spices such as onion, ginger and garlic can be said to be one of the soul of cuisine. If you use a little, you can add more flavor to the cuisine. But because we only need a small amount every time, we always have a lot left. How to keep half of the spices? How to keep the fresh onions, ginger and garlic that have not been used? After learning from the four seas net, we can use them many times as long as we deal with them once!
Four basic treatment methods I. cutting into small pieces
Garlic, shallot, ginger, etc. are cut into small pieces, then packed into flat shape with fresh-keeping film according to the amount, and then put into sealed fresh-keeping bag and freezer. II. Grinding into mud
Garlic and ginger can be ground into mud at a time and frozen in equal parts. Three, cut the silk
The spices, such as perilla, ginger and shallot, which are usually used as seasoning or side dishes, are suitable for slicing. Dry and separate the water and freeze them
IV. cut into small sections
Green onion, ginger, onion and other spices are often used to enhance the color and flavor of food. They are cut into small sections first and then divided into small portions. They are wrapped with fresh-keeping film and then leveled in the freezer.
The treatment and preservation of four kinds of seasonings 1. Green onion:
General preservation: the scallion bought home, even if not immediately to be used or repackaged, should be picked out of the yellow and rotten parts, wrapped with newspaper and then covered with a layer of plastic bag, put into the refrigerator for refrigeration. Do not wash with water first, the residual water will accelerate the deterioration.
Refrigerated preservation: after cleaning, remove the root of the onion, put the root upside down and drain it, cut the onion into pieces or sections according to the way of use, then put them into a sealed fresh-keeping box with kitchen tissue paper, cover the paper towel on the top of the onion, and finally cover the fresh-keeping box. Kitchen paper towels can help absorb the moisture produced by onions and prevent them from rotting due to moisture.
Frozen preservation: filter and dry the cleaned shallots, cut them into chopped or chopped shallots according to the way of eating, then pack them into fresh-keeping bags according to the amount of each serving, put them into sealed bags together, flatten them and put them into the freezer. They can be used directly without defrosting. It can be stored in a sealed bag to prevent the loss of onion flavor.
2. ginger:
General preservation: ginger should not be eaten once it becomes moldy due to dampness. It should not be placed in a humid or airless environment. It should be dried at room temperature.
Cryopreservation:
Slicing: cut the peeled ginger into thin slices, place them on the plate in a non overlapping way, and then put the fresh-keeping film on it and put it into the freezer. Or in the form of a layer of ginger slices and a layer of fresh-keeping film, they are placed in overlapping layers, and finally put into a sealed bag for freezing.
Grinding mud: wash ginger, peel it, cut it into pieces, break it into ginger mud with juice machine, and then pack it into small fresh-keeping bags according to the amount of each cooking use, and put it into fresh-keeping sealed bags for freezing together.
3. garlic:
General preservation: the purchased garlic is peeled into cloves and dried in the air circulation place to keep it dry. It can also be refrigerated, not sprouting.
Frozen preservation: slicing or cutting garlic cloves after peeling, or pressing them into mashed garlic and then putting them into the freezer separately, can prolong the preservation period and speed up the cooking time
4. pepper:
General preservation: after cleaning the purchased pepper, dry it with paper towel, put it in basket or mesh bag, put it in a place with sunshine and good ventilation at home, and then dry it naturally, cut it into small sections, and put it into a sealed tank or fresh-keeping box together with food desiccant, that is, dry and hot pepper that can be used at any time.
Cold storage: use clear water to carefully wash away the dirt on the surface of the pepper, and pick out the crushed or rotten pepper at the same time. Do not need to cut off the tip, put it into the fresh-keeping bag, and then squeeze out the extra air in the bag to freeze. It can be defrosted naturally or blanched in hot water.