Editor's note: There are many things to pay attention to before cooking. How to preserve the ingredients after buying them home is a big problem, especially since each ingredient has different methods. According to these methods, all troubles can be turned into small things. 0 1 Kitchen essentials: Stickers and labels are not only a good habit, but also a necessary job for us to write down the name and production date of pickled ingredients or food before pasting. Refrigerator and freezer are not permanent storage rooms, so we should be familiar with the shelf life of food. As long as you write down the name and production date on the sticker or label, you can prevent yourself from being thrown away because you can't remember when something was frozen. This is one of the necessary habits to take care of kitchen chores. (Recommended reading: "Life Wisdom" saves money! Three homemade fresh-keeping bags)
In order to prolong the freshness of cucumbers, we will put leftover cucumbers in plastic bags to avoid drying. I would suggest standing the sliced noodles and storing them in the vegetable cabinet in the refrigerator. When standing for storage, you can make good use of cups or milk cartons. If you raise cucumbers like this, you can raise them for about four to five days.
Pumpkins can be stored after seed removal. The uncut pumpkin can be kept for a long time, but once it is cut, it will slowly rot from the pedicle after a long time. If you have cut pumpkins at home, you can remove the seeds, dig out the pulp, then wrap them in plastic bags with plastic wrap, and then store them in refrigerators and cabinets for a long time.
The green onion flowerpot in the refrigerator is a small amount of ingredients, which will only be used when it is put in sauce or finally used to taste. It is one of the materials that are difficult to use up at once. But we can't buy it every time we need it, and we have to put it in the food. If you want to keep fresh shallots for a long time, you can first remove the soil, and then pull out the yellow leaves and dead leaves without cutting off the roots. After the first stage of treatment, keep the root about 1mm and then cut it off, but don't cut it off completely, so that the water of onion will not be lost and the freshness can be maintained. Will be cut into 15 cm long shallots, root down, neatly inserted in a bottle covered with wet kitchen tissues, and then stand up and put it on the refrigerator door for storage. It will be convenient to take out another one when you want to use it.
The method to prevent minced garlic from turning green is very troublesome to mash every time, so we usually mash a lot at a time and then save it. It is no problem to use minced garlic immediately, but if you put it in the refrigerator and take it out, it will sometimes turn green. Many people will worry about whether green garlic can be used, but this is just a phenomenon caused by the action of garlic enzyme, and it doesn't matter if you eat it. If you still hate green garlic, then I suggest that you can freeze the minced garlic immediately, or put some salt when you pound the minced garlic, which can reduce the green phenomenon. (Recommended reading: How about ice? Food that can be frozen)
The method of keeping soybean sprouts fresh is to put soybean sprouts in a sealed container, then pour water that can cover soybean sprouts and store them in cold storage. As long as the water is changed once every three to four days, the freshness of soybean sprouts can be maintained for a long time.
Blow into plastic bags to store vegetables. When leafy vegetables such as Qingjiang vegetables and spinach are not used up, we usually put them in plastic bags for refrigeration. At this time, if you can blow vigorously before sealing the plastic bag, carbon dioxide will run into the bag and prolong the storage time of vegetables.
How to use the outer leaves of lettuce We usually peel one or two outer leaves before use, but don't throw them away. You can keep them first, wrap them in plastic bags, and then keep them in plastic bags, so that lettuce can keep fresh during storage. I suggest peeling lettuce by hand instead of cutting it with a kitchen knife.
How to prevent cabbage from turning black? Cabbage will turn black if you put it in the freezer. If you want to prevent the cabbage from turning black, you can dig it out first, then cover it with kitchen paper towels cut into small pieces, and then put it in plastic bags for refrigeration, so that the cabbage will not turn black and can be preserved for a long time.
10 Lotus roots wrapped in newspapers are easier to preserve than other ingredients. Wrap the uncut lotus roots in wet newspaper, put them in plastic bags, and then put them in refrigerators and vegetable cabinets for preservation. Freshness can last about a week. If the lotus root is cut and sold, it can be put into a sealed container, poured with water that can completely cover the lotus root, and then stored in the refrigerator. Usually, the vitamin C contained in lotus root will be lost after two weeks, so it is best to use it as soon as possible if possible.
1 1 If the pineapple is put upside down, the sweetness will increase! The lower end of pineapple has high sweetness, and the part near the leaves has low sweetness. If you want to distribute the sweetness evenly, you can put the pineapple leaves down and put them in a long container for about one night. (Recommended reading: Rot before eating fruit? The best way to preserve fruit is to open it! )
12 Tofu pickled after scalding contains a lot of water and is one of the perishable components. The reason why there is water in the packaged tofu is to prevent tofu from rotting. Because storing tofu with water can keep the moisture and fragrance of tofu, it is suggested to pour enough cold water into the container to cover the tofu, then cover it tightly with plastic wrap and store it in the cold storage. If you want to keep it for a long time, you can add some salt to boiling water, blanch it a little, cool it and soak the tofu in cold water.
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