Eggs should not be placed on the egg rack in the refrigerator door, but should be pointed down?That way, you live longer

2022-08-01 0 By

As a result of the COVID-19 lockdown, many people are exposed to and processed food more frequently at home.How to better preserve vegetables in the home, prolong their “life”?Shanghai food safety department released a fresh food preservation strategy today (April 5).The key to the preservation of leafy vegetables is to lock water. Most leafy vegetables are cool vegetables, which are suitable for storage at 0℃ to 4℃, which is the temperature of the refrigerator preservation layer.But you do need to do something before you put it in the fridge to further extend the life of your ingredients.Cabbage: The heart of cabbage has a high water content and is easily perishable.If you can’t finish a meal, cut it in half, scoop it out, stuff it with soggy kitchen paper towels and wrap it in a cool place.This helps remove some of the moisture from the cabbage’s heart;You can also shred the cabbage, place it in a plastic bag, air it out and freeze it.Straight vegetables: spinach, Chinese cabbage, Onions and other straight and long vegetables, refrigerated in an upright way, wrapped in clean paper in advance, covered with plastic bags, can maintain a longer freshness.Root kind vegetable does not need to put freezer commonly, want air to be stored in cool and dry place only can, also can wrap up a paper, put in balcony avoid light place.Potatoes: Can be stored in a cool, dark place with relatively high humidity to maintain good air circulation.It’s good with apples.Apples emit ethylene, a plant hormone, which prevents potatoes from sprouted.Carrot: the proposal will carrot tassel and the beard of the surface excise clean, they can consume the nutrition of carrot, moisture.Tomatoes: Tomatoes ripen at 15℃ to 25℃, at room temperature, head down, wrapped in paper, in a cool place, refrigerated for longer.Mushroom fresh mushroom preservation period is short, can be used kitchen paper towel to absorb excess water surface, the whole unwashed mushroom into a paper bag, closed after refrigeration.Meat preservation focus is to resist air, sealed preservation.If you buy large pieces of meat and can’t eat them all at once, divide them into portions and store them separately, defrosting as much as you can eat each time.When meat is thawed repeatedly, the loss of flavor and nutrition is greater, and it is more likely to breed microbes.Eggs should be laid pointed down.Because the blunt end of the egg is where the air chamber is located, and since air is lighter than liquid, placing the air chamber upward keeps the egg liquid in a relatively stable state and relatively less prone to spoilage.Eggs can also be observed through light, judging the freshness of the egg by the size of the air chamber.When putting eggs in the fridge, refrigerate them with the carton and keep them deep in the freezer, not on the door.Because when placed on the shelf inside the refrigerator door, the opening and closing vibration and temperature change easily spoiled eggs.Arrange space refrigerator reasonably to refrigerate food, should follow the principle of “separate raw and cooked”.On top of the refrigerator, it is recommended to store cooked, ready-to-eat food without heating or washing.Such as leftovers, leftovers, cooked meat, milk, yogurt and so on.In the lower layer of the refrigerator, it is recommended to place food that needs heating or cleaning, such as raw vegetables, tofu, raw meat, etc.For foods that need to be isolated and kept at about 0℃, it is recommended to keep them in a crisper or drawer, such as raw fish and meat that need to be defrozen, and raw eggs that may have salmonella on their surfaces.The temperature near the door of the refrigerator is easy to fluctuate, which is suitable for placing cheese, sauce, sesame paste, shrimp skin and sea rice, which are relatively not easy to rot but need to be refrigerated.The area next to the back wall of the refrigerator is the lowest temperature area, suitable for soy products, kelp, meat to be cooked immediately, etc., but not suitable for long-lasting vegetables, which can be damaged by freezing.Source: Chen Xihan