1. Tomato preservation
The tomatoes should be well-chosen, not bumped, and washed without water, directly in the storage bag and stored in the refrigerator. If the tomatoes are a little rot, they should not be eaten.
2. Potato preservation
Potatoes are suitable for low temperature storage, and are easily frozen at temperatures below 0°C. They germinate easily above 5°C, and sprouted potatoes produce toxic solanine. Storage potatoes should pay attention to the temperature, the other is to keep the potatoes dry to prevent mildew.
3. Garlic preservation
Garlic is a spicy vegetable and it is best kept as it is. Can be placed in a net bag, and then hang in a cool, ventilated place. The garlic can also be peeled and processed into garlic and sealed in a refrigerator for about 2 weeks.
4. Ginger preservation
Ginger is divided into old ginger and tender ginger. Ginger is not suitable for refrigerated storage. It can be placed in ventilated place and in sandy soil. Ginger is wrapped in plastic wrap or paper towel and stored in refrigerator. It can also be stored frozen.
5. Carrot preservation
Wash the carrots and dry them, wrap them in fresh-keeping bags and put them in the refrigerator.
6. Lettuce preservation
Cut the dish in half and eat it from the outside. The remaining vegetables are placed in fresh bags and stored in the refrigerator. Lettuce can be removed from the core, and then put the wet tissue into the core of the lettuce to absorb moisture, wait until the towel is dry, remove the lettuce into the storage bag and refrigerate.