How can you store fruits and vegetables without losing nutrients? Are there any simple and effective tips? Today, I'll introduce you to a few tips that can preserve your produce and its nutrients!
1. The most important thing when storing leafy greens is to retain moisture while also preventing the leaves from rotting. The simplest method is to use old newspaper. Lightly spray the leaves with water, then wrap them in the newspaper and place them root-end down in the refrigerator. This can effectively extend their storage time and keep them fresh.
2. For leafy vegetables like chives or garlic sprouts purchased in the winter, if you can't finish them all at once, you can wrap them in fresh cabbage leaves and store them in a cool, shaded place to keep them fresh for several days.
3. Most seasonings like garlic, scallions, ginger, and chili peppers are best stored while maintaining their original form. Garlic can be stored similarly to onions—place it in a mesh bag and hang it in a cool, ventilated indoor area, or store it in a ceramic jar with air holes. Ginger is divided into old ginger and young ginger. Old ginger is not suitable for refrigerated storage; it should be kept in a ventilated place or buried in sand. Young ginger should be wrapped in plastic wrap and stored in the refrigerator.
4. After peeling fruit, if you don't eat it immediately, the air will cause it to oxidize, turning its surface an unsightly light brown. If you soak the peeled fruit in cool, boiled water, it can not only prevent oxidation and maintain its original color but also keep the fruit crisp and sweet.