Winter is the season when hot food is especially delicious.
There are many delicious dishes such as cream stew pots in winter as well. A warm room, a pot for everyone to eat. It's just bliss.
Vegetables play a very important role in both hot pots and stews. However, if the essential vegetables are tender, the special dish will be disappointing.
If possible, I would like to use fresh vegetables. However, do you have the impression that it is difficult to select and store vegetables?
Do you think it will be very difficult because you have to learn how to match each vegetable?
In fact, there is a very easy way to do it right away! If you want to enjoy winter vegetables, you need to know how to choose and how to preserve them.
You don't have to memorize how to choose vegetables for each type of vegetables. There is an easy way to tell at the supermarket. There are two main points, the cut and the surface.
Depending on the vegetable, there are certainly individual methods such as "Look more here because it is a leafy vegetable" or "Because it is a kind of root vegetable, so sort it out like this!", But remember these methods. Is very difficult.
The number of vegetables cultivated in Japan and on the market alone exceeds 100. Including vegetables that are not available in Japan, there are more than hundreds of them!
It wouldn't be a big deal if you remember how to choose so many vegetables. It's like studying for an exam, which many people say they don't want to experience again. You have to study hard.
Each vegetable has its own characteristics and methods of distinguishing them, but if you need that much knowledge when shopping at a supermarket, you don't need to.
Even if you don't remember that much, you can distinguish delicious vegetables with two very simple points. Do not worry!
There are two points, "cut" and "surface".
All the vegetables in the supermarket are harvested and processed as needed. Look at the cut end of the vegetables, which can be said to be the processing mark.
Vegetables are plants, so even if a part of them is cut before harvesting, another leaf will grow and the cut marks will be closed. Even if a human being is injured, the injury will eventually be closed. It's the same.
However, the vegetables after harvest are not plants, but have already been processed as individual ingredients. That is why the cut section is not blocked.
In addition, the cut end becomes brown or yellowish over time and becomes dry. Immediately after being cut, that is, immediately after being harvested and processed, the cut parts are still fresh.
It has the original plant color, and in some cases water droplets may be visible on the cut edge. However, with the passage of time, the cut ends of the vegetables wither and discolor, and no moisture is seen at all.
Remember that, when choosing vegetables you want to eat in winter, such as Chinese cabbage and green onions, check the cut surface.
Of course, vegetables with a fresher cross section are fresher! It is a selection method that can be applied regardless of the type of vegetables.
Another way to choose is to check the surface. The key to choosing delicious winter vegetables is to check not only the cut surface but also the surface.
Then, what is the surface? It can only be said to be the surface of vegetables. All the visible and touchable parts.
The smooth red fruits of tomatoes and the rugged and visible parts of potatoes are exactly the surface of the vegetables themselves.
Vegetables gradually dry after harvesting. Not only the cross section but also the surface gradually wrinkles and eventually dries up.
If you forget to use the carrot and leave it in the refrigerator, it will become wrinkled. Even tomatoes have wrinkles on the smooth fruit part, which withers and dries.
It is important to look at the surface of this vegetable as the second way to easily distinguish how to choose vegetables by two points instead of by type.
The surface of fresh vegetables is taut, and it feels like they are full of fruits. There are no wrinkles and the color is beautiful.
It's a good idea to take a closer look at the surface of the vegetables, touch them if possible, and choose a smooth one full of fruits.
With this basic knowledge, you can choose delicious vegetables without having to keep in mind the expertise of each type.
When a mother goes shopping with her child, it's a good idea to choose one with "Which of these vegetables has the best cut and surface?" It's easy, so it's a vegetable selection method that even children can easily remember.
It's also very easy to learn how to store vegetables. After all, there are storage methods suitable for each type of vegetable, but it is very difficult to remember from the number of vegetables.
In addition, if you use individual methods such as burying lily roots in sawdust and wrapping green onions in newspaper, the household chores will be burdened by the number of vegetables.
So let's talk about how you can easily store many winter vegetables and reduce the burden of cooking later!
The method is to cut it into the size used for cooking and freeze it. Alternatively, boil and then save.
If you want to use green onions as a condiment, chop them into packs and store them frozen. Although it is not a vegetable, mandarin oranges, which are a typical winter fruit, are also peeled, divided into small pieces, put in a pack, and stored frozen.
Boil and cut broccoli before storing. It's already boiled, so you can use it for cooking right away, or just put it on the table and you'll have a hot vegetable salad.
He said that good vegetables can be seen on the cut and surface. Vegetables gradually dry after harvesting and eventually become wrinkled.
In other words, it means choosing vegetables that do not have much of the freshness left in the vegetables. Then, if you want to keep the freshness of vegetables, you should be careful not to let the freshness escape in the same way.
Perishable vegetables are boiled and stored in packs, and long onions are frozen to stop the time of vegetables.
The theory is that vegetables that you want to keep as they are will last longer if you take care to put them in a pack or vinyl or wrap them in a newspaper.
This storage method is not difficult, so even children can easily do it. Please explain, "Do not let the water of the vegetables escape."
The key to choosing winter vegetables is to look at the cut and look closely at the surface. Since each vegetable has its own characteristics, there is certainly a way to choose each type.
However, there are so many vegetables in circulation that it is very difficult to remember them one by one. Therefore, let's learn the basics of sorting methods that are common to all vegetables.
The tips for preserving vegetables have something to do with choosing. Since we choose fresh vegetables, it is the theory that vegetables will last longer if we do not let the freshness escape. It's easy for children to remember.
It is also good to hold down the basics and study specialized knowledge from there, such as "I like broccoli, so I will be able to find even more delicious broccoli!" And "How to preserve it more deliciously?"
However, the basics are very important for that as well. First of all, let's hold down the basics of the basics introduced this time and accumulate experience points.