Vegetables and fruits

Every time I stock up on vegetables, the most difficult thing to keep is green leafy vegetables. Too much water will rot, too little water will cause them to shrivel, and it is easy to freeze and rot when they hit the refrigerator wall.

The solution is to simply sort and remove the rotten parts first, do not wash! Wash before eating, or wash and dry thoroughly before putting in the refrigerator.

Then wrap it with absorbent paper (such as kitchen paper, or kraft paper) to maintain air humidity, and place it on the drawer layer of the refrigerator as much as possible, taking care not to be pressed by other things.

In this way, green leafy vegetables that can only be stored for two days can be stored for up to a week.

To store vegetables such as broccoli, Chinese cabbage, and cabbage, you can poke a few holes in the center of the bottom, which can slow down the growth of vegetables (yes, the vegetables will continue to grow and consume nutrients when they are bought), so that you can store up to two weeks.

With limited conditions, how can we ensure that we eat vegetables every day? Boiled and frozen Dafa is good!

Boiled in boiling water for half a minute, the vegetables are still half-cooked, but the enzymes have been sterilized and deactivated. After boiling, sieve/squeeze out the water, pack them in a vacuum crisper and freeze them for a long time, especially suitable for vegetables and fruits such as broccoli and zucchini.

If you are worried about carrots, radishes, potatoes, pumpkins, corn, eggplants, beans, and other root vegetables' dehydration and deterioration, you can store them frozen after steaming.

Condiments such as coriander, shallots, coriander, and green onions can be wrapped in kitchen paper-like vegetables for preservation. Those with less water, such as shallots, minced garlic, and spicy millet, can be directly chopped and frozen.

Onions, lettuce, garlic sprouts, bean sprouts, and soybeans can also be directly cultured in water. Even if the growth rate is not so fast, it can also be used as a means of preservation.

Basil rosemary, a bad herb, can now be hydroponically grown this season, and it will grow roots without changing the water.

Mushrooms can be put in a vacuum crisper if conditions permit, and they can be blanched, squeezed dry, and frozen.

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