Tin foil can wrap vegetables for a long time, but plastic wrap can't

Tin foil can wrap vegetables for a long time, but plastic wrap can't

? Nowadays, people have many ways to keep vegetables fresh. We usually barbecue with tin foil to prevent oil from falling into the pot and being difficult to clean. It is more important to keep the meat fresh. It is possible to keep vegetables fresh with tin foil. I think the cost is a bit high, but it does last longer than plastic wrap. Here are some ways to keep vegetables fresh!

? First, the tin foil preservation method. There are many large vegetables, such as celery, which are inconvenient to keep in sealed bags or boxes. Try baking tin foil. Take celery as an example, cut off the roots of celery, and then wrap the roots of celery with tin foil, so that celery can remain fresh, complete, crisp and refreshing whenever it is taken out. This method is also suitable for vegetables such as Chinese cabbage and lettuce. The principle of tin foil paper is also to isolate the air. Tin foil paper is thick, which can wrap the ingredients tightly and has a better fresh-keeping effect than ordinary plastic wrap. ?

Second, the preservation method of paper towels. Ordinary paper towels are not only used for cleaning, but also an artifact for food preservation. We use kitchen paper towels to roll up fresh vegetable leaves and put them in sealed fresh-keeping bags, so that the paper towels can absorb water, keep the leaves in a relatively stable humidity state, reduce the loss of water and keep them fresh effectively. Besides vegetables, melons and fruits can also be kept fresh in this way. If the cucumber is fresh and tender, we can wrap it in a paper towel and wrap it in plastic wrap, so that the skin of the cucumber will not dry. We can also use this method for the fruits we usually buy, but we don't need to wrap them tightly with paper towels, just put a layer of paper towels at the bottom of the crisper.

? Third, vacuum storage. After the vegetables are bought back, we put them in a fresh-keeping bag to avoid being too full and flowing out from the 1/3 position of the bag mouth. Then we prepare a pot of water, sink the fresh-keeping bag with vegetables into the water, squeeze the air out of the bag with the help of water pressure, tie the bag tightly, and then put the vegetables in the refrigerator, so that the vegetables can be kept for more than three days, and the leaves are still green when they are cooked. ?

? I still like the third method, which saves money and keeps fresh.