Banana is a fruit that is not only delicious but also rich in nutrients and good for health. Bananas can increase appetite, aid digestion, and protect the nervous system. People who are under stress at work may also eat more bananas, as bananas contain a substance called magnesium, which relaxes muscles.
Bananas can be eaten immediately when ripe, fried, baked, baked, slathered, ice cream, yogurt… every dish made from bananas has a distinctive aroma and is very delicious. Usually when buying bananas, many people have the habit of buying 1-2 bunches. But when I bought the bananas, they were almost ripe, so when I brought them home, the bananas didn’t last long, they were only eaten for 2-3 days. But what if you can’t eat all the bananas during that time?
Bananas don’t eat everything, but if left for a long time, they oxidize easily and some tiny black spots appear. If you continue to leave these black spots more and more, the whole shell will gradually turn black, the inside is inedible. Throwing it away would be a waste.
Many people store ripe bananas in the refrigerator, but low temperatures in the refrigerator can accelerate the oxidation of bananas, so it is best not to store bananas in the refrigerator.
Therefore, when buying bananas, we should buy less, eat as much as we can. Bananas are sold in many places, so it is not difficult to buy bananas.
And if you’ve bought a lot of bananas, you can refer to the seller’s way of preserving bananas below, make sure the bananas are still edible for 10 days.
Prepare:
– 1 large pot
– 1 teaspoon of baking soda
– 1 teaspoon salt
– Banana
Make:
Pour cold water into a bowl, then add a teaspoon of baking soda and a teaspoon of salt, stir until dissolved.
Put the bananas in a saucepan, soak until the water covers the bananas. Soak briefly, wash the bananas by hand.
This step is very important, because on the surface of the banana there is almost a ripening material, if not washed, the banana will ripen quickly wherever it is placed.
Rinsing the salt water with baking soda will clean up the ripening bananas and reduce pesticide residue, thereby extending the banana’s shelf life. However, be careful not to buy ripe bananas with cracked skins. These fruits should be eaten immediately and should not be soaked in water.
After washing, wash the bananas again under the tap, wipe the bananas with a clean towel, remove the moisture on the bananas’ surface, then dry them in a ventilated place to dry. Once the bananas are dry, cover the banana stems with cling film or foil. Be careful to wrap only the base, not the whole banana, as the bottom will release a lot of ethylene, which will make the bananas ripen faster. If you wrap the banana stems to prevent the release of ethylene, the bananas will ripen more slowly.
This means it also extends the shelf life of bananas, not causing them to spoil quickly.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
