Spices have a special aroma. Not only have many studies confirmed that they have high antioxidant power, but they can also reduce the use of salt, so I like to use them very much in daily cooking, especially when preparing meat, adding some green onions, ginger, and garlic in moderation, the flavor is excellent. good.
However, many people have troubles. When buying green onions, they have to buy at least a handful, a bag of garlic, and a large piece of ginger. Now the family population is small, it can’t be used up in one or two days, but it is easy to store it for a long time. Turning yellow, rotting, and even sprouting, the result is all food waste, which is a pity.
Therefore, it is recommended to buy a small amount of fresh food or to buy a variety of foods. It is best to buy the amount of spices that can be used up in one week. After purchasing, deal with it first, and store the unused part properly. Nutrient content, it can also reduce the pre-processing procedures for future cooking, saving a lot of time.
Scallions – chopped into balls to freeze
Wash the whole green onion, drain and cut into scallions beads or scallion segments according to personal preference, and store in the freezer. Most people will put them in plastic bags, spread scallions beads or scallions segments in the bag, divide them into grids with chopsticks or the back of a knife, and then freeze them. When you want to use them, you can lightly break a piece. Although this is a good method, try to use as little as possible. Use plastic bags, so:
- Wash and drain the onion, cut into onion beads or sections.
- Use an ice cream scoop to knead the green onions into balls. If you don’t have an ice cream scoop at home, you can use a spoon or hand to knead them.
- Put the pressed green onion ball in the fresh-keeping box and put it in the freezer. When using, lightly poke the ball with a spoon.
In addition, you can make scallion oil from the extra green onions. After washing and draining the onions, cut them finely, add oil to a small pot, turn on the stove, and directly soak the onions into the oil, slowly forcing out the water, and keep on After cooking until there are no bubbles, put it in a small glass bottle, let it cool and refrigerate. When frying the green vegetables, add some water and pour some scallion oil and it will be very fragrant.
Garlic – chopped and set aside for the most allicin synthesis
The health benefits of garlic mainly come from the allicin in the sulfur-containing compound. If you want to get more allicin, you should first chop the garlic and let it stand for at least 10 minutes before eating. it is good.
Garlic can be stored in the same way as green onions. After mincing or mashing it into a spoonful of ice cream, it can also be made into garlic oil: put the oil in a pot and open a small fire, and wait until it is slightly warmed. Add garlic, and turn off the heat after the aroma is slightly simmering. Some studies have pointed out that garlic can retain the most nutrients at a temperature of 50 ° C, so heating at low temperature and small fire can prevent the oil temperature from being too high all at once.
Roasted garlic slices are also very delicious. The method is very simple. Cut the garlic into thin slices, spread them flat in the oven, and bake them slowly at a low temperature until the water completely evaporates. The roasted garlic slices are full of aroma, crisp and refreshing, and can even be eaten directly as a snack. Usually sprinkled on steak or other dishes, it not only adds aroma, but also has a detoxification effect.
Ginger – old ginger ventilated, fresh ginger chilled
Although ginger sprouts are not toxic, they still mean that they are not fresh enough and their preservation conditions are not ideal, so we should avoid buying them.
Commonly used ginger can be divided into old ginger and fresh ginger. Due to the low moisture content of old ginger, it is good to hang it on the wall in a mesh bag to keep it well ventilated; for general ginger, you can put a paper towel on aluminum foil, wrap the whole piece of ginger, and store it in the refrigerator, so as to avoid germination and long-term growth. mold.
For convenience of cooking, you can wash and dry the ginger first, slice or shred it, and refrigerate it in a crisper, or wrap it in a paper towel and put it in an airtight bag to refrigerate, or it can be stored for a while.
Remember, if ginger is improperly stored and rotted, it will produce the toxic substance safrole, which is suspected of causing cancer and should be discarded directly.
Onions—covered in aluminum foil to protect from light
Sulfide will volatilize after onion is cooked, and the soup is fragrant and sweet. In addition to helping anti-oxidation, adding onion when stewing meat can also increase the sweetness and reduce the use of seasonings.
Generally speaking, onion does not need to be refrigerated, as long as it is placed in a cool place, kept dry and ventilated, so that it does not grow sprouts. If you accidentally buy too much, you can wrap it in aluminum foil to protect it from light, and store it outdoors or in the refrigerator.
Chili – chili oil, pepper oil, spicy and appetizing
Use a few non-spicy vegetable peppers, match one or two peppers, and stir-fry them together, it becomes a delicious dish, which is appetizing and eats more fiber.
Store the peppers, wrap them in kitchen paper towel to absorb moisture, put them in an airtight bag and refrigerate, preferably within 1 week.
As for dried Chinese peppercorns and millet peppers, if they are bottled products, remember to put them in the refrigerator after opening the bottles to avoid the warmth and humidity that are prone to mold; if they are bulk dry products, they can also be placed in a sealed bag with a paper towel and refrigerated. Remember to use dry Spoon out.
Homemade chili oil and pepper oil are also very good. First bake the peppers and peppercorns in an empty pot to allow the water to evaporate, then pour the oil into the pot, then bake it again, turn off the heat and let it cool, then pour it into a glass bottle and refrigerate it.
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Sweet potatoes, potatoes, garlic, can you eat sprouted?
Food preservation effect is good, it must be well stored in the refrigerator.
