Say something embarrassing。
I used to buy lettuce and never lived two days。
A plastic bag in the supermarket. Go home to the freezer. The next day it was taken out and the edge of the leaves began to darken; on the third day, the whole softness collapsed, a strangling of water and a smell of bad food。
Throw it, it hurts, eat it, don't taste it。
I always thought it was the raw vegetables themselves. Until last month, when i went to a friend of the firing pantoon to rinse, i went to the kitchen to get the sauce, and i saw his shelf
A whole set of lettuce is put in a plastic basket with roots in a shallow water layer, leaves up and clean。
I asked him, how long can this be
He didn't lift his head: three days, just like he bought。
I'd be stunned. I went home and i tried it. He was right。
The method is really simple. Three steps is enough。
First step, get the lettuce back, don't wash it. Remove the yellow, broken leaves from the outer layer and trim their roots。
The second step is to find a clean meatbox or a deeper plate, pour it in and clear it. It's about one to two centimetres deep, and it just doesn't have a root。
In the third step, the root of the raw vegetable is down, a tree is stuck in, the leaves are not touched by water, and then a film or a bag is covered, a small sew is put in the freezer。
That's it。
I fired a plate on the third day, bit it down, and the spicy smell was still there, no different from the one i just picked up from the supermarket。
Why does that work? I checked it out。
And lettuce is about 95% watery, almost a bag of water。
From the moment it was cut off from the ground, the tiny air hole on the leaves was constantly poking out of the air, professionally called evaporation. Just pick up the raw vegetables and lose 5% of the moisture in the first 24 hours。
When the water is lost, the cells are flat, and the leaves are soft。
You flatten it in a plastic bag, it's broken, you can't suck water, and the leaves evaporate。
And the roots are in the water, and it keeps "water" -- lettuce can continue to suck through the roots, keep the leafy cells full。
It's a simulation of what it's like in the earth。
It's not a civilian side. It's official。
The beijing rural agricultural bureau has published a special publication entitled " how to make good use of the food when it comes to raw vegetables " , which makes it clear that it contains high quantities of water, is less resistant to storage, is prone to atrophy and is suitable for preservation at 0 to 3°c and 95% relative humidity。
The ny/t 5448-2026 technical instructions for quality control in the production of vegetable vegetables in water, issued by the ministry of agriculture and rural development, also states that the temperature of the vegetables should be kept at 4 to 8°c。
You see, the official core is two words: cold, wet。
Refrigerator rooms are warm enough, but not wet enough - dry cold air in refrigerators accelerates the loss of raw vegetables. The roots were blotted with water and vertically placed, creating a small area of high-wet environment around the lettuce and filling it with short plates of the refrigerator。
In early this year, the network also warned that green leaves should not be stuffed directly in the refrigerator with plastic bags, first to remove the leaves, dry the water, keep the bags sewn and cool for no more than three days。
There are, however, a few details that, instead of paying attention, accelerate decomposition。
First, there's not much water, but just one or two centimeters of root, and don't put the whole vegetable in the water. Once the leaves are immersed for a long period of time, bacteria multiply several times more rapidly and decay faster。
Second, we change water every day. The water in the bubble root is so obnoxious, it's the best day in the world. It's troublesome to change at least twice a day。
Third, the leaves keep dry. Don't wash it before you save it. If washed, the surface must be drained and stored with kitchen paper。
Fourth, if you want to stay longer, you can add a little salt to the water. The firepot master taught me to keep the roots from oxidizing with red hair and a better color. But don't add more. Just a handful。
Fifth, not with apples and bananas. These fruits release ethylene gas and accelerate the yellow ageing of raw vegetables。
I've always got a small box in the fridge for "breeding."。
They were bought and inserted vertically, with a shallow layer of water on their roots, which was readily available within three days, and no more than half of the pick-up was thrown。
There's not much left to save, but the feeling of opening the fridge, of having every leaf in it, is very strong。
It's actually interesting to think about it。
We keep things, we're used to wrap them up, we're stuck, and we feel the air is fresh. But let's not eat it -- the more you cover it up, the worse it is; you give it a little water, a little space, a stand-up position, and it's alive。
Old people always say things have a temper。
Follow its nature, it works better than any high-tech bag。
How'd you save that? Let's talk to the comment section and find out who's making it easier。
