can usually be stored in plastic bags or fresh-keeping bags for 5 to 7 days, but after a long time, brown spots will gradually appear, which is not beautiful. 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.

In addition, I would like to remind you that it is best to wash beans and vegetables before cutting them, otherwise there will be great loss of nutrients.