Stocking Guide: Eat Fresh Vegetables for 3 Months Without Going Out – A Clever Strategy

For the past few days, my stepmother has shown me the supplies she had stockpiled, enough for the family to eat for three months. Now I admire my stepmother's hoarding skills even more. Because I haven't gone out to buy vegetables for half a month, but there are still vegetables bought before the year, and they are still fresh. So I consulted my stepmother and summarized her methods for storing various foods.

Let's start with the meat products at home. Meat products are very suitable for quick freezing storage, but you must do the following to truly ensure freshness and be able to enjoy fresh meat products every time.

1. Meat products should be divided into smaller portions. Prevent them from being eaten all at once after thawing, then put them back into the refrigerator for re-freezing. This will make the meat lose freshness after repeated thawing twice.

2. After taking out the meat from the refrigerator, if there is some left, you must wrap it tightly. Otherwise, it will dry out when taken out again, and the taste will be greatly reduced.

3. When thawing meat, it is best to thaw it in the most way to preserve freshness and flavor. For example, when thawing pork, you can sprinkle some salt on the meat first, then add an appropriate amount of cold water, and soak it. This can not only ensure that the meat thaws quickly, but also preserve its freshness and eliminate bacteria on the meat.

4. Thawing fish: Fish is the freshest food. But at home, my stepmother freezes most of the fish in Northeast China, which are mostly frozen. Although they are frozen, you still need to choose fresh fish when buying. The easiest way is to look at the fish's eyes, which should be protruding and bright, black and white, clean and without dirt. This kind of fish is best thawed at room temperature, and if conditions allow, it can be thawed under running water.

5. If the fish is fresh, put it in the refrigerator to chill, preferably at -18 degrees Celsius, which can ensure that it remains fresh for the longest time.

Because meat is suitable for long-term freezing storage, there is a lot of meat stored at home. High-quality protein is the best food to ensure human health, you don't need to eat too much, it can guarantee energy supply.

Storage methods for vegetables:

Storage method for white cabbage:

For green vegetables, white cabbage is the most conducive to storage and also has high nutritional value. Northeast people are the most experienced in storing white cabbage, because our ancestors needed to store white cabbage in the years of material scarcity, which was the only green food for the family to eat throughout the winter. White cabbage storage is first put in a ventilated place to dry, then let the white cabbage wilt, and then store it at -2-2 degrees Celsius for about 3 months, still maintaining freshness.

Storage method for garlic cloves:

In Northeast China, besides white cabbage, garlic cloves are the most stored for a long time, and they can accompany us throughout the winter. Generally, the temperature of garlic cloves stored at home should be kept at around 0 degrees Celsius. b, when storing, use food bags to wrap them to prevent moisture evaporation. Under these conditions, garlic cloves can remain fresh for 3-5 months.

Storage method for bean sprouts:

Northeast people love bean sprouts, especially Northeast specialty bean sprouts. When the late autumn, every family will choose some good bean sprouts, after soaking in boiling water to blanch them until they are semi-cooked, then cool them, and freeze them in the refrigerator. This way, they can eat bean sprouts throughout the winter.

Storage method for dried mushrooms:

In Northeast China, dried mushrooms are also the most stored. The dried mushrooms are stored in a cool and ventilated place, and they will not rot for a year. Unlike other pickled foods, dried mushrooms are healthier to eat.

The stepmother also has some tricks for leafy vegetables, such as taking out the flower pots at home and planting the wilted green peppers in flower pots. After a few days, new green peppers will grow. The same goes for dried garlic. After a few days, fresh garlic sprouts will grow.

There is also dried meat, which doesn't need to be stored in the refrigerator and can be stored for several months. I don't know when my stepmother bought it back last time. Since she learned to buy things online, she often brings these ingredients that Northeast people are not familiar with to my home. When there are no vegetables, she takes them out to boil, and a meal is completed in this simple way.

There is also dried shiitake mushrooms, which my stepmother bought online. When needed, she soaked them and used them to cook with meat. The dried shiitake mushrooms contain various vitamins and fiber, which are a kind of unpolluted food. There are many dried shiitake mushrooms stored at home, enough to eat for 2 months.

There is also dried fermented fish (ming tao yu), which is stored in a cool and ventilated place, and it won't rot for a year. Unlike other pickled foods, dried fish is healthier to eat.

The stepmother also pickled pickled cabbage for winter, which can be eaten until May. In Northeast China, pickled cabbage is a must-have for every family in winter, but young people nowadays rarely pickle pickled cabbage. Fortunately, there is such a stepmother, and an old man is a treasure.

There is also rice, which my stepmother stores in a special barrel and seals it with a lid. The rice is freshly harvested in autumn, and my stepmother bought it from a friend in the countryside. Because the storage environment at home is limited, she only bought rice that can be eaten until May.

Summarize the key points:1. Vegetables and mushrooms can be soaked in boiling water, cooled and frozen in the refrigerator. This way, you can eat vegetables for 3 months without going out.

2. The most important thing about meat is to divide and store it. Don't open it when you don't need it, or it will dry out after a long time.

3. Dried vegetables, such as dried mushrooms, potatoes, and eggplant, can be stored for several months without rotting. After soaking, they have a different flavor.

4. Pickled vegetables are also easy to store, and they can increase appetite when eating with them.

5. It's good to have some green plants at home, and you can eat fresh vegetables every day.

Every day I share delicious recipes to help you make different home-cooked dishes. I hope you like it. Let me know what you want to eat, and I'll share it with you. Pay attention to me and don't get lost. Every day there will be delicious food to share with you. See you next time!