1, Chinese cabbage method: Take two Chinese cabbage leaves and wrap the inexhaustible leek, which can not only make the leek dry but also reduce the evaporation of water and achieve the effect of preservation. ?
2. Clear water method: put a proper amount of clear water in the basin, tie the leek with straw rope, and put it into the basin with the root facing down. The clear water in the basin must not pass through the root of leek, that is, soak the root of leek and the stem near the root. This will also keep leeks from going bad for two or three days. ?
3. Plastic bag method: Bundle leeks and put them in a slightly larger plastic bag. Don't seal the bag too tightly. It's best to leave a gap and put the whole bag of leeks on the ground. If you want to put it in the refrigerator, you can wrap the leek in paper, put it in a plastic bag and put it in the refrigerator for about a week.
Extended data
The main nutritional components of leek are vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and minerals. Leek is also rich in cellulose, and the cellulose content per 100g of leek is 1.5g, which is higher than that of scallion and celery.
Leek, also called Cao Yang, is very delicious and has a unique fragrance. The unique pungent smell of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effects and is helpful to improve human immunity.
These sulfides in leek can also help the human body absorb vitamin B 1 and vitamin A, so leek is a more nutritious way to eat with pork food rich in vitamin B 1. However, sulfides are volatile when heated, so it is necessary to quickly turn the wok when cooking leeks. If you heat it too much, you will lose the flavor of leek.
People's Daily Online-Life Tips: Fresh-keeping Methods of Leek
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