When buying vegetables at Costco's stock store, do you often encounter the trouble of too much portion and not being able to take advantage of fresh food? If you want to keep vegetables fresher for longer and get enough nutrients, then cold storage of vegetables is the solution. It should be noted that not all vegetables are suitable for long-term storage, and vegetables with low moisture content and low fiber quality are suitable for putting them into the cold storage.
According to the Japanese media "grape", before purchasing vegetables, you will understand the differences between vegetables first, so you will not be upset about the taste or taste of vegetables after cold. Vegetables suitable for cold storage have two characteristics: one is a vegetable with less water content and the other is a vegetable with less fiber quality.
{After the cold-fried vegetables with low moisture content, the food feel does not change much. For example, red beans, pumpkin, green beans, potatoes, cauliflower, corn, etc. belong to this category. They do not add too much water when dehydrating, so they will not become too soft. In addition, vegetables with low moisture content are not easy to get creamed and also help maintain quality.
Vegetables with less fiber quality will not taste worse even after being cold. For example, spinach, sausage, eggplant, green pepper, etc. are these vegetables. Vegetables with lots of fiber will easily become rough and have a bad taste after being cold, but vegetables with little fiber will not have this problem. Especially leaf vegetables like spinach are prone to erosion when fresh, but they can be stored for longer after being chilled.
Although some vegetables are suitable for cold dishes, some vegetables will seriously change their taste and flavor after being cold dishes. Generally speaking, vegetables that are high in moisture, have a lot of fiber and are suitable for salads or raw foods are not suitable for cold dishes. Vegetables with high moisture content such as cabbage, cucumber, tomato, bean sprouts, and high-lime vegetables will become watery after dehydration, and it will not be delicious if cooked; vegetables with high quality such as burdock, lotus root, celery, okra may become dry after dehydration, affecting the taste. However, this type of vegetables can be pre-treated by "cooking or marinating" and "cutting thinner" methods, and can still be delicious after being chilled.
Responsible editor: Gu Zihuan