Now is the season when strawberries are on the market in large quantities. The surface of strawberry is uneven, and it is easy to have pesticide or other pollutants residue, and the strawberry skin is thin and soft, so it is not easy to clean and preserve. Nutritionist Wang Xin introduced several methods of cleaning and preserving strawberries.

Strawberries are carefully washed and kept in season.

Don't take off the pedicels of strawberries you buy home before cleaning, because if you soak strawberries with pedicels in water, harmful substances will enter the fruits with the water, causing pollution. Put it in a drainable basin, rinse it with flowing water for 30 seconds, and use the power of water flow to remove the attachments and pesticide residues on the surface. Don't soak it in clear water, and don't rub it hard, so as not to damage the fruit, cause secondary pollution, and be easy to rot and deteriorate. After washing, you can soak strawberries in rice washing water and baking soda water for about three to five minutes, and then rinse them with clear water to eat.

You can't eat all the strawberries you bought at once. Don't touch water. Spread a paper towel on the bottom of the container, put strawberries on it, seal it with plastic wrap and put it in the refrigerator. If you buy more, you can freeze it in the refrigerator and make it into frozen strawberries.