To save shallots, it is most taboo to put them directly in the refrigerator, remember these two tricks, take them as you eat, and put them fresh for half a year

Shallots are an ingredient that is often used in cooking. When we are making soup, adding some shallots can play a role in removing odors and increasing flavor. In addition to that, it can also be used to decorate dishes. When cooking some light and single-colored vegetables, sprinkle a handful of shallots before leaving the pot to match the color of the dish and make it look more beautiful and appetizing.

 Today I will share with you two ways to preserve shallots, which can be stored for a long time after learning, and can be eaten and taken at any time when you use it, which is very convenient.

Short-term storage of shallots

This is a method of short-term storage of shallots, according to this method, the shallots can be stored for a week or two without any problem.

Dampness and moisture are the main causes of shallot rot, so the unused shallots must not be moistened with water, let alone washed with water.

Place the shallots you need to store on the table, then prepare a plastic wrap and spread it on the table, then place the shallots at the front of the plastic wrap, then start rolling the shallots, and roll the shallots with plastic wrap. When rolling, it should be slightly tighter, and try to squeeze the air out of it. In this way, it can be stored in the refrigerator.

When preserving shallots, in addition to keeping them dry and free of water, it is also necessary to keep the roots and tips of the shallots. The roots can continue to provide the required nutrients and water for the shallots, so that the shallots will not turn yellow due to lack of nutrients; The moisture of the shallots can be locked from the tip of the shallots, reducing the loss and making the shallot last longer.

Long-term storage of shallots

This method is suitable for long-term storage of shallots, according to this method of proper preservation, shallots are fresh even if they are stored for half a year, and they are especially convenient to eat when eating.

1. First of all, pick and wash the inexhaustible shallots, remove the outer layer of dry and yellowed and fresh branches and leaves, and at the same time remove the roots, and then rinse them with water.

2. Shake off the moisture on the surface of the shallots or dry them naturally, and then put them on the board and cut them into chopped shallots of about 0.5 cm.

3. Cut all the shallots into chopped green onions, then prepare two fresh-keeping boxes or fresh-keeping bags, put all the chopped green onions in them, and then cover them and freeze them in the refrigerator.

4. The washed shallots must be dried to control the moisture, so that the frozen shallots are clearly divided and do not stick together.

5. When the frozen shallots are in use, after taking them out of the refrigerator, whether they are boiling pots, boiling noodles or adjusting the filling, they must be used in time before the shallots are thawed, otherwise the thawed shallots will become black and sticky, and the juice will flow out like rot and deterioration, and there will be a strange smell.