“Wartime” vegetables also talk about “tactics”

In the days when it is inconvenient to go out, how to eat enough vegetables has become a topic of concern to many people: rice noodles, grains and oils, which can be stored for more storage, can be bought more, how much is suitable for buying fresh vegetables at one time? How long can different vegetables be kept? How should it be saved?

In fact, eating vegetables at special times should pay attention to “tactics”.

How to “purchase” fresh vegetables?
The Chinese Nutrition Society, the Chinese Medical Doctor Association, and the Chinese Medical Association Parenteral Enteral Nutrition Branch aim at the prevention and treatment characteristics of new coronary pneumonia, combining the “Chinese Dietary Guidelines” (2016 version) and the “new coronavirus infection” issued by the National Health Commission “Pneumonia Diagnosis and Treatment Program (Trial Version 4)” proposes that patients with clinical mild disease need to consume more than 500 g of vegetables per day, and the general population should also have vegetables for meals.

Problems such as inconvenience in purchasing and lack of materials at home make it more difficult to eat vegetables. Every few days, “fully armed” went to the supermarket, and hoarded a pile of vegetables, which became the choice of many people.

Buy a few times
From the perspective of ensuring that there are green leafy vegetables every day, it is best to buy vegetables once every 3 days, and buy enough for 3 days at a time. If you ca n’t do it, buy it at least once a week.

buy what
Different kinds of vegetables are bought together, and the list is made according to the amount of vegetables needed at home.

If there are no green leafy vegetables, you should purchase other vegetables of different colors and different types, such as: fresh beans rich in vitamin B2; tomatoes, green red peppers, pumpkins rich in carotene; vitamin C rich Cabbage, Chinese cabbage, cauliflower, etc., to complement the various nutrients in green leafy vegetables.

Vegetables have different “storage methods”
When storing vegetables, in addition to considering the microbial risk of mold spoilage, we must also consider the loss of nutrients during storage. Different vegetables have different storage temperatures and humidity, so not all vegetables are suitable for refrigerators.

Vegetables will still breathe after being picked, and nutrients such as vitamin C will continue to be oxidized and lost. Low temperature and dark storage can delay the speed of vitamin C oxidation.

Low temperature storage
Most leafy vegetables are like cool vegetables, and the suitable temperature is 0 ℃ ~ 4 ℃, preferably not lower than 0 ℃. Do not wash with water before putting it in the refrigerator. Put it directly in a perforated fresh-keeping bag and put it in the refrigerator to store it.

Even if stored in the refrigerator, green leafy vegetables are best eaten within 3 days. Beans, eggplant, tomatoes, green peppers, cucumbers and the like can be stored at low temperature for 4 to 5 days. Potatoes, carrots, onions, white radishes, Chinese cabbage Class storage time is longer.

Store at room temperature
Potatoes, sweet potatoes, carrots, white radishes, etc. can be stored at room temperature for a longer period of time and placed in a ventilated and cool place at home.

In the south, these vegetables can be stored directly at room temperature. If the temperature of the indoor heating in the north is too high, it can be placed in the outside area of ​​the refrigerator or the balcony area of ​​the room.

Dry storage
Pumpkins and red peppers need to be stored in a cool and dry environment, and must be wary of rot or mold.

The moisture content of scallion, ginger and garlic will affect the quality, it will dry out on the balcony, and will germinate and grow hair when placed in the refrigerator. You can wrap the onion, ginger and garlic separately in tin foil, and then put it in a cool and ventilated place indoors, so that it will not deteriorate even after 2 to 3 weeks.

Pay attention to 4 details when storing vegetables
In addition to paying attention to the location of stored vegetables, there are 4 details to be noted when storing vegetables:

1. Vegetables with bumps on the outside are more likely to rot and need to be eaten in time. Once the vegetables are moldy, throw them away without hesitation and check if other vegetables stored together are affected.

2. Unless it is an immature vegetable, try to avoid putting it together with apples, bananas, persimmons, and pears. These fruits will release a lot of ethylene, accelerate the ripening of itself and nearby fruits and vegetables, and are not conducive to long-term storage.

3. Separate and store different foods in fresh-keeping bags to save space and avoid cross-contamination.

4. The moisture of the green leafy vegetables evaporates relatively quickly. You can wrap them with kitchen paper towels and put them in fresh-keeping bags. If the indoor air humidity is high, onion, ginger and garlic can also be wrapped in kitchen paper towels and stored.