ginger ginger, coriander, garlic, garlic, etc., are all spices commonly used in cooking. If you don’t have them in the cooking, you will lose one less flavor. But these things are often bought a small handful or a small piece of them, and only a little bit is used when used, and the rest must be kept first. Many people have a problem because of this, they don’t know how to store it for a longer time? "Yuanqi.com" is the following to compile the 8 most commonly used ingredients for Taiwanese cuisine, understand their characteristics and preservation methods, and make it more delicious and convenient to eat.

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Tender ginger

Characteristics: The epidermis is tender, with the lowest spicyness and a fine and delicate texture.

Production Season: May to August.

Save: It is recommended to coat with a fresh film (box) and refrigerate the ginger season: August to November, Usage: Commonly used in cooking and stir-frying aromas, Save: If the frequency of use is high, you can save it in the same way as the ginger. If the purchase volume is large, you can peel it and slice it or cut it into pieces before cooking. Just take the required amount and put the pot on it.

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Product season: It can be purchased throughout the year.

Usage: Commonly used in food supplements

Save: After purchasing, brush off the surface sand and place it in the rinsing and winding place.

Agriculture Department reminds that no matter which type of ginger, you must grasp the best time to use the odor and nutrient loss as soon as possible to avoid odor and nutrient loss after germination.

Garlic

Many people dare not use green buds when they see garlic garlic squirts, and they will sniff them. The Agricultural Department pointed out that when the garlic is cut open, it will appear green. Usually, the garlic sprouts in the head will sprout soon. The garlic sprouts are non-toxic, but the sprouting process will consume nutrients, causing the garlic cloves to shrink and dry. You don’t have to worry about it and you can still eat them, but you have to eat them as soon as possible, otherwise it will be even worse if you put them down.

Save:

Green sausage

Green sausage is available all year round. It can be eaten raw, fried, boiled, or used for stir-frying dishes to make flavor. According to the article shared by the face fan page "Fresh Enjoyment Agriculture YA - Agricultural Bureau", there are roughly three types of sausage:

Japanese sausage (also known as four-season sausage and sausage)

Characteristics: delicate and soft, and is a taste that Taiwanese people prefer.

Producing Season: There are

Northalis (also known as hydrating)

Characteristics: less moisture and more brittle.

Production Season: June-November.

Usage: Suitable for making baking and sausage oil baking.

Big sausage (also known as sweet sausage)

Features: Mainly based on practical sausage white, resistant to boiling.

Usage: It is suitable for cutting chips to make hot soup, roasted and tasting, or boiling meat.

Cité

Features: The shape of peppers is very different, ranging from round horns, long strips, sheep horns, etc. The colors include red, orange, yellow, green, etc. To distinguish the degree of spicy taste, you can divide it from the fruit shape of the chili peppers; most of them are spicy, and the thinner the flesh, the more spicy it tastes.

Please: Choose one with a shiny appearance and a hard feel, without dryness, rottenness, or trauma.

Save: Because mold is prone to mold at the interface, remove the green pedicle of the pepper first and put it in a sealed bag, and finally enter the cold storage; this can be stored for a long time without mold or changing.

Corilla

Features: The taste is unique, and people who like it love it very much, and some people dare not touch it at all.

Save:

Corilla is not easy to maintain, and it will not be used again after a few days; according to the following 5 steps, it can maintain 10 days of freshness.

1. Remove the part of the coriander leaf and cut off the roots to create a new incision (to facilitate water absorption).

2. Take a clean pot and fill it with filter water (must use filter water, it will not last long with self-contained water, and the chlorine in the self-contained water will be sucked into the coriander).

3. Add the coriander, soak for 20 minutes, and then pour out the water.

4. Take another fresh filter water and soak the coriander for 20 minutes.

5. Take out the coriander and dry it (must be filtered to avoid rotting); put it in a frying box, then put it in the refrigerator for use, and it can be stored for about 10 days.

Note:

1. Coriander is often added to the cooking state in raw food, so it must be washed clean. The leaves must be tied one by one and cleaned several times more.

2. After sprinkling raw coriander with food, it may accelerate decay and should be eaten as early as possible.

Nine-layer tower

Features: Nine-layer tower is a kind of Role, with a stronger smell, and it can help remove oil and relieve pain in the cooking.

Save: It is easy to get dark, but difficult to save. According to the suggestions of Taiwan’s Host Alliance Life Consumer Cooperative and the shop netizens, the following tips can extend the insurance.

1. Place it between two packs of vegetables and put it in the refrigerator.

2. Put the nine-layer tower into a plastic bag, fill the bag with air, then immediately turn the bag mouth tightly and seal it with a sealing clip.

3. Put the nine-layer tower with sprayed kitchen paper towels, wrap it in a plastic bag, or put it in a fresh box.

4. Put it in the refrigerator (change water every day) and it can be stored for more than a day.

Celery

Features: The aroma is thick and the leaves can be eaten raw, especially the leaves are rich, so it is recommended not to abandon them. But leaf greens are easily lost and are easy to age.

Save:

1. Cut into small pieces and cool it. It can be stored for a long time and has a fragrance.

2. Wrap it with a wet wipe and a fresh film and refrigerate it.

Overtica

Characteristics: Like garlic, the beans that sprouts will not produce harmful substances to the human body and can still be eaten, but their nutrients will decrease.

Save:

1. Can be put into a net bag and put it in a cool and windy place, without refrigeration in the refrigerator.

2. You can also pack one by one and store it in a box.

3. Avoid direct sunlight, keep it dry, and can be stored for about 1 month.

4. The cut foreign tarts must be placed in the insulated bag first and then refrigerated in the refrigerator.