Store in a cool place for 3 to 4 days.

If you cut open the eggplant and find that it has turned black and is large, it is best not to eat it.

2. Beans:

Blanch them in boiling water, put them in a cool place to dry and freeze, they can stay fresh for a month.

Long hairy bean curd is not edible. In addition, the bean curd must not be eaten raw or entrapped in raw food, easy to be poisoned.

3. Lotus root:

Dipped in cool water, it can stay fresh for more than a month.

Lotus root turns black, generally still edible. However, if there is an odor at the same time, try not to eat it.

4. Pumpkin:

The whole pumpkin placed in a ventilated and cool place, can be kept for about two months

Pumpkin sprouting is edible, but the skin and the interior appear rotten, do not eat.

5. Green leafy vegetables (such as celery/coronation):

Roots soaked downward in water can stay fresh for 3 to 4 days.

It is best not to eat leafy greens when they are yellow or when they are softened.

6. Cilantro:

Placed in a cool place, it will keep for 7 to 10 days.

If the cilantro is yellow and rotten, it is best not to eat it.

7. Tomatoes:

Keep refrigerated for about 10 days.

Tomatoes do not need to be washed, put in a plastic bag, and then put in the refrigerator, can be kept for about 10 days.

8. Onions:

Stored in a cool, ventilated place, they can be stored for a long time.

Sprouted onions are edible, and partially decayed onions can be eaten after removing them, but do not eat them if the area of decay is too large.

9. Carrots:

Refrigerated shelf life is long.

In the premise of sprouting but not rotting, carrots can still be eaten except for the reduced nutrient content. Usually when carrots are bad, the color will be dark and black, and the surface is hairy and not glossy. There is no moisture after cutting, and the weight becomes lighter.

10. bean sprouts:

Refrigerate for up to two days.

Soybean sprouts can still be eaten when they turn green, but not if they turn black.

11. Potatoes:

As long as they are not sprouted and moldy, they can be stored for a longer period of time.

Put an apple in the potato bag, can inhibit potato germination;

Unripe green skin potatoes can not be eaten; potatoes have been slightly sprouted, green parts and rotting parts should be completely removed. If the potato greening area is large, many sprouted parts, it must not be eaten.

12. sweet potatoes:

Preservation time should not be too long, mold can not be eaten

Note: sweet potatoes should not be put in the refrigerator!

Sweet potatoes can be eaten after sprouting and removing the buds, but sprouted sweet potatoes are generally accompanied by mold, and moldy sweet potatoes are inedible.

13. cabbage / lettuce:

Wrapped in a clean paper towel, refrigerated can be kept for 3~5 days.

Aging lettuce leaves will be yellow, the edge of the leaf is dry, if large areas of decay is best to throw away directly.

14. Radish:

Refrigeration can be stored for 3~5 days

Radish becomes chaffed, soft, no water, can be eaten, just the nutritional value is not high. If blackened, do not eat.

15. green peppers:

No need to wash, refrigeration can be kept for about a week

Yellowing and softening of the green peppers that is rotten, should not be eaten.

16. winter melon:

Placed in a cool, ventilated place can be stored for several months.

Winter melon storage conditions:

Storage temperature at 10 ℃ ~ 15 ℃, relative humidity of 70% ~ 75%, and well ventilated, can be stored for several months. If stored directly in the refrigerator, it can only be stored for about 3 days.

17. Mushrooms:

Put in a cool place for 1~2 days.

Mushrooms are afraid of moisture. Fresh mushrooms have a high water content, up to about 90%, making them difficult to preserve. Shiitake and enoki mushrooms can be kept a little longer, while straw mushrooms only last about a day.

After buying them, spread them out in a cool place and dry them out a bit before putting them in the refrigerator. And fresh straw mushrooms are best kept out of the refrigerator and eaten as they are.

18. Garlic:

Refrigerate for at least half a month.

Sprouted garlic is edible, but if discoloration, mold, or rotting occurs, it is inedible.

19. scallions:

Refrigerate for up to a week.

Sprouted, wilted, dried out onions can be eaten, but the nutritional value is greatly reduced. Try not to use the yellowed parts.