Has the wet market become a loophole in epidemic prevention? Nutritionist: 3 tips for buying and preserving food, buy fast and stop less often to buy enough

The largest gatherings of people during the epidemic prevention period actually occurred in traditional vegetable markets? It is inevitable that people worry that it will be difficult to maintain social distance in traditional wet markets, which may become a loophole in epidemic prevention. How can we safely buy fresh fruits and vegetables that can be stored for a long time while reducing going out? How should you handle the vegetables, fruits, fish and meat you buy to keep them fresh and save refrigerator space? Nutritionists will share 3 tips for grocery shopping and storage for the week, so you can eat fresh and healthy food at the same time!

Buy enough food for the week: Nutritionists share tips on grocery shopping

Cathay Healthcare Nutritionist Shi Ruiwen provides tips on purchasing and storage. She says that in addition to instant noodles and dry food, you can buy the following ingredients that are more durable. Some ingredients can be stored at room temperature, which can also save storage space in the refrigerator:

Tip 1: Choose long-lasting ingredients to save refrigerator space

Whole-grain root vegetables: sweet potatoes, potatoes, taro, yams, pumpkin, corn in the shell (stores longer than shelled).

▪Eggs, beans, fish and meat: washed eggs, boxed tofu, dried tofu skin, frozen edamame, frozen meat and frozen seafood.

 Dairy products: milk powder, long-life milk, room temperature yogurt, cheese slices.

▪ Vegetables: mushrooms (shiitake mushrooms, king oyster mushrooms, black fungus), beans (sweet peas, green beans, okra), bamboo shoots (asparagus, bamboo shoots, corn shoots), root vegetables (onions, red and white radishes, kohlrabi), bell peppers, loofah, cauliflower, cabbage, Chinese cabbage.

▪Fruits: Oranges, apples, passion fruit, pineapples, and grapefruits can be stored at room temperature.

▪Spices: garlic, ginger.

Tip 2: Prepare seafood and meat separately, blanch vegetables to kill off the veggies, then freeze

In addition to reducing the volume of seafood, meat and vegetables, pre-processing can also extend the shelf life and freshness of the ingredients. Nutritionist Shi Ruiwen said that fresh meat can be refrigerated for about two days. It is recommended to only refrigerate the amount needed for two days, and cut the remaining meat into appropriate weights and shapes and package them in the freezer to avoid repeated thawing that affects the quality. When pre-processing seafood, poultry, livestock and other types of meat, it is recommended that knives and cutting boards should be cleaned and wiped again to avoid cross-contamination of the meat and affect the storage time of the meat.

In addition, vegetables contain natural enzymes, and these enzymes will continue to work during freezing or refrigeration, resulting in nutrient loss and changes in color and texture. However, the preservation effect can be achieved by "killing the greens", which means blanching the vegetables in hot water to destroy the enzyme activity. After blanching and draining, refrigerate or freeze them to keep them fresh longer. Ingredients suitable for killing the greens include broccoli, green beans, corn shoots, etc., which are vegetables that are less likely to shrink.

Tip 3: Use preservation tools to keep vegetables fresh

Leafy vegetables are the most difficult to preserve of all ingredients. Nutritionist Shi Ruiwen recommends that you first remove rotten leaves and mud, and then wrap them with kitchen towels. The paper towels absorb excess moisture and slow down the decay of leafy vegetables. For onions, ginger, garlic and fruits that can be placed at room temperature, use vegetable and fruit net bags. By hanging them, you can save space. The mesh allows air to circulate, keep them dry, and extend the shelf life.

In addition, seafood and meat can be stored in fresh-keeping boxes or ziplock bags. This not only prolongs the shelf life but also avoids cross-contamination of various foods. Nutritionist Shi Ruiwen also reminds that the date and product name should be written on the packaging for easy identification and to ensure first-in-first-out storage.

If you have to go out to buy, pay attention to hand hygiene, buy quickly and stop less often, and buy enough at one time.

At this critical moment of the epidemic, it is recommended to order vegetable delivery. If you have to go out to buy vegetables, it is best to "buy quickly, stop less, and buy enough at one time", that is, buy and go, avoid lingering, and wear a mask, pay attention to hand hygiene, do not touch vegetables and fruits with your hands everywhere, and maintain social distance to reduce the risk of infection and fight the "epidemic" together at home!