Withered vegetables do not hurry to throw away, soak right into the water that every household has to turn the vegetables into freshness immediately.

The truth of the tip soaked with vegetables in warm water

According to Mr. Kazumasa Hirayama - representative of the Association of Cooking Technology Research, shared that, for wilting vegetables, fruits . clean, longer preservation and "reverse aging", soak them in water warm 50 degrees C.

He explained that, when rinsed with water at this temperature, the membrane of the vegetable will break, causing a phenomenon of thermal shock. At this time, water will penetrate and make fresh leaves again.

In addition, fruits washed in this ideal temperature will also become sweeter within 2-3 days when refrigerated.

Foods that are washed in warm water not only help freshen but allow longer food to be damaged than before. This is also an effective method to clean all dirt and insects.

He emphasized that this miracle method is not limited to vegetables, but it also helps some other foods increase the flavor many times more than usual.

Vegetables will be fresh again and high protein foods like meat and fish with oxidized oil content will quickly be washed away, bringing a higher quality flavor.

Mr. Kazumasa Hirayama said, all you need is a bowl of hot water 48 - 50 degrees Celsius.

- With vegetables, vegetables, you should wash each vegetable separately, separate each leaf, vegetables and rub lightly by hand in water for 3-5 minutes.

- With fish meat and seafood, you can wash them by soaking them in warm water of 50 degrees for 2-3 minutes, the food will become more delicious and fresh.

Tip: If you don't have a food thermometer then you just need to divide the ratio of 1: 1, every 1 bowl of cold water mixed with 1 bowl of boiling water, will get about 50 degrees water.

Also, consider two ways to keep fresh vegetables throughout the week:

Method 1: Paper towels and ziplock bags

This is probably one of the most commonly used ways. After being washed and flaked, raw vegetables are wrapped in paper towels and placed in a ziplock bag, tightly closed (make sure there is as little air inside the bag as possible). Put the vegetable bag in the refrigerator compartment.

Why is this method effective? In this way, the wrapper wraps the moisture from the green vegetables, thus avoiding them from becoming viscous. On the other hand, the sealed vegetable bag reduces the air circulation inside, slowing down the wilting process.

After 5 days, the green color of the vegetables is still very fresh, not withered or bruised. After 7 days, some leaves may have withered, but are still edible. After 10 days, the tissues will appear wet, but not soggy. Most leaves have a crushed and viscous condition that makes them unusable.

Method 2: Boxes and tissues

In this method, vegetables are stored in a sealed plastic container with a pre-lined layer of paper towels inside. After putting the vegetables in, the top is covered with another layer of paper towels. Finally close the lid of the box.

Why is this method effective? Similar to the above method, tissues help absorb moisture from green vegetables. The box protects the leaves from being bumped or crushed by food items stored around.

As described in how to do 1, after 5 days, the vegetables still keep the green color, not withered or bruised. After 7 days, some leaves may have withered, but are still edible. After 10 days, you will see some leaves are waterlogged, but most likely still fresh and edible.