1, onion. Onions are mainly dried. Onions sold in the general market are dried after harvest. After buying home, remove the old leaves, diseased leaves and diseased plants first, and decide whether to continue drying according to the degree of dryness and wetness. When it is about 70% dry, the single layer should be placed in a dry and ventilated place, and attention should be paid to heat and moisture protection during storage. Onions can also be cut into pieces, chopped green onion, put in a fresh-keeping box and put directly into the freezer.

2. Garlic. Garlic can be placed in a net bag, hung in a cool and ventilated place indoors, or stored in a clay pot with air holes. Allicin contained in garlic has bactericidal effect and is not easy to rot. It is recommended to store the whole head.

Tin foil preservation method:

1. Never clean onions, ginger and garlic before saving them. Cut the tin foil into appropriate sizes, and package the onion, ginger and garlic separately. Try to stick the tin foil to the pickled food when wrapping it. The tin foil fits well, so you can do whatever you want.

2. After being wrapped, just put it in a cool and ventilated place indoors, which does not occupy the space of our refrigerator.

3. In this way, even if the onion, ginger and garlic are stored outdoors, they can be kept from sprouting, drying and mildew for at least one month.

4. Tin foil paper can be reused all year round, and there is no waste problem.

Tip: Tin foil can isolate external moisture and oxygen, and can also prevent the moisture evaporation of vegetables themselves, so as to ensure that onions, ginger and garlic are not moldy, germinated or dried. It should be noted that onions, ginger and garlic should not be washed before wrapping tin foil, and wrapped tightly.