How to preserve green leafy vegetables? Green leafy vegetables are one of our most important foods, and we can't live without green leafy vegetables, but green leafy vegetables will also encounter many problems, and the preservation of green leafy vegetables is the most common problem in life. So how to preserve green leafy vegetables?
How to preserve green leafy vegetables 1 The most important thing about green leafy vegetables is that they contain a lot of water. If you don't keep it properly after buying it, it will shrink. Without water, the leaves will dry up, wither and turn yellow. So the best way is hydroponics. Bring it back, put it in a basin, add water, and soak the roots of green leafy vegetables in water, so that they can fully absorb the nutrients in the water and replenish water, so that the leaves will not wither quickly.
Second, absorbent paper packaging. The second method is to wrap the green leafy vegetables with absorbent paper in the kitchen, and then put a layer of fresh-keeping bag on the outside to seal them, so that they can be put into the cold room of the refrigerator, which can ensure that the green leafy vegetables will not lose water so quickly, and the water in the refrigerator will not soak into the vegetables, so as to avoid pollution and the green leafy vegetables will not rot. This method can last for about four or five days at most.
Third, the plastic bucket is well preserved. Another way is to put it in a plastic bucket. Don't throw away the bucket that you usually drink. Keep it, cut it in the middle, wash and dry the bought green leafy vegetables, put them in this plastic bucket, then seal them with transparent tape, put them in a completely closed environment, and then put them in the refrigerator for refrigeration. If stored, it will not lose water and rot too quickly, and the leaves will not turn yellow. This method can always be bright green.
We usually use the above method. With this storage method, we can go to the vegetable market every three or four days. Don't worry, we can eat fresh vegetables at any time.
How to keep green leafy vegetables fresh 2 # 1 storage method: refrigerator refrigeration method
Many people think that you can eat fresh vegetables anytime and anywhere by putting them directly in the refrigerator, but they don't know that there are many stresses on storing vegetables in the refrigerator, and the wrong methods will make vegetables rot quickly. Every time I hoard vegetables, the most difficult thing to preserve is green leafy vegetables. Many friends have encountered similar troubles. Green leafy vegetables will rot in the refrigerator the next day. This is your wrong method, and the solution is actually quite simple.
The correct storage method is: don't wash vegetables! Clean the rotten leaves and dirty leaves first, then wrap them in absorbent cotton cloth, put them in fresh-keeping bags, and then put them in the refrigerator for refrigeration.
Remind you of two small details: bundles of vegetables must be spread out, otherwise the vegetables tied in the middle will not emit heat in time, and will soon decompose and spread to the surrounding vegetables quickly; In addition, some vegetables have a lot of water, so they should be dried for a while and then put in the refrigerator for refrigeration.
If you don't have pure cotton cloth with strong water absorption at home, you can use kitchen paper instead. Kitchen paper is different from ordinary paper towels. The kitchen paper floor is thick, has strong water absorption capacity and will not rot when it meets water. Wrapping vegetables with kitchen paper can not only keep them dry, but also avoid water loss.
The second storage method of vegetables: sun drying method
Sun-dried vegetables are suitable for low water content preservation, and can be dried quickly by sun irradiation, thus prolonging the shelf life of ingredients. Vegetables suitable for drying and storage are: mushrooms, bamboo shoots, sweet potatoes, eggplant, beans, coriander and so on. Among them, mushroom ingredients are more representative.
Take mushrooms and flower mushrooms for example. They are rich in vitamin D. After drying, the nutrition will not be lost, but the content of vitamin D will increase. You know, vitamin D is an indispensable nutrient to promote calcium absorption in human body. In addition, a large amount of guanylic acid will be formed in the drying process of shiitake mushrooms. Guanylic acid is the main source of fresh flavor of shiitake mushrooms, and its freshness is about dozens of times that of ordinary monosodium glutamate. Below, I dried mushrooms for 1 week and soaked them in water before eating. Tastes more delicious than fresh mushrooms.
How to dry fresh mushrooms?
Mushrooms should be selected with a smaller water content and a thicker umbrella cover, which means that they are not completely fresh. Without cleaning, put the mushrooms directly in a breathable basket, cover them with an umbrella and take them to dry in the sun.
Remember to collect it in the house at night and turn it over another day. If it is dried repeatedly in this way, if there is enough sunshine, the mushrooms will dry in about four days, and it is better to dry them for a few more days. Dried mushrooms will be stored in fresh-keeping bags. The fresh-keeping bag should be thick and well sealed, so that the dried mushrooms stored in this way are not easy to breed bacteria and stink.
It should be noted that when drying mushrooms or other vegetables, you must choose a good weather time, put it in the sun, and quickly dehydrate and dry it, so as to keep more nutrients from losing.
The third storage method of vegetables: freezing method
Some people say that frozen vegetables are not as nutritious as fresh vegetables, but if we buy more vegetables, the nutrients of fresh vegetables will be lost during storage. On the contrary, if the vegetables suitable for freezing are frozen in the right way, the shelf life can be longer and more nutrients can be obtained. Vegetables have good reducibility after thawing, and can almost maintain their original color and flavor. Vegetables suitable for freezing include leguminous vegetables such as peas, green leafy vegetables such as amaranth and water spinach, and seasonal wild vegetables such as Toona sinensis.
Next, we will learn more about the storage methods of frozen vegetables. The ingredients I use are the seasonal vegetable Toona sinensis.
Clean Toona sinensis, put water in the pot, add a spoonful of salt to the water, and lock the color. After the water boils, pour in Toona sinensis and turn it over to make it heated evenly. When the color of Toona sinensis turns green, take it out quickly and cool it.
After cooling, squeeze out the excess water, divide it into appropriate equal parts, wrap it with plastic wrap, and put it in the refrigerator for freezing preservation. Blanching water can remove nitrite contained in Toona sinensis, which makes it healthier to eat without worrying about the disappearance of fragrance. Because vegetables need to be wrapped directly, food-grade PE should be used for plastic wrap.
The essence of frozen vegetables is to kill microorganisms and biological enzymes. In the freezing room-18℃ environment, it will not provide opportunities for food deterioration. Frozen vegetables can be preserved for half a year or even a year, not to mention a month, if they are properly preserved.
The fourth storage method of vegetables: planting method
Vegetables are more expensive now, and some vegetables are even more expensive than meat. Learn to grow vegetables at home and eat them one by one, which is both reassuring and economical. Don't find it difficult to grow vegetables. I'll teach you a convenient and simple method that everyone can do. Don't throw away many leftover vegetable roots, plant them in flowerpots or soak them in water bottles, and a new crop of vegetables will soon grow. Vegetables suitable for this method are celery, leek, ginger, rape and so on.
The growth cycle of rape is short, and the appearance rate of rape on the daily table is also quite high. Rich in nutrition, delicious, cooking and soup are good.
How to grow rape?
We need to prepare a slightly larger flowerpot, which is filled with soil, mixed with some organic fertilizer, or directly used with nutrient soil. Pick the leaves outside the rape one by one, leaving the rape heart and root in the middle.
Put all the rape roots in the flowerpot, leaving some gaps between each plant. Too dense is bad for growth. Water seeps into the soil to make it moist. The seedlings need shade at noon. Don't put them in windy places. The second pair of leaves grow out and can bask in the sun all day. If the weather gets warmer, rapeseed can be harvested in 30 days.
This planting method can not only store vegetables, but also make them grow again. This is really an amazing method. It should be noted that in general, watering once a day is enough, but if the environment is dry, watering twice a day should also spray some water on the leaves.
The fifth method of vegetable storage: soaking in water
If you want to go out as little as possible and store more vegetables at a time, then the problem comes. The capacity of the refrigerator is limited, so you can't put everything directly in the refrigerator, such as leeks and onions with a little taste. Or vegetables with a lot of water, such as lotus root, how can we store these vegetables? I'll tell you another useful fresh-keeping coup.
Some vegetables can be stored in water. Let's take leek as an example.
Pick off the rotten leaves of the leek, find a clean bucket, put the leek in the bucket, and pour in clear water to keep the water level from being too high. In this way, the roots of leeks can absorb water, and the leeks will not go bad for ten days, and the leaves will remain green and grow taller.
How to preserve green leafy vegetables Three principles of food preservation;
1, perishable foods such as fruits, vegetables, meat products, dairy products, etc. are best eaten as you buy them, up to 2 ~ 3 days.
2. Don't buy big bags cheaply. It is best to put the surplus food into small bags, put them in water-tight packages and keep them properly.
3. Cook it quickly after purchase and eat it in time. If you can't eat it all at once, you'd better prepare it in advance, pack it and refrigerate it.
4, leftovers should be put into the refrigerator in time, no more than two hours at room temperature.
After the food is taken out of the refrigerator, it should be heated thoroughly.
6. Always check the refrigerator and get rid of the food that has expired for too long.
Ingredients suitable for refrigeration in refrigerator
1, green leafy vegetables
Save method:
1, first dry the water drops on the surface of green leafy vegetables.
2, put it in the bag, be sure to put paper towels in it. When stored in the refrigerator, paper towels will absorb some water, so that leaves and stems will not be soaked in wet water and will not rot.
This method can be used when a large number of green leafy vegetables need to be stored, such as rape, celery, lettuce, spinach, Chinese cabbage, amaranth, coriander, leek, chives, water spinach, oil wheat and so on. This method can prolong the storage time of green leafy vegetables. Usually five days is no problem.
2. Mushrooms
Save method:
1. After fungi are bought, don't let their surfaces get wet, but keep them dry.
Put it in a big brown paper envelope, seal it and keep it in the freezer.
Such preservation of fungi can guarantee at least 1 week. The principle is that kraft paper bags are more breathable than plastic bags and will not accumulate moisture and moisture, so all fungi are suitable for this preservation method. Kraft paper bags can also be reused.
3, chive coriander
Save method:
1. Wrap leek or coriander with two Chinese cabbage leaves (do not wash).
2. Put it in a fresh-keeping bag and keep it in the refrigerator.
Leek and coriander are preserved in this way, and the leaves will not dry up and rot, so they can be kept fresh for a long time.
Step 4 eat vanilla
Save method:
1. Spray a small amount of water on the bought vanilla with a watering can, and then gently press it with a kitchen paper towel to absorb all the water on the paper towel. Wrap the vanilla with this paper towel, tie it in a fresh-keeping bag, and store it in the refrigerator.
2. Vanilla can be stored for 7- 15 days by this method.
Herbs such as mint, basil, balsam and thyme will last for about 7- 10 days. However, the shelf life of rosemary is relatively long, and there is no problem about 15 days.
After spraying water on the vanilla, remember to gently dry it with a paper towel before wrapping it. Don't be too wet, or the leaves will rot easily.
5. Pepper
Save method:
1, colored pepper, green pepper, pepper, etc. First cut the pepper stalks into sections with scissors, light candles, and drop wax oil on the cross section of the colored pepper stalks.
2. After solidification, put the colored pepper into a fresh-keeping bag and put it in the refrigerator for 2-3 weeks! Be careful not to touch the solidified candles on the colored pepper stalks.
6.bean sprouts
Save method:
When I buy bean sprouts, I often buy them in large quantities. When I can't make it at a time, I usually put the remaining bean sprouts in a fresh-keeping bag, seal it, put a bag outside and put it in the refrigerator.