Often, it's easiest to dehydrate leafy greens when they're put directly into the refrigerator, so do the following before you put them in the refrigerator, and you'll be able to keep your greens fresh for a long time.
(1) If the fresh greens are too dirty, clean up the insect leaves, rotten leaves and dirty leaves, and don't soak them; if the greens are bought in the market (the vendors will pour a lot of water on the greens in order to make the greens weighed down and attractive), we can shake off the water a little bit but don't shake it off too dry; if the greens are bought in the supermarket, the greens themselves will be very dry, so we must put some water in the greens and can't put too much water in the greens; it will be easy to rot;
(2) The greens are very dry and the water is not too dry. Easy to rot;
(2) and then put it into the film bag or food bag, sealing do not seal too dead, leave a little breathing mouth, so that it can breathe, if you can produce convection is the best, divided into a few more tie a few small mouths can be achieved convection. This will keep the water inside the vegetable leafy vegetables will not evaporate so quickly, and get breathing, certainly fresh!
(3) In addition, "green leafy vegetables" in the refrigerator storage location is very important, root down into the refrigerator freezer, can effectively extend the preservation time, to retain fresh.
★The following information is also very important, you can learn from it.
Information a fruit and vegetables preservation of know-how
(1) winter purchase of leeks, garlic and other greens, if a moment to eat, available fresh cabbage leaves wrapped, placed in a cool place, can be kept fresh for several days.
(2) lettuce as long as put a period of time will gradually become soft and discolored, you can remove the heart of the vegetable, and then will be moist paper towels stuffed into the heart of the vegetable to let the lettuce to absorb the water, and wait until the paper towel is dry when it will be taken out, and then put the lettuce into a plastic bag in the refrigerator.
(3) Garlic, onions, ginger, and chili peppers are mostly seasonings and are best preserved as they are. Garlic can be preserved in a similar way to onions by placing it in a mesh bag and hanging it in a cool, ventilated place indoors or in a special ceramic jar with air holes. And ginger is divided into old ginger and young ginger, old ginger is not suitable for refrigeration preservation, can be placed in a ventilated place and sandy soil, young ginger should be wrapped in plastic wrap and stored in the refrigerator. (4) fruit peeled, if not eaten immediately, after a period of time the air will be oxidized fruit, so that the surface becomes light brown, very unsightly. If the peeled fruit soaked in cool water, both to prevent oxidation and maintain the original color, but also make the fruit crisp and sweet.
Information on the preservation of several daily edible vegetables
(1) cilantro preservation, select a large, bright green color, with the root of the cilantro, bundled into a bundle of 500 grams or so, the outer layer of paper (not see the green leaves as well), loaded into a plastic bag, loosely tied on the mouth of the bag, so that cilantro root facing up to the bag placed in a cool place, eat as you take. With this method of storage cilantro, can make cilantro in 7-10 days leaves as tender as the beginning. Long-term storage cilantro, cilantro root excision, remove the old leaves, yellow leaves, spread out to dry for 1-2 days, and then braided into a braid, hanging in the shade air dry. When consumed with warm boiled water can be soaked, cilantro color green not yellow, the aroma remains.
(2) eggplant freshness. Eggplant skin covered with a layer of wax, which not only makes the eggplant emit luster, but also has the role of protecting the eggplant, once the wax layer is washed away or subject to mechanical damage, it is susceptible to microbial infestation and rotting and deterioration. Therefore, to save the eggplant generally can not be rinsed with water, but also to prevent rain, anti-bumping, anti, heat, and stored in a cool ventilated place.
(3) leek fresh. Newly bought fresh leeks tied up with a small rope, root-side down in the water basin. It will be a long time not in, not rotten. Celery, Chrysanthemum, green onions, etc. can also use this method of preservation.
(4) tomato freshness. Select the fruit body intact, good quality, five or six minutes ripe tomatoes, it will be placed in a plastic food bag, tie the mouth, placed in a cool place, open the mouth of the bag 1 time a day, ventilation for about 5 minutes. If there is water vapor inside the plastic bag, wipe it dry with a clean towel and then tie it tightly. The tomatoes in the bag will gradually ripen, - generally can be maintained for about 30 days.
Information three leafy greens should be eaten
(1) Buy now and eat now. The fresher the vegetables, the higher the vitamin C. If stored for too long, the oxidizing enzymes in the vegetables can oxidize the vitamin C and destroy it.
(2) Wash before cutting. If you cut first and then wash, vegetables cut off the surface of the overflow of vitamin C will dissolve in water and loss. Cut vegetables should also be cooked quickly, leaving it a little longer will easily lead to vitamin C oxidation.
(3) Rapid frying. Vitamin C can be seriously damaged by heating too long. Rapid fire, although the temperature is high, but the time is short, so that the oxidizing enzymes in the vegetables can be quickly inactivated, so that the loss of vitamins is relatively small.
(4) Starch thickening. Cooking with a small amount of starch, can increase the freshness and tenderness, and starch also has the role of protecting vitamin C.
(5) Do not add vinegar. For non-green vegetables, you can add a small amount of vinegar, there is to maintain the relative stability of vitamin C role. But for green leafy vegetables, the acidic environment will destroy chlorophyll, make the leaves yellow or brown, and reduce the food value.
(6) blanching should be more. Production of braised vegetables or coleslaw, first blanch the vegetables, can remove the odor. But blanching should be fire water more, in boiling water quickly turn two that should be removed, cooling, both to maintain the color and crispness of the vegetables, but also to reduce the destruction of vitamin C.
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