1. The most important thing to preserve leafy vegetables is to retain water while avoiding leaf rot. The simplest way is to use old newspapers, spray some water on the leaves, then wrap them in newspapers and put them in the refrigerator with their roots down, which can effectively prolong the preservation time and keep them fresh.

2. If you can't finish eating leeks, garlic and other vegetables bought in winter, you can wrap them in fresh Chinese cabbage leaves and keep them in a cool place for several days. 　

3. Lettuce will gradually soften and change color as long as it is left for a period of time. You can remove the center of the cabbage, then put the wet paper towel into the center of the cabbage to let the lettuce absorb water, take it out when the paper towel is dry, and then put the lettuce in a fresh-keeping bag for refrigeration.

4. Mushroom vegetables such as shiitake mushrooms and straw mushrooms should be kept as dry as possible after being bought home, and then stored in plastic bags for about 4 ~ 5 days. Fresh vegetables are not durable, so it is best to cook them immediately to maintain the umami flavor and color.

5. white radish, onion, etc. can be kept for a long time, as long as they are kept in the shade.

6. Tomatoes can be placed one by one on the windowsill, facing down.

7. For celery, you can wrap the part of its stem in newspaper and tie it with a rope, and the root is almost one inch long. Then stand and put it in the water. Don't let the newspaper get wet. You can leave it for a few days.