The most important thing for preservation of leafy vegetables is to retain water while avoiding leaf rot. The easiest way is to use old newspapers, spray some water on the leaves, then wrap them in newspapers, and put the roots down in the freezer to effectively save the time and keep fresh. Winter vegetables such as leeks and garlic yellow are purchased. If they cannot be eaten for a while, they can be wrapped in fresh Chinese cabbage leaves and kept in a cool place for several days. As long as the lettuce is left for a period of time, it will gradually become soft and discolored, and the cabbage heart can be removed. Then the wet paper towel is stuffed into the heart of the Chinese cabbage to let the lettuce absorb water, and when the paper towel is dry, it is taken out and the lettuce is put into the storage bag. Cold storage. Garlic, onion, ginger, and pepper are mostly condiments. It is best to preserve the original appearance when it is preserved. Garlic is preserved in the same manner as onions. It can be placed in a mesh bag and then hung in a cool, ventilated place, or in a special ceramic jar with a vent. The ginger is divided into ginger and tender ginger. The ginger is not suitable for refrigerated storage. It can be placed in ventilated areas and in sandy soil. The ginger is wrapped in plastic wrap and stored in the refrigerator. After peeling the fruit, if not eaten immediately, air will oxidize the fruit over a period of time, making the surface light brown and very ugly. If the peeled fruit is soaked in cool water, it can prevent oxidation and maintain the original color, but also make the fruit crisp and sweet.
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