Epidemic prevention home to buy vegetables hoarding vegetables to keep few tricks.

Original title: Epidemic prevention home to buy vegetables hoarding vegetables to keep the trick
In the key period of fighting the new crown pneumonia, many places have strengthened community control. Many families two days to send a person to buy food, and the total amount of food the family eats is a lot, buy quite hard. If you buy food at home broken, and can not go out to buy food, will inevitably affect the intake of nutrients.
, in the home, how to buy food smart, cleverly hoarding food, is also a university asked.
to plan the demand for vegetables in advance
intake of vegetables is very important for disease prevention and resistance. As required by the dietary guidelines, each person is required to consume 300-500 grams of vegetables per day (not counting the discarded portion). Then a family of three needs 900-1500 grams of vegetables per day, if the skin, old leaves and other discarded, poorly preserved wasted parts, but also more. At 1.5 kg, it takes 3 kg to buy a dish once every two days.
in order to fully supply a variety of nutrients
, according to dietary guidelines, food should be diversified, all types, all kinds of colors of vegetables to be prepared, more than 5 kinds of daily as well. Among them, green leafy vegetables are considered at 200 grams per day, plus 50 grams of orange vegetables (such as carrots, pumpkins), and 200 grams of other vegetables. Algae vegetables (e.g. mushrooms, sea brings, and so on) are eaten three times a week, or in small amounts daily. So not to eat cabbage every day, or eat orchids every day, the variety is too monotonous.
the way vegetables are cooked
the specific varieties of vegetables should also take into account the cooking methods. There are can do soup, such as winter melons, mushrooms, green vegetables, etc. , the texture is more solid, can be cooked with meat, such as green peppers, carrots, zucchini, etc. , there can be stewed vegetables, such as mushrooms, cabbage, beans, pumpkins, potatoes and so on. Most leafy green vegetables can be cooked in stir-fry, white-hot or watery leeks. Love to eat what kind of cooking methods, choose more suitable vegetables.
, according to different storage-resistant hoarding
different varieties of vegetables, storage resistance is not the same. Wilting, color change, water staining, etc. mean that the nutritional quality of vegetables is reduced, and may even lead to increased nitrites and so on. According to their characteristics, reasonable mix, so that the dishes will not go bad at the same time, to avoid waste.
Test vegetables to store: coriander, leeks, celery, cabbage, sliced winter melons, tender beans, some mushrooms, 1-3 days to see the leaves wilt, flavor decline, poor quality.
are less likely to store vegetables: rape, spinach, rape, mustard blue and other green leafy vegetables, eggplant, most mushrooms, often in three or four days the quality of the decline.
vegetables that are easier to store: orchids, white cauliflower, zucchini, beans, green peppers, carrots, etc., can be stored in the refrigerator or cold place for about a week.
easy to store vegetables: cabbage, cabbage, onions, potatoes, etc. , stored well can be put for more than 2 weeks.
to buy vegetables, keep some of the vegetables at home that can be stored for a long time, but also some fresh green leafy vegetables. This way, even if you can't go out and buy food, there won't be no dishes at home.
some vegetable ingredients that can be stored for a long time
some ingredients fall into the vegetable category, but can be stored for long periods of time, do not need to be bought often, and do not take up much space. They can be eaten with fresh vegetables. If the fresh food at home eats about the same, these ingredients can eat a few more meals. For example: can be water-haired wood ears, mushrooms, 10,000 years old, dried shoots and other dried vegetables, can be lowered at room temperature for a long time, small size. Although vitamin loss is high after drying, other ingredients are still there. A little water every day, with fresh vegetables to eat, can supplement a lot of dietary fiber and minerals, but also increase food diversity.
of boiled shoots, bags of boiled wild vegetables, canned peas, canned corn shoots, canned mushrooms, canned tomatoes and so on. The vitamin content of these products is not zero, and minerals and dietary fiber can be completely preserved. They don't have to put a refrigerator, and it's easy to open it for consumption. Don't worry about preservatives, because the canning process itself can be kept at room temperature for more than a year.
frozen peas, carrots, sweet corn grains, frozen beans, etc. It can be removed at any time in the freezer, which freezes for several hours and can be used to cook. The nutrient preservation rate of frozen vegetables is much higher than that of dried vegetables.
keeping points of the dish
each dish, as long as it is well stored can extend the shelf life. Green leafy vegetables are most prone to dehydration and wilt. Wilting can significantly reduce vitamin levels. When storing, the green leafy vegetables with absorbent paper, kitchen paper, etc. wrapped up, placed in a plastic bag, loosely put on the mouth, put in the cold room, can be kept for 3-7 days. The specific number of days, depending on whether the food is fresh when bought, as well as the specific varieties of storage resistance.
, lettuce, radish, beans, zucchini and other vegetables are more afraid of cognac. Wrap them in cling film and refrigerate them, which can prolong their watery state. Potatoes must be kept in cold conditions and kept out of light. See light easy to green, warm conditions easy to germinate, the skin part and buds near the production of more aubergine (dragon sunflower toxin). Tomatoes are not very mature and can be stored in the chiller. When cooked and refrigerated, it is easy to change the taste. Refrigerated vegetables should be placed in the lower layer, not with cooked food on the upper layer, to avoid cross-contamination. If you want to wash well in advance and cut well the next day to eat, the processed raw vegetables are best placed in a zero-degree preservation box. In order to make reasonable use of the storage space of the refrigerator, if the bought vegetables can not be put into the refrigerator, cabbage, cabbage and other storage-resistant vegetables can be temporarily placed in the room temperature cold place. Beans, tender beans, etc. can first boil water hot for half a minute, and then dry, pack small bags, frozen up, can be stored for more than a month. Green leafy vegetables, broodes, etc. can also be quickly hot after freezing.
note that these dishes should first be placed in a frozen grill (the flatst drawer in the ice cube box) and frozen at -36 degrees C. Frozen and then transferred to the freezer. Take it out and put it in the cold room for a few hours before you eat it, and you can use it to make stir-fry or water-oil leeks.
the way you handle leftovers
vegetables don't want to throw them all away if you can't finish eating them. But eat leftovers also have to pay attention to methods. First of all, if cut well and found that you can not finish eating, you can be hot or cooked, without seasoning, first set aside a part of the semi-finished product, refrigerated spare. Cooked into a dish, found a little more, you can move chopsticks before, first with clean chopsticks or spoons set aside a part, put in a clean box, loose cover lid (can also be placed in a small bowl, with cling film). If the meal is not enough to eat, you can set aside a portion from the box and eat it at that time. If the dishes on the table are enough, just when the box has cooled down to non-hot hands, cover tightly and keep them in the cold room. 24-hour refrigeration is no problem, there will be no nitrite excess problem.
the leftovers, they can also be refurbished. For example, add some mince, add some seasoning sauce, add some mushroom wood ear, in the pot for a minute or two to sterilise, it becomes a new dish. If the amount is small, you can also add some water, soup or fresh soup, add a few drops of balsamal oil, to make vegetable soup.
above knowledge, so that the home epidemic prevention period can eat vegetables comfortable, adequate nutrition.
.