Onion, ginger and garlic to buy home, directly throw on the balcony? Garlic empty, green onion dry, ginger slowly atrophy. The main culprit is the loss of water. In the end, how to preserve onion, ginger and garlic has been a major problem in my kitchen for a long time. After a few days, the garlic grows beard, the green onion sprouts, and the ginger grows green. After a week of storage in the fresh-keeping box or in the refrigerator, the above problems still occur. Because of what? The environment in the bags and boxes is too wet. It used to be a good way to pack the milk bag with the leftover Tetra Pak, wash it, drain it, put the onion, ginger and garlic in it and seal it. It does extend the shelf life, but the problem is that the specifications of the milk bag and the figure of scallion, ginger and garlic are not attached. Even if you put on this new coat and put it in the refrigerator, it will take up space and trouble. Recently, a new method has been found, i.e. the method of tin foil preservation
1) Before preservation, do not wash the scallion, ginger and garlic (absolutely not with moisture).
2) Cut the tin foil into the appropriate size, and pack it separately from the scallion, ginger and garlic. Try to keep the tin foil close to the food to be preserved when wrapping. The tin foil is very shaped. You can make it any way you like.
3) After wrapping, put it in a cool and ventilated place indoors. It doesn't need to take up space in our fridge.
4) In this way, even if the garlic is stored outdoors, it can be guaranteed that it will not germinate, dry and mildew, and can be stored for at least one month.
5) Tin foil paper can be used repeatedly all year round without waste.