Exciting to buy a bunch of vegetables from the vegetable market, often worry about how to store, especially during the Spring Festival, due to improper storage, fresh vegetables will soon rot.
These problems are very worry-housewives, here to teach you a few vegetables store a coup. There are cleaning, cooking tips.
Family conservation vegetables should pay attention to what
Vegetables contain a lot of vitamins, improper preservation before consumption will cause the loss of vitamins, of which the most is the loss of vitamin C, followed by vitamin B2.
Vitamins at room temperature easily oxidized in the air destroyed, save the outer leaves, shell can delay the destruction of vitamins.
Therefore, before consumption, the leaves of the leafy vegetables do not strip the outer leaves, onion and garlic do not peel the skin, beans do not peel pods.Politics need to be protected from light to prevent the emergence of the eye and the skin becomes green solanine .
The content of nitrite in fresh vegetables is extremely low, if the storage time is too long, the content of nitrite is obviously increased when rotten and metamorphic.If the refrigerator is stored at low temperature, the respiration intensity of vegetables is relatively weak and non-perishable, vitamin C, Total sugar, nitrite content did not change much.
Therefore, the storage of refrigerated storage at room temperature is more conducive to the preservation of vegetables and nutrients, but it is not a good idea to put all the vegetables into the refrigerator, and different vegetables should be classified and kept fresh.
Different vegetable science preservation methods
Wax gourd: the skin should be selected intact glaze white melon, covered in ventilated shade of the board, the melon on top, fresh 4 to 5 months.
Winter bamboo shoots and ginger: Find a container covered with wet sand, bamboo shoots and ginger pointed up buried in the sand shoot, placed in dark, well-ventilated place, fresh 4 to 7 weeks.
Onion and garlic seedlings: To dry onions or garlic shoots, in a cool, dry and well-ventilated place, store for a long time, should not be wrapped in plastic bags or placed in the refrigerator, so onion or garlic seedlings will bored, metamorphosed and sprouted.
Potatoes: should be refrigerated, should not be placed at high temperature, otherwise the potato starch content will be reduced, but also germination.In addition to low-temperature preservation, but also to keep the potatoes dry, to prevent rotten.
Garlic: Garlic will be packed tightly sealed in plastic bags, placed in the room, once a week to check and found that the shriveled garlic out in time.
Vegetable cleaning tips
Before cooking, vegetables need to be cleaned, using the correct way to wash vegetables, help to remove pesticide residues in vegetables.
So you know the correct method of washing vegetables?
Methods: Taomi Shui has every household, weak alkaline Taomi Shui is the nemesis of organophosphorus pesticides, the vegetables soaked in tap water for about 10 minutes, and then washed with water, which can effectively reduce the content of organic phosphorus in vegetables.
If you are doing green pepper, cauliflower, beans, celery and other dishes, it is best to use boiling water on the pan before the hot, so that you can remove 90% of residual pesticides.
Sunlight exposure of vegetables will cause some of the residual vegetable pesticides are broken down, destroyed.According to the determination, vegetables, fruits in the sun for 5 minutes, organic chlorine, organic mercury pesticide residues will be reduced by 60% .Convenient storage of vegetables, Should be placed at room temperature for some time, can effectively reduce the residual chemical pesticides to protect our food safety.
Vegetable cooking tips
The same vegetables, if different cooking methods, will lead to different results, and if not done properly, will result in the loss of nutrients in vegetables.
In general, vegetables should not last long, urban life is fast nowadays, especially for office workers, usually one week's weekend food procurement, and then eat slowly.
This will save you time and be handy, but be aware that a large number of nutrients are lost every day in vegetables, for example, spinach normally consumes as much as 84% of vitamin C. Some of the customary processing methods also affect vegetables Nutrient content.
Some people in order to eat bean sprouts and the bean will be thrown away, in fact, the watercress vitamin C content than sprouts 2 to 3 times.
From the perspective of food nutrition, vitamin C, B1 are afraid of heat, so cooking to avoid the small fire boring, should stir fried. If you add a little vinegar, will be more conducive to the preservation of vitamins.
Dumpling stuffing
When making dumplings stuffing juice squeezed out, vitamins will also be lost more than 70%. The correct approach is to cut the dishes after the oil mix well, add salt and seasoning, so the method of oil cabbage, dumplings stuffing So much soup.