Looking for long-term food storage strategies?

Recently, the epidemic has made a comeback. Many places have been closed for management. It is difficult for residents to buy food and prices have risen. As a result, many people have begun to consciously stock up on food. But stocking vegetables also requires a method, otherwise the method will be wrong and the efforts will be in vain. Let me share my long-term food hoarding strategy:

1. Stock up on vegetables. Which vegetables should you stock up on?

We can choose which vegetables we need to store and how much to store according to the storage time of the vegetables:

Vegetables for one to three days include coriander, green vegetables and other green leafy vegetables;

< p>Vegetables for three to five days include green beans, celery, asparagus, eggplant, etc.;

Vegetables for one to two weeks include tomatoes, green peppers, corn, carrots, cauliflower, broccoli, Chinese cabbage, cucumber, Pumpkins and more.

Vegetables that are more than one month old include potatoes, yams, sweet potatoes, garlic, ginger, onions, etc.

In addition, there are some things that can be stored for a long time, such as pickled mustard, instant noodles, vermicelli, etc., which are easy to store and can be taken out to eat in an emergency.

2. How to stock up on vegetables? There are ways

The key to keeping vegetables fresh is to lock in moisture and keep them fresh, so for most vegetables we need to wrap them in plastic wrap and put them in the refrigerator. We can actually learn this when we visit the supermarket. In order to preserve and store the fresh vegetables in the supermarket, many vegetables are wrapped in plastic wrap and placed in the refrigerator to keep them fresh.

But one thing to note is: before wrapping in plastic wrap, be sure to wipe off the water on the vegetables. This can reduce the growth of microorganisms on the surface of the vegetables, and using plastic wrap can isolate bacteria to a certain extent.

Although the refrigerator is good, not all vegetables can be stored in the refrigerator, such as potatoes and sweet potatoes. Put potatoes in the refrigerator. Long-term exposure to low temperatures will cause potatoes to germinate. Sweet potatoes will suffer from frostbite in low-temperature environments. In our hometown, in winter, in order to prevent sweet potatoes from frostbite, we would dig deep soil in the fields and bury them underground for preservation.

3. Tips to extend the shelf life of vegetables

Plastic wrap: When green leafy vegetables are refrigerated in the refrigerator, we will find that some of the water on the vegetables will remain dry after a few days. It will cause the leaves of the vegetables to rot and become stale, so there must be no less plastic wrap, and the moisture on the surface of the vegetables must be wiped dry.

Lower the refrigerator temperature: The default refrigeration temperature of many refrigerators is 4 degrees. We can adjust the temperature to between 0-2 degrees. At this temperature, microorganisms are not easy to reproduce, which is more conducive to the preservation of our vegetables.

Purchasing dried vegetables: This directly saves us the trouble of keeping them fresh and refrigerated. Dried vegetables can be stored for a long time without occupying the refrigerator. When you want to eat it, just take it out and soak it in water in advance. For example, fungus, mushrooms, yuba, etc., these dried vegetables are very convenient.

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Homemade blanched vegetables: You can buy broad beans, soybeans, corn, peanuts and other vegetables, blanch them and store them in the freezer. They can also be stored for a long time. of.

The above is my experience sharing about long-term food storage. I hope it will be helpful to you.