How to keep vegetables fresh in summer

In summer, due to the generally high temperature, many vegetables and fruits are prone to spoilage, especially the vegetables you buy home on the first day. When you take them out of the refrigerator on the second day, you will find that the vegetables are no longer fresh. However, green vegetables need to appear on the table every day to ensure the nutritional balance in the body and maintain the normal functioning of body functions. So in summer, how should fresh vegetables be preserved to maintain their freshest state?

How to keep vegetables fresh in summer

Leafy vegetables such as spinach, chrysanthemum, and Chinese cabbage: Spray some water on the leaves first, wrap them with a napkin, and then put them in the refrigerator, placing them upright with the roots facing downwards. This can not only ensure that the moisture of the vegetables is not lost, but also prevent them from getting damp and rotting.

Broccoli: Cut into small pieces and blanch with water, drain and let cool, then put into a plastic bag and freeze in the freezer. Be careful not to overcook the broccoli, or it may rot.

Fresh ginger: Buried in sand: Choose large pieces of ginger with intact skin and thick stems. Those with small buds should be broken off and buried in moist but not wet fine sand or loess. Prevent the ginger from freezing in winter and place it in a warm, dry and ventilated place. Can be buried in flower pots and washbasins.

Asparagus: Asparagus is delicious but easily fibrous. You can wrap it in a clean paper towel and store it in the refrigerator. It can stay fresh for two or three days.

Chives: Soak in clean water: Use a thin rope to tie up fresh and neat chives, place them root-side down in a basin of clean water, and they can be kept fresh for 3-5 days.

Lettuce: It is easy to become soft and discolored. You can first remove the lettuce heart, then wet a paper towel and stuff it into the lettuce heart to let the lettuce absorb moisture, then put the lettuce in a plastic bag and put it in the refrigerator.

Mushrooms: Soak in salt water: Remove debris from the roots of fresh mushrooms, soak them in 1% salt water for 10-15 minutes, remove them, drain the water, and put them in a plastic bag. They can be kept fresh for 3-5 days.

Eggplant: The cut eggplant can be soaked in clean water and taken out before putting it into the pot.

How to keep vegetables fresh in summer

Celery: Bundle the fresh and neat celery, wrap the stems and leaves tightly with a plastic bag or plastic wrap, then place the celery roots vertically downward in a basin of clean water. It will not turn yellow or wilt within a week.

Bamboo shoots: Bamboo shoots are a fresh vegetable. The fresher and more tender they are, the better they taste. If you don’t eat them immediately after buying them, you can apply some salt on the cut surface of the bamboo shoots and put them in the refrigerator to preserve their freshness and taste.

Radish: Prevent radish from becoming hollow at the core: The sprouting and sprouting of radish will consume nutrients, resulting in hollow at the core. You can cut off the top of the radish to prevent sprouting, maintain nutrition and protect moisture. If your family needs to store a small amount of radishes, in addition to processing them according to the previous method, you also need to put the radishes into a well-sealed non-toxic plastic bag, tie the bag tightly, and place it in a cool and humid place at a temperature of 0-5 degrees Celsius.

Potatoes: Put fresh potatoes in a clean cardboard box and add a few green apples. Generally, 4-5 apples can be put into the box.

Green onions: Soak in clean water: Choose green onions with thick, healthy white parts, and insert them vertically into a basin of water with the roots facing downwards. Not only will they not rot, they will also continue to grow. Drying method: Dry the green onion leaves until they wilt, but do not remove them. Tie them up and place them vertically with the roots facing downwards in a dark place on the balcony. Avoid getting them wet to prevent them from rotting. It is also not good to leave them too dry as they will become shriveled and hollow. "Recovery" of green onions after being frozen: Recovery is only relative to the frozen onions, and it is impossible to completely restore the texture before freezing. Once the green onions are frozen, do not move them to avoid external force that may cause the ice particles in the intercellular spaces to break the cells, causing the cell fluid to overflow and cause rot. When using frozen onions, you must handle them with care and bring them indoors for a while in advance to allow them to thaw slowly before use.

Cucumber: Fresh cucumbers will dry out quickly at room temperature. Wipe off the moisture on their surface, seal them in a plastic bag, and refrigerate.

What are the summer vegetables

Luffa, lotus root, tomato, potato, cucumber, Chinese cabbage, water spinach, gourd, cowpea, pea, soybean, bean sprouts, pepper, celery, wild rice stem, bitter gourd, amaranth, lettuce, there are many, anyway, most of the vegetables appear in summer.