1, bagged storage: If you eat 50- 100 Jin of potatoes in winter, it is more suitable for people living in buildings. Potatoes are packed in plastic bags, and put 10 cm at the mouth of the bag to moisten the black soil, which is not dry and delicious.

2. Box storage: Box storage is suitable for cities. Sit in a corner of a cardboard box or a big wooden box, and put wood or bricks with a height of 15cm on the bottom of the box to prevent the bottom of the box from being wet. Put potatoes in the box and cover them with wet black soil with a thickness of 15cm to keep them fresh, not spicy and slow to germinate.

3. Outdoor storage: dig a 2.3-meter-deep cellar outdoors, with the length and width determined according to the storage quantity. Pad the bottom of the cellar with 2 cm thick ash, disinfect it, remove the smell of soil in the cellar, cover the cellar cover, close the cellar door and put the potatoes in the cellar. In the late June of 65438+ 10, potatoes were covered with moist black soil with a thickness of 15cm, which kept them moist and prevented them from freezing. If the cellar is shallow and covered with 20-30 cm thick wet black soil, it is difficult to seal the cellar door at an early stage. 165438+1At the beginning of June, the cellar cover was half ventilated. If the temperature in the cellar is high, it will rot easily, and if the temperature is low, it will freeze easily. It will be fully titled in early June+February, 5438. Therefore, it is very important to master the temperature.

4. Indoor storage: potatoes are stored indoors, regardless of the size of the cellar. Potatoes are covered with 3-5 cm wet black soil to keep moisture. Potatoes are not easy to germinate in spring if they are not dried or frozen.

5. Warehouse storage: I'm not used to digging holes or getting water. According to the storage capacity, I can build a rough or brick warehouse in the corner, and the inside and outside of the warehouse should be smeared with mud to prevent potatoes from being exposed to the cold wind and freezing due to the cold indoor. Put the potatoes in the warehouse and cover them with 5 cm wet black soil to keep them fresh and not wilt.

Why is it that when potatoes are fried, potatoes with vinegar are not easy to rot? It has something to do with pectin. Pectin is an indispensable part of the cell wall of potatoes and many other fruits and vegetables. Together with fibers, it acts as a scaffold to maintain the cell structure. Potatoes will soften when cooked, because pectin decomposes and the scaffold collapses, which makes them rot. Pectin decomposition will slow down under acidic conditions. So it's not perishable. Similarly, when baking apple pie, first mix apples with lemon juice, which can not only slow down the discoloration (browning) of apples, but also prevent the baked apples from rotting. By the way, many fruits will be softened by pectin decomposition (the action of enzymes) when they are ripe.

How to make tofu skin a non-perishable material?

2 eggs, 3 small cups of glutinous rice, a little raw flour or horseshoe powder, spiced qianzi, bamboo shoots, lean meat and dried mushrooms.

working methods

1. Steamed glutinous rice in a rice cooker.

2. Dice spiced qianzi, bamboo shoots, lean meat and dried mushrooms.

3. Marinate lean meat with salt and soy sauce for 5 minutes.

4. Stir-fry the above materials like cooking. Pay attention to seasoning, because it lays the main taste of soybean skin.

5. Stir-fry the raw materials and glutinous rice together and mix well for use.

6. Beat two eggs into a bowl, add 1/4 cup of water, add a little water chestnut and mix well.

7. Heat the pot to 60% heat, then add oil and medium heat. Pour the egg paste in while the oil is not hot, just like spreading an omelet, but don't make the egg skin too thick.

8. When the surface is semi-sparse, add bibimbap to the egg skin a little and flatten it until it feels like a solid whole.

How to cook tofu so as not to rot easily? Add some salt to the tofu and cook it together!

How to fry fish is not easy to rot? First, there are secrets to frying fish: fresh fish, hot pot, less oil, low heat and less stirring. Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of raw powder on the fish when frying. I suggest you change this habit. In this way, the fish will not stick to the pot, and the taste is all in the appearance, so it can't be tasted, and the fishy smell of the fish is not exerted. In addition, fish is a difficult material to master in cooking, and heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If you fry fish, it needs enough oil and heat to keep it crisp and dry. When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard. If you just fry the fish (not for cooking), fry it for about ten minutes, and then turn it over when the skin is set. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid that the fish is not cooked, it is not a smart way to draw a knife edge on the fish in advance. Once the fish is cut open, the soup is easy to lose, and the dry fried fish should not be too big.

How to cook wonton soup is not easy to rot. Hello, put the water into the pot after boiling, and then turn down the fire to keep the water boiling. Just don't cover the pot.

None of the above statements about how fish is tender and not perishable is completely correct. The fish itself is tender. Onions and ginger are put in order to remove fishy smell, and starch is put in order to keep tender and not easy to rot. I think the tenderness of fish is mainly in the heat. You can add some water without turning over. Don't take the pot immediately after cooking, let it soak in the soup for a while.

How to keep bananas fresh and not rot easily? Banana preservation technology

1, as long as bananas and apples are stored together, bananas will soon turn yellow and become mature and delicious. In addition, there is a delicious way to preserve bananas: peel the ripe bananas, wrap them with plastic wrap and freeze them. When you want to eat, you can eat directly without thawing. It tastes like ice cream and feels more delicious!

2. Bananas are best stored at 8-23 degrees Celsius. If the temperature is too low, it is easy to overcook and discolor, so it is easy to get frostbite. Therefore, it should be stored in a cool and ventilated place when it is hot, and wrapped in newspapers and other items when it is cold.

Bananas ripen quickly. It should be placed in a cool, dry and ventilated place indoors, and the hanging effect will be better. When stored in winter, the ambient temperature should not be lower than 1 1℃, otherwise frostbite will easily occur. Be careful not to put bananas in the refrigerator, or the pulp will turn dark brown and taste bad.

How to make onions not rot easily in water Hello, you can add salt noodles, lemon juice, beer and so on. Into the water, this will help onions not rot easily. I hope I can help you.

How to cook Guandong is not easy to rot, which is mainly related to the ingredients you cook. Guandong cooking is usually meatballs and sausages. The main ingredient is soybean protein, as well as essence and thickener (edible gum and the like). If it sells well, it won't rot after cooking for a day. When you go to the wholesale market, the merchants will introduce you.