When I buy a bunch of vegetables from the vegetable market, I often worry about how to store them. Especially during the Spring Festival, fresh dishes will soon rot due to improper storage.
These problems are very troublesome for housewives, and here are a few tips for storing vegetables. There is also a little common sense of cleaning and cooking.
What should be paid attention to when keeping vegetables in the family?
Vegetables contain a lot of vitamins, and improper preservation before consumption can cause vitamin loss. The most loss is vitamin C, followed by vitamin B2.
Vitamins are easily oxidized and destroyed in the air under normal temperature conditions, and the preservation of the outer leaves and outer shell can delay the destruction of vitamins.
Therefore, before eating, do not peel off the outer leaves of the ball leaves, do not peel off the outer skin of the onion and garlic, do not peel off the pods. Potatoes should be stored in the dark to prevent buds and skin from turning green to produce toxic solanine.
The content of nitrite in fresh vegetables is extremely low. If the storage time is too long, the nitrite content will increase significantly when there is decay and deterioration. If stored in the refrigerator at low temperatures, the vegetable breathing intensity is relatively weak, not easy to rot, vitamin C, total sugar, nitrite content have little change.
Therefore, refrigeration is more conducive to the preservation of vegetables and the preservation of nutrients than storage at room temperature. But it is not a good idea to put vegetables in the refrigerator. Different vegetables should be classified and kept fresh.
Fresh vegetable science preservation method
Winter melon: You should choose melon with intact hoarse in the skin, put the wood in the ventilated and cool place, put the melon on top, can keep fresh for 4 to 5 months.
Winter bamboo shoots and ginger: find a container of wet sand, bury the bamboo shoots and ginger tips into the sand, put them in the dark, ventilated place, and keep fresh for 4 to 7 weeks.
Onions and garlic: Dry the onions or garlic, put them in a cool, dry and ventilated place. They can be stored for a long time. They should not be wrapped in plastic bags or placed in the refrigerator, so that onions or garlic will be stuffy, spoiled and germinated.
Potato: It should be kept at a low temperature, and it should not be placed at a high temperature. Otherwise, the starch content of the potato will decrease and it will germinate. In addition to cryopreservation, keep the potatoes dry to prevent mildew.
Garlic: Put the good garlic in a plastic bag and put it in the room. Check it once a week and find that the dried garlic is taken out in time.
Vegetable cleaning tips
Before cooking, you need to clean the vegetables and use the correct method of washing to help remove the pesticides left in the vegetables.
So do you know the correct way to wash vegetables?
Method: There are households in Taomi Shuijia. The weak alkaline rice water is the nemesis of organophosphorus pesticides. Soak the vegetables in Taomi water for about 10 minutes, then wash them with water, which can effectively reduce the content of organic phosphorus in vegetables.
If you are making green pepper, cauliflower, beans, celery and other dishes, it is best to use hot water to boil these dishes before the pot, so that 90% of the residual pesticide can be removed.
Sunlight. Sunlight exposure of vegetables can cause decomposition and destruction of some pesticide residues in vegetables. According to the measurement, vegetables and fruits are exposed to sunlight for 5 minutes, and the residual amount of organochlorine and organic mercury pesticides is reduced by 60%. Vegetables that are convenient to store should be kept at room temperature for a period of time, which can effectively reduce residual chemical pesticides and ensure our food safety.
Vegetable cooking tips
The same vegetables, if used in different cooking styles, will lead to different results. And if not done properly, it will also cause the loss of nutrients in vegetables.
Generally speaking, vegetables are not suitable for a long time. Nowadays, the pace of urban life is very fast. Especially for office workers, it is common to buy food from the week for a week and then eat it slowly.
This saves time and is very convenient, but you know that every day you leave a vegetable, you lose a lot of nutrients. For example, spinach loses up to 84% of vitamin C under normal conditions. Some of the habitual processing methods of people also affect the nutrient content of vegetables.
Some people throw the watercress in order to eat the sprouts of the bean sprouts. In fact, the vitamin C content of the watercress is 2 to 3 times more than the bean sprouts.
From the point of view of food nutrition, vitamin C and B1 are all afraid of heat. Therefore, cooking should be avoided with small fire and should be fried. If you add a little vinegar, it will be more conducive to vitamin preservation.
Dumpling stuffing
When the dumplings are stuffed, the vegetable juice is squeezed out and the vitamins are lost by more than 70%. The correct way is to mix the vegetables and mix well with oil, then add salt and seasoning. This way, the method of oil-baked vegetables, dumplings stuffing is not so much soup.
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