Bao Thy used to ask people for help on how to preserve vegetables, Hoang Bach’s wife has many good tricks

Refer to more tips on preserving vegetables and fruits so that they do not spoil for many days, saving money on buying

1. Spices

Spices such as green onions, coriander, herbs, ginger, … indispensable in daily meals. If you don’t have to go to the market many times to buy them on a whim, store them like this:

Coriander

– Cut off the bottom and bottom stalks of coriander and then soak in a bowl of cold water to remove any dirt remaining on the vegetables. Then wash the vegetables in clean water several times to ensure cleanliness.

– Use a clean paper towel or kitchen towel to completely dry the coriander.

– Put the vegetables in a freezer bag (preferably a reusable bag). Use your hand to squeeze out all the air in the bag, lock the edge of the bag. Then put the bag in the freezer. When eating, don’t defrost vegetables, just put them directly into your favorite dishes to avoid crushing vegetables.

Ginger

– Use a knife or spoon to scrape/peel off the ginger skin. Then cut the ginger into slices.

– Put the ginger slices in the freezer bag, use your hand to push/squeeze all the air out of the bag, seal the mouth and freeze.

Note, when eating, do not need to defrost before chopping. Just take it out of the freezer, chop it up, and add it to cooked or marinated dishes.

Scallion

– Rinse the scallions and pat dry with a clean kitchen towel or tissue. Cut off the end of the scallions (where the roots are).

– Cut, chop or chop scallions to the size you want, put in a freezer bag, squeeze out the air, close the edge of the bag and transfer to the freezer. When eating, do not defrost onions, just put them directly into cooked or marinated dishes.

Chili

– Rinse the peppers under running water and pat dry with a paper towel. Place the peppers in a freezer bag, remove the air, close the rim of the bag and place in the refrigerator.

With tiny chili peppers, they can be defrosted and added to raw dishes. For larger peppers, thaw only slightly (enough to cut), then chop, and add to cooked dishes.

Lemongrass

– Cut off the ends and tops of lemongrass, peel off the old and hard leaves, wash them. Then, cut the lemongrass into pieces about 10cm long. Put lemongrass in a freezer bag, squeeze out the air and then freeze. If cooking lemongrass with dishes where the length of lemongrass is 10 cm, there is no need to defrost it first (such as beef stock, curry…). For dishes that need to be chopped lemongrass, you can defrost it before chopping.

Mushroom

Place the mushrooms (unwashed) in a parsley paper bag. Do not wash mushrooms when storing. Put them in a paper bag and add some sprigs of parsley. It acts as an antioxidant and prevents the appearance of brown spots. Then put them in the refrigerator. Storage time: 3 to 5 days.

Celery

Celery should be stored in the refrigerator, but it should not be wrapped in plastic wrap, but with aluminum foil.

In addition, spices and herbs like fresh onions, leek leaves or celery will keep their freshness and flavor for up to 1 month if you keep them in a glass jar.

Or parsley, coriander, basil and asparagus can be put in a cup of water like a flower arrangement, you can keep them fresh for 4-5 days.

Preservation of fruits and vegetables

Oranges and other citrus fruits can be stored right on the kitchen table, they do not spoil quickly. Do not store them in the refrigerator, low temperature makes them less delicious and less beneficial for health.

Butter It is a difficult fruit to preserve. If the fruit is ripe, you can refrigerate it because the low temperature prevents it from spoiling, but if the fruit is not fully ripe, you should just keep it on the counter or table. If you keep these fruits in the refrigerator, the avocado will take a long time to ripen or even not ripen.

Apple They stay fresh for a long time, but to keep their flavor, you should store them in the refrigerator. But remember not to let them touch each other because it will cause boots. Wrap each apple in newspaper before placing it in the refrigerator.

Cucumber can be kept in the refrigerator but only for a few days because the low temperature causes it to rot very quickly. To keep it fresh for a long time you should put them outside the refrigerator.

Banana If you buy it, if it’s about to ripen, wrap the banana stem with plastic wrap or foil so that the bananas ripen slowly and keep for a long time. Bananas will produce ethylene gas during ripening. By covering bananas with cling film or foil helps prevent bananas from ripening too quickly. This way keeps bananas fresh for 4-5 days.

Eggplant Not suitable for low temperature. In the refrigerator, eggplant will become soft and will lose nutrients quickly. They are better kept at room temperature, away from direct sunlight.

Tomato Should not be stored in the refrigerator because the low temperature of the refrigerator causes them to lose their flavor, becoming tasteless food. Cold air slows down the natural ripening of tomatoes, making them less juicy. They should be left at room temperature in a well-ventilated basket.

Potato

Potatoes should not be stored in the refrigerator because potato starch will turn into sugar at cold temperatures causing them to lose flavor and sweetness. At cold temperatures, the water inside the potato expands and forms crystals that destroy the structure of the fibers. This causes the potatoes to become soft and no longer good to eat.

Potatoes should be stored in a dry and dark place, away from light and moisture – conditions that can cause potatoes to sprout or rot.

Store potatoes in a paper or mesh bag or store them in a mesh container covered with newspaper or blotting paper at the bottom. The ideal storage temperature is between 6.7 degrees Celsius and 10.6 degrees Celsius so that raw potatoes will last for 1 to 2 weeks.

Garlic, onion

Garlic and onions will rot if stored in the refrigerator because of insufficient air circulation and too much moisture. It is best to keep them in a cool place with little light. You can put them in nylon socks or in pants with holes and hang them to keep them longer. Their storage time can be extended up to 6-8 months.

Carrot

Carrots stay freshest when buried in the sand. This is a trick that every farmer knows. The sand will help prevent water from evaporating from the tubers and make the carrots take longer to spoil.