When food is cut off, nutrition is prone to loss, long and even corrupt. A lot of food can't be eaten at once, and it's wasteful to keep it. So how do you keep the food? Let's teach you a few moves
1. Lemon cutting with honey
The lemon usually eats only one or two pieces at a time, and many people put the rest of it in the freezer。
In fact, a layer of honey can also be painted at the cut, and the film can be sealed. This amounts to two layers of “protective clothing” for lemons, which would not only effectively prevent bacterial intrusion, but also water and nutrient loss. This way, it can be saved for three to five days。
Also, even if the skin is dried, the inside is juicy, so don't throw it away and make lemon tea。
Pumpkin's first to empty it
The whole pumpkin is thick and solid, and can be preserved for two months if the handle is turned up and placed in a cool and dry place. But the pumpkins that are cut are not easy to store and can change from the heart. Because of the high sugar content of the guacamole, the guacamole undergoes aerobic fermentation, decomposes the melon and stinks。
So, after cutting the pumpkin, it's best to empty the guacamole and wrap it with a membrane and put it in the freezer. This allows storage to take place for a short period of time, but better be done within 1-2 days to avoid deterioration。
3. A piece of paper in winter cut
Wintermelon is usually bigger, it's hard to eat at once. After cutting, there is a liquid layer on the surface of the winter melon, which tends to cause bacterial deterioration。
At this point, it is advisable to put a clean white paper on the cut, absorb liquids and then cover the film and put it in the freezer. This will keep the pumpkin for about three days。
Also, when you eat again, you'd better take off a small layer of the cut。
4. Washing knives before cutting watermelons
Although the watermelon was sterile before it was cut, it was exposed to bacteria in the air and on the surface of the fruit knife, which, if placed over a long period of time, would result in extensive bacterial reproduction and deterioration。
So, when cutting watermelon, care should be taken about the cleanness of the surface of the fruit knife, preferably by washing it。
Watermelons after they have been cut are not suitable for long periods, and are generally only available for four hours at constant temperatures. Watermelon cut open, should be packed with protective film and put in the freezer in time。
Source: everyday's trick (id:tshxbk) xinhua society (id:xinhuashefabu1)
