For busy office workers, eating fresh home-cooked food every day is simply a luxury. After work, fresh ingredients are nowhere to be purchased. It is not fresh to buy long-term storage on weekends. How can we solve this contradiction? Of course, it is to master the skills of keeping food fresh in summer.
Food preservation
1. Animal oil
If you are refining your own animal oil at home, you can add a little fennel when refining. Put it into a container after oil refining, before adding it, add 1 tablespoon of granulated sugar and 1 teaspoon of salt. Closed storage after mixing can be stored for a long time.
2. Vegetable oil
Method one: The vitamin E capsule cuts and squeezes the liquid in the capsule. Add the liquid in Vitamin E capsules to the edible oil (5 liters) and cover tightly with the cap.
Method two: buy the edible oil into the wok, add a little pepper, fennel, heated to 5 into heat. After the oil is cooled, inject it into the oil pot and store it.
3, eggs
Method one: Use a brush or a soft brush to dip the edible oil and evenly apply it on the surface of the egg. Cover eggs coated with edible oil with plastic wrap, put them in a container, and store them in the refrigerator. This will prevent evaporation of moisture inside the egg and prevent bacteria from entering.
Method two: Use a clean and dry towel to wipe the surface of the eggs again and remove dust from the surface. Place the rubbed egg upside down into the egg compartment and store it in the refrigerator.
4, meat
Method one: Buying fresh ingredients every day is almost a luxury for fast-paced life. Grasping such skills can save you the trouble of waiting for frozen meat to melt every day. Spray a little white vinegar on clean kitchen paper. Wrap the meat with kitchen paper sprayed with white vinegar and store it for 24 hours at room temperature.
Method two: Pour 1 tablespoon of mustard oil in a small dish. Put mustard oil and meat in a closed container and store at room temperature for 2 to 3 days.
5, fish
Method 1: The fire heats the water in the pan and turns off the fire when there are tiny bubbles on the edge of the water. The fish that had been cleared of viscera and scales should be held in a hot water and soaked in hot water for 2 seconds until the fish surface is slightly white. The burned fish is immediately loaded into the fresh-keeping bag, and the bag is placed in the refrigerator freezer, which can be stored for 2 to 3 days.
Method two: buy back the fish to clear the viscera and keep the fish scales. According to the proportion of 20 liters of salt plus 1 litre of water, prepare a pot of cold salt water and soak the fish in cold salt water for 2 hours. After the fish was removed from the salt water, the surface of the fish was dried with kitchen paper. Apply a thin layer of edible oil to the inside and outside of the fish body, then hang it to dry for 4 to 5 days.
6, liver
The once bought liver can't be eaten once. First wash it and cut it into small pieces or pieces. Place the liver in a covered container, add a proper amount of vegetable oil and mix well. Each piece of pork liver is wrapped with vegetable oil and then placed in a refrigerator to keep it fresh and delicious for 2 or 3 days.
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