Talking about hoarding vegetables in supermarket in cold weather

The guide to storing vegetables at home keeps fruits and vegetables on the sidelines for a long time.

Vegetables in stocking guide

Frozen class

This vegetable is recommended to be preserved after blanching. Remember to drain the water and put it in a fresh-keeping bag or box to reduce contact with air and maintain a good taste.

Suitable for: corn kernels, green beans, carrots and mushrooms.

Radioactivity grade

This vegetable doesn't need to be stored in the refrigerator. Just choose a ventilated and cool place. Generally, it can be eaten for a month.

Suitable for: onion, potato, bean, pumpkin, green pepper and lotus root.

green leaves

Green leafy vegetables need to be placed in the cold storage layer of the refrigerator. First, the water on the surface of the vegetable leaves is naturally dried, and then it is bagged and put into the cold storage layer. Remember to put a paper towel in your bag to absorb water vapor.

Suitable for: Chinese cabbage, Chinese cabbage and celery.

Pickled pickles

Pickled pickles can be sealed with sealed bags after removing surface moisture and stored at room temperature for about three or four months. Remember not to expose yourself to the sun.

Suitable for: sauerkraut, spicy cabbage and pickled cucumber.