The recent resurgence of the epidemic, many places closed management, residents to buy food is difficult, prices rose, leading many people began to consciously hoard vegetables. But hoarding vegetables also need method, otherwise the method is not right, efforts in vain. Here to share my long-term hoarding strategy:

A, hoarding vegetables, hoarding which vegetables?

We can choose which vegetables we need to be prepared to hoard according to the storage time of the vegetables, how much to hoard:

One to three days of vegetables including cilantro, bok choy, and other leafy greens;

Three to five days of vegetables, including string beans, celery, asparagus, eggplant, etc.;

One to two weeks of vegetables, including tomatoes, green peppers, corn, carrots, cauliflower, broccoli, cabbage, cucumbers, squash, and more.

Vegetables for more than one month include potatoes, yams, sweet potatoes, garlic, ginger, onions, and so on.

Besides that can be stored for a long time there are some squash, instant noodles, vermicelli and other easy to store things convenient to take out and eat in case of emergency.

Two, how to hoard vegetables? There are ways

The key to keeping vegetables fresh is to lock in moisture and freshness, so most of the vegetables we need to wrap the vegetables in plastic wrap and put them in the refrigerator. This point we can actually learn when shopping in the supermarket, the supermarket fresh vegetables in order to preserve and store, but also a lot of vegetables wrapped in plastic wrap, placed in the freezer refrigerated freshness.

But there is one thing to note: Before wrapping with plastic wrap, pay attention to the vegetables above the water to wipe clean, so as to reduce the microbial reproduction on the surface of the vegetables, with the plastic wrap can be a certain degree of isolation of bacteria.

The refrigerator is good, but not all vegetables can be put in the refrigerator, such as potatoes and sweet potatoes. Potatoes in the refrigerator, long-term in the low temperature environment will make the potato sprouting. And sweet potatoes will frostbite at low temperatures. In our hometown, in order to prevent sweet potatoes from frostbite in winter, they will be dug deep in the field and buried in the ground to preserve them.

Three, can let the vegetables to extend the freshness of the small trick

Cling film: leafy greens into the refrigerator to freeze, we will find some vegetables on the water, after a few days to take out will lead to the vegetables have leaves rotten and not fresh, so the plastic wrap must not be less, but also dry the surface of the vegetables.

Refrigerator temperature down: many refrigerators default freezing temperature is 4 degrees, we can adjust the temperature to 0-2 degrees between. This temperature, microorganisms are not easy to reproduce, more conducive to the preservation of our vegetables.

Procurement of dried vegetables: this point directly eliminates the need for us to preserve the trouble of refrigeration, dried vegetables can be preserved for a long time and do not need to take up the refrigerator. When you want to eat, just take them out in advance and soak them in water. For example, fungus, mushrooms, rotting bamboo and so on, these dried dishes are very convenient.

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Homemade blanched vegetables: you can buy broad beans, soybeans, corn, peanuts and other vegetables after blanching and put in the freezer to save, but also can be stored for a long time.

These are some of the experiences I have shared about long-term stockpiling of vegetables, and I hope they will be helpful to you.